Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic favorite. Soft, fluffy dough is filled with a spiced Biscoff cookie butter mixture and topped with a rich cream cheese frosting, perfect for a cozy breakfast or indulgent treat.

Ingredients

• 4 cups all-purpose flour
• 1 packet active dry yeast
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup Biscoff cookie butter
• 1/2 cup light brown sugar
• 2 teaspoons ground cinnamon
• 8 oz cream cheese, softened
• 2 cups powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Warm the milk until lukewarm (105-115°F / 40-46°C). Stir in 1 teaspoon granulated sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy.
2. Step 2: To the yeast mixture, add the remaining granulated sugar, melted butter, eggs, and salt. Mix gently. Gradually add the flour one cup at a time, mixing until a shaggy dough forms. Knead for 5-7 minutes using a mixer or 8-10 minutes by hand until smooth and elastic.
3. Step 3: Lightly grease a large bowl with oil, place the dough inside, turning once to coat. Cover tightly and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
4. Step 4: In a small bowl, combine softened butter, Biscoff cookie butter, brown sugar, and cinnamon. Mix until smooth and spreadable.
5. Step 5: Once risen, punch down the dough and roll it out on a lightly floured surface into a 12×18 inch rectangle about 1/4 inch thick.
6. Step 6: Spread the Biscoff filling evenly over the dough, leaving a 1/2-inch border on one long edge.
7. Step 7: Roll up the dough tightly from the long edge opposite the border. Pinch the seam closed. Slice into 12 equal pieces about 1.5 inches thick.
8. Step 8: Arrange rolls in a greased 9×13 inch baking dish, leaving space between each. Cover and let rise for 30-45 minutes.
9. Step 9: Preheat oven to 375°F (190°C). Bake rolls uncovered for 20-25 minutes until golden brown.
10. Step 10: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Stir in vanilla extract.
11. Step 11: Spread cream cheese frosting over warm rolls after removing from the oven or after cooling for 10 minutes.

Tips & Variations

• For extra softness, substitute half the all-purpose flour with bread flour.
• You can swap Biscoff cookie butter with peanut butter or almond butter for a different twist.
• Adding a pinch of nutmeg or cloves to the filling gives a warm, spiced flavor.
• Ensure your milk isn’t too hot when activating yeast, or it may kill the yeast and prevent rising.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat rolls gently in the microwave or oven before serving. Add frosting after reheating for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before rolling out and filling.

Is Biscoff cookie butter necessary?

While Biscoff adds a unique caramelized flavor, you can substitute with other nut or cookie butters if needed.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

4.9 from 118 reviews

• Author: Marina
• Total Time: 2 hours 45 minutes
• Yield: 12 cinnamon rolls 1x

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Description

These Biscoff Cookie Butter Cinnamon Rolls are a decadent twist on the classic cinnamon roll, featuring a luscious Biscoff cookie butter filling and topped with a creamy vanilla cream cheese frosting. Soft, tender dough with a perfect balance of sweet spice and rich cookie butter flavor makes these rolls an irresistible treat for breakfast or dessert.

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Ingredients

Scale 1x2x3x

Dough

• 4 cups all-purpose flour
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon salt

Filling

• 1/2 cup unsalted butter, softened
• 1/2 cup Biscoff cookie butter
• 1/2 cup light brown sugar
• 2 teaspoons ground cinnamon

Frosting

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract

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Instructions

1. Activate Yeast: In a large mixing bowl or stand mixer bowl, warm the milk to lukewarm temperature (105-115°F / 40-46°C). Stir in 1 teaspoon granulated sugar, sprinkle active dry yeast over the surface, and let it sit for 5-10 minutes until foamy.
2. Make Dough: Add the remaining granulated sugar, melted butter, eggs, and salt to the foamy yeast mixture. Mix gently. Gradually add the flour one cup at a time, mixing until a shaggy dough forms. Knead on medium-low speed for 5-7 minutes or by hand for 8-10 minutes until the dough is smooth and elastic.
3. First Rise: Lightly grease a large bowl with oil and place the dough inside, turning once to coat. Cover tightly with plastic wrap or a kitchen towel and let the dough rise in a warm place for 1 to 1.5 hours until doubled in size.
4. Prepare Filling: In a small bowl, combine softened butter, Biscoff cookie butter, light brown sugar, and ground cinnamon. Mix until smooth and spreadable.
5. Shape Rolls: Punch down the risen dough and transfer to a floured surface. Roll out into a 12×18 inch rectangle about 1/4 inch thick. Spread the Biscoff filling evenly, leaving a 1/2-inch border on one long edge. Roll tightly from the opposite long edge and pinch seam to seal. Slice into twelve 1.5-inch pieces.
6. Second Rise: Arrange the rolls in a greased 9×13 baking dish with some spacing. Cover and let rise in a warm place for 30-45 minutes until slightly puffed.
7. Bake: Preheat oven to 375°F (190°C). Bake the rolls uncovered for 20-25 minutes until golden brown.
8. Make Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar on low speed until combined, then beat on medium until fluffy. Stir in vanilla extract.
9. Frost Rolls: Spread the cream cheese frosting generously over the warm rolls or after cooling about 10 minutes.

Notes

• Ensure milk is not too hot when activating yeast to avoid killing it.
• For a richer flavor, you can substitute whole milk with half-and-half.
• Use room temperature ingredients for easier mixing and better dough texture.
• If Biscoff cookie butter is too stiff, warm it slightly to make spreading easier.
• Store leftover rolls covered in the refrigerator for up to 3 days and reheat gently before serving.
• These rolls freeze well; freeze before frosting and thaw before baking or bake then freeze and thaw before serving.

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

Keywords: Biscoff cinnamon rolls, cookie butter rolls, cinnamon rolls recipe, cream cheese frosting, breakfast pastries