Introduction

These Biscoff Cookie Butter Cinnamon Rolls offer a delightfully soft and sweet treat, perfect for breakfast or dessert. The unique spiced cookie butter filling adds a rich, aromatic twist to a classic favorite that everyone will love.

Biscoff Cookie Butter Cinnamon Rolls Recipe - Recipe Image

Ingredients

2 teaspoons Active Dry Yeast (Check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, can use dairy or non-dairy)
1/4 cup Granulated Sugar (Can substitute with brown sugar)
1/4 cup Unsalted Butter (Melted, can use plant-based butter for vegan)
1 teaspoon Salt (Essential for flavor)
1 Large Egg (Can substitute with flaxseed or chia seed egg)
4 cups All-Purpose Flour (Can use whole wheat flour, adjust liquid)
1 cup Biscoff Cookie Butter (Ensure it’s vegan-friendly if needed)
1 cup Powdered Sugar (Adjust for desired sweetness)
2 tablespoons Milk (Use dairy or non-dairy based on preference)

Instructions

Step 1: Activate yeast by combining warm milk, granulated sugar, and active dry yeast in a bowl. Let stand for 5-10 minutes until frothy and bubbly.
Step 2: In a large mixing bowl, stir together the yeast mixture, melted butter, salt, egg, and all-purpose flour until a sticky dough forms.
Step 3: Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
Step 5: Roll the risen dough into a rectangle. Spread the Biscoff cookie butter evenly over the surface, then sprinkle with additional sugar and cinnamon if desired.
Step 6: Roll the dough tightly into a log, then slice into 1-2 inch pieces. Arrange the rolls in a baking dish.
Step 7: Cover the rolls and allow to rise again for 30-45 minutes until puffy.
Step 8: Preheat oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
Step 9: Let the rolls cool slightly before drizzling with a glaze made from powdered sugar and milk.

Tips & Variations

For a vegan version, use plant-based butter, non-dairy milk, and a flaxseed or chia seed egg substitute.
Adjust the amount of powdered sugar in the glaze to make it sweeter or lighter according to your taste.
Add chopped nuts or raisins to the filling for extra texture and flavor.
Use whole wheat flour for a nuttier, healthier dough, but reduce the liquid slightly to keep the dough manageable.

Storage

Store baked cinnamon rolls in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven, covered with foil, to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough the night before?

Yes, you can let the dough rise overnight in the refrigerator after the first rise. Bring it to room temperature before shaping and proceeding with the recipe.

What if I don’t have Biscoff cookie butter?

You can substitute with peanut butter, Nutella, or any other spiced spread, though the unique flavor of Biscoff is the highlight of this recipe.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.8 from 117 reviews

Delight in the soft, sweet bliss of Biscoff Cookie Butter Cinnamon Rolls, featuring a tender yeast dough wrapped around rich, spiced Biscoff cookie butter filling and finished with a smooth powdered sugar glaze. Perfect for a cozy breakfast or indulgent brunch treat.

Author: Ella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Yield: 12 rolls 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough Ingredients

2 teaspoons Active Dry Yeast
1 cup Warm Milk (110°F / 43°C, dairy or non-dairy)
1/4 cup Granulated Sugar (or brown sugar)
1/4 cup Unsalted Butter (melted, plant-based butter for vegan)
1 teaspoon Salt
1 Large Egg (or flaxseed/chia seed egg substitute)
4 cups All-Purpose Flour (or whole wheat flour, adjust liquid)

Filling and Glaze

1 cup Biscoff Cookie Butter (vegan-friendly if needed)
1 cup Powdered Sugar
2 tablespoons Milk (dairy or non-dairy)
Optional: Additional ground cinnamon and granulated sugar for filling sprinkle

Instructions

Activate Yeast: In a cozy bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes bubbly and frothy, indicating the yeast is active.
Mix Dough: In a large mixing bowl, combine the yeast mixture with melted butter, salt, egg, and all-purpose flour. Stir until a sticky dough starts to form, ensuring the ingredients are well incorporated.
Knead Dough: Transfer the dough onto a floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic, which develops the gluten for a tender texture.
First Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place until doubled in size, approximately 1 hour, for a light and airy roll.
Prepare Filling: Once risen, roll the dough out into a large rectangle. Spread the Biscoff cookie butter evenly over the surface, then sprinkle with granulated sugar and ground cinnamon for added sweetness and spice.
Shape Rolls: Carefully roll the dough tightly into a log, ensuring the filling stays inside. Slice the log into pieces about 1-2 inches thick and arrange them in a greased baking dish without crowding.
Second Rise: Cover the rolls with a kitchen towel and let them rise again in a warm place for 30-45 minutes until puffy, which makes them soft and fluffy when baked.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown, indicating they’re fully cooked and aromatic.
Glaze: Allow the rolls to cool slightly before drizzling with a glaze made by mixing powdered sugar and milk. This adds sweetness and a smooth finish to the rolls.