Description

Delight in the soft, sweet indulgence of Biscoff Cookie Butter Cinnamon Rolls, featuring a fluffy yeast dough rolled with creamy Biscoff cookie butter and a touch of cinnamon, baked to golden perfection, then glazed with a simple powdered sugar and milk drizzle. Perfect for breakfast or a cozy dessert treat.

Ingredients

Scale

Dough Ingredients

2 teaspoons Active Dry Yeast (Check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, can use dairy or non-dairy)
1/4 cup Granulated Sugar (Can substitute with brown sugar)
1/4 cup Unsalted Butter (Melted, can use plant-based butter for vegan)
1 teaspoon Salt (Essential for flavor)
1 Large Egg (Can substitute with flaxseed or chia seed egg)
4 cups All-Purpose Flour (Can use whole wheat flour, adjust liquid)

Filling and Glaze

1 cup Biscoff Cookie Butter (Ensure it’s vegan-friendly if needed)
1 cup Powdered Sugar (Adjust for desired sweetness)
2 tablespoons Milk (Use dairy or non-dairy based on preference)
1–2 teaspoons Ground Cinnamon (commonly used with such fillings, inferred to be used with sugar)

Instructions

Activate Yeast: In a cozy bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until it’s bubbly and frothy, indicating the yeast is active and ready to use.
Mix Dough: In a large mixing bowl, combine the yeast mixture with melted unsalted butter, salt, large egg, and all-purpose flour. Stir until a sticky dough starts to form, ensuring all ingredients are evenly incorporated.
Knead Dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic, developing the gluten structure necessary for fluffy rolls.
First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size, allowing the dough to ferment and expand.
Prepare Filling: Once the dough has risen, roll it out into a rectangular shape. Evenly spread the Biscoff cookie butter over the dough, then sprinkle with granulated sugar mixed with cinnamon to add warmth and sweetness.
Shape Rolls: Carefully roll the dough tightly into a log, then slice into pieces about 1-2 inches thick. Arrange the slices cut side up in a greased baking dish, spacing them slightly apart.
Second Rise: Cover the assembled rolls with a kitchen towel and let them rise again for another 30-45 minutes to puff up before baking.
Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes or until they turn golden brown and are cooked through.
Glaze: Allow the rolls to cool slightly before drizzling with a glaze made by mixing powdered sugar with milk until smooth. This adds a sweet finishing touch and enhances the flavor.

Notes

You can substitute dairy milk and butter with plant-based alternatives to make this recipe vegan-friendly.
If you prefer, replace the large egg with a flaxseed or chia egg to suit dietary preferences.
For extra cinnamon flavor, sprinkle ground cinnamon over the Biscoff spread before rolling.
Ensure the milk for activating the yeast is warm but not hot to avoid killing the yeast.
Use fresh active dry yeast for best results; expired yeast may not activate properly.
Rolling the dough tightly helps achieve well-defined swirls filled with Biscoff cookie butter.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

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