Irresistible Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Irresistible Biscoff Cookie Butter Cinnamon Rolls are soft, buttery, and packed with gooey, spiced sweetness. The rich flavor of Biscoff cookie butter takes classic cinnamon rolls to a whole new level of deliciousness. Perfect for a cozy breakfast or special treat!

Ingredients

• 2 ¾ cups all-purpose flour (plus extra for dusting)
• 1 packet (2¼ tsp) instant yeast
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup warm milk (about 110°F / 43°C)
• ¼ cup unsalted butter (melted)
• 1 large egg
• 1 tsp vanilla extract
• ½ cup Biscoff cookie butter (melted slightly for spreading)
• ¼ cup unsalted butter (softened)
• ½ cup brown sugar
• 1½ tsp ground cinnamon
• 4 oz cream cheese (softened)
• 3 Tbsp unsalted butter (softened)
• 2 Tbsp Biscoff cookie butter
• ¾ cup powdered sugar
• ½ tsp vanilla extract
• Pinch of salt

Instructions

1. Step 1: In a large bowl, whisk together warm milk, melted butter, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Step 2: Add egg, vanilla extract, and salt to the mixture, then gradually mix in flour until a dough forms.
3. Step 3: Knead the dough until smooth and elastic, about 5–8 minutes by hand or with a mixer.
4. Step 4: Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Step 5: In a small bowl, combine softened butter, melted cookie butter, brown sugar, and cinnamon until smooth and spreadable.
6. Step 6: Punch down the risen dough and roll it out into a 12×16-inch rectangle on a lightly floured surface.
7. Step 7: Spread the cookie butter filling evenly over the dough, leaving a small border around the edges.
8. Step 8: Roll the dough tightly from the long edge into a log shape.
9. Step 9: Slice the log into 12 equal rolls and place them in a greased 9×13-inch baking dish.
10. Step 10: Cover the rolls and let rise for another 30–40 minutes until puffy and nearly doubled in size.
11. Step 11: Preheat the oven to 350°F (175°C).
12. Step 12: Bake the rolls for 20–25 minutes until the tops are golden and the centers are soft.
13. Step 13: While baking, beat together cream cheese, softened butter, Biscoff cookie butter, powdered sugar, vanilla, and salt until fluffy and smooth.
14. Step 14: Spread the frosting generously over the warm rolls so it melts slightly into the swirls.
15. Step 15: Optional: drizzle extra melted Biscoff cookie butter on top and crumble a few cookies for garnish.

Tips & Variations

• For an extra gooey center, add a bit more Biscoff cookie butter to the filling mixture.
• You can substitute half the all-purpose flour with bread flour for chewier rolls.
• If you don’t have Biscoff cookie butter, try using creamy peanut butter or Nutella for a different twist.
• Allow the rolls to cool slightly before frosting if you want thicker frosting that doesn’t melt completely.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven until warm, then reapply frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and continuing with the recipe.

How do I prevent the rolls from drying out?

Make sure to cover the rolls tightly during the second rise and after baking store them in an airtight container. Adding the frosting generously also helps keep them moist.

Irresistible Biscoff Cookie Butter Cinnamon Rolls Recipe

---

★★★★★

4.8 from 149 reviews

• Author: Olivia
• Total Time: 2 hours 15 minutes
• Yield: 12 cinnamon rolls 1x

Pin Recipe

Print Recipe

Description

These Irresistible Biscoff Cookie Butter Cinnamon Rolls combine soft, buttery dough with a rich Biscoff cookie butter filling and a creamy frosting, resulting in gooey, melt-in-your-mouth perfection with a unique caramelized cinnamon twist.

---

Ingredients

Scale 1x2x3x

Dough

• 2 ¾ cups all-purpose flour (plus extra for dusting)
• 1 packet (2¼ tsp) instant yeast
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup warm milk (about 110°F / 43°C)
• ¼ cup unsalted butter (melted)
• 1 large egg
• 1 tsp vanilla extract

Filling

• ½ cup Biscoff cookie butter (melted slightly for spreading)
• ¼ cup unsalted butter (softened)
• ½ cup brown sugar
• 1½ tsp ground cinnamon

Frosting

• 4 oz cream cheese (softened)
• 3 Tbsp unsalted butter (softened)
• 2 Tbsp Biscoff cookie butter
• ¾ cup powdered sugar
• ½ tsp vanilla extract
• Pinch of salt

Optional Garnish

• Extra melted Biscoff cookie butter
• Crumbled Biscoff cookies

---

Instructions

1. Make the Dough: In a large bowl, whisk together warm milk, melted butter, sugar, and yeast. Let it sit for 5–10 minutes until foamy to activate the yeast.
2. Add Ingredients: Add egg, vanilla extract, and salt to the yeast mixture. Gradually mix in the flour until a dough forms.
3. Knead the Dough: Knead the dough either by hand or using a mixer for 5–8 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Prepare the Filling: In a small bowl, combine softened butter, melted Biscoff cookie butter, brown sugar, and ground cinnamon until smooth and spreadable.
6. Roll the Dough: Punch down the risen dough and roll it out into a 12×16-inch rectangle on a floured surface.
7. Spread Filling: Evenly spread the cookie butter mixture across the dough, leaving a small border around the edges.
8. Form Rolls: Starting from the long edge, tightly roll the dough into a log shape.
9. Slice Rolls: Cut the log into 12 equal slices and arrange them in a greased 9×13-inch baking dish.
10. Second Rise: Cover the rolls and let them rise again for 30–40 minutes until puffy and nearly doubled in size.
11. Preheat Oven: Preheat your oven to 350°F (175°C).
12. Bake: Bake the rolls in the oven for 20–25 minutes until golden on top and soft in the center.
13. Make the Frosting: Beat cream cheese, softened butter, Biscoff cookie butter, powdered sugar, vanilla extract, and a pinch of salt until fluffy and smooth.
14. Frost Rolls: Spread the frosting generously over the warm rolls so it melts into the swirls.
15. Optional Garnish: Drizzle extra melted Biscoff cookie butter on top and sprinkle with crumbled Biscoff cookies for added texture and flavor.

Notes

• For best results, make sure your milk is warm but not hot to avoid killing the yeast.
• Letting the dough rise in a warm, draft-free environment helps with proper fermentation and texture.
• The melting of frosting over warm rolls adds an extra gooey layer; serve immediately for the best experience.
• If you prefer a stronger cinnamon flavor, you can increase the cinnamon quantity in the filling slightly.
• Store leftovers in an airtight container in the refrigerator and reheat gently before serving to restore softness.

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

Keywords: Biscoff cinnamon rolls, cookie butter cinnamon rolls, soft cinnamon rolls, dessert rolls, homemade cinnamon rolls, cream cheese frosting