Introduction

Experience the irresistible combination of warm cinnamon rolls infused with the rich, caramelized flavor of Biscoff cookie butter. These Biscoff Cookie Butter Cinnamon Rolls are perfect for a cozy breakfast or a sweet treat any time of day.

Biscoff Cookie Butter Cinnamon Rolls Recipe - Recipe Image

Ingredients

Dough (prepared for cinnamon rolls or homemade)
1 cup Biscoff cookie butter
4 tablespoons butter, softened
1/2 cup brown sugar
1 tablespoon ground cinnamon

Instructions

Step 1: Roll out the dough on a floured surface into a rectangle about 12×16 inches in size.
Step 2: Spread the softened butter evenly over the dough, then spread the Biscoff cookie butter on top.
Step 3: In a small bowl, mix the brown sugar and cinnamon together, then sprinkle this mixture evenly over the Biscoff layer.
Step 4: Carefully roll the dough tightly from one long side to the other, creating a log shape.
Step 5: Slice the rolled dough into 1 to 1.5-inch pieces and place them in a greased baking dish, leaving space between each roll.
Step 6: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and cooked through.
Step 7: Allow to cool slightly before serving. Optionally, drizzle with icing or glaze of choice.

Tips & Variations

For extra gooey rolls, add a bit more Biscoff spread inside before rolling.
You can substitute brown sugar with coconut sugar for a different sweetness profile.
Try adding chopped nuts like pecans or walnuts to the filling for crunch.
If you prefer a lighter cinnamon flavor, reduce the cinnamon to 2 teaspoons.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dough for this recipe?

Yes, homemade cinnamon roll dough works wonderfully with this recipe and can enhance the flavor and texture.

What can I use instead of Biscoff cookie butter?

If you don’t have Biscoff, you can substitute with peanut butter or another spiced cookie spread, but the taste will vary slightly.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

5 from 796 reviews

Indulge in the irresistibly sweet and gooey Biscoff Cookie Butter Cinnamon Rolls, featuring a soft dough layered with creamy Biscoff spread, butter, brown sugar, and cinnamon. These homemade rolls bake to golden perfection with a rich caramelized filling, perfect for a cozy breakfast or decadent dessert.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

2 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast
¼ cup granulated sugar
½ teaspoon salt
¾ cup warm milk
¼ cup unsalted butter, melted
1 large egg

Filling

½ cup Biscoff cookie butter
4 tablespoons unsalted butter, softened
½ cup brown sugar, packed
2 teaspoons ground cinnamon

Optional Glaze

1 cup powdered sugar
2 tablespoons milk or cream
½ teaspoon vanilla extract

Instructions

Prepare the Dough: In a large bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy. Add sugar, salt, melted butter, and egg, mixing well. Gradually add flour and knead until a smooth, elastic dough forms. Cover and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
Make the Filling: In a small bowl, combine softened butter, Biscoff cookie butter, brown sugar, and cinnamon until evenly blended.
Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into a 15×10-inch rectangle.
Spread Filling: Evenly spread the Biscoff filling mixture over the rolled-out dough, ensuring full coverage.
Form the Rolls: Starting from the long edge, tightly roll the dough into a log. Slice into 12 equal pieces and place them cut-side up in a greased baking dish.
Second Rise: Cover the rolls loosely with a clean towel and let them rise for another 30 to 45 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown and cooked through.
Optional Glaze: While rolls are baking, whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle over warm rolls after baking.
Serve: Allow the cinnamon rolls to cool slightly before serving warm for the best gooey experience.

Notes

The dough can be made ahead and refrigerated overnight for enhanced flavor.
For a vegan version, substitute dairy butter with plant-based butter and use a plant-based milk.
Store leftover rolls in an airtight container and reheat gently before serving.
You can add chopped nuts or raisins to the filling for added texture.

Keywords: Biscoff cinnamon rolls, cookie butter rolls, sweet rolls, homemade cinnamon rolls, breakfast pastry