Introduction

Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic favorite, bringing a creamy, spiced filling and a sweet glaze that will wow your taste buds. Perfect for a cozy weekend breakfast or a special treat, these rolls combine the warm flavors of cinnamon and cookie butter in every bite.

Biscoff Cookie Butter Cinnamon Rolls Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: In a bowl, combine the dark brown sugar, ground cinnamon, and 1/4 teaspoon fine salt. Set this filling mixture aside. Then, in a large bowl, mix together the all-purpose flour, instant dry yeast, and 1 teaspoon fine salt.
Step 2: Warm the whole milk, 1/2 cup unsalted butter, and granulated sugar until the butter is melted and the mixture is warm to the touch. Stir this liquid mixture into the dry ingredients.
Step 3: Add the eggs one at a time, mixing well after each addition until a sticky dough forms. 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.
Step 4: Let the dough rest for 10 to 20 minutes. Then roll it out on a floured surface into a 14 by 18 inch rectangle approximately 1/2 cm thick.
Step 5: Spread the softened butter evenly over the dough, leaving a 1/2 inch border around the edges. Sprinkle the cinnamon sugar filling across the buttered surface. Drizzle the melted cookie butter on top.
Step 6: Roll the dough tightly from the long side and seal the edge with a little water. Using unflavored dental floss, cut the roll into 12 equal pieces.
Step 7: Place the rolls into a greased 9 by 13 inch baking pan. Proof the rolls for about 30 minutes if baking immediately, or cover and refrigerate overnight for later baking.
Step 8: Preheat your oven to 360°F (180°C). Bake the rolls for 26 to 30 minutes, or until golden brown.
Step 9: While the rolls bake, prepare the frosting by whipping together unsalted butter, vanilla extract, and salt. Gradually mix in the powdered sugar and heavy cream until smooth and creamy.
Step 10: Once the rolls have cooled for about 10 minutes, spread the frosting generously over the top. Drizzle with melted cookie butter and sprinkle chopped cookies to finish.

Tips & Variations

For easier dough handling, try a no-knead method or let the dough rise slowly in the fridge overnight.
Substitute cookie butter with peanut butter or Nutella for a different flavor twist.
Add chopped nuts or raisins to the filling for added texture and flavor.
Use vanilla bean paste instead of extract for a richer vanilla flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven until warm before serving to maintain softness and flavor.

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 and refrigerate it overnight after cutting the rolls. Just cover the pan tightly and bake the next day, increasing proofing time as needed.

What can I use if I don’t have cookie butter?

If you don’t have cookie butter, try using peanut butter, Nutella, or even a spiced brown sugar mixture as a delicious alternative filling.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

These Biscoff Cookie Butter Cinnamon Rolls combine the warm, comforting flavors of classic cinnamon rolls with the unique, irresistible taste of Biscoff cookie butter. Featuring a soft, fluffy dough wrapped around a sweet cinnamon-sugar and cookie butter filling, then topped with a creamy vanilla frosting, drizzled cookie butter, and crunchy cookie pieces, this recipe delivers a decadent treat perfect for breakfast, brunch, or dessert.

Author: Sophie
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

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

Filling

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 and Garnish

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

Instructions

Prepare the filling: In a bowl, combine 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt. Set this mixture aside for later use in the cinnamon roll filling.
Mix dry ingredients: In a large mixing bowl, whisk together 4 1/4 cups all-purpose flour, 4 1/2 teaspoons instant dry yeast, and 1 teaspoon fine salt to evenly distribute the yeast and salt.
Heat wet ingredients: Warm 1 cup whole milk, 1/2 cup unsalted butter, and 1/2 cup granulated sugar until the butter melts and mixture is warm to the touch (not hot). Stir this warm mixture into the dry ingredients.
Add eggs and form dough: Add 2 large eggs one at a time to the dough mixture, stirring well after each addition. Mix until a sticky dough forms.
Knead dough: Knead the dough by hand or with a stand mixer, gradually adding additional flour by the tablespoon until the dough is tacky but not sticky. Let the dough rest for 10 to 20 minutes to relax the gluten and improve handling.
Roll out dough: On a floured surface, roll the dough into a 14 by 18-inch rectangle, about 1/2 cm thick, preparing it for filling.
Add filling: Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2 inch border along one long edge. Sprinkle the cinnamon-sugar filling evenly over the buttered dough then drizzle 1/3 cup melted cookie butter on top.
Roll and slice: Starting from the long side opposite the border, roll the dough tightly into a log. Use a little water to seal the edge. Cut the roll evenly into 12 pieces using unflavored dental floss for clean slices.
Proof and bake: Place the rolls in a greased 9 by 13-inch baking pan. Proof them at room temperature for about 30 minutes if baking immediately, or cover and refrigerate overnight. Preheat the oven to 360°F (180°C). Bake the rolls for 26 to 30 minutes until golden brown.
Prepare frosting: Beat 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt together until creamy. Gradually add 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream, mixing until smooth and spreadable.
Finish and serve: After baking, let the rolls cool for about 10 minutes. Spread the frosting evenly on top, then drizzle 1/4 cup melted cookie butter and sprinkle with 1/2 cup chopped cookies for added texture and flavor. Serve warm for the best experience.

Notes

Use unflavored dental floss or a sharp serrated knife for cleanly slicing the dough into even rolls.
If dough becomes too sticky to handle, sprinkle with a little more flour but avoid adding too much to keep rolls soft.
Proofing the rolls overnight in the fridge helps deepen flavor and allows convenient preparation ahead.
Make sure milk and melted butter are warm but not hot to avoid killing the yeast.
Cookie butter can be found in most grocery stores or online; it adds a unique caramelized gingerbread flavor ideal for these rolls.
Chopped cookies used on top can be Biscoff cookies or your favorite crunchy cookie for an extra burst of flavor and texture.

Keywords: Biscoff cinnamon rolls, cookie butter cinnamon rolls, homemade cinnamon rolls, sweet breakfast rolls, cinnamon roll recipe, cookie butter dessert