Introduction

These Biscoff Cookie Butter Cinnamon Rolls offer a delightful twist on the classic breakfast treat. The rich, spiced flavor of cinnamon blends perfectly with the sweet, caramel-like taste of Biscoff spread, creating a gooey and indulgent delight that’s sure to impress.

Biscoff Cookie Butter Cinnamon Rolls Recipe - Recipe Image

Ingredients

Dough (enough for a batch of cinnamon rolls)
Biscoff spread (about ½ cup)
Butter (4 tablespoons, softened)
Brown sugar (½ cup)
Cinnamon (2 tablespoons)

Instructions

Step 1: Roll out the dough on a clean, floured surface into a large rectangle.
Step 2: Spread the softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top.
Step 3: Dollop the Biscoff spread across the dough and gently spread it to cover as much surface as possible without tearing.
Step 4: Carefully roll the dough into a tight log, starting from the longer side.
Step 5: Slice the roll into even pieces and place them in a greased baking dish, leaving a little space between each roll.
Step 6: Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the rolls are golden and gooey.
Step 7: Let the rolls cool slightly before serving. Enjoy warm for the best gooey texture.

Tips & Variations

Use chilled Biscoff spread to make spreading easier and prevent it from melting too quickly over the dough.
Add chopped nuts like pecans or walnuts for added texture and crunch.
Drizzle simple icing made from powdered sugar and milk over the baked rolls for an extra touch of sweetness.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in the microwave or warm oven to restore their gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought dough for this recipe?

Yes, pre-made refrigerated or frozen cinnamon roll dough works well and saves time while still delivering great results.

What if I don’t have Biscoff spread?

You can substitute with peanut butter or any other nut or cookie butter, but the signature flavor will be different.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

Delight in the warm, gooey comfort of Biscoff Cookie Butter Cinnamon Rolls. These rolls combine the unique spicy-sweet flavor of Biscoff spread with classic cinnamon and brown sugar, baked to perfection for a soft and indulgent treat ideal for breakfast or dessert.

Author: Lena
Prep Time: 20 minutes (excluding dough rising time)
Cook Time: 30 minutes
Total Time: 2 hours 15 minutes (including dough rising and second rise)
Yield: 9 cinnamon rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

1 batch of your favorite cinnamon roll dough (about 3 cups flour, 1/4 cup sugar, 1 packet instant yeast, 1/2 cup milk, 1/4 cup butter, 1 egg, pinch of salt)

Filling

1/2 cup Biscoff cookie butter spread
1/4 cup unsalted butter, softened
1/3 cup brown sugar, packed
1 tablespoon ground cinnamon

Instructions

Prepare the dough: Combine your cinnamon roll dough ingredients and knead until smooth and elastic. Let the dough rise in a warm place until doubled in size, about 1 to 1.5 hours.
Roll out the dough: On a lightly floured surface, roll the dough into a roughly 12×16 inch rectangle to prepare for the filling.
Spread the filling: Evenly spread the softened butter over the dough, then layer the Biscoff cookie butter spread on top. Sprinkle the brown sugar and cinnamon mixture evenly to cover the surface.
Form the rolls: Starting at one long edge, tightly roll the dough into a log shape, sealing the seam on the underside. Cut the log into 9 equal slices to form individual rolls.
Second rise: Arrange the rolls in a greased baking pan, leaving a little space between each. Cover with a kitchen towel and let them rise for an additional 30 to 45 minutes until puffy.
Bake the rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until they are golden brown and the filling is gooey and bubbling.
Cool and serve: Let the rolls cool slightly before serving warm to enjoy the decadent Biscoff and cinnamon flavors at their best.

Notes

For added indulgence, drizzle cream cheese icing on top when rolls have cooled slightly.
You can substitute Biscoff spread with any cookie butter or speculoos spread.
Store leftovers covered at room temperature for up to 2 days or refrigerate for 4 days.
Reheat in the microwave for 15-20 seconds to regain gooey texture before serving.

Keywords: Biscoff cookie butter, cinnamon rolls, cinnamon, brown sugar, baking, breakfast pastry, sweet rolls