Description

Delight in these soft, sweet Biscoff Cookie Butter Cinnamon Rolls featuring a tender yeast dough filled with rich Biscoff cookie butter and cinnamon, topped with a smooth powdered sugar glaze. Perfect for breakfast or a cozy treat, these rolls combine classic cinnamon roll goodness with the unique caramelized spice flavor of Biscoff spread.

Ingredients

Scale

Dough

2 teaspoons Active Dry Yeast (Check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, can use dairy or non-dairy)
1/4 cup Granulated Sugar (Can substitute with brown sugar)
1/4 cup Unsalted Butter (Melted, can use plant-based butter for vegan)
1 teaspoon Salt (Essential for flavor)
1 Large Egg (Can substitute with flaxseed or chia seed egg)
4 cups All-Purpose Flour (Can use whole wheat flour, adjust liquid)

Filling

1 cup Biscoff Cookie Butter (Ensure it’s vegan-friendly if needed)
1/4 cup Granulated Sugar (for sprinkling, inferred from typical cinnamon roll recipes)
1 tablespoon Ground Cinnamon (common in cinnamon rolls, inferred from filling step)

Glaze

1 cup Powdered Sugar (Adjust for desired sweetness)
2 tablespoons Milk (Use dairy or non-dairy based on preference)

Instructions

Activate Yeast: In a cozy bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until it’s bubbly and frothy, signaling the yeast is active and ready to use.
Mix Dough: In a large mixing bowl, combine the yeast mixture with melted unsalted butter, salt, large egg, and all-purpose flour. Stir until a sticky dough starts to form, ensuring all ingredients are well incorporated.
Knead Dough: Transfer your dough onto a floured surface. Knead for about 5-7 minutes until it becomes smooth and elastic, which develops gluten for optimal texture.
First Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place until doubled in size, approximately 1 hour. This fermentation process enhances flavor and texture.
Prepare Filling: Once risen, roll out the dough into a large rectangle. Spread the Biscoff cookie butter evenly over the surface, then sprinkle with granulated sugar and ground cinnamon to create the filling layer.
Shape Rolls: Carefully roll the dough tightly into a log shape. Slice the log into pieces about 1-2 inches thick. Place these rolls cut side up in a greased baking dish, arranging them close together.
Second Rise: Cover the rolls with a kitchen towel and allow them to rise for another 30-45 minutes. This step ensures the rolls become fluffy and light before baking.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they turn a golden brown color, indicating they are cooked through and nicely browned.
Glaze: Let the rolls cool slightly. Prepare a glaze by mixing powdered sugar with milk until smooth. Drizzle this glaze over the warm rolls just before serving for an extra touch of sweetness and moisture.

Notes

For a vegan version, substitute the egg with a flaxseed or chia seed egg and use plant-based butter and non-dairy milk.
Adjust the cinnamon and sugar amount in the filling to your taste preference for more or less sweetness.
Make sure the milk is warm but not too hot when activating yeast to prevent killing the yeast culture.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat gently in the oven or microwave for a soft, freshly-baked texture.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff, cinnamon rolls, cookie butter, yeast rolls, breakfast pastry, sweet rolls, homemade cinnamon rolls