Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic favorite. Soft, fluffy, and filled with the irresistible flavor of Biscoff cookie butter combined with cinnamon and brown sugar, they make the perfect indulgent treat for breakfast or brunch.

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 icing)
• 1 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)

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 for 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 rise for 1 hour or until it doubles in size.
5. Step 5: Meanwhile, mix 1/2 cup Biscoff cookie butter with the softened butter, then add brown sugar and cinnamon. Stir until well combined and set aside.
6. Step 6: Roll the risen dough into a large rectangle. Spread the Biscoff filling evenly over the surface.
7. Step 7: Roll the dough tightly from one end into a log. Cut the log into 12 equal pieces using dental floss to avoid squishing the dough.
8. Step 8: Place the rolls in a greased baking pan, cover, and let rise for another 30 minutes until puffed up.
9. Step 9: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
10. Step 10: While baking, warm 1/4 cup Biscoff cookie butter slightly. Mix it with powdered sugar and milk until smooth and pourable to make the icing.
11. Step 11: Drizzle the icing over the warm rolls as soon as they come out of the oven. Serve immediately for best taste.

Tips & Variations

• Use warm, not hot, milk to avoid killing the yeast and ensure proper rising.
• Slightly warming the Biscoff cookie butter before spreading helps it spread more easily.
• Cutting rolls with dental floss rather than a knife prevents squishing the dough and keeps rolls fluffy.
• For a richer flavor, add a teaspoon of vanilla extract to the dough.
• Serve rolls warm or reheat leftovers for 10 seconds in the microwave for a fresh-baked taste.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. To enjoy them warm again, reheat in the microwave for about 10 seconds. Avoid refrigerating as it can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cinnamon instead of Biscoff cookie butter?

Regular cinnamon can be used for the filling, but you’ll miss the unique caramelized flavor that Biscoff cookie butter brings to these rolls.

Is instant yeast necessary, or can I use active dry yeast?

You can use active dry yeast, but be sure to proof it in warm milk for about 5 minutes before adding it to the dry ingredients for best results.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

4.6 from 58 reviews

• Author: Lily
• Total Time: 2 hours 20 minutes
• Yield: 12 rolls 1x

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Description

These Biscoff Cookie Butter Cinnamon Rolls combine the classic soft and fluffy cinnamon roll texture with the rich, caramelized flavors of Biscoff cookie butter. This recipe features a warm, spiced Biscoff filling rolled into a tender yeast dough, baked to a golden finish and topped with a smooth Biscoff glaze. Perfect for a decadent breakfast or dessert treat that will fill your kitchen with irresistible aromas.

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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

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Instructions

1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, white sugar, instant yeast, and salt. Mix these dry ingredients together thoroughly to ensure even yeast distribution.
2. Add wet ingredients: Stir in the warm milk, melted butter, and egg until a dough begins to form. Avoid using hot milk as it can kill the yeast; warm milk is ideal for activation.
3. Knead the dough: Transfer the dough to a lightly floured surface and knead it for about 5 minutes until it becomes smooth, elastic, and soft. This develops the gluten necessary for a fluffy texture.
4. First rise: Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rest for about 1 hour in a warm spot. The dough should double in size, indicating the yeast is active and the dough is ready for shaping.
5. Make the filling: In a separate bowl, mix together the Biscoff cookie butter, softened butter, brown sugar, and cinnamon until well combined and creamy. Set aside.
6. Shape the rolls: Roll the risen dough out into a large rectangular shape on a floured surface. Evenly spread the Biscoff filling mixture over the surface of the dough, making sure to cover it completely for full flavor in every bite.
7. Roll and cut: Carefully roll the dough tightly starting from one end to form a log. Using dental floss (to avoid squishing), cut the roll into 12 equal slices.
8. Second rise: Arrange the cinnamon rolls cut side up in a greased baking pan. Cover them and let rise again for 30 minutes. This second rise yields extra soft and fluffy rolls.
9. Bake the rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they turn a lovely golden brown color and are cooked through.
10. Prepare the glaze: While the rolls are baking, warm the Biscoff cookie butter slightly to soften it. In a small bowl, whisk together the warmed cookie butter, powdered sugar, and milk until smooth and pourable.
11. Glaze and serve: Once baked, drizzle the glaze over the warm cinnamon rolls. Serve immediately for the best taste experience. Store any leftovers in an airtight container for up to 3 days and reheat for 10 seconds before serving.

Notes

• Do not use hot milk for the dough as it kills the yeast; warm milk activates it properly.
• Using room temperature ingredients when possible helps them blend better.
• Do not skip the second rise; it makes the rolls super fluffy and soft.
• Slightly warm the cookie butter before spreading for easier application.
• Use dental floss to cut the rolls instead of a knife to prevent squishing the dough.
• Serve cinnamon rolls warm for the best flavor and texture.
• Store leftovers in an airtight container for up to 3 days and reheat briefly before serving.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Biscoff Cookie Butter Cinnamon Rolls, cinnamon rolls, Biscoff cinnamon rolls, breakfast rolls, sweet rolls, yeast dough cinnamon rolls, easy cinnamon rolls