Biscoff Cookie Butter Cinnamon Rolls

Imagine warm, pillowy cinnamon rolls where each swirl hides sweet, caramel-spiced Biscoff cookie butter, finished with a creamy Biscoff-infused frosting. These Biscoff Cookie Butter Cinnamon Rolls take the classic breakfast treat to indulgent new heights.

Why You’ll Love This Recipe

• The filling: cookie butter gives flavor, brown sugar and cinnamon add classic warmth.
• Soft, fluffy dough that rises beautifully.
• Decadent frosting that melts into warm rolls for extra richness.
• Perfect for weekend brunch, dessert, or holidays.

Ingredients

• 1 cup warm water
• 2 Tablespoons quick rise yeast
• 1 Tablespoon sugar
• 1 1/2 cups lukewarm milk
• 1/2 cup softened butter
• 1/2 cup sugar
• 2 teaspoons salt
• 2 eggs
• 7 1/2 cups flour divided
• 2 Tablespoons oil

Biscoff/Cinnamon filling:

• 1/3 cup butter
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 Tablespoon cinnamon
• 1 cup Biscoff creamy cookie butter

Frosting:

• 4 ounces cream cheese softened
• 1/2 cup Biscoff creamy cookie butter
• 1/4 cup butter softened
• 1 teaspoon vanilla
• 1/2 pound powdered sugar

Directions

Step 1 In a mixing bowl, combine warm liquid (milk or milk substitute), sugar, and yeast. Allow the yeast mixture to proof (foam) for about 5-10 minutes until active. (If using instant yeast, follow packet directions.)

Step 2 Add to the yeast mixture the softened butter, eggs, salt, and flour. Mix until a soft, slightly sticky dough forms. Knead either by hand or with a stand mixer for several minutes until the dough becomes smooth and elastic.

Step 3 Place dough in a lightly oiled bowl, cover, and allow to rise in a warm place until doubled in size (about 1 hour, depending on room temperature).

Step 4 While dough is rising, prepare the filling: soften butter, mix in warmed Biscoff cookie butter, crushed Biscoff cookies (if using), cinnamon, and brown sugar.

Step 5 Once dough has risen, roll it out on a floured surface into a rectangle (approx dimensions depend on batch size, maybe ~16×12 inches).

Step 6 Spread the Biscoff cookie butter mixture evenly over the rolled-out dough.

Step 7 Roll the dough up tightly from one long side to the other, forming a log. Pinch the seam closed.

Step 8 Slice the log into equal rolls (usually 12 rolls). Place each cut roll into a prepared baking dish or baking pan, leaving some space between rolls for them to expand.

Step 9 Cover the rolls loosely and allow a second rise until puffy (approx 30 minutes).

Step 10 Preheat your oven to about 350°F (≈175-180°C).

Step 11 Bake the rolls for about 15-20 minutes, until edges are golden and centers are cooked through but still soft.

Step 12 Meanwhile, prepare the frosting/glaze: beat together softened cream cheese, butter, Biscoff cookie butter, vanilla extract, and powdered sugar. Add milk or cream gradually till you reach desired spreading consistency.

Step 13 As soon as the rolls come out of the oven, drizzle or spread the frosting over the warm rolls, allowing it to melt slightly into the swirls.

Serve warm.

Pro Tips and Variations

• For extra gooey rolls, don’t over bake—watch the centers.
• Use room temperature ingredients for dough and frosting to ensure better incorporation.
• You can make these ahead: do first rise, shape, refrigerate overnight, then bake fresh in morning.
• Variation: add chopped pecans, chocolate chips, or swirl in a little caramel sauce.

Serving Suggestions

• Serve fresh and warm, perhaps with a dusting of cinnamon or extra cookie crumbs.
• Pair with coffee, tea or a glass of milk.
• Great for brunch spreads or special holiday mornings.

Storage/Reheating

• Keep leftovers in an airtight container in fridge for up to 3-4 days.
• To reheat: warm in oven at about 325°F (≈160°C) for 10 minutes, or microwave individual roll for ~20-30 seconds.

FAQs

Can I freeze unbaked rolls?
A: Yes — after shaping, freeze in pan, then bake from frozen, adding a few extra minutes to bake time.

Can I use regular butter instead of vegan or plant-based?
A: Yes. The recipe adapts fine; but if using dairy alternatives, ensure firmness and consistency are similar.

What if I don’t have Biscoff cookie butter?
A: You could use another spiced cookie butter or even speculoos spread; flavor will differ but structure remains.

Conclusion

If you love cookie butter, cinnamon, and gooey rolls, these Biscoff Cookie Butter Cinnamon Rolls are a must-try. With their soft dough, rich filling, and indulgent frosting, they’re a showstopper for brunch or dessert.

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