Biscoff Cookie Butter Cinnamon Rolls Recipe
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.
- 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
