Description

These Biscoff Cookie Butter Cinnamon Rolls combine the classic cinnamon roll experience with the rich, spiced flavor of Biscoff cookie butter, topped with a creamy vanilla frosting and a cookie crunch. Perfect for breakfast or a special treat, these rolls offer a soft, tender dough filled with a cinnamon-sugar mixture and cookie butter, then glazed with a luscious frosting and cookie butter drizzle.

Ingredients

Scale

Filling

1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon fine salt

Dough

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

Topping and Assembly

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)

Instructions

Prepare the filling mixture. Combine 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt in a bowl and set aside for later use.
Mix dry ingredients for the dough. In a large bowl, whisk together 4 1/4 cups all-purpose flour, 4 1/2 teaspoons instant dry yeast, and 1 teaspoon fine salt.
Warm wet ingredients. Heat 1 cup whole milk, 1/2 cup unsalted butter, and 1/2 cup granulated sugar until warm. Stir this mixture into the dry ingredients.
Add eggs and cookie butter. Beat in 2 large eggs one at a time until a sticky dough forms, then mix in 1/3 cup melted cookie butter.
Knead the dough. Knead the dough by hand or with a mixer, adding extra flour a tablespoon at a time until the dough is tacky but not sticky. Let the dough rest for 10-20 minutes.
Roll out the dough. On a floured surface, roll the dough into a 14 by 18 inch rectangle about 1/2 cm thick.
Spread butter and filling. Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2 inch border around the edges. Sprinkle the prepared cinnamon sugar filling evenly over the butter and drizzle 1/3 cup melted cookie butter on top.
Roll and cut the dough. Roll the dough tightly from the long side into a log, seal the edge with a bit of water, and cut into 12 equal pieces using unflavored dental floss.
Proof the rolls. Place the rolls in a greased 9 by 13 inch pan. Proof for about 30 minutes at room temperature if baking immediately, or cover and refrigerate overnight.
Bake the cinnamon rolls. Preheat oven to 360°F (180°C). Bake the rolls for 26-30 minutes until they are golden brown.
Make the frosting. Whip 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt until smooth. Gradually mix in 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream until creamy and spreadable.
Frost and finish. Allow the rolls to cool for about 10 minutes, then spread the frosting evenly on top. Drizzle with 1/4 cup melted cookie butter and sprinkle with 1/2 cup chopped cookies to finish.

Notes

For easier handling, check out no-knead cinnamon roll methods if preferred.
You can proof the rolls overnight in the refrigerator for convenience and enhanced flavor.
Use unflavored dental floss to get clean, even cuts when slicing the cinnamon roll log.
Ensure all dairy ingredients are at room temperature for best mixing and dough texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Biscoff, cookie butter, cinnamon rolls, sweet rolls, breakfast, dessert, cinnamon, homemade rolls