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Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

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