Irresistible Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Irresistible Biscoff Cookie Butter Cinnamon Rolls bring a delicious twist to a classic favorite. Soft, buttery, and layered with rich cookie butter and cinnamon, they’re perfect for breakfast or dessert. Topped with a creamy frosting, these rolls are sure to delight your taste buds.

Ingredients

• 2 ¾ cups all-purpose flour (plus extra for dusting)
• 1 packet (2¼ tsp instant yeast)
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup warm milk (about 110°F / 43°C)
• ¼ cup unsalted butter (melted)
• 1 large egg
• 1 tsp vanilla extract
• ½ cup Biscoff cookie butter (melted slightly for spreading)
• ¼ cup unsalted butter (softened)
• ½ cup brown sugar
• 1½ tsp ground cinnamon
• 4 oz cream cheese (softened)
• 3 Tbsp unsalted butter (softened)
• 2 Tbsp Biscoff cookie butter
• ¾ cup powdered sugar
• ½ tsp vanilla extract
• Pinch of salt

Instructions

1. Step 1: In a large bowl, whisk together warm milk, melted butter, sugar, and yeast. Let sit for 5–10 minutes, until foamy.
2. Step 2: Add egg, vanilla extract, and salt, then gradually mix in the flour.
3. Step 3: Knead the dough until smooth and elastic, about 5–8 minutes by hand or with a mixer.
4. Step 4: Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Step 5: In a small bowl, mix softened butter, melted Biscoff cookie butter, brown sugar, and cinnamon until smooth and spreadable.
6. Step 6: Punch down the dough and roll it out into a 12×16-inch rectangle.
7. Step 7: Spread the cookie butter mixture evenly over the dough, leaving a small border around the edges.
8. Step 8: Roll the dough tightly from the long edge into a log.
9. Step 9: Slice the log into 12 equal rolls and place them in a greased 9×13-inch baking dish.
10. Step 10: Cover and let the rolls rise again for 30–40 minutes, until puffy and nearly doubled.
11. Step 11: Preheat the oven to 350°F (175°C).
12. Step 12: Bake the rolls for 20–25 minutes, until golden on top and soft in the center.
13. Step 13: Beat cream cheese, butter, Biscoff cookie butter, powdered sugar, vanilla extract, and salt until fluffy and smooth to make the frosting.
14. Step 14: Spread frosting generously over warm rolls so it melts slightly into the swirls.
15. Step 15: Optional: drizzle extra melted Biscoff cookie butter on top and crumble a few cookies for garnish.

Tips & Variations

• For extra gooey rolls, warm the cookie butter slightly to make spreading easier and more even.
• Try adding chopped nuts like pecans or walnuts to the filling for added crunch.
• Use a stand mixer with a dough hook for easier kneading if available.
• Substitute gluten-free flour blend to make these rolls gluten-free, adjusting liquid as needed.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness and enjoy the frosting melting into the rolls.

How to Serve

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 refrigerate it after the first rise. Let it come to room temperature before rolling out and assembling the rolls.

What if I don’t have Biscoff cookie butter?

You can substitute with smooth peanut butter or almond butter for a different but delicious flavor. Alternatively, use a cinnamon sugar filling for classic cinnamon rolls.

Irresistible Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

4.9 from 91 reviews

• Author: Ella
• Total Time: 2 hours 15 minutes
• Yield: 12 cinnamon rolls 1x

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Description

These Irresistible Biscoff Cookie Butter Cinnamon Rolls are soft, buttery, and filled with a luscious Biscoff cookie butter cinnamon filling. Topped with a creamy Biscoff-infused frosting, these rolls offer a gooey, sweet treat perfect for breakfast or dessert lovers looking to elevate classic cinnamon rolls with a twist of spiced cookie butter goodness.

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Ingredients

Scale 1x2x3x

Dough

• 2 ¾ cups all-purpose flour (plus extra for dusting)
• 1 packet (2¼ tsp) instant yeast
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup warm milk (about 110°F / 43°C)
• ¼ cup unsalted butter (melted)
• 1 large egg
• 1 tsp vanilla extract

Filling

• ½ cup Biscoff cookie butter (melted slightly for spreading)
• ¼ cup unsalted butter (softened)
• ½ cup brown sugar
• 1½ tsp ground cinnamon

Frosting

• 4 oz cream cheese (softened)
• 3 Tbsp unsalted butter (softened)
• 2 Tbsp Biscoff cookie butter
• ¾ cup powdered sugar
• ½ tsp vanilla extract
• Pinch of salt

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Instructions

1. Make the Dough: In a large bowl, whisk together warm milk, melted butter, granulated sugar, and instant yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is activated.
2. Mix Dough Ingredients: Add the egg, vanilla extract, and salt to the yeast mixture. Gradually incorporate the all-purpose flour, mixing until all ingredients come together into a dough.
3. Knead the Dough: Knead the dough by hand or with a mixer for 5–8 minutes until it is smooth and elastic, ensuring proper gluten development for a tender roll.
4. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Prepare the Filling: In a small bowl, combine softened butter, melted Biscoff cookie butter, brown sugar, and ground cinnamon. Mix until smooth and spreadable.
6. Roll Out Dough: Punch down the risen dough to release air, then roll it out on a floured surface into a 12×16-inch rectangle.
7. Spread Filling: Evenly spread the prepared cookie butter cinnamon filling over the dough, leaving a small border around the edges.
8. Roll and Slice: Starting from the long edge, tightly roll the dough into a log. Slice the log into 12 equal rolls.
9. Arrange for Second Rise: Place the rolls in a greased 9×13-inch baking dish, cover, and allow them to rise again for 30–40 minutes until puffy and nearly doubled.
10. Preheat and Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and soft in the center.
11. Make Frosting: Beat together softened cream cheese, butter, Biscoff cookie butter, powdered sugar, vanilla extract, and a pinch of salt until the frosting is fluffy and smooth.
12. Frost and Serve: Spread the frosting generously over the warm cinnamon rolls so it slightly melts into the swirls. Optionally drizzle extra melted Biscoff cookie butter on top and crumble a few cookies for garnish.

Notes

• Ensure the milk is warm but not hot (~110°F/43°C) to properly activate the yeast without killing it.
• When rolling the dough, dust your surface lightly with flour to prevent sticking.
• You can prepare the dough the night before and refrigerate it after the first rise to bake fresh cinnamon rolls in the morning.
• For extra sweetness, drizzle additional melted Biscoff cookie butter over the finished rolls and sprinkle with cookie crumbs.
• These cinnamon rolls are best enjoyed fresh but can be stored airtight for 2 days or frozen for longer storage.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff cookie butter cinnamon rolls, cinnamon rolls recipe, cookie butter rolls, breakfast rolls, sweet rolls, cream cheese frosting