Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic favorite, offering soft, sweet bliss with every bite. The rich, caramelized cookie butter filling pairs perfectly with the tender dough, making them an irresistible treat for any time of day.

Ingredients

• 2 teaspoons Active Dry Yeast (check expiration date for freshness)
• 1 cup Warm Milk (110°F / 43°C, dairy or non-dairy)
• 1/4 cup Granulated Sugar (can substitute with brown sugar)
• 1/4 cup Unsalted Butter (melted, plant-based butter works for vegan)
• 1 teaspoon Salt
• 1 Large Egg (substitute with flaxseed or chia seed egg if desired)
• 4 cups All-Purpose Flour (whole wheat flour can be used, adjust liquid accordingly)
• 1 cup Biscoff Cookie Butter (ensure vegan-friendly if needed)
• 1 cup Powdered Sugar
• 2 tablespoons Milk (dairy or non-dairy)

Instructions

1. Step 1: Activate Yeast by combining warm milk, granulated sugar, and active dry yeast in a bowl. Let it sit for 5-10 minutes until bubbly and frothy.
2. Step 2: Mix Dough by adding melted butter, salt, egg, and flour to the yeast mixture. Stir until a sticky dough forms.
3. Step 3: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Step 4: Place dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
5. Step 5: Roll dough into a rectangle, spread Biscoff cookie butter evenly over it, then sprinkle sugar and cinnamon on top.
6. Step 6: Roll the dough tightly into a log, slice into 1-2 inch thick pieces, and place them in a baking dish.
7. Step 7: Cover the rolls and let them rise again for 30-45 minutes.
8. Step 8: Preheat oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
9. Step 9: Cool slightly, then drizzle with a glaze made by mixing powdered sugar and milk.

Tips & Variations

• For a vegan version, substitute the egg with a flaxseed or chia seed egg and use plant-based milk and butter.
• Adjust sweetness by varying the amount of powdered sugar in the glaze to your preference.
• Try adding chopped nuts or a pinch of cardamom to the filling for extra flavor.
• Ensure your milk is not too hot when activating yeast to avoid killing it.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. 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 make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before shaping and baking.

What can I use if I don’t have Biscoff cookie butter?

You can substitute with smooth peanut butter, almond butter, or any other spiced cookie butter for a different yet delicious flavor.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

These Biscoff Cookie Butter Cinnamon Rolls are soft, sweet, and irresistibly delicious, combining classic cinnamon roll dough with the unique flavor of Biscoff cookie butter. Perfect for breakfast or dessert, these rolls feature a tender dough filled with creamy Biscoff spread and a sweet cinnamon sugar mixture, baked to golden perfection and topped with a simple glaze.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 teaspoons Active Dry Yeast (Check expiration date for freshness)
• 1 cup Warm Milk (110°F / 43°C, 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
• 1 Large Egg (Can substitute with flaxseed or chia seed egg)
• 4 cups All-Purpose Flour (Can use whole wheat flour, adjust liquid)

Filling Ingredients

• 1 cup Biscoff Cookie Butter (Ensure vegan-friendly if needed)
• Cinnamon (amount not specified, estimated 2 tablespoons)
• Granulated Sugar (optional for filling, estimated 1/4 cup)

Glaze Ingredients

• 1 cup Powdered Sugar
• 2 tablespoons Milk (dairy or non-dairy)

Instructions

1. Activate Yeast: In a bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes bubbly and frothy, indicating the yeast is active.
2. Mix Dough: In a large mixing bowl, add the yeast mixture, melted unsalted butter, salt, large egg, and all-purpose flour. Stir together until a sticky dough begins to form.
3. Knead Dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
4. First Rise: Place the kneaded dough into a greased bowl. Cover with a kitchen towel and allow it to rise in a warm place for about 1 hour, or until the dough has doubled in size.
5. Prepare Filling: Once the dough has risen, roll it out into a large rectangular shape. Spread Biscoff cookie butter evenly over the surface. Sprinkle cinnamon and sugar evenly over the cookie butter.
6. Shape Rolls: Carefully roll the dough into a tight log. Slice the log into pieces about 1-2 inches thick. Place the slices into a greased baking dish, spacing slightly apart.
7. Second Rise: Cover the rolls with a kitchen towel and let them rise again for 30-45 minutes until puffed up.
8. Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they turn golden brown on top.
9. Glaze: While the rolls cool slightly, prepare the glaze by mixing powdered sugar with milk until smooth. Drizzle the glaze over the warm rolls before serving.

Notes

• Ensure milk is warm but not hot to properly activate yeast.
• For vegan version, substitute egg with flax or chia seed egg, and use plant-based butter and non-dairy milk.
• Add the cinnamon and sugar amount to your taste preference in the filling.
• Letting the dough rise properly is key for soft cinnamon rolls.
• The glaze can be adjusted for thickness by adding more powdered sugar or milk.
• Store leftovers in an airtight container; reheat before serving for a fresh taste.

Keywords: Biscoff, cookie butter, cinnamon rolls, sweet rolls, breakfast recipe, baked goods, dessert, cinnamon, yeast dough