Biscoff Cookie Butter Cinnamon Rolls Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second Rise: Cover the dish and let the rolls rise for 30–45 minutes until they become puffy and slightly risen.
- 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.
- 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.
- 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
