Biscoff Cookie Butter Cinnamon Rolls Recipe
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.
- 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
