Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

Biscoff Cookie Butter Cinnamon Rolls combine the warm spice of cinnamon with the rich, caramel-like flavor of cookie butter. These soft, gooey rolls are perfect for a special breakfast or indulgent snack. With a creamy frosting and cookie crumble topping, they’re sure to impress any sweet tooth.

Ingredients

• 1 cup packed dark brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon fine salt
• 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
• 1 cup whole milk
• 1/2 cup unsalted butter, room temperature (for dough)
• 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 (for topping)

Instructions

1. Step 1: Prepare the filling by mixing the dark brown sugar, ground cinnamon, and 1/4 teaspoon fine salt in a bowl. Set this mixture aside.
2. Step 2: In a large bowl, combine the flour, instant dry yeast, and 1 teaspoon fine salt.
3. Step 3: Warm the milk, 1/2 cup butter, and granulated sugar until the butter melts and the liquid is warm to the touch. Stir this into the dry ingredients.
4. Step 4: Add the eggs one at a time, mixing well after each addition. The dough will be sticky. Knead by hand or with a mixer, adding extra flour a tablespoon at a time until the dough is tacky but not sticky. Let it rest for 10–20 minutes.
5. Step 5: Roll out the dough on a floured surface into a 14 by 18 inch rectangle, about 1/2 cm thick.
6. Step 6: Spread 1/2 cup softened butter evenly over the dough, leaving a 1/2 inch border. Sprinkle the cinnamon sugar filling over the butter, then drizzle with the melted cookie butter.
7. Step 7: Roll the dough tightly from the long side. Seal the edge with a little water, then cut into 12 equal pieces using unflavored dental floss for clean cuts.
8. Step 8: Place the rolls in a greased 9 by 13 inch pan. Proof for about 30 minutes if baking right away, or cover and refrigerate overnight.
9. Step 9: Preheat the oven to 360°F (180°C). Bake rolls for 26–30 minutes until golden brown.
10. Step 10: While rolls cool for about 10 minutes, prepare frosting by whipping together 1/2 cup unsalted butter, vanilla extract, and 1/4 teaspoon salt. Gradually mix in powdered sugar and heavy cream until smooth.
11. Step 11: Spread frosting over warm rolls. Drizzle with melted cookie butter and sprinkle chopped cookies on top. Serve and enjoy!

Tips & Variations

• For easier dough handling, try a no-knead cinnamon roll method if you’re short on time or prefer less hands-on work.
• Use vanilla bean paste instead of extract for a richer vanilla flavor in the frosting.
• Add chopped nuts or raisins to the filling for extra texture and flavor.
• Brush rolls with melted butter immediately after baking for a softer crust.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. For longer storage, freeze the baked and cooled rolls in a sealed container for up to 3 months; thaw overnight in the fridge and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, but reduce or omit any added salt in the recipe to avoid an overly salty flavor.

Is it okay to use regular cinnamon instead of ground cinnamon?

Ground cinnamon is best for even distribution and flavor. Using cinnamon sticks would require infusing the milk separately and may alter texture.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

5 from 148 reviews

• Author: Ella
• Total Time: 1 hour 23 minutes
• Yield: 12 cinnamon rolls 1x

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Description

Indulge in the decadent and aromatic Biscoff Cookie Butter Cinnamon Rolls, featuring a soft, tender dough filled with a spiced cinnamon-sugar mixture and swirled with luscious cookie butter. Finished with a creamy vanilla frosting, a drizzle of melted cookie butter, and crunchy cookie bits, these rolls are perfect for breakfast or dessert lovers who crave a sweet, spiced treat.

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Ingredients

Scale 1x2x3x

Filling

• 1 cup packed dark brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon fine salt
• 1/3 cup cookie butter, melted

Dough

• 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
• 1 cup whole milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs, room temperature

Frosting & Topping

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

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Instructions

1. Prepare the Filling: In a bowl, combine 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt. Mix well and set aside for later use.
2. Combine Dry Ingredients: In a large bowl, whisk together 4 1/4 cups all-purpose flour, 4 1/2 teaspoons instant dry yeast, and 1 teaspoon fine salt to evenly distribute the yeast and salt through the flour.
3. Heat Wet Ingredients: Warm 1 cup whole milk, 1/2 cup unsalted butter, and 1/2 cup granulated sugar together until the butter is melted and the mixture is warm but not hot. Pour this warm mixture into the dry ingredients bowl and stir to combine.
4. Add Eggs and Form Dough: Add 2 large eggs one at a time into the mixture, stirring thoroughly after each addition until the dough becomes sticky. Knead the dough either by hand or with a mixer, adding additional flour, about a tablespoon at a time, until the dough feels tacky but not sticky.
5. Rest the Dough: Allow the dough to rest for 10-20 minutes to improve elasticity and fermentation.
6. Roll Out Dough: On a floured surface, roll the dough into a rectangle approximately 14 by 18 inches and about 1/2 cm thick, preparing for filling application.
7. Apply Filling: Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2 inch bare edge. Sprinkle the prepared cinnamon-sugar filling over the buttered surface and drizzle 1/3 cup melted cookie butter on top.
8. Roll and Cut: Carefully roll the dough tightly from the long edge to form a log. Seal the edge with a little water to prevent unraveling. Using unflavored dental floss, cut the roll into 12 equal pieces.
9. Proof the Rolls: Place the cut rolls into a greased 9 by 13 inch baking pan. Let them proof for about 30 minutes at room temperature if baking immediately, or cover and refrigerate overnight for delayed baking.
10. Preheat and Bake: Preheat oven to 360°F (180°C). Bake the cinnamon rolls for 26 to 30 minutes or until they turn a beautiful golden brown on top.
11. Prepare Frosting: Whip together 1/2 cup room temperature unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt. Gradually mix in 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream until the frosting is smooth and creamy.
12. Finish the Rolls: After baking, allow the rolls to cool for about 10 minutes. Spread the prepared frosting over the warm rolls, drizzle with 1/4 cup melted cookie butter, and sprinkle 1/2 cup chopped cookies on top for extra texture and flavor.

Notes

• To make dough handling easier, consider using a no-knead cinnamon rolls method if you prefer a simpler approach.
• If you prefer a stronger cookie butter flavor, feel free to increase the amount in the filling or drizzle.
• Cover leftover rolls tightly and store in the refrigerator for up to 3 days; reheat before serving for best taste.
• Using room temperature eggs and butter helps achieve the perfect dough consistency and smooth frosting.
• Unflavored dental floss is ideal for cutting rolls evenly without squashing them.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Biscoff, Cookie Butter, Cinnamon Rolls, Sweet Rolls, Breakfast, Dessert, Vanilla Frosting, Yeast Dough