Introduction

Biscoff Cookie Butter Cinnamon Rolls are a delicious twist on a classic favorite, combining the rich, spiced flavor of Biscoff cookie butter with soft, fluffy cinnamon rolls. This recipe is perfect for a cozy breakfast or an indulgent treat any time of day.

Four cinnamon rolls sit close together on a white plate, each roll showing a soft brown spiral dough base. A thick layer of creamy beige icing covers the top and sides of every roll, dripping slowly down the edges. On top of each roll, a small pile of crumbly brown sugar topping adds texture and contrast. The plate rests on a white marbled surface, emphasizing the warm colors of the cinnamon rolls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour (500 g)
1/4 cup granulated sugar (50 g)
2 1/4 teaspoons active dry yeast (1 packet)
1 cup whole milk (240 ml), warmed
1/3 cup unsalted butter (75 g), melted
2 large eggs
1/2 cup Biscoff cookie butter (150 g)
1 tablespoon ground cinnamon
1/4 teaspoon salt

For the glaze:

1/2 cup powdered sugar (60 g)
2 tablespoons Biscoff cookie butter (30 g)
1–2 tablespoons milk (15–30 ml)

Instructions

Step 1: In a bowl, mix the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until the mixture becomes frothy.
Step 2: Add the melted butter and eggs to the yeast mixture and stir until well combined.
Step 3: Gradually add the flour and salt, kneading the dough until it’s smooth and elastic. Let the dough rise in a warm place until it doubles in size.
Step 4: Combine 1/2 cup of Biscoff cookie butter with ground cinnamon to make the filling.
Step 5: Punch down the risen dough and roll it out into a rectangle about 1/4 inch thick.
Step 6: Spread the Biscoff and cinnamon filling evenly over the dough, leaving a small border around the edges.
Step 7: Roll the dough tightly into a log, slice into 12 pieces, and place them in a greased baking dish.
Step 8: Cover the rolls and let them rise for 30–45 minutes until puffy.
Step 9: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes until they are golden brown.
Step 10: For the glaze, whisk together powdered sugar, Biscoff cookie butter, and milk until smooth.
Step 11: Drizzle the glaze over the warm rolls just before serving.

Tips & Variations

For a richer flavor, warm the Biscoff cookie butter slightly before spreading it on the dough to make it easier to spread evenly.
Try adding chopped pecans or walnuts to the filling for extra texture and crunch.
If you prefer a dairy-free option, substitute the whole milk with almond or oat milk and use a plant-based butter alternative.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in the microwave for 20–30 seconds or in a low oven until heated through. The glaze can be refreshed or reapplied after reheating.

How to Serve

Four cinnamon rolls are placed closely on a white plate over a white marbled surface. Each roll has a thick, creamy, light beige icing layer that drips down the sides and pools slightly at the base. The cinnamon rolls have a warm brown dough with a visible spiral shape, showing inner layers of cinnamon filling. On top of each roll, there is a crumbly golden-brown streusel topping, adding a textured contrast to the smooth icing. Some streusel crumbs are scattered on the plate around the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Allow it to come to room temperature and rise further before rolling out and assembling the rolls.

Can I use regular peanut butter instead of Biscoff cookie butter?

While peanut butter will add a different flavor, it can be used as a substitute in a pinch. Keep in mind the unique spiced caramel flavor of Biscoff will be missing, so the rolls will taste different but still delicious.