Biscoff Cookie Butter Cinnamon Rolls Recipe
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.
- 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
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
- Prepare the dough: In a large bowl, mix the flour, white sugar, instant yeast, and salt together until evenly combined.
- Add wet ingredients: Pour in the warm milk, melted butter, and egg. Stir the mixture until a dough begins to form.
- 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.
- 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.
- 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.
- Roll out the dough: Once risen, roll the dough into a large rectangle on a floured surface, roughly 16×12 inches.
- Apply the filling: Spread the prepared Biscoff filling evenly over the dough rectangle.
- 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.
- 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.
- Preheat the oven: Set the oven to 350°F (175°C) while the rolls undergo their second rise.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes, or until they turn golden brown and smell irresistible.
- 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.
- 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
