Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls bring a delicious twist to a classic favorite, combining the rich caramel flavor of Biscoff with warm cinnamon spice. Soft, fluffy, and topped with a sweet Biscoff glaze, they’re perfect for breakfast or a cozy treat any time of day.

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 together the flour, white sugar, instant yeast, and salt.
2. Step 2: Add warm milk, melted butter, and egg to the dry ingredients. Stir until the dough begins to form.
3. Step 3: Knead the dough on a floured surface for about 5 minutes until it feels smooth, soft, and elastic.
4. Step 4: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for 1 hour or until doubled in size for a fluffy texture.
5. Step 5: Meanwhile, mix 1/2 cup Biscoff cookie butter with the softened butter, brown sugar, and cinnamon until well combined. Set this filling aside.
6. Step 6: Roll the dough into a large rectangle on a floured surface. Spread the Biscoff filling evenly over the dough.
7. Step 7: Roll the dough tightly from one end to create a log. Cut the log into 12 equal pieces carefully.
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 your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
10. Step 10: While the rolls bake, warm 1/4 cup Biscoff cookie butter slightly and mix with powdered sugar and milk until smooth and pourable.
11. Step 11: Drizzle the glaze over the warm rolls immediately after baking for a luscious finish.

Tips & Variations

• Use warm, not hot, milk to preserve the yeast’s activity and ensure proper rising.
• Warm the Biscoff cookie butter before spreading to make it easier to work with.
• For cleaner slices, cut the rolls using dental floss instead of a knife to avoid squishing the dough.
• Serve rolls warm for the best flavor and texture.
• Try adding chopped nuts or raisins to the filling for extra texture.

Storage

Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat gently in the microwave for about 10 seconds to refresh their softness and revive the flavor before serving.

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 and let it rise overnight in the refrigerator. Just bring it to room temperature before shaping and proceeding with the recipe.

What if I don’t have Biscoff cookie butter?

You can substitute with smooth peanut butter or almond butter, though the flavor will be different. For a more classic cinnamon roll, use softened butter alone in the filling.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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4.8 from 117 reviews

Indulge in the irresistible aroma and flavor of Biscoff Cookie Butter Cinnamon Rolls, featuring soft, fluffy dough filled with a rich Biscoff cookie butter, brown sugar, and cinnamon mixture. These rolls are baked to golden perfection and topped with a smooth Biscoff glaze, making them the ultimate treat for any occasion.

• Author: Nora
• 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 1x2x3x

Dough Ingredients

• 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 (warmed slightly)
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Prepare the dough: In a large bowl, mix the flour, white sugar, instant yeast, and salt together until evenly combined.
2. Add wet ingredients: Pour in the warm milk, melted butter, and egg. Stir the mixture until a dough begins to form.
3. Knead the dough: Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. The dough should feel soft but manageable.
4. First rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size. This step is essential for fluffy rolls.
5. Make the filling: In a small bowl, mix the Biscoff cookie butter with the softened butter. Add the brown sugar and cinnamon, stirring until the filling is well combined. Set aside.
6. Roll out the dough: Once risen, roll the dough into a large rectangle on a floured surface, roughly 16×12 inches.
7. Apply the filling: Spread the prepared Biscoff filling evenly over the dough rectangle.
8. Form the rolls: Starting from one long edge, tightly roll the dough into a log. Use dental floss to cut the roll into 12 equal pieces, which helps prevent squishing the dough.
9. Second rise: Place the rolls into a greased baking pan, cover, and let them rise for 30 minutes until puffed and soft for an extra fluffy texture.
10. Preheat the oven: Set the oven to 350°F (175°C) while the rolls undergo their second rise.
11. Bake: Bake the rolls in the preheated oven for 25-30 minutes, or until they turn golden brown and smell irresistible.
12. Prepare the glaze: Slightly warm the 1/4 cup of Biscoff cookie butter to make it easier to mix. Combine it with the powdered sugar and milk, stirring until smooth and pourable.
13. Glaze and serve: Drizzle the glaze over the warm cinnamon rolls immediately after baking. Serve warm for the best taste.

Notes

• Do not use hot milk for the dough as it can kill the yeast; warm milk is ideal.
• Use room temperature ingredients when possible as they blend better.
• Do not skip the second rise; it makes the rolls super fluffy and tender.
• Warming the Biscoff cookie butter before spreading helps it spread smoothly and evenly.
• Cutting the rolls with dental floss instead of a knife prevents squishing the dough and keeps the rolls intact.
• Serve cinnamon rolls warm for best flavor; leftovers can be reheated for 10 seconds in the microwave.
• Store leftover rolls in an airtight container for up to 3 days to maintain freshness.

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