Description
These Biscoff Cookie Butter Cinnamon Rolls are a decadent twist on the classic cinnamon roll, featuring a luscious Biscoff cookie butter filling and a creamy cream cheese frosting. Soft, fluffy, and perfectly spiced, these rolls are ideal for a special breakfast or indulgent dessert.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1 packet active dry yeast (about 2 1/4 tsp)
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup Biscoff cookie butter
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
Frosting
- 8 oz cream cheese, softened
- 2 cups powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a large mixing bowl or the bowl of a stand mixer, warm your milk slightly until it’s lukewarm (about 105-115°F / 40-46°C). Stir in a teaspoon of granulated sugar, then sprinkle your active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy.
- Make Dough: To the foamy yeast mixture, add the remaining granulated sugar, melted butter, eggs, and salt. Mix gently. Gradually add the all-purpose flour, one cup at a time, mixing until a shaggy dough forms. Knead on medium-low speed for 5-7 minutes, or by hand for 8-10 minutes, until the dough is smooth and elastic.
- First Rise: Lightly grease a large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare Filling: In a small bowl, combine the softened unsalted butter, Biscoff cookie butter, light brown sugar, and ground cinnamon. Mix thoroughly until all ingredients are well combined and you have a smooth, spreadable paste.
- Roll Dough: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches and about 1/4 inch thick.
- Spread Filling: Evenly spread the Biscoff cookie butter filling over the entire surface of the rolled-out dough, leaving about a 1/2-inch border along one of the long edges.
- Form Rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed along the unfilled border. Slice the log into 12 equal pieces, each about 1.5 inches thick.
- Second Rise: Arrange the sliced rolls in a greased 9×13 inch baking dish, leaving a little space between each roll. Cover the dish again with plastic wrap or a kitchen towel. Let them rise in a warm place for another 30-45 minutes.
- Bake: Preheat your oven to 375°F (190°C). Once preheated and the rolls have had their second rise, remove the cover and bake for 20-25 minutes, or until the tops are golden brown.
- Make Frosting: In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium and beat until light and fluffy. Stir in the vanilla extract.
- Frost Rolls: As soon as the rolls come out of the oven, or after they’ve cooled for about 10 minutes, spread the cream cheese frosting generously over the top.
Notes
- Make sure the milk is not too hot when activating yeast to avoid killing it.
- Knead dough until elastic for a soft, fluffy texture.
- Let the rolls rise twice for best fluffiness and lightness.
- You can store baked cinnamon rolls in an airtight container at room temperature for up to 2 days.
- Reheat gently before serving to enjoy soft rolls and melty frosting.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff, cookie butter, cinnamon rolls, cream cheese frosting, baked rolls, sweet breakfast, dessert rolls
