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Biscoff Cookie Butter Cinnamon Rolls Recipe

★★★★★

4.7 from 135 reviews
  • Author: Olivia
  • Total Time: 2 hours 20 minutes
  • Yield: 12 cinnamon rolls 1x

Description

Indulge in these delightful Biscoff Cookie Butter Cinnamon Rolls, featuring a soft, fluffy dough filled with a luscious Biscoff cookie butter cinnamon mixture and topped with a smooth Biscoff glaze. Perfect for breakfast or dessert, these rolls combine the irresistible flavors of cinnamon and cookie butter for a unique twist on a classic treat.

Ingredients

Scale

Dough Ingredients

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

Filling Ingredients

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

Glaze Ingredients

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

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, white sugar, instant yeast, and salt. Stir to evenly distribute all the dry ingredients.
  2. Add Wet Ingredients: Pour in the warm milk, melted butter, and egg into the dry mixture. Stir until a dough ball begins to form.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. The dough should feel soft but not sticky.
  4. First Rise: Place the dough into a greased bowl, cover it with a kitchen towel, and let it rest for 1 hour in a warm spot. The dough should double in size, which is essential for fluffiness.
  5. Prepare Filling: In a medium bowl, mix together the Biscoff cookie butter and softened butter. Add brown sugar and cinnamon, and stir until well combined into a smooth, spreadable filling.
  6. Shape Rolls: Roll the risen dough into a large rectangle on a floured surface. Spread the Biscoff filling evenly over the dough.
  7. Roll and Cut: Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces using dental floss for clean cuts without squishing the dough.
  8. Second Rise: Place the rolls into a greased baking pan, cover them, and allow to rise for 30 minutes until they puff up nicely, ensuring extra softness.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown and cooked through. Your kitchen will fill with a delicious aroma.
  10. Make Glaze: While the rolls bake, warm the Biscoff cookie butter slightly if needed. Mix it with powdered sugar and milk, stirring until a smooth and pourable glaze forms.
  11. Glaze and Serve: Drizzle the glaze over the warm cinnamon rolls immediately after baking for that signature sweet finish. Serve warm for the best taste experience.

Notes

  • Use warm milk (not hot) for the dough to activate the yeast properly without killing it.
  • Using room temperature ingredients helps the dough mix more thoroughly and rise better.
  • Don’t skip the second rise; it makes the rolls much fluffier.
  • Slightly warming the cookie butter before spreading makes it easier to handle and spread evenly.
  • Cut rolls with dental floss instead of a knife to prevent squashing the dough.
  • Serve the rolls warm for optimal flavor and texture.
  • Reheat leftovers in the microwave for about 10 seconds to regain softness.
  • Store leftover rolls in an airtight container for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff Cookie Butter Cinnamon Rolls Recipe, cinnamon rolls, Biscoff cookie butter, sweet rolls, breakfast pastries

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Find it online: https://bitesbyolivia.com/biscoff-cookie-butter-cinnamon-rolls-recipe-2/