Introduction

Biscoff Cookie Butter Cinnamon Rolls are a decadent twist on the classic cinnamon roll, combining the warm spice of cinnamon with the rich, caramelized flavor of cookie butter. These soft, gooey rolls topped with a creamy frosting and a cookie crunch are perfect for breakfast or dessert.

Biscoff Cookie Butter Cinnamon Rolls Recipe - Recipe Image

Ingredients

1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened
1/3 cup cookie butter, melted
4 1/4 cups all-purpose flour plus about 1/2 cup as needed
4 1/2 teaspoons or 2 packets instant dry yeast
1 teaspoon fine salt
1 cup whole milk
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 cup unsalted butter, room temperature (for frosting)
2 teaspoons vanilla extract or vanilla bean paste
1/4 teaspoon fine salt (for frosting)
1 1/2 cups powdered sugar
3 tablespoons heavy whipping cream, room temperature
1/4 cup cookie butter, melted (for drizzling)
1/2 cup chopped cookies

Instructions

Step 1: Prepare the filling by mixing the dark brown sugar, ground cinnamon, and 1/4 teaspoon fine salt in a bowl. Set this aside for later.
Step 2: In a large bowl, combine the flour, instant dry yeast, and 1 teaspoon fine salt.
Step 3: Warm the whole milk, 1/2 cup unsalted butter, and granulated sugar together until warm but not hot. Stir this mixture into the dry ingredients.
Step 4: Add the eggs one at a time, mixing until a sticky dough forms. Knead the dough by hand or with a mixer, adding extra flour a tablespoon at a time until it feels tacky but not sticky. Let the dough rest for 10 to 20 minutes.
Step 5: Roll the dough out on a floured surface into a 14 by 18-inch rectangle, about 1/2 cm thick.
Step 6: Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2-inch border bare. Sprinkle the cinnamon sugar filling on top, then drizzle with 1/3 cup melted cookie butter.
Step 7: Roll the dough tightly from the long side and seal the edge with a little water. Cut into 12 equal pieces using unflavored dental floss or a sharp knife.
Step 8: Place the rolls in a greased 9 by 13-inch pan. Proof for about 30 minutes if baking immediately or cover and refrigerate overnight.
Step 9: Preheat the oven to 360°F (180°C) and bake the rolls for 26 to 30 minutes until golden brown.
Step 10: To make the frosting, whip together 1/2 cup unsalted butter, vanilla extract, and 1/4 teaspoon fine salt until smooth. Gradually mix in powdered sugar and heavy cream until creamy.
Step 11: After the rolls cool for about 10 minutes, spread the frosting over the top. Drizzle with 1/4 cup melted cookie butter and sprinkle with chopped cookies for extra crunch.

Tips & Variations

For easier dough handling, try a no-knead method to simplify preparation without sacrificing flavor.
Use vanilla bean paste instead of vanilla extract for a more intense vanilla flavor in the frosting.
Add chopped nuts like pecans or walnuts for a crunchy texture inside the rolls.

Storage

Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven to regain softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of cookie butter?

Regular peanut butter has a different texture and flavor, so it won’t replicate the unique caramelized taste of Biscoff cookie butter. However, it can be used in a pinch with a slightly different flavor profile.

Do I need to proof the yeast before mixing it in?

This recipe uses instant dry yeast, which does not require proofing. You can add it directly to the dry ingredients for convenience.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

Delightfully soft and flavorful Biscoff Cookie Butter Cinnamon Rolls made with a perfect blend of cinnamon, dark brown sugar, and luscious cookie butter filling, topped with a creamy vanilla frosting, cookie butter drizzle, and chopped cookies. This recipe combines classic cinnamon rolls with the irresistible taste of Biscoff spread for a uniquely indulgent breakfast or dessert treat.

Author: Ella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 23 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough and Filling

1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon fine salt (for filling)
1/2 cup unsalted butter, softened (for filling)
1/3 cup cookie butter, melted (for filling)
4 1/4 cups all-purpose flour, plus about 1/2 cup as needed
4 1/2 teaspoons (2 packets) instant dry yeast
1 teaspoon fine salt (for dough)
1 cup whole milk
1/2 cup unsalted butter (for dough)
1/2 cup granulated sugar
2 large eggs, room temperature

Frosting and Topping

1/2 cup unsalted butter, room temperature (for frosting)
2 teaspoons vanilla extract or vanilla bean paste
1/4 teaspoon fine salt (for frosting)
1 1/2 cups powdered sugar
3 tablespoons heavy whipping cream, room temperature
1/4 cup cookie butter, melted (for drizzle)
1/2 cup chopped cookies (for topping)

Instructions

Prepare Filling and Dry Ingredients: In a bowl, combine 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt. Set aside. In a large mixing bowl, whisk together 4 1/4 cups all-purpose flour, 4 1/2 teaspoons instant dry yeast, and 1 teaspoon fine salt.
Warm Wet Ingredients and Form Dough: Heat 1 cup whole milk, 1/2 cup unsalted butter, and 1/2 cup granulated sugar until warm but not boiling. Pour this mixture into the dry ingredients. Add 2 large eggs one at a time, mixing thoroughly to form a sticky dough. Knead the dough by hand or with a mixer, gradually adding about 1/2 cup of extra flour, one tablespoon at a time, until the dough is tacky but not sticky. Allow dough to rest for 10-20 minutes.
Roll and Fill the Dough: On a floured surface, roll the dough into a 14×18 inch rectangle, about 1/2 cm thick. Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2 inch edge bare. Sprinkle the prepared cinnamon-sugar filling over the butter, then drizzle 1/3 cup melted cookie butter evenly on top.
Shape and Proof Rolls: Starting from the long side, roll the dough tightly into a log. Seal the edge with a little water. Using unflavored dental floss, cut the roll into 12 equal pieces. Arrange the rolls in a greased 9×13 inch pan. Proof at room temperature for about 30 minutes if baking immediately, or cover and refrigerate overnight for later baking.
Bake the Cinnamon Rolls: Preheat the oven to 360°F (180°C). Bake the rolls for 26-30 minutes until golden brown and cooked through. Remove from the oven and let cool for about 10 minutes before frosting.
Prepare Frosting and Final Touches: Using a mixer, whip together 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt. Gradually add 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream, mixing until smooth and creamy. Spread the frosting over the warm rolls. Drizzle 1/4 cup melted cookie butter on top and sprinkle with 1/2 cup chopped cookies for added crunch and flavor.

Notes

Make sure the milk and butter mixture is warm but not hot to avoid killing the yeast.
If dough is too sticky, add extra flour sparingly to achieve a tacky but workable texture.
Proofing time can be extended by refrigerating overnight for enhanced flavor.
Use unflavored dental floss to cut rolls easily without squishing the dough.
Allow rolls to cool slightly before adding frosting to prevent it from melting too much.

Keywords: Biscoff cookie butter cinnamon rolls, cinnamon rolls, cookie butter recipe, sweet rolls, breakfast pastries, homemade cinnamon rolls, dessert rolls