Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls combine the classic comfort of cinnamon rolls with the rich, caramelized flavor of Biscoff cookie butter. Soft, fluffy, and topped with a luscious glaze, they make a perfect treat for breakfast or dessert.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1 packet instant yeast
• 1/2 cup warm milk
• 1/4 cup melted butter
• 1 egg
• 1/2 teaspoon salt
• 1/2 cup Biscoff cookie butter
• 1/4 cup softened butter
• 1/3 cup brown sugar
• 2 tablespoons cinnamon
• 1/4 cup Biscoff cookie butter (for glaze)
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Step 1: In a large bowl, mix the flour, white sugar, instant yeast, and salt together.
2. Step 2: Add the warm milk, melted butter, and egg to the dry ingredients. Stir until a dough forms.
3. Step 3: Knead the dough on a floured surface for about 5 minutes until it becomes smooth, soft, and elastic.
4. Step 4: Place the dough in a greased bowl, cover with a kitchen towel, and let it sit for 1 hour or until it doubles in size.
5. Step 5: In a separate bowl, combine 1/2 cup Biscoff cookie butter with softened butter, brown sugar, and cinnamon until well mixed.
6. Step 6: Roll the dough into a large rectangle. Spread the Biscoff filling evenly over the surface.
7. Step 7: Roll the dough up tightly from one end and cut it into 12 equal pieces.
8. Step 8: Place the rolls in a greased baking pan, cover, and let them rise for another 30 minutes until puffed up.
9. Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
10. Step 10: For the glaze, warm 1/4 cup Biscoff cookie butter slightly, then mix it with powdered sugar and milk until smooth and pourable.
11. Step 11: Drizzle the glaze over the warm rolls immediately before serving.

Tips & Variations

• Use room temperature ingredients to help the dough rise better and achieve a tender crumb.
• For extra gooey rolls, add a handful of chopped Biscoff cookies or nuts to the filling.
• You can substitute regular cinnamon with pumpkin spice for a seasonal twist.
• Make the dough the night before and let it rise slowly in the fridge for a deeper flavor.

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 gently in the microwave or oven before serving to restore softness and melt the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

While the flavor will differ, peanut butter can be used as a substitute for Biscoff cookie butter, though it will give a nuttier taste rather than the caramelized spice flavor.

Do I need to let the rolls rise twice?

Yes, the first rise allows the dough to develop and become fluffy, while the second rise after shaping helps the rolls puff up, making them soft and light after baking.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

4.6 from 98 reviews

These Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic favorite, packed with the rich, caramelized flavor of Biscoff cookie butter. Soft, fluffy dough is rolled with a spiced Biscoff filling, baked to golden perfection, and topped with a luscious Biscoff glaze making them irresistible for any breakfast or dessert occasion.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 1/4 cup melted butter
• 1 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

1. Prepare the Dough: In a large mixing bowl, combine the flour, white sugar, instant yeast, and salt. Add the warm milk, melted butter, and egg, then stir until a dough forms. Knead the dough for about 5 minutes until it becomes soft and elastic.
2. First Rise: Place the dough into a greased bowl, cover with a kitchen towel, and let it rest for 1 hour until it doubles in size, which helps create fluffy rolls.
3. Make the Filling: In a separate bowl, mix together the Biscoff cookie butter and softened butter. Add in the brown sugar and cinnamon, stirring well to combine. Set this mixture aside.
4. Roll out the Dough: Once risen, roll the dough into a large rectangle on a floured surface. Spread the Biscoff filling evenly over the dough.
5. Form the Rolls: Roll the dough tightly from one end into a log shape. Slice the log into 12 equal pieces and place them into a greased baking pan.
6. Second Rise: Cover the rolls and allow them to rise for 30 minutes until they puff up nicely, which ensures a soft texture.
7. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they are golden brown and fragrant.
8. Prepare the Glaze: Warm the Biscoff cookie butter slightly if needed. In a small bowl, mix the warmed cookie butter with powdered sugar and milk until smooth and pourable.
9. Glaze and Serve: Drizzle the glaze over the warm cinnamon rolls immediately for the best flavor and presentation.

Notes

• Make sure the milk is warm, not hot, to activate the yeast properly without killing it.
• For easier slicing, chill the rolled dough log for about 15 minutes before cutting.
• If you prefer less sweetness, adjust the amount of powdered sugar in the glaze accordingly.
• These rolls are best served warm but can be reheated gently in the oven or microwave.
• Store leftovers in an airtight container for up to 2 days, and reheat before serving.

Keywords: Biscoff cinnamon rolls, cookie butter rolls, homemade cinnamon rolls, sweet breakfast rolls, Biscoff glaze