Biscoff Cookie Butter Cinnamon Rolls Recipe
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.
- 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
