Biscoff Cookie Butter Cinnamon Rolls Recipe
Introduction
Biscoff Cookie Butter Cinnamon Rolls combine soft, fluffy dough with a rich, spiced filling and a creamy, sweet glaze. These rolls bring a delightful twist to a classic favorite, perfect for breakfast or a cozy dessert treat.
Ingredients
- 1 cup packed dark brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon fine salt (for filling)
- 1/2 cup unsalted butter, softened (for filling)
- 1/3 cup cookie butter, melted (for filling and glaze)
- 4 1/4 cups all-purpose flour plus about 1/2 cup as needed
- 4 1/2 teaspoons (2 packets) instant dry yeast
- 1 teaspoon fine salt (for dough)
- 1 cup whole milk
- 1/2 cup unsalted butter, room temperature (for dough)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, room temperature (for frosting)
- 2 teaspoons vanilla extract or vanilla bean paste (for frosting)
- 1/4 teaspoon fine salt (for frosting)
- 1 1/2 cups powdered sugar (for frosting)
- 3 tablespoons heavy whipping cream, room temperature (for frosting)
- 1/2 cup chopped cookies (for topping)
Instructions
- Step 1: In a bowl, mix together the dark brown sugar, ground cinnamon, and 1/4 teaspoon fine salt for the filling. Set aside. In a large bowl, combine the flour, instant dry yeast, and 1 teaspoon fine salt.
- Step 2: Heat the milk, 1/2 cup butter, and granulated sugar until warm. Stir the mixture into the dry ingredients. Add eggs one at a time, mixing until a sticky dough forms. Knead by hand or mixer, adding flour tablespoon by tablespoon until dough is tacky but not sticky. Let rest for 10-20 minutes.
- Step 3: Roll the dough on a floured surface into a 14 by 18-inch rectangle about 1/2 cm thick. Spread 1/2 cup softened butter over the dough, leaving a 1/2 inch border. Sprinkle the prepared cinnamon sugar filling evenly, then drizzle with 1/3 cup melted cookie butter.
- Step 4: Roll the dough tightly from the long side. Seal the edge with a bit of water and cut into 12 equal pieces using unflavored dental floss. Place rolls in a greased 9 by 13-inch pan. Proof for about 30 minutes if baking immediately or cover and refrigerate overnight.
- Step 5: Preheat oven to 360°F (180°C). Bake rolls for 26-30 minutes until golden brown. Let cool for 10 minutes.
- Step 6: For the frosting, whip together 1/2 cup butter, vanilla extract, and 1/4 teaspoon salt. Gradually mix in powdered sugar and heavy cream until smooth. Spread frosting on warm rolls, drizzle with 1/4 cup melted cookie butter, and sprinkle with chopped cookies.
Tips & Variations
- For easier dough handling, try a no-knead method by allowing the dough to rise longer in the fridge overnight before shaping.
- Substitute almond or oat milk for whole milk to make the recipe dairy-free, adjusting butter accordingly.
- Add chopped nuts like pecans or walnuts to the filling for extra crunch.
- Use vanilla bean paste instead of vanilla extract for a more intense vanilla flavor in the frosting.
Storage
Store cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven until warm. You can also freeze unbaked rolls after cutting, then thaw and bake fresh as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter instead of cookie butter?
While peanut butter works in a pinch, it has a different flavor and texture. Cookie butter adds a unique spiced caramelized taste that defines the recipe’s character.
Do I need to proof the dough twice?
This recipe requires one proof after shaping the rolls. If you refrigerate the dough overnight, the slow rise counts as proofing before baking.
Print
Biscoff Cookie Butter Cinnamon Rolls Recipe
- Total Time: 1 hour 23 minutes
- Yield: 12 cinnamon rolls 1x
Description
These Biscoff Cookie Butter Cinnamon Rolls combine classic cinnamon roll flavors with the rich, spicy taste of Biscoff cookie butter. Soft, fluffy rolls filled with brown sugar and cinnamon are rolled with melted cookie butter and topped with a luscious vanilla glaze, more cookie butter drizzle, and crunchy cookie pieces for an irresistible treat.
Ingredients
Scale
Filling
- 1 cup packed dark brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon fine salt
- 1/3 cup cookie butter, melted
Dough
- 4 1/4 cups all-purpose flour plus about 1/2 cup as needed
- 4 1/2 teaspoons (2 packets) instant dry yeast
- 1 teaspoon fine salt
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
Frosting
- 1/2 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1/4 teaspoon fine salt
- 1 1/2 cups powdered sugar
- 3 tablespoons heavy whipping cream, room temperature
- 1/4 cup cookie butter, melted
- 1/2 cup chopped cookies
Instructions
- Prepare the filling and dry mix: In a bowl, combine the dark brown sugar, ground cinnamon, and 1/4 teaspoon fine salt to make the filling. In a large bowl, mix the flour, instant dry yeast, and 1 teaspoon fine salt.
- Warm milk mixture and add eggs: Heat the whole milk, 1/2 cup unsalted butter, and granulated sugar until warm. Stir this liquid mixture into the dry ingredients. Then add the eggs one at a time, mixing well after each addition to form a sticky dough.
- Knead the dough: Knead the dough by hand or with a mixer, adding extra flour a tablespoon at a time until it’s tacky but not sticky. Let the dough rest for 10–20 minutes.
- Roll out and fill the dough: On a floured surface, roll the dough into a 14 by 18-inch rectangle about 1/2 cm thick. Spread 1/2 cup softened unsalted butter over the dough, leaving a 1/2 inch border. Sprinkle the filling mixture evenly over the butter, then drizzle with melted cookie butter.
- Shape and proof the rolls: Roll the dough tightly from the long side and seal the edge with water. Cut into 12 equal pieces using unflavored dental floss. Place rolls in a greased 9 by 13-inch pan and proof for 30 minutes if baking immediately, or cover and refrigerate overnight.
- Bake the rolls: Preheat the oven to 360°F (180°C). Bake the rolls for 26–30 minutes, or until golden and cooked through.
- Prepare the frosting: Whip the 1/2 cup unsalted butter, vanilla extract, and 1/4 teaspoon fine salt until smooth. Gradually add powdered sugar and heavy cream, mixing until creamy and spreadable.
- Frost and garnish: Let rolls cool for about 10 minutes. Spread the frosting evenly on top, drizzle with melted cookie butter, and sprinkle with chopped cookies for added texture and flavor.
Notes
- For easier dough handling, consider using a no-knead method as suggested in no-knead cinnamon rolls guides.
- Using room temperature eggs and butter helps create a smooth dough and rich frosting.
- Dental floss is a useful tool for cleanly slicing cinnamon rolls without squashing.
- You can proof the rolls overnight in the refrigerator for convenience and enhanced flavor.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days.
- Reheat individual rolls in the microwave for 15-20 seconds for a fresh-baked feel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cinnamon rolls, cookie butter cinnamon rolls, cinnamon rolls recipe, sweet rolls, baked dessert
