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
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
- 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.
- Add Ingredients: Add egg, vanilla extract, and salt to the yeast mixture. Gradually mix in the flour until a dough forms.
- Knead the Dough: Knead the dough either by hand or using a mixer for 5–8 minutes until smooth and elastic.
- 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.
- Prepare the Filling: In a small bowl, combine softened butter, melted Biscoff cookie butter, brown sugar, and ground cinnamon until smooth and spreadable.
- Roll the Dough: Punch down the risen dough and roll it out into a 12×16-inch rectangle on a floured surface.
- Spread Filling: Evenly spread the cookie butter mixture across the dough, leaving a small border around the edges.
- Form Rolls: Starting from the long edge, tightly roll the dough into a log shape.
- Slice Rolls: Cut the log into 12 equal slices and arrange them in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls and let them rise again for 30–40 minutes until puffy and nearly doubled in size.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the rolls in the oven for 20–25 minutes until golden on top and soft in the center.
- Make the Frosting: Beat cream cheese, softened butter, Biscoff cookie butter, powdered sugar, vanilla extract, and a pinch of salt until fluffy and smooth.
- Frost Rolls: Spread the frosting generously over the warm rolls so it melts into the swirls.
- 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
