Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic treat, combining the warm spices of cinnamon with the rich, caramelized flavor of Biscoff cookie butter. Perfect for a cozy breakfast or an indulgent snack, they are soft, fluffy, and irresistibly tasty.

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, 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 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 until it doubles in size.
5. Step 5: Meanwhile, prepare the filling by mixing 1/2 cup Biscoff cookie butter with softened butter, then add the brown sugar and cinnamon. Stir until well combined and set aside.
6. Step 6: Roll the dough out into a large rectangle. Spread the Biscoff filling evenly over the surface.
7. Step 7: Roll the dough tightly from one end to form a log, then cut into 12 equal pieces using dental floss to avoid squishing.
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: While the rolls bake, warm 1/4 cup Biscoff cookie butter slightly. Mix it with powdered sugar and milk until smooth and pourable.
11. Step 11: Drizzle the glaze over the warm rolls immediately after baking for the best flavor.

Tips & Variations

• Use warm, not hot, milk to ensure the yeast activates without being killed.
• Room temperature ingredients mix better and create a smoother dough.
• Slightly warm the cookie butter before spreading to make it easier to work with.
• For fluffier rolls, don’t skip the second rise after shaping.
• Cut rolls with dental floss instead of a knife to keep their shape intact.
• Serve the rolls warm and reheat leftovers for 10 seconds to refresh.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. To reheat, warm them in the microwave for about 10 seconds to regain softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, but if using regular active dry yeast, dissolve it in warm milk first and allow it to activate for about 5-10 minutes before mixing with other ingredients.

How do I prevent the rolls from drying out?

Cover the rolls tightly with plastic wrap or an airtight container when storing. Warming them briefly before serving also helps restore moisture.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

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4.8 from 93 reviews

These Biscoff Cookie Butter Cinnamon Rolls combine the classic soft and fluffy cinnamon roll texture with the rich, caramelized flavor of Biscoff cookie butter. Finished with a smooth and sweet Biscoff glaze, these rolls make a decadent treat perfect for breakfast, brunch, or dessert.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 2 hours 20 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 (slightly warmed)
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Prepare the dough: In a large bowl, mix together the flour, white sugar, instant yeast, and salt until evenly combined. Add the warm milk, melted butter, and egg to the dry ingredients. Stir until the mixture begins to form a dough.
2. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. The dough should be soft but hold its shape well.
3. First rise: Place the kneaded dough into a greased bowl, cover with a kitchen towel, and let it sit in a warm spot for 1 hour, or until it doubles in size. This rise is essential for fluffy rolls.
4. Prepare the filling: In a small bowl, mix together the Biscoff cookie butter and softened butter. Add the brown sugar and cinnamon and stir until fully combined. Set aside.
5. Roll out the dough: After the dough has risen, punch it down gently and roll it out into a large rectangle on a lightly floured surface.
6. Add the filling: Spread the Biscoff filling evenly over the rolled-out dough, covering the surface completely.
7. Form the rolls: Starting from one edge, roll the dough tightly into a log shape. Use dental floss to cut the log into 12 equal pieces to avoid squashing the rolls.
8. Second rise: Place the rolls into a greased baking pan, cover, and let them rise for another 30 minutes until puffed and soft. This step enhances their fluffiness.
9. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through. Your kitchen will fill with a wonderful aroma!
10. Prepare the glaze: Slightly warm the Biscoff cookie butter if needed so it is easy to stir. Mix it with the powdered sugar and milk until smooth and pourable.
11. Glaze and serve: Drizzle the glaze over the warm rolls immediately after baking for a luscious finish. Serve warm for the best taste experience.

Notes

• Use warm milk, not hot, to prevent killing the yeast and ensuring proper dough rise.
• Room temperature ingredients mix better and improve dough consistency.
• Don’t skip the second rise; it makes the rolls extra fluffy and soft.
• Warming the cookie butter before spreading helps it spread easily without tearing the dough.
• Use dental floss to cut the rolls instead of a knife to prevent squashing.
• Serve the rolls warm for optimal flavor and texture.
• Leftovers can be reheated for 10 seconds in the microwave and stored in an airtight container for up to 3 days.

Keywords: Biscoff Cookie Butter Cinnamon Rolls Recipe, cinnamon rolls, Biscoff cookie butter, baked rolls, sweet breakfast rolls