Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls take a classic breakfast favorite to the next level with a rich, spiced filling made from creamy cookie butter. Soft, fluffy dough swirled with a luscious cinnamon and Biscoff paste is topped with a smooth cream cheese frosting, creating an irresistible treat perfect for any occasion.

Ingredients

• 4 cups all-purpose flour
• 1 packet active dry yeast
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup Biscoff cookie butter
• 1/2 cup light brown sugar
• 2 teaspoons ground cinnamon
• 8 oz cream cheese, softened
• 2 cups powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a large mixing bowl or stand mixer bowl, warm the milk until lukewarm (105-115°F / 40-46°C). Stir in 1 teaspoon of granulated sugar and sprinkle the active dry yeast on top. Let sit for 5-10 minutes until foamy.
2. Step 2: Add the remaining granulated sugar, melted butter, eggs, and salt to the yeast mixture. Mix gently. Gradually add the 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 smooth and elastic.
3. Step 3: Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat with oil. Cover tightly with plastic wrap or a clean towel. Let rise in a warm place for 1 to 1.5 hours until doubled in size.
4. Step 4: In a small bowl, combine softened butter, Biscoff cookie butter, light brown sugar, and ground cinnamon. Mix well until smooth and spreadable.
5. Step 5: Once the dough has risen, gently punch it down and transfer to a floured surface. Roll into a 12×18 inch rectangle about 1/4 inch thick.
6. Step 6: Spread the Biscoff filling evenly over the dough, leaving a 1/2-inch border along one long edge.
7. Step 7: Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam closed along the border. Slice the log into 12 equal pieces about 1.5 inches thick.
8. Step 8: Arrange the rolls in a greased 9×13 inch baking dish with space between them. Cover and let rise for 30-45 minutes until puffy.
9. Step 9: Preheat oven to 375°F (190°C). Bake the rolls uncovered for 20-25 minutes until golden brown on top.
10. Step 10: To make frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, mixing on low then medium speed until fluffy. Stir in vanilla extract.
11. Step 11: Spread the cream cheese frosting generously over warm rolls right after baking or after they’ve cooled about 10 minutes.

Tips & Variations

• For extra gooey rolls, brush melted butter on top right after baking before adding frosting.
• Substitute almond milk for whole milk to make these dairy-free (use dairy-free cream cheese as well).
• Add chopped pecans or walnuts to the filling for a crunch contrast.
• Use a stand mixer with a dough hook to save time stirring and kneading.

Storage

Store leftover cinnamon rolls covered at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave for 15-20 seconds or warm in a 300°F oven for 5-7 minutes. Keep frosting separate if storing for best texture, or add more after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the fridge overnight. Bring it to room temperature before shaping and proceed with the rest of the recipe.

What is Biscoff cookie butter?

Biscoff cookie butter is a creamy spread made from crushed speculoos cookies, known for its caramelized, spiced flavor. It adds a unique twist to classic cinnamon rolls.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

4.8 from 94 reviews

• Author: Zoe
• Total Time: 2 hours 35 minutes
• Yield: 12 cinnamon rolls 1x

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Description

Delight in these irresistible Biscoff Cookie Butter Cinnamon Rolls, featuring a soft, fluffy dough filled with a luscious mixture of Biscoff cookie butter, brown sugar, and cinnamon. Topped with a creamy vanilla cream cheese frosting, these rolls are perfect for a decadent breakfast or an indulgent dessert treat.

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Ingredients

Scale 1x2x3x

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, packed
• 2 teaspoons ground cinnamon

Frosting

• 8 oz cream cheese, softened
• 2 cups powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, softened (included within cream cheese frosting step)

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Instructions

1. Activate yeast: Warm the milk until lukewarm (105-115°F / 40-46°C). Stir in a teaspoon of granulated sugar, then sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Make the dough: To the foamy yeast mixture, add the remaining granulated sugar, melted butter, eggs, and salt. Mix gently until combined, then gradually add the flour one cup at a time, mixing to form a shaggy dough. Knead the dough on medium-low speed with a stand mixer for 5-7 minutes or knead by hand for 8-10 minutes, until smooth and elastic.
3. First rise: Lightly grease a large bowl with oil and place the dough inside, turning it once to coat with oil. 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 until it doubles in size.
4. Prepare filling: In a small bowl, mix together softened butter, Biscoff cookie butter, light brown sugar, and ground cinnamon until smooth and spreadable.
5. Shape the dough: Punch down the risen dough to release air. Turn it out onto a lightly floured surface. Roll the dough into a 12×18 inch rectangle about 1/4 inch thick.
6. Fill the dough: Spread the Biscoff cookie butter mixture evenly over the dough, leaving a 1/2-inch border along one long edge.
7. Roll and slice: Starting with the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Slice the roll into 12 equal pieces approximately 1.5 inches thick.
8. Second rise: Arrange the sliced rolls in a greased 9×13 inch baking dish with space between each piece. Cover and let rise in a warm place for 30-45 minutes until puffy.
9. Bake: Preheat the oven to 375°F (190°C). Bake the rolls uncovered for 20-25 minutes until golden brown on top.
10. Make frosting: Beat softened cream cheese and butter together until creamy. Gradually add powdered sugar mixing on low speed until combined, then beat on medium until light and fluffy. Stir in vanilla extract.
11. Frost rolls: Spread cream cheese frosting generously on the rolls as soon as they come out of the oven or after cooling for about 10 minutes. Serve warm and enjoy!

Notes

• Make sure the milk is not too hot or it will kill the yeast; lukewarm temperature is critical for activating yeast properly.
• For best results, allow rolls to rise in a warm, draft-free place to ensure they double in size.
• Rolling the dough evenly to about 1/4 inch thickness helps create soft, tender rolls.
• The frosting can be made ahead and refrigerated; bring to room temperature before spreading.
• Store leftover rolls in an airtight container at room temperature for up to two days or refrigerated for up to a week.
• Reheat leftovers in a microwave or oven for a soft, fresh taste.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff cinnamon rolls, cookie butter rolls, cinnamon rolls recipe, cream cheese frosting rolls, homemade cinnamon rolls