Biscoff Cookie Butter Cinnamon Rolls Recipe
Indulge in these fluffy, aromatic Biscoff Cookie Butter Cinnamon Rolls, featuring a rich Biscoff cookie butter filling and a smooth Biscoff glaze that melts perfectly over warm, freshly baked rolls. Perfect for a special breakfast or dessert treat that combines classic cinnamon rolls with the unique flavor of Biscoff cookie butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 1 packet instant yeast (about 2 1/4 teaspoons)
- 1/2 cup warm milk (about 110°F)
- 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 together the flour, white sugar, instant yeast, and salt. Add the warm milk, melted butter, and egg. Stir the mixture until it forms a dough, then knead for 5 minutes until the dough is smooth and elastic. This ensures a light and fluffy texture.
- First rise: Place the dough in a greased bowl and cover it with a kitchen towel. Let it rest in a warm place for 1 hour, or until the dough doubles in size, which will help create soft rolls.
- Make the filling: While the dough rests, combine the Biscoff cookie butter and softened butter in a bowl. Add brown sugar and cinnamon, stirring until all ingredients are well blended. Set aside for spreading later.
- Shape the rolls: Roll the risen dough out into a large rectangle on a lightly floured surface. Spread the prepared Biscoff filling evenly across the dough surface. Roll the dough tightly from one end to the other to form a log.
- Cut and second rise: Slice the log into 12 equal pieces using dental floss to avoid squishing the dough. Place the rolls in a greased baking pan, cover, and allow them to rise for 30 minutes until they puff up nicely, ensuring soft rolls.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they turn golden brown and emit a delicious aroma that fills your kitchen.
- Prepare the glaze: Warm the remaining 1/4 cup of Biscoff cookie butter slightly to soften it. Mix it with powdered sugar and milk until smooth and pourable, perfect for drizzling.
- Glaze and serve: Drizzle the glaze over the warm cinnamon rolls immediately after baking to allow it to melt slightly. Serve warm for the best flavor and texture.
Notes
- Use warm milk, not hot, to avoid killing the yeast and help dough rise.
- Use room temperature ingredients for better mixing and dough consistency.
- Do not skip the second rise after shaping; it makes the rolls extra fluffy and soft.
- Slightly warm the cookie butter before spreading to make it easier to spread evenly.
- Cut rolls with dental floss instead of a knife to keep their shape and prevent squashing.
- Serve the rolls warm for optimal taste.
- Reheat leftovers for 10 seconds to refresh softness.
- Store baked 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 rolls, sweet rolls, breakfast pastry
