Name: Biscoff Cookie Butter Cinnamon Rolls Recipe
Prep time: PT-491261H7M53S
Cook time: 30 min
Total time: PT-491261H7M53S
Cuisine: American
Ingredients: 4 cups all-purpose flour (500 g); 1/4 cup granulated sugar (50 g); 2 1/4 teaspoons active dry yeast (1 packet); 1 cup whole milk (240 ml), warmed; 1/3 cup unsalted butter (75 g), melted; 2 large eggs; 1/4 teaspoon salt; 1/2 cup Biscoff cookie butter (150 g); 1 tablespoon ground cinnamon; 1/2 cup powdered sugar (60 g); 2 tablespoons Biscoff cookie butter (30 g); 1–2 tablespoons milk (15–30 ml)

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Introduction

Biscoff Cookie Butter Cinnamon Rolls are a sweet, comforting treat perfect for any time of day. These soft, fluffy rolls are filled with a rich Biscoff cookie butter and cinnamon mixture, then topped with a creamy glaze that adds the perfect finishing touch. Whether for breakfast or dessert, they’re sure to delight everyone!

Four cinnamon rolls sit closely together on a white plate, each roll having a smooth, light brown dough spiral with a thick layer of creamy, beige icing dripping down the sides. On top of the icing, there is a layer of crumbly, golden brown streusel sprinkled on the center of each roll, adding texture. The cinnamon swirls inside the dough are visible, darker brown and moist. Some extra streusel crumbs lie scattered around the base on the plate. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour (500 g)
1/4 cup granulated sugar (50 g)
2 1/4 teaspoons active dry yeast (1 packet)
1 cup whole milk (240 ml), warmed
1/3 cup unsalted butter (75 g), melted
2 large eggs
1/2 cup Biscoff cookie butter (150 g)
1 tablespoon ground cinnamon
1/4 teaspoon salt

For the glaze:

1/2 cup powdered sugar (60 g)
2 tablespoons Biscoff cookie butter (30 g)
1–2 tablespoons milk (15–30 ml)

Instructions

Step 1: In a bowl, mix the warm milk, granulated sugar, and yeast. Let it sit for 5–10 minutes until frothy.
Step 2: Add the melted butter and eggs to the yeast mixture, stirring until combined.
Step 3: Gradually add the flour and salt, kneading the dough until smooth and elastic. Let it rise in a warm place until doubled in size.
Step 4: Mix the 1/2 cup Biscoff cookie butter with the ground cinnamon to create the filling.
Step 5: Punch down the risen dough and roll it into a rectangle about 1/4 inch thick.
Step 6: Spread the Biscoff filling evenly over the dough, leaving a small border around the edges.
Step 7: Roll the dough tightly into a log, slice into 12 pieces, and place them in a greased baking dish.
Step 8: Cover and let the rolls rise for 30–45 minutes until puffy.
Step 9: Preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes until golden brown.
Step 10: For the glaze, whisk together powdered sugar, Biscoff cookie butter, and milk until smooth. Drizzle over warm rolls before serving.

Tips & Variations

Make sure to use fresh yeast for the best rise and texture.
Don’t skip the glaze—it adds a deliciously creamy finish that complements the spiced filling perfectly.
You can substitute Biscoff cookie butter with speculoos spread, peanut butter, or Nutella for different flavor twists.
If short on time, store-bought cinnamon roll dough can be used as a convenient shortcut.

Storage

Store the cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them well-wrapped to keep them moist. When ready to eat, warm them in the microwave to restore their soft, fresh-baked texture.

How to Serve

Four cinnamon rolls sit close together on a white plate with a white marbled surface beneath. Each roll has two main layers: a golden brown dough base with a visible spiral of dark cinnamon filling inside, topped by a thick layer of smooth, light cream-colored icing that drips down the sides. On top of each roll, there is a scattering of light brown, crumbly topping adding texture and color contrast. Some crumbs have fallen onto the plate around the rolls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cinnamon rolls instead of homemade dough?

Absolutely! Using store-bought cinnamon roll dough is a great shortcut. Just roll it out and spread the Biscoff filling as instructed. Adjust the baking time according to the package directions for best results.

How do I store Biscoff Cookie Butter Cinnamon Rolls?

Keep the rolls in an airtight container at room temperature for up to 2 days, or refrigerate them well-wrapped for longer freshness. Reheat gently in the microwave before serving to enjoy them warm and soft.

Can I make the dough ahead of time?

Yes! After shaping the rolls, place them in the refrigerator overnight. Let them rise at room temperature for about 30 minutes before baking the next day, making busy mornings easier and still yielding fresh rolls.

What can I substitute for Biscoff Cookie Butter?

If Biscoff cookie butter isn’t available, try speculoos spread, peanut butter, or Nutella as alternatives. Each will give a unique flavor but still create a tasty filling for your cinnamon rolls.