Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

Enjoy the warm, comforting taste of Biscoff Cookie Butter Cinnamon Rolls, a delightful twist on a classic favorite. These rolls are fluffy, filled with spiced Biscoff cookie butter, and topped with a sweet glaze that makes every bite irresistible.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1 packet instant yeast
• 1/2 cup warm milk
• 1/4 cup melted butter
• 1 egg
• 1/2 teaspoon salt
• 1/2 cup Biscoff cookie butter (for the filling)
• 1/4 cup softened butter (for the filling)
• 1/3 cup brown sugar
• 2 tablespoons cinnamon
• 1/4 cup Biscoff cookie butter (for the glaze)
• 1 cup powdered sugar (for the glaze)
• 2 tablespoons milk (for the glaze)

Instructions

1. Step 1: In a large bowl, mix the flour, white sugar, instant yeast, and salt together.
2. Step 2: Add the warm milk, melted butter, and egg to the dry ingredients. Stir until a dough forms.
3. Step 3: Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover with a kitchen towel, and let it sit for 1 hour until it doubles in size.
5. Step 5: Meanwhile, mix 1/2 cup Biscoff cookie butter with softened butter, brown sugar, and cinnamon in a bowl until well combined. Set aside.
6. Step 6: Roll the dough into a large rectangle. Spread the Biscoff filling evenly over the dough.
7. Step 7: Roll the dough tightly from one end and cut into 12 equal pieces.
8. Step 8: Place the rolls into a greased baking pan, cover, and let them rise for another 30 minutes until puffed up.
9. Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
10. Step 10: While the rolls bake, warm 1/4 cup Biscoff cookie butter slightly and mix with powdered sugar and milk until smooth and pourable.
11. Step 11: Drizzle the glaze over the warm rolls immediately before serving.

Tips & Variations

• Use warm milk, not hot, to avoid killing the yeast and ensure proper rising.
• Warming the cookie butter slightly makes it easier to spread evenly on the dough.
• For clean cuts without squishing the dough, use dental floss instead of a knife.
• Try adding chopped nuts or raisins to the filling for extra texture and flavor.
• Serve the rolls warm for the best taste and soft texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. To reheat, microwave them for about 10 seconds to restore their soft, warm texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of Biscoff cookie butter?

Yes, you can substitute regular softened butter in the filling if you don’t have Biscoff cookie butter. However, the signature flavor will be different.

What if my dough doesn’t rise well?

Make sure your milk is warm, not hot, and your yeast is fresh. Also, give the dough enough time in a warm spot to double in size for the fluffiest rolls.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

4.5 from 66 reviews

• Author: Victor
• Total Time: 2 hours 15 minutes
• Yield: 12 cinnamon rolls 1x

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Description

Indulge in the irresistible warmth of Biscoff Cookie Butter Cinnamon Rolls, featuring a fluffy homemade dough filled with a decadent blend of Biscoff cookie butter, brown sugar, and cinnamon. Perfectly baked to golden perfection and topped with a smooth Biscoff glaze, these cinnamon rolls offer a delightful twist on a classic favorite, ideal for breakfast or dessert.

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Ingredients

Scale 1x2x3x

Dough

• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1 packet instant yeast (about 2 1/4 teaspoons)
• 1/2 cup warm milk (around 110°F)
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon salt

Filling

• 1/2 cup Biscoff cookie butter
• 1/4 cup softened butter
• 1/3 cup brown sugar
• 2 tablespoons cinnamon

Glaze

• 1/4 cup Biscoff cookie butter, warmed slightly
• 1 cup powdered sugar
• 2 tablespoons milk

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Instructions

1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, white sugar, instant yeast, and salt. Add the warm milk, melted butter, and egg, stirring well until a dough forms. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 5 minutes until the dough is smooth and elastic, indicating proper gluten development and readiness.
2. First rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour. The dough should double in size, which ensures a fluffy texture for your rolls.
3. Make the filling: While the dough is rising, mix together the Biscoff cookie butter and softened butter until well combined. Stir in the brown sugar and cinnamon, creating a smooth, flavorful filling.
4. Shape the rolls: After the dough has risen, punch it down gently and roll it out into a large rectangle on a floured surface. Spread the prepared Biscoff filling evenly over the dough. Starting from one edge, roll the dough tightly into a log shape. Cut the log into 12 equal slices to form individual rolls.
5. Second rise: Place the cut rolls into a greased baking pan, cover, and let them rise for an additional 30 minutes. This step helps the rolls develop extra softness and volume.
6. Bake the rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they turn a golden brown. The aroma during baking will be rich and inviting.
7. Prepare the glaze: While the rolls are baking, warm the Biscoff cookie butter slightly to make it easier to mix. Combine it with powdered sugar and milk, stirring until you achieve a smooth, pourable glaze.
8. Glaze and serve: As soon as the rolls come out of the oven and are still warm, drizzle the Biscoff glaze over the top. Serve immediately for the best flavor and texture.

Notes

• Do not use hot milk for the dough; it can kill the yeast. Warm milk is ideal for activating the yeast properly.
• Use room temperature ingredients when possible for better mixing and dough consistency.
• Don’t skip the second rise; it is crucial for achieving the rolls’ fluffy texture.
• Slightly warm the cookie butter before spreading to make it easier to work with.
• Use dental floss to cut the rolls instead of a knife to avoid squishing and deforming the dough.
• Serve the rolls warm for the best taste experience.
• Leftovers can be reheated in the microwave for 10 seconds to regain softness.
• Store the cinnamon rolls in an airtight container for up to 3 days to maintain freshness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff Cookie Butter Cinnamon Rolls, homemade cinnamon rolls, Biscoff dessert, sweet breakfast rolls, cinnamon roll recipe with cookie butter