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Irresistible Biscoff Cookie Butter Cinnamon Rolls Recipe

★★★★★

4.5 from 86 reviews
  • Author: Victor
  • Total Time: 2 hours 25 minutes
  • Yield: 12 cinnamon rolls 1x

Description

These Irresistible Biscoff Cookie Butter Cinnamon Rolls combine the classic soft, buttery texture of cinnamon rolls with the rich, spiced flavor of Biscoff cookie butter. Topped with a luscious cream cheese frosting infused with cookie butter, these rolls are a gooey, sweet treat perfect for breakfast or dessert.

Ingredients

Scale

Dough

  • 2 ¾ cups all-purpose flour (plus extra for dusting)
  • 1 packet (2¼ tsp) instant yeast
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ½ cup warm milk (about 110°F / 43°C)
  • ¼ cup unsalted butter (melted)
  • 1 large egg
  • 1 tsp vanilla extract

Filling

  • ½ cup Biscoff cookie butter (melted slightly for spreading)
  • ¼ cup unsalted butter (softened)
  • ½ cup brown sugar
  • 1½ tsp ground cinnamon

Frosting

  • 4 oz cream cheese (softened)
  • 3 Tbsp unsalted butter (softened)
  • 2 Tbsp Biscoff cookie butter
  • ¾ cup powdered sugar
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Make the Dough: In a large bowl, whisk together warm milk, melted butter, sugar, and yeast. Let sit for 5–10 minutes until the mixture is foamy, indicating the yeast is active.
  2. Add Egg, Vanilla, and Salt: Mix in the egg, vanilla extract, and salt. Gradually incorporate the flour to form a dough.
  3. Knead the Dough: Knead by hand or with a mixer for 5–8 minutes until the dough is smooth and elastic.
  4. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Prepare the Filling: In a small bowl, combine softened butter, melted cookie butter, brown sugar, and cinnamon until smooth and spreadable.
  6. Roll Out the Dough: Punch down the risen dough and roll it out into a 12×16-inch rectangle on a floured surface.
  7. Spread Filling: Evenly spread the cookie butter mixture over the dough, leaving a small border around edges.
  8. Form Rolls: Roll the dough tightly from the long edge into a log.
  9. Slice Rolls: Cut the log into 12 equal rolls and place them into a greased 9×13-inch baking dish.
  10. Second Rise: Cover the dish and let the rolls rise for another 30–40 minutes until puffy and nearly doubled.
  11. Preheat Oven: Heat the oven to 350°F (175°C).
  12. Bake Rolls: Bake the rolls for 20–25 minutes until golden on top and soft in the center.
  13. Make Frosting: Beat together cream cheese, butter, cookie butter, powdered sugar, vanilla, and salt until fluffy and smooth.
  14. Frost Rolls: Spread the frosting generously over warm rolls so it slightly melts into the swirls.
  15. Optional Garnish: Drizzle extra melted Biscoff cookie butter on top and sprinkle cookie crumble for extra indulgence.

Notes

  • Ensure the milk is warm, not hot, to activate the yeast without killing it.
  • For easier spreading, slightly warm the Biscoff cookie butter filling.
  • Use a sharp knife or dental floss to slice the rolls cleanly without squashing.
  • If rolls brown too quickly, tent loosely with foil during baking.
  • Store leftover rolls in an airtight container and reheat gently before serving.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff, Cookie Butter, Cinnamon Rolls, Sweet Rolls, Breakfast, Dessert, Soft Rolls, Cream Cheese Frosting

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Find it online: https://tastywithvictor.com/irresistible-biscoff-cookie-butter-cinnamon-rolls-recipe/