Description

These Biscoff Cookie Butter Cinnamon Rolls combine the classic comfort of cinnamon rolls with the rich, spiced flavor of Biscoff cookie butter. Soft, fluffy dough is filled with a luscious blend of Biscoff butter and cinnamon, then topped with a creamy glaze for an irresistible sweet treat perfect for breakfast or dessert.

Ingredients

Scale

Dough Ingredients

4 cups all-purpose flour (500 g)
1/4 cup granulated sugar (50 g)
2 1/4 teaspoons active dry yeast (1 packet)
1 cup whole milk (240 ml), warmed
1/3 cup unsalted butter (75 g), melted
2 large eggs
1/4 teaspoon salt

Filling

1/2 cup Biscoff cookie butter (150 g)
1 tablespoon ground cinnamon

Glaze

1/2 cup powdered sugar (60 g)
2 tablespoons Biscoff cookie butter (30 g)
1–2 tablespoons milk (15–30 ml)

Instructions

Activate yeast: In a bowl, combine the warm milk, granulated sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
Mix wet ingredients: Add the melted unsalted butter and eggs to the yeast mixture and stir until well combined.
Combine dry ingredients and knead dough: Gradually add the all-purpose flour and salt to the wet ingredients. Knead the dough until it is smooth and elastic. Then cover and allow it to rise until it doubles in size, about 1 to 1.5 hours.
Prepare the filling: Mix together 1/2 cup of Biscoff cookie butter with ground cinnamon until you get a smooth, spreadable filling.
Roll dough: Punch down the risen dough and roll it out into a rectangle approximately 1/4 inch thick on a floured surface.
Spread filling: Evenly spread the Biscoff and cinnamon mixture over the dough, leaving a small border around the edges.
Form rolls: Roll the dough tightly into a log shape, then slice it into 12 equal pieces. Place the slices into a greased baking dish with the cut side up.
Second rise: Cover the rolls and let them rise for 30–45 minutes until they become puffy.
Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25–30 minutes or until they turn golden brown on top.
Prepare glaze: While the rolls bake, whisk together powdered sugar, 2 tablespoons of Biscoff cookie butter, and 1–2 tablespoons of milk until smooth to create the glaze.
Glaze and serve: Once the rolls are warm from the oven, drizzle the glaze over them and serve immediately for the best flavor and texture.

Notes

Ensure the milk is warm, not hot, to properly activate the yeast.
For softer rolls, cover the dough well during rises to prevent drying out.
Use a sharp knife or dental floss to cut the rolls cleanly without squishing them.
The glaze consistency can be adjusted with milk to be thicker or thinner as desired.
These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for 2 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Biscoff Cookie Butter, Cinnamon Rolls, Breakfast, Sweet Rolls, Baked Dessert, Yeast Dough