Name: Biscoff Cookie Butter Cinnamon Rolls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 23 min
Cuisine: American
Ingredients: 1 cup packed dark brown sugar; 2 tablespoons ground cinnamon; 1/4 teaspoon fine salt; 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, softened; 1/2 cup granulated sugar; 2 large eggs, room temperature; 1/3 cup cookie butter, melted; 1/2 cup unsalted butter, room temperature (for spreading); 1/2 cup unsalted butter, room temperature (for frosting); 2 teaspoons vanilla extract or vanilla bean paste; 1/4 teaspoon fine salt (for frosting); 1 1/2 cups powdered sugar; 3 tablespoons heavy whipping cream, room temperature; 1/4 cup cookie butter, melted (for drizzling); 1/2 cup chopped cookies (for sprinkling)

Introduction

Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic favorite, blending warm cinnamon spice with the rich, caramel flavor of cookie butter. Soft, fluffy rolls filled with a sweet cinnamon mixture and topped with a creamy cookie butter glaze make these treats irresistible for breakfast or dessert.

A white rectangular baking dish filled with eight cinnamon rolls arranged closely in two rows, each roll showing a soft, golden-brown spiral shape covered with a thick layer of beige icing that looks smooth and glossy. The tops of the rolls have small clusters of crumbly light brown streusel sprinkled unevenly. The dish is on a white marbled surface, and a woman's hand is visible holding the dish from the side. 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 (for dough)

1/2 cup granulated sugar

2 large eggs, room temperature

1/2 cup unsalted butter, room temperature (for frosting)

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 (for topping)

Instructions

Step 1: Combine the filling ingredients by mixing together the dark brown sugar, ground cinnamon, and 1/4 teaspoon fine salt in a bowl. Set this mixture aside.

Step 2: In a large bowl, blend the all-purpose flour, instant dry yeast, and 1 teaspoon fine salt.

Step 3: Warm the whole milk, 1/2 cup unsalted butter, and granulated sugar together until the butter melts and the mixture is warm but not hot.

Step 4: Stir the warm milk mixture into the dry ingredients. Add the eggs one at a time, mixing well after each addition until a sticky dough forms.

Step 5: Knead the dough by hand or with a mixer, adding flour a tablespoon at a time as needed until the dough feels tacky but not sticky. Let the dough rest for 10 to 20 minutes.

Step 6: On a floured surface, roll the dough out to a 14 by 18 inch rectangle, about 1/2 cm thick.

Step 7: Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2 inch border free. Sprinkle the cinnamon sugar filling over the butter, then drizzle the melted cookie butter evenly on top.

Step 8: Starting from the long side, roll the dough tightly into a log. Seal the edge with a little water. Using unflavored dental floss or a sharp knife, cut the log into 12 equal pieces.

Step 9: Arrange the rolls in a greased 9 by 13 inch baking pan. Proof the rolls for about 30 minutes if baking immediately, or cover and refrigerate overnight.

Step 10: Preheat the oven to 360°F (180°C) and bake the rolls for 26 to 30 minutes, until they are golden and cooked through.

Step 11: While the rolls cool for about 10 minutes, prepare the frosting by whipping together the remaining 1/2 cup unsalted butter, vanilla extract, and 1/4 teaspoon fine salt. Gradually add powdered sugar and heavy cream, mixing until smooth.

Step 12: Spread the frosting over the warm cinnamon rolls, drizzle melted cookie butter on top, and sprinkle with chopped cookies to finish.

FAQs

Can I make the dough the night before?

Yes, you can refrigerate the rolled and cut dough overnight to proof slowly. Just cover the pan well and bake the rolls fresh in the morning.

What can I use if I don’t have cookie butter?

If cookie butter isn’t available, you can substitute with smooth peanut butter or almond butter, though it will change the flavor profile. Alternatively, caramel sauce can add a similar richness.