Description

These Biscoff Cookie Butter Cinnamon Rolls are a luscious twist on a classic favorite. Soft, fluffy dough is filled with the rich, caramelized flavor of Biscoff cookie butter and baked to golden perfection. Finished with a sweet glaze, they make an irresistible treat for breakfast or dessert.

Ingredients

Scale

Yeast Mixture

2 teaspoons Active Dry Yeast (Check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, can use dairy or non-dairy)
1/4 cup Granulated Sugar (Can substitute with brown sugar)

Dough

1/4 cup Unsalted Butter (Melted, can use plant-based butter for vegan)
1 teaspoon Salt (Essential for flavor)
1 Large Egg (Can substitute with flaxseed or chia seed egg)
4 cups All-Purpose Flour (Can use whole wheat flour, adjust liquid)

Filling and Glaze

1 cup Biscoff Cookie Butter (Ensure it’s vegan-friendly if needed)
1 cup Powdered Sugar (Adjust for desired sweetness)
2 tablespoons Milk (Use dairy or non-dairy based on preference)

Instructions

Activate Yeast: In a cozy bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until it’s bubbly and frothy, indicating the yeast is active and ready for the dough.
Mix Dough: In a large mixing bowl, combine the yeast mixture with melted unsalted butter, salt, large egg, and all-purpose flour. Stir until a sticky dough starts to form, ensuring all ingredients are well incorporated.
Knead Dough: Transfer your dough onto a floured surface. Knead for about 5-7 minutes until it’s smooth and elastic, which helps develop the gluten for a light, airy roll.
First Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour. This step is crucial for fluffy rolls.
Prepare Filling: Once risen, roll out the dough into a large rectangle. Spread the Biscoff cookie butter evenly across the surface. Optionally, sprinkle with cinnamon and a little sugar to enhance the flavor.
Shape Rolls: Carefully roll the dough tightly into a log from one long edge. Slice the log into pieces about 1-2 inches thick and place them in a greased baking dish, spaced slightly apart.
Second Rise: Cover the rolls with a kitchen towel and let them rise again in a warm place for 30-45 minutes, allowing them to puff up before baking.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they turn golden brown and are cooked through.
Glaze: While the rolls cool slightly, prepare a glaze by mixing powdered sugar with 2 tablespoons of milk until smooth. Drizzle this glaze over the warm rolls for added sweetness and moisture.

Notes

For a vegan version, substitute the egg with a flaxseed or chia seed egg and use plant-based milk and butter.
Make sure your milk is warm but not hot to avoid killing the yeast.
You can adjust the sweetness of the glaze by adding more or less powdered sugar.
Try adding a sprinkle of chopped nuts or raisins inside the filling for extra texture.
Store leftover rolls in an airtight container for up to 3 days; reheat gently before serving.

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

Keywords: Biscoff cookie butter, cinnamon rolls, sweet rolls, breakfast pastries, baked goods, dessert rolls, cozy breakfast