Name: Biscoff Cookie Butter Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1/4 cup white sugar; 1 packet instant yeast (about 2 1/4 teaspoons); 1/2 cup warm milk (around 110°F); 1/4 cup melted butter; 1 egg; 1/2 teaspoon salt; 1/2 cup Biscoff cookie butter; 1/4 cup softened butter; 1/3 cup brown sugar; 2 tablespoons cinnamon; 1/4 cup Biscoff cookie butter, warmed slightly; 1 cup powdered sugar; 2 tablespoons milk

Introduction

These Biscoff Cookie Butter Cinnamon Rolls bring a delicious twist to classic cinnamon rolls by incorporating creamy Biscoff cookie butter into both the filling and glaze. Soft, fluffy, and packed with warm cinnamon and caramelized flavors, they are perfect for a cozy breakfast or indulgent dessert.

Four soft, golden-brown cinnamon rolls sit closely in a white ceramic baking dish. Each roll has a thick, creamy beige icing layer that drapes smoothly down the sides and fills the spirals, topped with a sprinkle of crumbly, light brown streusel that adds texture and contrast. The cinnamon rolls' spiraled patterns are clearly visible under the shiny glaze. The background shows a white marbled texture surface with a few brown cookie sticks and a shiny silver spoon slightly out of focus, enhancing the cozy bakery feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour

1/4 cup white sugar

1 packet instant yeast

1/2 cup warm milk

1/4 cup melted butter

1 egg

1/2 teaspoon salt

1/2 cup Biscoff cookie butter (for filling)

1/4 cup softened butter (for filling)

1/3 cup brown sugar

2 tablespoons cinnamon

1/4 cup Biscoff cookie butter (for glaze)

1 cup powdered sugar

2 tablespoons milk

Instructions

Step 1: In a large bowl, mix together the flour, white sugar, instant yeast, and salt.

Step 2: Add the warm milk, melted butter, and egg to the dry ingredients. Stir until a dough forms.

Step 3: Knead the dough for about 5 minutes until it becomes smooth, soft, and elastic.

Step 4: Place the dough in a greased bowl, cover it with a kitchen towel, and let it sit for 1 hour until it doubles in size.

Step 5: Meanwhile, prepare the filling by mixing the Biscoff cookie butter and softened butter, then add the brown sugar and cinnamon. Stir until well combined and set aside.

Step 6: Once risen, roll the dough into a large rectangle. Spread the Biscoff filling evenly over the surface.

Step 7: Roll the dough tightly from one end and cut into 12 equal pieces.

Step 8: Place the rolls in a greased baking pan. Cover and let them rise again for 30 minutes until puffed up.

Step 9: Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.

Step 10: Warm the remaining Biscoff cookie butter slightly, then mix it with powdered sugar and milk until smooth and pourable.

Step 11: Drizzle the glaze over the warm rolls immediately before serving.

Tips & Variations

Use warm, not hot, milk to avoid killing the yeast and ensure proper dough rising.

Warming the Biscoff cookie butter before spreading makes it easier to work with.

For cleaner cuts without squishing, slice the rolls using dental floss instead of a knife.

Serve the rolls warm for the best flavor and texture.

FAQs

Can I use regular butter instead of Biscoff cookie butter?

While regular butter works for the dough and basic filling, the unique flavor of Biscoff cookie butter is what makes these rolls special. You can substitute it, but it will change the taste and sweetness.

Do I need to let the dough rise twice?

Yes, the first rise helps develop the dough’s texture and flavor, while the second rise after shaping ensures the rolls are fluffy and soft once baked.