Biscoff Cookie Butter Cinnamon Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
