Print

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

Indulge in the sweet and creamy delight of Biscoff Cookie Butter Cinnamon Rolls. These homemade rolls feature a soft, tender dough filled with a cinnamon-spiced brown sugar mixture and generous layers of smooth Biscoff cookie butter. Topped with a luscious vanilla frosting, extra melted cookie butter drizzle, and crunchy chopped cookies, these cinnamon rolls are perfect for a cozy breakfast or dessert treat.

Ingredients

Scale

Dough and Filling

  • 1 cup packed dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, softened
  • 1/3 cup cookie butter, melted
  • 4 1/4 cups all-purpose flour, plus about 1/2 cup as needed
  • 4 1/2 teaspoons (2 packets) instant dry yeast
  • 1 teaspoon fine salt
  • 1 cup whole milk
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature

Frosting and Toppings

  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1/4 teaspoon fine salt
  • 1 1/2 cups powdered sugar
  • 3 tablespoons heavy whipping cream, room temperature
  • 1/4 cup cookie butter, melted
  • 1/2 cup chopped cookies

Instructions

  1. Prepare the filling and dry mix: In a bowl, combine the dark brown sugar, ground cinnamon, and fine salt for the filling; set aside. In a large bowl, whisk together the flour, instant dry yeast, and salt for the dough.
  2. Warm dairy mixture and combine: Heat the whole milk, unsalted butter, and granulated sugar until warm but not hot. Pour this warm mixture into the dry ingredients. Add the eggs one at a time, mixing well after each addition until a sticky dough forms. Knead the dough by hand or with a mixer, gradually adding flour a tablespoon at a time until the dough is tacky but no longer sticky. Let the dough rest for 10 to 20 minutes.
  3. Roll and fill the dough: On a floured surface, roll out the dough to a 14 by 18 inches rectangle, about 1/2 cm thick. Spread softened butter evenly over the surface, leaving a 1/2 inch bare edge. Sprinkle the prepared cinnamon sugar filling over the butter, then drizzle melted cookie butter evenly on top.
  4. Shape and proof the rolls: Roll the dough tightly starting from the long side. Seal the edge with a little water. Using unflavored dental floss, cut the roll into 12 equal pieces. Place these pieces into a greased 9 by 13 inch baking pan. Proof the rolls for about 30 minutes at room temperature if baking immediately, or cover and refrigerate overnight for slower proofing. Preheat oven to 360°F (180°C).
  5. Bake the cinnamon rolls: Bake the rolls in the preheated oven for 26 to 30 minutes, or until golden brown on top.
  6. Prepare the frosting: Whip together room temperature butter, vanilla extract, and salt until creamy. Gradually add powdered sugar and heavy whipping cream, mixing until smooth and spreadable.
  7. Finish and serve: Allow the baked rolls to cool for about 10 minutes. Spread the frosting evenly over the cinnamon rolls. Drizzle melted cookie butter on top and sprinkle with chopped cookies for added texture and flavor. Serve warm for the best experience.

Notes

  • Ensure milk and butter mixture is warm, not hot, to avoid killing the yeast.
  • Use unflavored dental floss for clean, even cuts without squishing the dough.
  • Overnight refrigeration enhances flavor and texture by slow proofing.
  • You can substitute vanilla bean paste for extract for a richer flavor.
  • Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
  • Reheat leftovers gently in the microwave or oven before serving.

Keywords: Biscoff cinnamon rolls, cookie butter cinnamon rolls, cinnamon rolls recipe, baked cinnamon rolls, sweet breakfast rolls, homemade cinnamon rolls

Find it online: https://kitchenbynora.com/biscoff-cookie-butter-cinnamon-rolls-recipe-2/