Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls combine the classic comfort of cinnamon rolls with the unique caramelized flavor of Biscoff cookie butter. Soft, sweet, and generously glazed, they make a perfect treat for breakfast or dessert that everyone will love.

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
• 1/2 cup Biscoff cookie butter (150 g)
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• For the glaze:
• 1/2 cup powdered sugar (60 g)
• 2 tablespoons Biscoff cookie butter (30 g)
• 1–2 tablespoons milk (15–30 ml)

Instructions

1. Step 1: In a bowl, mix the warm milk, granulated sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
2. Step 2: Add the melted butter and eggs to the yeast mixture and stir until well combined.
3. Step 3: Gradually add the flour and salt, kneading the dough until it is smooth and elastic. Cover the dough and let it rise in a warm place until doubled in size.
4. Step 4: In a small bowl, mix together 1/2 cup Biscoff cookie butter and the ground cinnamon to make the filling.
5. Step 5: Punch down the risen dough and roll it into a rectangle about 1/4 inch thick on a floured surface.
6. Step 6: Spread the Biscoff and cinnamon filling evenly over the dough, leaving a small border along the edges.
7. Step 7: Roll the dough tightly into a log and slice it into 12 equal pieces. Arrange the rolls in a greased baking dish.
8. Step 8: Cover the rolls and let them rise again for 30 to 45 minutes until puffy.
9. Step 9: Preheat your oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes, until they turn golden brown.
10. Step 10: To make the glaze, whisk together the powdered sugar, 2 tablespoons Biscoff cookie butter, and 1 to 2 tablespoons milk until smooth.
11. Step 11: Drizzle the glaze over the warm cinnamon rolls before serving for an extra touch of sweetness.

Tips & Variations

• For a richer dough, substitute half the milk with cream or add an extra egg yolk.
• Try adding chopped nuts or raisins to the filling for added texture and flavor.
• If Biscoff cookie butter is unavailable, a smooth peanut butter mixed with a touch of brown sugar and cinnamon works as a tasty alternative.
• Brush the dough edges with water before spreading the filling to help seal the rolls tightly.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) until heated through before serving.

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 refrigerate it overnight after the first rise. Let it come to room temperature and complete the second rise before baking.

What if I don’t have Biscoff cookie butter?

If you don’t have Biscoff cookie butter, you can substitute with a smooth nut butter like peanut or almond butter mixed with a little cinnamon and brown sugar for a similar flavor profile.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

4.8 from 65 reviews

• Author: Victor
• Total Time: 2 hours 45 minutes
• Yield: 12 cinnamon rolls 1x

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Description

These Biscoff Cookie Butter Cinnamon Rolls are soft, fluffy, and packed with the warm flavors of cinnamon and unique Biscoff cookie butter. Perfect for breakfast or a sweet treat, these homemade rolls feature a luscious Biscoff filling and a creamy glaze that will delight cookie butter fans and cinnamon roll lovers alike.

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Ingredients

Scale 1x2x3x

Dough

• 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)

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Instructions

1. Activate yeast: In a mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating that the yeast is active.
2. Mix wet ingredients: Add the melted unsalted butter and eggs to the yeast mixture. Stir well until all wet ingredients are fully incorporated.
3. Form dough: Gradually add the all-purpose flour and salt to the wet mixture. Knead the combined ingredients either by hand or with a stand mixer fitted with a dough hook until the dough is smooth, elastic, and no longer sticky. Place the dough in a greased bowl, cover it, and let it rise in a warm place until it has doubled in size, approximately 1 to 1.5 hours.
4. Prepare filling: In a small bowl, mix the Biscoff cookie butter with ground cinnamon until fully combined and smooth. This will be spread inside the dough.
5. Roll dough: Once risen, punch down the dough to release gas. On a floured surface, roll the dough into a rectangle approximately 1/4 inch thick.
6. Spread filling: Evenly spread the Biscoff and cinnamon filling over the rolled-out dough, leaving a small border around the edges free.
7. Shape rolls: Starting from one long side, roll the dough tightly into a log. Use a sharp knife or dental floss to slice the log into 12 equal pieces. Arrange the rolls cut-side up in a greased baking dish, leaving a little space between each.
8. Let rise again: Cover the rolls with a clean towel or plastic wrap, and allow them to rise for 30 to 45 minutes until puffy and nearly doubled.
9. Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes until they turn golden brown and are cooked through.
10. Make glaze: While the rolls bake, whisk together powdered sugar, Biscoff cookie butter, and milk in a small bowl until the glaze is smooth and pourable. Adjust the milk quantity for desired consistency.
11. Glaze and serve: Remove the warm cinnamon rolls from the oven and drizzle the prepared glaze generously over the top. Serve warm for the best flavor experience.

Notes

• Use whole milk warmed to about 100-110°F to activate the yeast properly without killing it.
• For a dairy-free version, substitute butter and milk with plant-based alternatives.
• Ensure the rolls have enough time to rise for light, fluffy texture.
• Adjust glaze thickness by adding more milk to thin or more powdered sugar to thicken.
• Store leftovers in an airtight container and reheat gently before serving.

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

Keywords: Biscoff cookie butter cinnamon rolls, cinnamon rolls recipe, Biscoff dessert, sweet rolls, homemade cinnamon rolls