Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls combine the warm, comforting flavors of classic cinnamon rolls with the rich, spiced sweetness of Biscoff cookie butter. Perfect for a special breakfast or cozy brunch, they’re soft, gooey, and topped with a luscious Biscoff glaze.

Ingredients

• 4 cups all-purpose flour (500 g)
• 1/4 cup granulated sugar (50 g)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup whole milk (240 ml), warmed
• 1/3 cup unsalted butter (75 g), melted
• 2 large eggs
• 1/2 cup Biscoff cookie butter (150 g)
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• For the glaze:
• 1/2 cup powdered sugar (60 g)
• 2 tablespoons Biscoff cookie butter (30 g)
• 1–2 tablespoons milk (15–30 ml)

Instructions

1. Step 1: In a bowl, mix the warm milk, granulated sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
2. Step 2: Add the melted butter and eggs to the yeast mixture and stir until well combined.
3. Step 3: Gradually add the flour and salt. Knead the dough until it is smooth and elastic. Place it in a greased bowl, cover, and let it rise until doubled in size.
4. Step 4: Meanwhile, mix 1/2 cup Biscoff cookie butter with the ground cinnamon to create the filling.
5. Step 5: Once the dough has risen, punch it down. Roll it out into a rectangle about 1/4 inch thick.
6. Step 6: Spread the Biscoff and cinnamon filling evenly over the dough, leaving a small border around the edges.
7. Step 7: Roll the dough tightly into a log. Slice the log into 12 equal pieces and arrange them in a greased baking dish.
8. Step 8: Cover the rolls and let them rise for another 30–45 minutes until puffy.
9. Step 9: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes until they are golden brown on top.
10. Step 10: To make the glaze, whisk together the powdered sugar, 2 tablespoons Biscoff cookie butter, and 1–2 tablespoons milk until smooth and pourable.
11. Step 11: Drizzle the glaze over the warm rolls just before serving for an extra touch of sweetness.

Tips & Variations

• For a richer flavor, use browned butter instead of melted butter in the dough.
• Try adding chopped nuts or raisins to the filling for added texture.
• If you don’t have Biscoff cookie butter, a cinnamon sugar filling with softened butter works as a quick substitute.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the microwave or oven before serving, and drizzle additional glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before, cover it tightly, and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and continuing with the recipe.

What if I don’t have active dry yeast?

You can substitute instant yeast in the same quantity; no need to proof it separately, just mix it directly with the dry ingredients.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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Indulge in soft, fluffy cinnamon rolls infused with the rich, caramelized flavor of Biscoff cookie butter. These Biscoff Cookie Butter Cinnamon Rolls combine a tender homemade dough with a luscious cinnamon-spiced Biscoff filling, topped off with a creamy Biscoff glaze that perfectly complements every bite. Perfect for breakfast or dessert, these rolls bring a sweet, spiced twist to a classic treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Dough

• 4 cups all-purpose flour (500 g)
• 1/4 cup granulated sugar (50 g)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup whole milk (240 ml), warmed
• 1/3 cup unsalted butter (75 g), melted
• 2 large eggs
• 1/4 teaspoon salt

Filling

• 1/2 cup Biscoff cookie butter (150 g)
• 1 tablespoon ground cinnamon

Glaze

• 1/2 cup powdered sugar (60 g)
• 2 tablespoons Biscoff cookie butter (30 g)
• 1–2 tablespoons milk (15–30 ml)

Instructions

1. Activate Yeast: In a bowl, mix the warmed milk, granulated sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating that the yeast is activated.
2. Combine Wet Ingredients: Add the melted unsalted butter and eggs to the yeast mixture. Stir everything together until fully combined, creating a smooth liquid base for the dough.
3. Form Dough: Gradually add the all-purpose flour and salt to the wet mixture. Knead the dough until it is smooth and elastic, about 8–10 minutes by hand or 5–7 minutes with a mixer. Then, place the dough in a greased bowl, cover, and let it rise in a warm place until it doubles in size, approximately 1 to 1.5 hours.
4. Prepare Filling: In a small bowl, mix 1/2 cup of Biscoff cookie butter with 1 tablespoon of ground cinnamon, stirring until well combined to create the spiced filling.
5. Roll Dough: Punch down the risen dough to release air bubbles. Roll it out on a floured surface into a rectangle about 1/4 inch thick.
6. Spread Filling: Evenly spread the cinnamon Biscoff filling over the rolled-out dough, leaving a small border around the edges to prevent overflow when rolling.
7. Shape Rolls: Starting from one long edge, roll the dough tightly into a log. Slice the log into 12 even pieces and place them cut side up in a greased baking dish, ensuring they have some space to expand.
8. Second Rise: Cover the dish and let the rolls rise for 30–45 minutes until they become puffy and slightly risen.
9. Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25–30 minutes or until they turn golden brown and are cooked through.
10. Make Glaze: While the rolls are baking, whisk together the powdered sugar, 2 tablespoons of Biscoff cookie butter, and 1–2 tablespoons of milk until the glaze is smooth and pourable.
11. Glaze and Serve: Once the rolls are baked and still warm, drizzle the Biscoff glaze generously over the top. Serve immediately for the best flavor and texture.

Notes

• For best results, use room temperature ingredients where possible to ensure proper yeast activation and dough rising.
• You can substitute whole milk with any milk alternative if desired, but it may affect the texture slightly.
• Ensure the oven is fully preheated before baking to achieve even cooking and golden color.
• Leftover rolls can be stored in an airtight container for up to 3 days or frozen for longer storage.
• Reheat rolls gently in the microwave or oven before serving to restore softness.

Keywords: Biscoff cookie butter, cinnamon rolls, breakfast rolls, homemade cinnamon rolls, spiced rolls, sweet glaze