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
