Biscoff Cookie Butter Cinnamon Rolls Recipe
These Biscoff Cookie Butter Cinnamon Rolls combine the irresistible flavors of creamy Biscoff cookie butter with the classic cinnamon roll texture. Soft, fluffy dough is filled with a luscious mix of Biscoff cookie butter, cinnamon, and brown sugar, baked to golden perfection, and finished with a smooth Biscoff glaze. Perfect for a special breakfast or dessert treat that fills your kitchen with a warm, inviting aroma.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 1 packet instant yeast (approximately 2 1/4 teaspoons)
- 1/2 cup warm milk
- 1/4 cup melted butter
- 1 egg
- 1/2 teaspoon salt
Filling
- 1/2 cup Biscoff cookie butter
- 1/4 cup softened butter
- 1/3 cup brown sugar
- 2 tablespoons cinnamon
Glaze
- 1/4 cup Biscoff cookie butter (warmed slightly)
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, white sugar, instant yeast, and salt. Stir until evenly mixed to ensure uniform distribution of the ingredients.
- Add Wet Ingredients: Pour in the warm milk, melted butter, and egg to the dry mixture. Stir together until a dough begins to form.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth, soft, and elastic. This develops the gluten for a tender texture.
- First Rise: Place the dough into a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size. This step is crucial for fluffy rolls.
- Prepare Filling: In a separate bowl, mix together the Biscoff cookie butter and softened butter. Add the brown sugar and cinnamon, stirring until well combined to form the flavorful filling.
- Roll Out Dough: After the dough has risen, roll it out into a large rectangle on a floured surface to provide enough space for the filling.
- Spread Filling: Evenly spread the prepared Biscoff cinnamon filling over the dough, covering the surface completely.
- Form Rolls: Starting from one long edge, roll the dough tightly into a log shape to create layers of filling inside.
- Slice Rolls: Cut the log into 12 equal pieces, using dental floss for clean cuts without squishing the dough.
- Second Rise: Place the rolls into a greased baking pan, cover with a towel, and let rise for another 30 minutes until puffed up, further softening the rolls.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature before baking the rolls.
- Bake Rolls: Bake the cinnamon rolls for 25-30 minutes until they are golden brown on top and cooked through.
- Prepare Glaze: While the rolls bake, warm the Biscoff cookie butter slightly, then mix it with powdered sugar and milk until smooth and pourable.
- Glaze and Serve: Drizzle the Biscoff glaze over the warm cinnamon rolls immediately after baking for the best flavor and presentation. Serve warm for optimal taste.
Notes
- Don’t use hot milk for the dough as it can kill the yeast; warm milk is perfect to activate the yeast properly.
- Use room temperature ingredients when possible to help them mix more effectively together.
- Don’t skip the second rise time; it makes the rolls super fluffy and tender.
- Slightly warm the cookie butter before spreading to make it easier to spread evenly without tearing the dough.
- Cut rolls with dental floss instead of a knife to prevent squishing and keep the swirls intact.
- Serve the cinnamon rolls warm for the best taste and texture.
- Reheat leftovers in the microwave for about 10 seconds to warm them up before serving.
- Store leftover rolls in an airtight container at room temperature for up to 3 days.
Keywords: Biscoff Cookie Butter Cinnamon Rolls Recipe, cinnamon rolls, Biscoff cookie butter, sweet rolls, breakfast recipe, baked cinnamon rolls
