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Biscoff Cookie Butter Cinnamon Rolls Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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