Introduction

Biscoff Cookie Butter Cinnamon Rolls combine the warm spice of cinnamon with the rich, caramel flavor of cookie butter for an irresistible breakfast treat. Soft, fluffy rolls filled with a sweet filling and topped with a creamy glaze make every bite a delight. Perfect for special mornings or weekend indulgence.

Biscoff Cookie Butter Cinnamon Rolls Recipe - Recipe Image

Ingredients

1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened
1/3 cup cookie butter, melted
4 1/4 cups all-purpose flour plus about 1/2 cup as needed
4 1/2 teaspoons or 2 packets instant dry yeast
1 teaspoon fine salt
1 cup whole milk
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 cup unsalted butter, room temperature (for frosting)
2 teaspoons vanilla extract or vanilla bean paste
1/4 teaspoon fine salt (for frosting)
1 1/2 cups powdered sugar
3 tablespoons heavy whipping cream, room temperature
1/4 cup cookie butter, melted (for drizzle)
1/2 cup chopped cookies (for topping)

Instructions

Step 1: In a bowl, combine 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt to make the filling. Set aside. In a large bowl, mix 4 1/4 cups all-purpose flour with 4 1/2 teaspoons instant dry yeast and 1 teaspoon fine salt.
Step 2: Heat 1 cup whole milk, 1/2 cup unsalted butter, and 1/2 cup granulated sugar until warm. Stir this mixture into the dry ingredients. Add 2 large eggs one at a time, mixing each in until the dough becomes sticky.
Step 3: Knead the dough by hand or with a mixer, adding extra flour a tablespoon at a time until the dough is tacky but not sticky. Let the dough rest for 10–20 minutes.
Step 4: Roll out the dough on a floured surface into a 14 by 18-inch rectangle about 1/2 cm thick. Spread 1/2 cup softened unsalted butter over the surface, leaving a 1/2 inch edge bare. Sprinkle the prepared filling evenly on top, then drizzle 1/3 cup melted cookie butter over the filling.
Step 5: Roll the dough tightly from the long side and seal the edge with a little water. Cut into 12 equal pieces using unflavored dental floss. Place the rolls in a greased 9 by 13-inch pan. Proof for about 30 minutes if baking immediately, or cover and refrigerate overnight.
Step 6: Preheat the oven to 360°F (180°C). Bake the rolls for 26–30 minutes, or until golden brown.
Step 7: For the frosting, whip together 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt until smooth. Gradually mix in 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream until creamy.
Step 8: Let the baked rolls cool for about 10 minutes. Spread the frosting evenly over the rolls, drizzle with 1/4 cup melted cookie butter, and sprinkle 1/2 cup chopped cookies on top. Serve warm for the best experience.

Tips & Variations

For easier handling, refrigerate the dough overnight to develop flavor and make rolling simpler.
Try swapping the cookie butter drizzle for a caramel sauce if you want a richer topping.
Add chopped nuts to the filling for extra crunch and texture.

Storage

Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to restore softness and warmth. For longer storage, freeze the baked rolls wrapped tightly for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant dry yeast?

Yes, but you will need to activate regular yeast in warm milk with a little sugar before adding it to the dry ingredients. Instant dry yeast can be mixed directly with flour for convenience.

Can I make these rolls vegan?

To make these cinnamon rolls vegan, substitute dairy milk with plant-based milk, use a vegan butter alternative, and replace eggs with flax eggs or applesauce. Note that texture and flavor might vary slightly.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

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4.6 from 93 reviews

Indulge in the irresistible flavor of Biscoff Cookie Butter Cinnamon Rolls, featuring a soft and fluffy dough filled with a spiced cinnamon sugar mix enhanced by melted cookie butter. Finished with a luscious vanilla frosting, a drizzle of cookie butter, and crunchy chopped cookies, these rolls make an exceptional treat for breakfast or dessert.

Author: Lena
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 23 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

4 1/4 cups all-purpose flour plus about 1/2 cup as needed
4 1/2 teaspoons instant dry yeast (2 packets)
1 teaspoon fine salt
1 cup whole milk
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature

Filling Ingredients

1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened
1/3 cup cookie butter, melted

Frosting Ingredients

1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract or vanilla bean paste
1/4 teaspoon fine salt
1 1/2 cups powdered sugar
3 tablespoons heavy whipping cream, room temperature

Topping

1/4 cup cookie butter, melted
1/2 cup chopped cookies

Instructions

Prepare Filling Mix: Combine 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt in a bowl; set aside for later use.
Mix Dry Ingredients: In a large bowl, stir together 4 1/4 cups all-purpose flour with 4 1/2 teaspoons instant dry yeast and 1 teaspoon fine salt until well combined.
Heat Wet Ingredients: Warm 1 cup whole milk, 1/2 cup unsalted butter, and 1/2 cup granulated sugar together until the butter melts and the mixture is warm to the touch but not hot. Stir this warm mixture into the dry ingredients.
Add Eggs and Knead Dough: Add 2 large eggs, one at a time, mixing well after each addition until a sticky dough forms. Knead by hand or with a mixer, gradually adding more flour a tablespoon at a time until the dough is tacky but not sticky. Let the dough rest for 10-20 minutes.
Roll Out Dough: On a floured surface, roll the dough into a 14 by 18-inch rectangle approximately 1/2 cm thick.
Add Filling: Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2 inch bare edge. Sprinkle the prepared cinnamon sugar filling evenly on top and drizzle 1/3 cup melted cookie butter over the filling.
Form Rolls: Roll the dough tightly from the long edge, sealing the edge with a little water. Using unflavored dental floss, cut the roll into 12 equal pieces.
Proof Rolls: Place the rolls in a greased 9 by 13-inch pan. Let them proof for about 30 minutes if baking immediately, or cover and refrigerate overnight.
Bake Rolls: Preheat the oven to 360°F (180°C). Bake the cinnamon rolls for 26-30 minutes or until golden brown.
Prepare Frosting: Whip together 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt. Gradually mix in 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream until smooth and creamy.
Finish and Serve: Once rolls have cooled for about 10 minutes, spread the frosting over them. Drizzle with 1/4 cup melted cookie butter and sprinkle 1/2 cup chopped cookies on top. Serve warm or at room temperature for the best enjoyment.

Notes

For easier dough handling, consider using a no-knead cinnamon rolls method.
If refrigerating overnight, allow the rolls to come to room temperature and proof before baking for best rise.
Using unflavored dental floss to cut the rolls helps create clean edges without squashing the dough.
Adjust cinnamon and sugar amounts in the filling to suit your taste preference.

Keywords: Biscoff, Cookie Butter, Cinnamon Rolls, Cinnamon, Sweet Rolls, Breakfast, Dessert, Homemade Rolls