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.

Ingredients

Scale

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)

Instructions

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.
Mix wet ingredients: Add the melted unsalted butter and eggs to the yeast mixture. Stir well until all wet ingredients are fully incorporated.
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.
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.
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.
Spread filling: Evenly spread the Biscoff and cinnamon filling over the rolled-out dough, leaving a small border around the edges free.
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.
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.
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.
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.
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