Biscoff Cookie Butter Cinnamon Rolls Recipe
These Biscoff Cookie Butter Cinnamon Rolls combine the classic soft, fluffy texture of cinnamon rolls with the rich, spiced flavor of Biscoff cookie butter. Perfectly sweet and warmly spiced, they are topped with a luscious Biscoff glaze, making them an irresistible treat for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Dough
- 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
- 1/4 teaspoon salt
For the Filling
- 1/2 cup Biscoff cookie butter (150 g)
- 1 tablespoon ground cinnamon
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
- Activate the yeast: In a bowl, mix warm milk, granulated sugar, and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active and ready.
- Combine wet ingredients: Add the melted unsalted butter and eggs to the yeast mixture, stirring well until all are fully incorporated.
- Prepare the dough: Gradually add the all-purpose flour and salt to the wet mixture, kneading continuously until you get a smooth and elastic dough. Allow the dough to rise in a warm place until it doubles in size, which typically takes about 1 to 1.5 hours.
- Make the filling: Mix together the Biscoff cookie butter and ground cinnamon until well combined, creating a spiced, spreadable filling.
- Shape the rolls: After the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread filling: Evenly spread the Biscoff cinnamon filling over the dough, leaving a small border around the edges to prevent overflow when rolling.
- Form the rolls: Roll the dough tightly into a log shape. Slice the log into 12 equal pieces and place them in a greased baking dish, arranged side by side.
- Second rise: Cover the arranged rolls and let them rise again for 30 to 45 minutes, until they become puffy and nearly doubled.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown on top and cooked through.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, Biscoff cookie butter, and 1 to 2 tablespoons of milk until the glaze is smooth and pourable.
- Glaze and serve: Drizzle the glaze generously over the warm cinnamon rolls before serving to add sweetness and extra Biscoff flavor.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- You can substitute whole milk with any other milk, but it may affect the texture slightly.
- For best results, allow dough to rise in a warm, draft-free environment.
- The rolls can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Reheat before serving.
- Add nuts or raisins to the filling for extra texture if desired.
- Adjust milk quantity in the glaze for your preferred consistency—thicker for drizzling, thinner for pouring.
Keywords: Biscoff, cookie butter, cinnamon rolls, sweet rolls, breakfast pastry, baked dessert, spiced rolls, glaze, yeast dough
