Biscoff Cookie Butter Cinnamon Rolls Recipe
This Biscoff Cookie Butter Cinnamon Rolls Recipe combines soft, fluffy cinnamon rolls with the rich, spiced flavor of Biscoff cookie butter. Topped with a creamy Biscoff glaze, these sweet rolls make for a perfect breakfast treat or dessert that delights everyone.
- Prep Time: 20 minutes plus 1 to 1.5 hours rising time
- Cook Time: 30 minutes
- Total Time: Approximately 2 hours
- Yield: 12 cinnamon rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 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
Filling
- 1/2 cup Biscoff cookie butter (150 g)
- 1 tablespoon ground cinnamon
Glaze
- 1/2 cup powdered sugar (60 g)
- 2 tablespoons Biscoff cookie butter (30 g)
- 1–2 tablespoons milk (15–30 ml)
Instructions
- Activate Yeast: In a bowl, mix the warm milk, granulated sugar, and active dry yeast. Let sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Combine Wet Ingredients: Add the melted unsalted butter and eggs to the yeast mixture and stir until well combined to form the wet base of the dough.
- Add Dry Ingredients and Knead: Gradually add the all-purpose flour and salt into the wet mixture. Knead the dough until it becomes smooth and elastic. Then cover and let it rise until doubled in size, about 1 to 1.5 hours.
- Prepare Filling: While the dough is rising, mix 1/2 cup Biscoff cookie butter with 1 tablespoon ground cinnamon in a small bowl to create the flavorful filling.
- Shape Dough: Once risen, punch down the dough and roll it out into a rectangle about 1/4 inch thick on a lightly floured surface.
- Spread Filling: Evenly spread the Biscoff cinnamon filling over the rolled dough, leaving a small border around the edges to seal the rolls.
- Form Rolls: Roll the dough tightly into a log and slice it into 12 equal pieces. Place the rolls cut-side up in a greased baking dish, spacing them slightly apart.
- Second Rise: Cover the rolls with a clean kitchen towel and let them rise for 30–45 minutes until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the rolls complete their second rise.
- Bake: Bake the cinnamon rolls in the preheated oven for 25–30 minutes until they turn golden brown and cooked through.
- Make Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons Biscoff cookie butter, and 1 to 2 tablespoons milk until smooth and creamy.
- Glaze and Serve: Drizzle the glaze over the warm rolls before serving to add extra sweetness and the signature Biscoff flavor.
Notes
- Ensure your yeast is fresh and active to guarantee a good rise in your dough.
- Do not skip the glaze as it adds a perfect finishing touch to the rolls.
- You can substitute Biscoff cookie butter with speculoos spread, peanut butter, or Nutella for flavor variation.
- Store the rolls in an airtight container at room temperature for up to 2 days; refrigerate for longer storage and reheat before serving.
- Dough can be made ahead and refrigerated overnight; allow 30 minutes to rise before baking.
Keywords: biscoff, cookie butter, cinnamon rolls, sweet rolls, dessert
