Dessert

Biscoff Cookie Butter Cinnamon Rolls Recipe

ByVictor Layne March 1, 2026March 1, 2026

Introduction

Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic favorite, combining warm cinnamon swirls with the rich, spiced flavor of cookie butter. Soft, fluffy, and topped with a creamy glaze, these rolls make for an unforgettable breakfast or treat.

The image shows a white baking dish filled with nine cinnamon rolls arranged close together in three rows of three. Each cinnamon roll has a golden-brown spiral with a soft, gooey texture and is generously covered with a thick, creamy white icing that smoothly coats the rolls and pools slightly around them. The tops of the rolls have a sprinkling of light brown crumbly streusel bits adding texture. The white marbled surface underneath enhances the warm colors of the rolls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened
1/3 cup cookie butter, melted
4 1/4 cups all-purpose flour, plus about 1/2 cup as needed
4 1/2 teaspoons (2 packets) instant dry yeast
1 teaspoon fine salt
1 cup whole milk
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 cup unsalted butter, room temperature (for frosting)
2 teaspoons vanilla extract or vanilla bean paste
1/4 teaspoon fine salt (for frosting)
1 1/2 cups powdered sugar
3 tablespoons heavy whipping cream, room temperature
1/4 cup cookie butter, melted (for drizzle)
1/2 cup chopped cookies (for topping)

Instructions

Step 1: In a bowl, combine 1 cup dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt to make the filling. Set aside. In a large bowl, whisk together 4 1/4 cups all-purpose flour, 4 1/2 teaspoons instant dry yeast, and 1 teaspoon fine salt.
Step 2: Heat 1 cup whole milk with 1/2 cup unsalted butter and 1/2 cup granulated sugar until warm and the butter is melted. Stir this mixture into the dry ingredients.
Step 3: Add eggs one at a time, mixing well after each addition, until the dough forms. Knead by hand or with a mixer, adding extra flour a tablespoon at a time as needed until the dough is tacky but not sticky. Let rest for 10–20 minutes.
Step 4: Roll out the dough on a floured surface into a 14 by 18 inch rectangle, about 1/2 cm thick. Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2 inch border bare. Sprinkle the prepared cinnamon-sugar filling over the butter, then drizzle 1/3 cup melted cookie butter on top.
Step 5: Roll the dough tightly from the long side and seal the edge with a little water. Using unflavored dental floss, cut the roll into 12 equal pieces. Place the rolls in a greased 9 by 13 inch baking pan. Proof for 30 minutes at room temperature if baking immediately, or cover and refrigerate overnight.
Step 6: Preheat your oven to 360°F (180°C). Bake the rolls for 26–30 minutes until golden brown.
Step 7: For the frosting, beat 1/2 cup unsalted butter with 2 teaspoons vanilla extract and 1/4 teaspoon fine salt until smooth. Gradually add 1 1/2 cups powdered sugar and 3 tablespoons heavy cream, mixing until creamy.
Step 8: Let the rolls cool for about 10 minutes. Spread frosting over the warm rolls, drizzle 1/4 cup melted cookie butter on top, and sprinkle with 1/2 cup chopped cookies before serving.

Tips & Variations

For easier dough handling, try a no-knead cinnamon roll method for a simpler approach.
Use vanilla bean paste for a richer vanilla flavor in the frosting.
Add chopped nuts to the filling for extra texture and crunch.
Serve warm with a cup of coffee or tea for the ultimate cozy treat.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15–20 seconds or warm them in a low oven before serving to bring back their softness.

How to Serve

A white baking dish filled with nine soft cinnamon rolls arranged in three rows, each roll swirled with light brown cinnamon filling. The rolls are covered in a thick, creamy, off-white glaze that pools slightly between them and glistens under the light. Crumbled bits of light brown streusel topping are scattered over the center of the cinnamon rolls, adding a crumbly texture contrast. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can refrigerate the rolled and cut dough overnight. Just cover the pan tightly, then bake the rolls directly from the fridge the next day, adding a few extra minutes to the baking time if needed.

What can I substitute for cookie butter?

If you can’t find cookie butter, you can use smooth peanut butter or almond butter for a different but delicious flavor twist. Keep in mind the taste will vary accordingly.