Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscoff Cookie Butter Cinnamon Rolls Recipe

★★★★★

4.4 from 51 reviews
  • Author: Andria
  • Total Time: 1 hour 23 minutes
  • Yield: 12 cinnamon rolls 1x

Description

Indulge in the irresistible aroma and taste of Biscoff Cookie Butter Cinnamon Rolls, featuring a creamy cookie butter filling swirled with cinnamon sugar and topped with a rich cookie butter glaze and chopped cookies. This recipe combines soft, fluffy rolls with the signature warm spices and unique flavor of cookie butter for a decadent breakfast or dessert treat.

Ingredients

Scale

Dough 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

Filling 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

Frosting Ingredients

  • 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

Instructions

  1. Prepare the filling mixture. In a bowl, combine 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt. Set this mixture aside for later use as the cinnamon sugar filling.
  2. Mix dry ingredients for the dough. In a large bowl, blend 4 1/4 cups all-purpose flour with 4 1/2 teaspoons instant dry yeast and 1 teaspoon fine salt thoroughly to prepare the base for the dough.
  3. Warm wet ingredients and combine with dry mix. Heat 1 cup whole milk, 1/2 cup unsalted butter, and 1/2 cup granulated sugar until warm but not boiling. Stir this warm mixture into the dry ingredients to hydrate the yeast and sugar, creating the dough base.
  4. Add eggs and knead the dough. Add 2 large eggs one at a time, mixing after each addition to integrate fully. Knead the dough either by hand or with a mixer, gradually adding extra flour a tablespoon at a time until the dough feels tacky but not sticky. Allow the dough to rest for 10 to 20 minutes to relax the gluten.
  5. Roll out the dough. On a floured surface, roll the dough into a rectangle approximately 14 by 18 inches and about 1/2 centimeter thick, preparing it for filling.
  6. Add filling layers. Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2 inch edge bare. Sprinkle the prepared cinnamon sugar filling evenly on top, then drizzle 1/3 cup melted cookie butter over the filling to add richness and flavor.
  7. Shape the rolls. Roll the dough tightly from the long side into a log shape. Seal the edge with a little water to keep it from unrolling. Use unflavored dental floss to cut the rolled dough into 12 equal slices for uniform cinnamon rolls.
  8. Proof the rolls. Place the cut rolls in a greased 9 by 13 inch baking pan. Proof the rolls for about 30 minutes at room temperature if baking immediately, or cover and refrigerate overnight to ferment and develop flavor.
  9. Bake the rolls. Preheat your oven to 360°F (180°C). Bake the cinnamon rolls for 26 to 30 minutes until they are golden brown and cooked through.
  10. Prepare the frosting and finish. Whip together 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt. Gradually mix in 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream until smooth and creamy. After the rolls cool for about 10 minutes, spread the frosting evenly over the warm rolls. Drizzle 1/4 cup melted cookie butter on top and sprinkle with 1/2 cup chopped cookies for extra texture and flavor.

Notes

  • Make sure the milk mixture is warm but not hot to avoid killing the yeast.
  • Use unflavored dental floss to cut the rolls for a cleaner slice without squishing the dough.
  • If refrigerated overnight, allow extra time for the rolls to come to room temperature and rise before baking.
  • Adjust the flour quantity as needed based on dough stickiness to achieve the right texture.
  • You can substitute vanilla bean paste with vanilla extract for the frosting.
  • To make dough handling easier, explore no-knead cinnamon rolls methods as an alternative.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff, Cinnamon Rolls, Cookie Butter, Breakfast, Sweet Rolls, Dessert, Baking

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookwithandria.com/biscoff-cookie-butter-cinnamon-rolls-recipe-3/