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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Prepare the Filling: In a small bowl, combine softened butter, melted Biscoff cookie butter, brown sugar, and ground cinnamon. Mix until smooth and spreadable.
- 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.
- Spread Filling: Evenly spread the prepared cookie butter cinnamon filling over the dough, leaving a small border around the edges.
- Roll and Slice: Starting from the long edge, tightly roll the dough into a log. Slice the log into 12 equal rolls.
- 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.
- 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.
- 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.
- 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
