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.
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, 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)
Instructions
- 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.
- 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.
- 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.
- Prepare filling: In a small bowl, mix together softened butter, Biscoff cookie butter, light brown sugar, and ground cinnamon until smooth and spreadable.
- 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.
- Fill the dough: Spread the Biscoff cookie butter mixture evenly over the dough, leaving a 1/2-inch border along one long edge.
- 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.
- 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.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls uncovered for 20-25 minutes until golden brown on top.
- 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.
- 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
