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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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