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Biscoff Cookie Butter Cinnamon Rolls Recipe

★★★★★

4.7 from 137 reviews
  • Author: Marina
  • Total Time: 2 hours 15 minutes
  • Yield: 12 cinnamon rolls 1x

Description

Delight in these irresistible Biscoff Cookie Butter Cinnamon Rolls, a perfect blend of soft, fluffy dough swirled with rich Biscoff cookie butter, brown sugar, and cinnamon. Topped with a smooth, sweet Biscoff glaze, these cinnamon rolls are a decadent treat ideal for breakfast or dessert.

Ingredients

Scale

Dough 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
  • 1/4 cup melted butter
  • 1 egg
  • 1/2 teaspoon salt

Filling Ingredients

  • 1/2 cup Biscoff cookie butter
  • 1/4 cup softened butter
  • 1/3 cup brown sugar
  • 2 tablespoons ground cinnamon

Glaze Ingredients

  • 1/4 cup Biscoff cookie butter, warmed slightly
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, white sugar, instant yeast, and salt. Add warm milk, melted butter, and the egg. Stir together until a dough forms.
  2. Knead the dough: Knead the dough for about 5 minutes on a lightly floured surface until it becomes smooth, soft, and elastic.
  3. First rise: Place the dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size, ensuring fluffy rolls.
  4. Prepare the filling: Mix together Biscoff cookie butter and softened butter in a bowl. Add brown sugar and cinnamon, stirring until fully combined. Set aside.
  5. Shape the rolls: Roll the dough out into a large rectangle on a floured surface. Spread the Biscoff filling evenly over the rectangle. Starting from one end, roll up the dough tightly.
  6. Slice the rolls: Cut the rolled dough into 12 equal pieces. For clean cuts without squishing, use dental floss instead of a knife.
  7. Second rise: Place the rolls in a greased baking pan, cover, and let them rise for another 30 minutes until puffed up nicely and extra soft.
  8. Preheat and bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until golden brown and aromatic.
  9. Prepare the glaze: Warm the Biscoff cookie butter slightly to soften it. Mix it with powdered sugar and milk until smooth and pourable.
  10. Glaze the rolls: Drizzle the glaze over the warm cinnamon rolls immediately for the best flavor and texture.

Notes

  • Don’t use hot milk when making the dough as it kills the yeast; warm milk is perfect.
  • Use room temperature ingredients when possible to ensure proper mixing and yeast activation.
  • Don’t skip the second rise; it makes the rolls super fluffy and tender.
  • Slightly warm the cookie butter before spreading; it will spread more easily and evenly.
  • Cut rolls with dental floss instead of a knife to prevent squishing the dough and maintain their shape.
  • Serve the rolls warm for the best taste and texture; reheat leftovers for about 10 seconds.
  • Store any leftovers in an airtight container for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American, European-inspired

Keywords: Biscoff Cookie Butter Cinnamon Rolls, Cinnamon Rolls, Biscoff Recipe, Sweet Rolls, Breakfast Pastry, Dessert Recipe

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Find it online: https://marinamontclair.com/biscoff-cookie-butter-cinnamon-rolls-recipe-2/