Biscoff Cookie Butter Cinnamon Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the filling: Spread the Biscoff filling evenly over the rolled-out dough, covering the surface completely.
- 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.
- 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.
- 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!
- 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.
- 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
