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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes to become puffy and light.
  8. 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.
  9. 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

Find it online: https://spiceupwithsophie.com/biscoff-cookie-butter-cinnamon-rolls-recipe/