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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Prepare Filling: In a small bowl, combine softened butter, Biscoff cookie butter, light brown sugar, and ground cinnamon. Mix until smooth and spreadable.
- 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.
- 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.
- Bake: Preheat oven to 375°F (190°C). Bake the rolls uncovered for 20-25 minutes until golden brown.
- 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.
- 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
