Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

Biscoff Cookie Butter Cinnamon Rolls bring a luscious twist to the classic pastry, combining warm cinnamon flavors with the rich, spicy sweetness of cookie butter. Soft, tender, and topped with a creamy frosting and crunchy cookie bits, these rolls make a delightful treat for any occasion.

Ingredients

• 1 cup packed dark brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon fine salt (for filling)
• 1/2 cup unsalted butter, softened (for filling)
• 1/3 cup cookie butter, melted (for filling)
• 4 1/4 cups all-purpose flour plus about 1/2 cup as needed
• 4 1/2 teaspoons or 2 packets instant dry yeast
• 1 teaspoon fine salt (for dough)
• 1 cup whole milk
• 1/2 cup unsalted butter, room temperature (for dough)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, room temperature (for frosting)
• 2 teaspoons vanilla extract or vanilla bean paste
• 1/4 teaspoon fine salt (for frosting)
• 1 1/2 cups powdered sugar
• 3 tablespoons heavy whipping cream, room temperature
• 1/4 cup cookie butter, melted (for drizzle)
• 1/2 cup chopped cookies (for topping)

Instructions

1. Step 1: Prepare the filling by mixing together the dark brown sugar, ground cinnamon, and 1/4 teaspoon fine salt in a bowl. Set aside.
2. Step 2: In a large bowl, combine the flour, instant dry yeast, and 1 teaspoon fine salt.
3. Step 3: Heat the milk, 1/2 cup butter, and granulated sugar until warm, then stir this mixture into the dry ingredients.
4. Step 4: Add the eggs one at a time, mixing thoroughly after each addition until a sticky dough forms.
5. Step 5: Knead the dough by hand or with a mixer, gradually adding flour as needed until the dough is tacky but not sticky. Let the dough rest for 10 to 20 minutes.
6. Step 6: Roll out the dough on a floured surface into a 14 by 18 inch rectangle about 1/2 cm thick.
7. Step 7: Spread the softened butter evenly over the dough, leaving a 1/2 inch border. Sprinkle the prepared filling over the butter, then drizzle the melted cookie butter on top.
8. Step 8: Roll the dough tightly from the long side, seal the edge with a little water, and cut into 12 equal rolls using unflavored dental floss for clean cuts.
9. Step 9: Place the rolls in a greased 9 by 13 inch pan. Proof for 30 minutes at room temperature if baking right away, or cover and refrigerate overnight.
10. Step 10: Preheat your oven to 360°F (180°C) and bake the rolls for 26 to 30 minutes or until golden brown.
11. Step 11: For the frosting, beat the butter, vanilla, and salt until creamy. Gradually add powdered sugar and heavy cream, mixing until smooth and spreadable.
12. Step 12: Let the rolls cool for about 10 minutes, then spread the frosting over the top. Drizzle with melted cookie butter and sprinkle chopped cookies for a crunchy finish.

Tips & Variations

• For easier dough handling, try a no-knead method to reduce effort while maintaining tenderness.
• Use vanilla bean paste instead of extract for a more intense vanilla flavor.
• Swap chopped cookies on top with crushed Biscoff cookies for extra spice and crunch.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven until warm before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, after assembling the rolls in the pan, you can refrigerate them overnight. This slow proofing enhances flavor, and you can bake them fresh the next day.

What can I substitute for cookie butter?

If you don’t have cookie butter, you can use peanut butter, almond butter, or even softened dulce de leche for a different but tasty twist.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

These Biscoff Cookie Butter Cinnamon Rolls combine soft, fluffy dough with a rich, spiced cinnamon-sugar filling enriched with creamy Biscoff cookie butter. Topped with a smooth vanilla frosting, extra melted cookie butter drizzle, and crunchy chopped cookies, these rolls are perfect for a cozy breakfast or indulgent dessert.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 23 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 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
• 1/2 cup granulated sugar
• 2 large eggs, room temperature

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

Frosting & Toppings

• 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

1. 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 create the filling; set aside. In a large bowl, whisk together 4 1/4 cups all-purpose flour, 4 1/2 teaspoons instant dry yeast, and 1 teaspoon fine salt.
2. Make the dough mixture: Warm 1 cup whole milk with 1/2 cup unsalted butter and 1/2 cup granulated sugar until the butter melts and mixture is warm (not hot). Pour this warm mixture into the dry ingredients. Add 2 large eggs one at a time, stirring well after each addition, until a sticky dough forms.
3. Knead and rest the dough: Knead the dough by hand or with a mixer, adding extra flour, a tablespoon at a time, until it becomes tacky but not sticky. Once kneaded, let the dough rest for 10 to 20 minutes to relax the gluten and rise slightly.
4. Roll out and fill the 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 edge clear. Sprinkle the cinnamon-sugar filling over the butter, then drizzle 1/3 cup melted cookie butter evenly on top for extra flavor.
5. Form the rolls: Tightly roll the dough from the long side, sealing the edge with a little water to keep it closed. Using unflavored dental floss, cut the rolled log into 12 equal pieces to form the rolls.
6. Proof the rolls: Place the separated rolls into a greased 9 by 13 inch baking pan. Either let them proof at room temperature for about 30 minutes if baking immediately, or cover and refrigerate overnight for a slow proof and development of flavor.
7. Bake the rolls: Preheat the oven to 360°F (180°C). Bake the cinnamon rolls for 26 to 30 minutes, or until they are golden brown and cooked through.
8. Prepare the frosting: While the rolls are baking or cooling, whip together 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt until smooth. Gradually add 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream, continuing to beat until creamy and spreadable.
9. Frost and finish: Allow baked rolls to cool for about 10 minutes before spreading the frosting generously over them. Drizzle 1/4 cup melted cookie butter on top, then sprinkle with 1/2 cup chopped cookies for added texture and flavor.
10. Serve and enjoy: Serve the Biscoff Cookie Butter Cinnamon Rolls warm for the best experience, enjoying the harmonious layers of cinnamon, cookie butter, and creamy frosting.

Notes

• Use unflavored dental floss for clean, even cuts without squishing the dough rolls.
• If the dough is too sticky during kneading, add flour gradually, but avoid making it too dry to keep rolls soft.
• For easier handling and a no-knead option, consider trying a no-knead cinnamon roll recipe variation.
• Proof the rolls overnight in the refrigerator for a deeper flavor and slower rise.
• Make sure milk mixture is warm, not hot, to avoid killing the yeast.

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