Biscoff Cookie Butter Cinnamon Rolls Recipe
These Biscoff Cookie Butter Cinnamon Rolls combine the classic fluffy cinnamon roll texture with the rich, caramelized flavor of Biscoff cookie butter. Perfect for breakfast or dessert, these rolls are soft, sweet, and topped with a smooth Biscoff glaze that melts into every bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 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
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
- Prepare the dough: In a large bowl, mix together the flour, sugar, instant yeast, and salt. Then add the warm milk, melted butter, and egg. Stir the mixture until a dough forms.
- Knead the dough: Knead the dough for about 5 minutes until it becomes smooth and elastic. The dough should feel soft to the touch.
- First rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it sit for 1 hour. The dough should double in size, yielding a fluffy texture later.
- Make the filling: In a separate bowl, combine the Biscoff cookie butter and softened butter. Add the brown sugar and cinnamon and stir until well combined. Set aside.
- Shape the rolls: Roll the dough out into a large rectangle on a lightly floured surface. Spread the Biscoff filling evenly over the dough.
- Roll and cut: Roll the dough tightly from one end to form a log. Cut the log into 12 equal pieces using dental floss to avoid squishing the dough.
- Second rise: Place the rolls in a greased baking pan. Cover and let them rise for another 30 minutes until they puff up nicely for extra softness.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until they turn a golden brown color and emit a delicious aroma.
- Prepare the glaze: While the rolls bake, warm the Biscoff cookie butter slightly to soften it. Mix it with powdered sugar and milk until smooth and pourable.
- Glaze the rolls: Once the rolls are warm out of the oven, drizzle the Biscoff glaze generously over them for rich flavor and moisture.
Notes
- Do not use hot milk when preparing the dough, as it can kill the yeast; warm milk is perfect.
- Use room temperature ingredients when possible to help better mixing.
- Do not skip the second rise as it makes the rolls super fluffy.
- Slightly warming the cookie butter before spreading makes it easier to spread evenly.
- Use dental floss to cut the rolls instead of a knife to avoid squishing the dough.
- Serve the rolls warm for the best taste; reheat leftovers for about 10 seconds.
- Store any leftovers in an airtight container for up to 3 days.
Keywords: Biscoff Cookie Butter Cinnamon Rolls Recipe, cinnamon rolls, Biscoff, cookie butter, sweet rolls, breakfast pastries
