Description

These Biscoff Cookie Butter Cinnamon Rolls feature a soft, fluffy dough filled with a spiced brown sugar and cinnamon mix enhanced by melted cookie butter. The rolls are baked to golden perfection and topped with a luscious vanilla cream cheese frosting, drizzled with more cookie butter and sprinkled with chopped cookies for extra crunch and flavor. This recipe is perfect for those looking to elevate classic cinnamon rolls with a unique caramelized cookie butter twist.

Ingredients

Scale

Dough and Filling

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 (for dough mixing)
1/2 cup granulated sugar
2 large eggs, room temperature

Frosting and Topping

1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract or vanilla bean paste
1/4 teaspoon fine salt
1 1/2 cups powdered sugar
3 tablespoons heavy whipping cream, room temperature
1/4 cup cookie butter, melted
1/2 cup chopped cookies

Instructions

Prepare the Filling and Dry Mix: In a bowl, combine 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt to make the filling. In a large bowl, mix 4 1/4 cups all-purpose flour with 4 1/2 teaspoons instant dry yeast and 1 teaspoon fine salt.
Heat Liquids and Combine with Dry Ingredients: Warm 1 cup whole milk, 1/2 cup unsalted butter, and 1/2 cup granulated sugar together until the butter is melted and mixture is lukewarm. Stir this liquid mixture into the flour mixture.
Add Eggs and Knead Dough: Add 2 large eggs one at a time, mixing each in fully until a sticky dough forms. Knead by hand or with a mixer, gradually adding about 1/2 cup extra flour, a tablespoon at a time, until the dough is tacky but not sticky. Allow dough to rest for 10-20 minutes.
Roll Out and Fill Dough: On a floured surface, roll the dough 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. Sprinkle the cinnamon sugar filling evenly over the buttered dough and drizzle 1/3 cup melted cookie butter on top.
Shape Rolls and Proof: Roll the dough tightly from the long side to form a log. Seal the edge with a little water. Using unflavored dental floss, cut the log into 12 equal pieces. Place the rolls into a greased 9 by 13 inch baking pan. Proof the rolls at room temperature for about 30 minutes if baking immediately, or cover and refrigerate overnight.
Bake the Rolls: Preheat the oven to 360°F (180°C). Bake the rolls for 26-30 minutes, until they turn golden brown.
Prepare the Frosting: Beat 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt until creamy. Gradually add 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream, mixing until smooth and spreadable.
Finish and Serve: Let the cinnamon rolls cool for about 10 minutes after baking. Spread the frosting evenly over the warm rolls, drizzle with 1/4 cup melted cookie butter, and sprinkle 1/2 cup chopped cookies on top. Serve warm for best flavor and texture.

Notes

For easier dough handling, consider checking out no-knead cinnamon rolls guides if you prefer a simpler method.
You can refrigerate the dough rolls overnight to bake fresh the next day, which also enhances flavor development.
Use room temperature eggs and butter to ensure smoother dough and frosting consistency.
Using unflavored dental floss to cut rolls helps keep the shape intact without squishing the dough.
Make sure all dairy ingredients are at room temperature before mixing for best results.

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

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