Description

Delight in these Biscoff Cookie Butter Cinnamon Rolls, a decadent twist on the classic cinnamon roll recipe. Featuring a rich and creamy Biscoff cookie butter filling, these rolls are soft, fluffy, and perfectly sweet, topped with a smooth powdered sugar glaze. Ideal for breakfast or dessert, they combine the warm comfort of cinnamon rolls with the unique caramelized flavor of Biscoff spread.

Ingredients

Scale

Dough

2 teaspoons Active Dry Yeast (Check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, dairy or non-dairy)
1/4 cup Granulated Sugar (can substitute with brown sugar)
1/4 cup Unsalted Butter (melted, can use plant-based butter for vegan)
1 teaspoon Salt
1 Large Egg (can substitute with flaxseed or chia seed egg)
4 cups All-Purpose Flour (can use whole wheat flour, adjust liquid accordingly)

Filling

1 cup Biscoff Cookie Butter (ensure vegan-friendly if needed)
Sugar and Cinnamon (amount unspecified but typically about 1/4 cup sugar and 2 teaspoons cinnamon used)

Glaze

1 cup Powdered Sugar
2 tablespoons Milk (use dairy or non-dairy)

Instructions

Activate Yeast: In a cozy bowl, combine the warm milk, granulated sugar, and active dry yeast. Allow it to sit undisturbed for 5-10 minutes until the mixture becomes bubbly and frothy, indicating that the yeast is active.
Mix Dough: In a large mixing bowl, combine the activated yeast mixture with melted unsalted butter, salt, large egg, and all-purpose flour. Stir until a sticky dough forms, ensuring ingredients are thoroughly incorporated.
Knead Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic, which will help develop gluten for a soft texture.
First Rise: Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and leave it in a warm place. Allow it to rise until doubled in size, which usually takes about 1 hour.
Prepare Filling: Once the dough has risen, roll it out into a large rectangle on a floured surface. Spread the Biscoff cookie butter evenly over the surface, then sprinkle generously with sugar and cinnamon to create the flavorful filling.
Shape Rolls: Carefully roll the dough tightly into a log starting from one edge, then slice the roll into 1-2 inch thick pieces. Arrange the slices evenly in a greased baking dish or pan.
Second Rise: Cover the shaped rolls with a kitchen towel and let them rise for an additional 30-45 minutes until they puff up and look airy.
Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through.
Glaze: While the rolls cool slightly, prepare the glaze by mixing the powdered sugar with milk until smooth. Drizzle this glaze generously over the warm rolls before serving.

Notes

Use warm milk around 110°F to properly activate the yeast without killing it.
For a vegan option, substitute the large egg with a flaxseed or chia seed egg and use plant-based butter and non-dairy milk.
Adjust the sugar quantity in the filling to taste if you prefer a less sweet roll.
If whole wheat flour is used, the dough may require slightly more liquid due to higher absorption.
Allow the rolls to cool slightly before glazing to prevent the glaze from melting off immediately.
Ensure yeast is fresh for optimal rise; expired yeast may lead to dense rolls.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

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