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Biscoff Cookie Butter Cinnamon Rolls Recipe

★★★★★

5 from 148 reviews
  • Author: Ella
  • Total Time: 1 hour 23 minutes
  • Yield: 12 cinnamon rolls 1x

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.

Ingredients

Scale

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

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

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Find it online: https://delishwithella.com/biscoff-cookie-butter-cinnamon-rolls-recipe-2/