Introduction

These Biscoff Cookie Butter Cinnamon Rolls offer a delightful twist on a classic favorite. The creamy, spiced cookie butter filling brings rich flavor and a perfect balance of sweetness to soft, fluffy rolls. They’re a treat that’s easy to make and perfect for any occasion.

Biscoff Cookie Butter Cinnamon Rolls Recipe - Recipe Image

Ingredients

Dough (enough for cinnamon rolls)
Biscoff spread (cookie butter) – 1/2 cup
Butter – 2 tablespoons, softened
Brown sugar – 1/3 cup
Cinnamon – 1 tablespoon

Instructions

Step 1: Roll out the dough on a floured surface into a rectangle about 12×16 inches.
Step 2: Spread the softened butter evenly over the dough, then spread the Biscoff cookie butter on top.
Step 3: In a small bowl, mix the brown sugar and cinnamon together, then sprinkle this mixture evenly over the butter and Biscoff layer.
Step 4: Starting at one long edge, carefully roll the dough up tightly into a log.
Step 5: Slice the rolled dough into 12 equal pieces and place them in a greased baking dish or pan.
Step 6: Bake the rolls according to your dough recipe instructions, typically at 350°F (175°C) for 20–25 minutes, until golden and cooked through.

Tips & Variations

For an extra gooey center, add a little extra Biscoff spread in the middle of the cinnamon sugar mixture.
Use store-bought cinnamon roll dough if you want a quicker prep time.
Top with cream cheese or vanilla glaze to enhance the sweetness and flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm them slightly in the microwave or oven before serving to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff spread?

While peanut butter will work, the distinct caramel and spice flavor of Biscoff spread is what makes these rolls special. Using peanut butter will create a different taste but can be a good alternative if needed.

Do I need to let the rolls rise before baking?

This depends on the dough you use. If it’s a yeasted dough, allow the rolls to rise according to your dough recipe before baking to ensure they are soft and fluffy.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 66 reviews

These Biscoff Cookie Butter Cinnamon Rolls combine the classic comfort of cinnamon rolls with the rich, spiced flavor of Biscoff cookie butter. Soft, sweet dough is rolled with a luscious filling made from Biscoff spread, butter, brown sugar, and cinnamon, then sliced and baked to golden perfection, resulting in irresistibly gooey and aromatic pastries perfect for breakfast or dessert.

Author: Maya
Prep Time: 30 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 Ingredients

2 ¼ teaspoons active dry yeast (one packet)
1 cup warm milk (about 110°F)
½ cup granulated sugar
⅓ cup unsalted butter, melted
1 teaspoon salt
2 large eggs
4 cups all-purpose flour

Filling Ingredients

1 cup Biscoff cookie butter
½ cup unsalted butter, softened
½ cup brown sugar, packed
2 tablespoons ground cinnamon

Optional Glaze

½ cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Prepare the Dough: In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until frothy. In a large mixing bowl, combine sugar, melted butter, salt, and eggs. Add the yeast mixture and mix well. Gradually add flour until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Let Dough Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size.
Prepare the Filling: In a medium bowl, mix softened butter, Biscoff cookie butter, brown sugar, and ground cinnamon until smooth and well combined.
Roll the Dough: Punch down the risen dough and roll it out on a lightly floured surface into a rectangle roughly 16×12 inches in size.
Spread the Filling: Evenly spread the Biscoff cinnamon filling over the rolled-out dough, covering it edge to edge.
Shape the Rolls: Starting from the longer edge, tightly roll the dough into a log. Cut the roll into 12 equal slices, about 1 to 1.5 inches thick each.
Second Rise: Arrange the slices in a greased 9×13 inch baking dish or on a parchment-lined baking sheet. Cover and let them rise for another 30-45 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
Optional Glaze: While rolls bake, whisk together powdered sugar, milk, and vanilla extract to make a glaze. Drizzle the glaze over warm rolls before serving.
Serve and Enjoy: Allow the rolls to cool slightly then serve warm for the best gooey texture and flavor.

Notes

For best results, use fresh yeast and milk that is warm but not hot to activate the yeast properly.
You can substitute Biscoff cookie butter with any other cookie butter or peanut butter for a different twist.
Optional glaze adds extra sweetness but rolls are delicious on their own.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Reheat leftovers in the microwave for 15-20 seconds for a soft, fresh-baked texture.

Keywords: Biscoff, cookie butter, cinnamon rolls, breakfast pastry, sweet rolls, Biscoff cinnamon buns