Introduction

These Biscoff Cookie Butter Cinnamon Rolls combine soft, fluffy dough with the rich, spiced sweetness of Biscoff cookie butter for a delicious twist on a classic favorite. Perfect for breakfast or dessert, they’re sure to become an indulgent treat you’ll want to make again and again.

Biscoff Cookie Butter Cinnamon Rolls Recipe - Recipe Image

Ingredients

2 teaspoons Active Dry Yeast (check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, dairy or non-dairy)
1/4 cup Granulated Sugar (can substitute with brown sugar)
1/4 cup Unsalted Butter (melted, can use plant-based butter for vegan)
1 teaspoon Salt
1 Large Egg (can substitute with flaxseed or chia seed egg)
4 cups All-Purpose Flour (can use whole wheat flour, adjust liquid as needed)
1 cup Biscoff Cookie Butter (ensure it’s vegan-friendly if needed)
1 cup Powdered Sugar
2 tablespoons Milk (dairy or non-dairy)

Instructions

Step 1: Activate the yeast by combining warm milk, granulated sugar, and active dry yeast in a bowl. Let sit for 5-10 minutes until bubbly and frothy.
Step 2: In a large mixing bowl, mix the yeast mixture with melted butter, salt, egg, and flour until a sticky dough forms.
Step 3: Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
Step 5: Roll the risen dough into a rectangle. Spread Biscoff cookie butter evenly over it, then sprinkle with sugar and cinnamon.
Step 6: Roll the dough tightly into a log and slice into 1-2 inch thick pieces. Arrange the rolls in a baking dish.
Step 7: Cover the rolls and let them rise for another 30-45 minutes.
Step 8: Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
Step 9: Let the rolls cool slightly, then drizzle with a glaze made by mixing powdered sugar and milk to your desired consistency.

Tips & Variations

For a vegan version, use plant-based milk, butter, and substitute the egg with a flaxseed or chia seed egg.
Try adding chopped nuts or raisins to the filling for extra texture.
Adjust the sweetness of the glaze by adding more or less powdered sugar.
Use whole wheat flour for a nuttier flavor, but you may need to add extra milk to keep the dough soft.

Storage

Store leftover 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. These rolls also freeze well; wrap individually and freeze for up to 2 months. Thaw overnight in the fridge and warm before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before rolling and filling.

Is Biscoff cookie butter vegan?

Most Biscoff cookie butter brands are vegan since they are made from spiced cookies and sugar, but always check the label to be sure it meets your dietary preferences.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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4.7 from 52 reviews

These Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a rich and creamy Biscoff cookie butter filling that adds a sweet, spiced flavor. Soft, fluffy, and topped with a simple powdered sugar glaze, these rolls make a perfect indulgent breakfast or dessert treat.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 10 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough:

2 teaspoons Active Dry Yeast (Check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, can use dairy or non-dairy)
1/4 cup Granulated Sugar (Can substitute with brown sugar)
1/4 cup Unsalted Butter (Melted, can use plant-based butter for vegan)
1 teaspoon Salt (Essential for flavor)
1 Large Egg (Can substitute with flaxseed or chia seed egg)
4 cups All-Purpose Flour (Can use whole wheat flour, adjust liquid)

Filling:

1 cup Biscoff Cookie Butter (Ensure it’s vegan-friendly if needed)
Optional: Cinnamon and additional sugar for sprinkling

Glaze:

1 cup Powdered Sugar (Adjust for desired sweetness)
2 tablespoons Milk (Use dairy or non-dairy based on preference)

Instructions

Activate Yeast: In a cozy bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until it’s bubbly and frothy, indicating the yeast is active.
Mix Dough: In a large mixing bowl, combine the yeast mixture with melted unsalted butter, salt, large egg, and all-purpose flour. Stir until a sticky dough starts to form.
Knead Dough: Transfer your dough onto a floured surface. Knead for about 5-7 minutes until it’s smooth and elastic. This helps develop gluten for the perfect texture.
First Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place until doubled in size, which will take about 1 hour.
Prepare Filling: Once risen, roll out the dough into a rectangle shape. Spread the Biscoff cookie butter evenly across the dough, then sprinkle with cinnamon and sugar if desired for extra flavor.
Shape Rolls: Carefully roll the dough tightly into a log shape. Slice into pieces about 1-2 inches thick and arrange the rolls in a greased baking dish.
Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes to become puffy and light.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown on top and cooked through.
Glaze: Allow the rolls to cool slightly. Drizzle with a simple glaze made from mixing powdered sugar and milk until smooth and pourable, then serve warm.

Notes

For a vegan version, substitute the egg with a flaxseed or chia egg and use plant-based milk and butter.
Ensure the Biscoff cookie butter is fresh and vegan if needed.
You can add a pinch of cinnamon and extra sugar to the filling for enhanced cinnamon roll flavor.
If dough feels too sticky during kneading, add flour a tablespoon at a time but avoid over-flouring to maintain softness.
Covering the dough during rising keeps it warm and moist for optimal yeast activity.
Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Biscoff cookie butter, cinnamon rolls, sweet rolls, breakfast recipe, baked goods, easy cinnamon rolls, soft cinnamon rolls