Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

Indulge in the warm, spiced goodness of Biscoff Cookie Butter Cinnamon Rolls. These soft, fluffy rolls are filled with a rich Biscoff cookie butter mixture and topped with a luscious glaze, perfect for breakfast or a cozy treat.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1 packet instant yeast
• 1/2 cup warm milk
• 1/4 cup melted butter
• 1 egg
• 1/2 teaspoon salt
• 1/2 cup Biscoff cookie butter (for filling)
• 1/4 cup softened butter (for filling)
• 1/3 cup brown sugar
• 2 tablespoons cinnamon
• 1/4 cup Biscoff cookie butter (for glaze)
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Step 1: In a large bowl, mix the flour, white sugar, instant yeast, and salt together.
2. Step 2: Add the warm milk, melted butter, and egg to the dry ingredients. Stir until a dough forms.
3. Step 3: Knead the dough for about 5 minutes until it becomes smooth and elastic. It should feel soft to the touch.
4. Step 4: Place the dough in a greased bowl and cover it with a kitchen towel. Let it rise for 1 hour until it doubles in size to ensure fluffy rolls.
5. Step 5: Meanwhile, prepare the filling by mixing together the Biscoff cookie butter and softened butter. Add the brown sugar and cinnamon, stirring until well combined. Set aside.
6. Step 6: Roll the dough out into a large rectangle on a floured surface. Spread the Biscoff filling evenly over the dough.
7. Step 7: Roll the dough up tightly from one end and cut into 12 equal pieces.
8. Step 8: Place the rolls in a greased baking pan. Cover and let them rise for another 30 minutes to puff up nicely, which makes them extra soft.
9. Step 9: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they turn golden brown, filling your kitchen with an irresistible aroma.
10. Step 10: For the glaze, warm the 1/4 cup Biscoff cookie butter slightly. Mix it with powdered sugar and milk until smooth and pourable.
11. Step 11: Drizzle the glaze over the warm rolls immediately before serving.

Tips & Variations

• Use warm milk, not hot, to avoid killing the yeast and ensure proper rise.
• Allowing the dough to rise twice results in fluffier, softer rolls.
• Slightly warm the cookie butter before spreading to make it easier to work with.
• Cut rolls using dental floss instead of a knife to prevent squishing the dough.
• Serve the rolls warm for the best taste and texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. To reheat, warm them in the microwave for about 10 seconds to restore softness and melt the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, you can prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. Bring them to room temperature and allow them to rise before baking as directed.

What can I substitute for Biscoff cookie butter?

If you don’t have Biscoff cookie butter, you can use smooth peanut butter, almond butter, or another spiced cookie spread, but the flavor will vary.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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Indulge in these delicious Biscoff Cookie Butter Cinnamon Rolls, featuring a soft, fluffy dough rolled with a spiced Biscoff cookie butter filling and topped with a smooth Biscoff glaze. Perfect for breakfast or dessert, these homemade cinnamon rolls bring a unique caramelized flavor twist using the iconic cookie butter spread.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1 packet instant yeast (approximately 2 1/4 teaspoons)
• 1/2 cup warm milk (about 110°F / 43°C)
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon salt

Filling

• 1/2 cup Biscoff cookie butter
• 1/4 cup softened butter
• 1/3 cup brown sugar
• 2 tablespoons cinnamon

Glaze

• 1/4 cup Biscoff cookie butter (warmed slightly)
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Prepare the Dough: In a large bowl, combine the flour, white sugar, instant yeast, and salt. Add the warm milk, melted butter, and egg to the dry ingredients. Stir until a dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. The dough should feel soft but not sticky.
2. First Rise: Place the kneaded dough into a greased bowl. Cover it with a kitchen towel or plastic wrap and let it sit in a warm place for about 1 hour until it doubles in size, which helps create soft and fluffy rolls.
3. Make the Filling: In a separate bowl, mix together the Biscoff cookie butter and softened butter. Add the brown sugar and cinnamon, stirring until well combined to create a spiced, caramel-like filling.
4. Shape the Rolls: Once the dough has risen, roll it out on a floured surface into a large rectangle. Spread the prepared Biscoff filling evenly over the rolled-out dough. Starting from one edge, roll the dough tightly into a log shape. Use dental floss or a sharp knife to cut the roll into 12 equal pieces.
5. Second Rise: Arrange the cut rolls in a greased baking pan. Cover the pan with a kitchen towel and let the rolls rise for an additional 30 minutes until they puff up nicely, which enhances their softness.
6. Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes until they are golden brown on top and cooked through. The kitchen will fill with a wonderful aroma while they bake.
7. Prepare the Glaze: While the rolls are baking, warm the Biscoff cookie butter slightly to soften it. In a bowl, mix the warmed cookie butter with powdered sugar and milk until smooth and pourable.
8. Serve: Once the rolls are out of the oven and still warm, drizzle the Biscoff glaze over the top. Serve immediately for the best taste and texture.

Notes

• Don’t use hot milk for the dough; warm milk is perfect to activate the yeast without killing it.
• Use room temperature ingredients wherever possible to ensure even mixing and yeast activation.
• Do not skip the second rise; it is vital for fluffy rolls.
• Warm the cookie butter slightly before spreading in order to make spreading easier and more even.
• Use dental floss instead of a knife to cut the rolls to prevent squishing and maintain their shape.
• Serve the cinnamon rolls warm for the best flavor and texture experience.
• Leftovers can be reheated in the microwave for about 10 seconds to regain softness.
• Store cinnamon rolls in an airtight container for up to 3 days to keep them fresh.

Keywords: Biscoff Cookie Butter Cinnamon Rolls, homemade cinnamon rolls, Biscoff cinnamon rolls, sweet breakfast rolls, brunch recipe