Name: Biscoff Cookie Butter Cinnamon Rolls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 23 min
Cuisine: American
Ingredients: 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 (for the dough), room temperature; 1/2 cup granulated sugar; 2 large eggs, room temperature; 1 cup packed dark brown sugar; 2 tablespoons ground cinnamon; 1/4 teaspoon fine salt; 1/2 cup unsalted butter, softened; 1/3 cup cookie butter, melted; 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 (for drizzle); 1/2 cup chopped cookies

Introduction

These Biscoff Cookie Butter Cinnamon Rolls combine classic cinnamon sweetness with rich, spiced cookie butter for an irresistible treat. Soft, fluffy, and topped with a creamy glaze and crunchy cookie pieces, they’re perfect for a cozy breakfast or dessert. Baking them is straightforward, even for beginners.

The image shows a white rectangular dish filled with nine cinnamon rolls arranged in three rows of three, each roll with smooth tan-colored glaze dripping slightly down the sides, creating a shiny texture. The cinnamon rolls have a light golden-brown baked dough color with swirled layers visible under the glaze. A sprinkle of crumbly light brown crumbs sits on top of each roll, adding texture. The white marbled surface underneath the dish provides a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup packed dark brown sugar

2 tablespoons ground cinnamon

1/4 teaspoon fine salt

1/2 cup unsalted butter, softened

1/3 cup cookie butter, melted

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, room temperature

1/2 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract or vanilla bean paste

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

Step 1: In a small bowl, mix together the dark brown sugar, ground cinnamon, and 1/4 teaspoon fine salt to make the filling. Set aside. In a large bowl, combine the flour, instant dry yeast, and 1 teaspoon fine salt.

Step 2: Heat the milk, 1/2 cup unsalted butter, and granulated sugar until warm and the butter is melted. Add this mixture to the dry ingredients. Then add eggs one at a time, mixing until a sticky dough forms.

Step 3: Knead the dough by hand or with a mixer, adding extra flour a tablespoon at a time until the dough is tacky but not sticky. Let it rest for 10-20 minutes.

Step 4: Roll out the dough on a floured surface into a 14 by 18 inch rectangle about 1/2 cm thick. Spread the softened butter evenly over the dough, leaving a 1/2 inch border. Sprinkle the filling mixture on top, then drizzle with the melted cookie butter.

Step 5: Roll the dough tightly from the long edge, sealing the edge with a little water. Cut into 12 equal pieces using unflavored dental floss or a sharp knife. Place the rolls in a greased 9 by 13 inch pan.

Step 6: Proof the rolls for about 30 minutes at room temperature if baking immediately, or cover and refrigerate overnight. Preheat your oven to 360°F (180°C).

Step 7: Bake the rolls for 26-30 minutes, until golden brown.

Step 8: For the frosting, beat together the 1/2 cup unsalted butter, vanilla extract, and 1/4 teaspoon fine salt. Gradually mix in the powdered sugar and heavy cream until smooth.

Step 9: Let the rolls cool for about 10 minutes, then spread the frosting evenly over them. Drizzle with the melted cookie butter and sprinkle with chopped cookies. Serve warm and enjoy!

Tips & Variations

For easier dough handling, try letting the dough rest slightly longer before rolling to reduce stickiness.

You can substitute almond milk or another milk alternative if preferred.

Add a pinch of nutmeg or cardamom to the filling for a warm spice variation.

For a no-knead version, proof the dough overnight in the fridge and roll out the next day.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the rolled and cut dough overnight before baking. This slow proofing enhances the flavor and makes for an easier morning bake.

What if I don’t have cookie butter?

If you don’t have cookie butter, you can substitute with smooth peanut butter, almond butter, or a spiced nut butter, though the flavor will differ from the classic Biscoff taste.