Dessert

Irresistible Biscoff Cookie Butter Cinnamon Rolls Recipe

ByMarina Montclair January 24, 2026January 24, 2026

Introduction

These Irresistible Biscoff Cookie Butter Cinnamon Rolls are soft, buttery, and packed with gooey spice and cookie butter flavor. Perfect for a cozy weekend breakfast or an indulgent treat, they combine the classic cinnamon roll with the unique twist of Biscoff cookie butter that melts into each bite.

The image shows four cinnamon rolls on a white plate. Each cinnamon roll has three visible layers of soft, light brown dough spiraled with a dark brown cinnamon filling. The top of each roll is covered with a smooth, creamy beige glaze that drips slightly down the sides. Crushed brown cinnamon sugar sprinkles are scattered on top of the glaze, adding texture. The plate sits on a white marbled surface, enhancing the warm colors of the cinnamon rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¾ cups all-purpose flour (plus extra for dusting)
1 packet (2¼ tsp) instant yeast
¼ cup granulated sugar
½ tsp salt
½ cup warm milk (about 110°F / 43°C)
¼ cup unsalted butter (melted)
1 large egg
1 tsp vanilla extract
½ cup Biscoff cookie butter (melted slightly for spreading)
¼ cup unsalted butter (softened)
½ cup brown sugar
1½ tsp ground cinnamon
4 oz cream cheese (softened)
3 Tbsp unsalted butter (softened)
2 Tbsp Biscoff cookie butter
¾ cup powdered sugar
½ tsp vanilla extract
Pinch of salt

Instructions

Step 1: In a large bowl, whisk together warm milk, melted butter, granulated sugar, and instant yeast. Let sit for 5–10 minutes until the mixture is foamy.
Step 2: Add the egg, vanilla extract, and salt to the yeast mixture. Gradually mix in the flour until a dough forms.
Step 3: Knead the dough by hand or with a mixer for 5–8 minutes until it becomes smooth and elastic.
Step 4: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 5: While the dough rises, prepare the filling by mixing softened butter, melted Biscoff cookie butter, brown sugar, and ground cinnamon in a small bowl until smooth and spreadable.
Step 6: Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle.
Step 7: Spread the cookie butter mixture evenly over the dough, leaving a small border around the edges.
Step 8: Roll the dough tightly from the long edge into a log shape.
Step 9: Slice the log into 12 equal rolls and place them in a greased 9×13-inch baking dish.
Step 10: Cover the rolls and let them rise a second time for 30–40 minutes until puffy and nearly doubled in size.
Step 11: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and soft in the center.
Step 12: Meanwhile, make the frosting by beating together cream cheese, softened butter, Biscoff cookie butter, powdered sugar, vanilla, and a pinch of salt until fluffy and smooth.
Step 13: Spread the frosting generously over the warm rolls so it melts slightly into the swirls.
Step 14: Optional: drizzle extra melted Biscoff cookie butter on top and crumble a few cookies as garnish for extra indulgence.

Tips & Variations

For a richer dough, substitute half the milk with cream.
Try adding chopped nuts like pecans or walnuts in the filling for added texture.
Use crunchy Biscoff spread if you want a texture contrast in the filling.
If you don’t have instant yeast, active dry yeast can be substituted but may require longer proofing time.
Warm the frosting slightly before spreading if you want it to melt more evenly into the rolls.

Storage

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days or freeze for up to 2 months. Reheat gently in the microwave or oven until warm before serving; you can add a bit of extra frosting or Biscoff spread on top after reheating.

How to Serve

The image shows four cinnamon rolls placed closely together on a white marbled surface. Each roll has two visible layers: a soft, golden-brown dough spiraled with a layer of dark cinnamon sugar filling inside. On top of the rolls is a thick, creamy white icing that drips slightly down the sides, with a sprinkle of cinnamon sugar crystals adding texture and color contrast. The rolls look fresh and soft, with the icing smooth and glossy. The focus is close-up, highlighting the texture of the icing and the swirls of the dough. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, let it rise once, then refrigerate it overnight. Bring it to room temperature before rolling out and assembling the rolls.