Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls offer a soft, sweet bliss that’s hard to resist. Infused with rich Biscoff cookie butter, they elevate classic cinnamon rolls to a new level of indulgence perfect for breakfast or dessert.

Ingredients

• 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)
• 1 cup Biscoff Cookie Butter (Ensure it’s vegan-friendly if needed)
• 1 cup Powdered Sugar (Adjust for desired sweetness)
• 2 tablespoons Milk (Use dairy or non-dairy based on preference)

Instructions

1. Step 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.
2. Step 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. Step 3: Knead Dough – Transfer your dough onto a floured surface. Knead for about 5-7 minutes until it’s smooth and elastic.
4. Step 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 (about 1 hour).
5. Step 5: Prepare Filling – Once risen, roll out the dough into a rectangle. Spread the Biscoff cookie butter evenly across the surface.
6. Step 6: Shape Rolls – Carefully roll the dough tightly into a log. Slice into pieces about 1-2 inches thick and place them in a baking dish.
7. Step 7: Second Rise – Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes.
8. Step 8: Bake – Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes or until golden brown.
9. Step 9: Glaze – Let rolls cool slightly before drizzling with a glaze made from powdered sugar and milk.

Tips & Variations

• For a dairy-free version, substitute butter, milk, and egg with plant-based alternatives like vegan butter, almond milk, and flax or chia egg.
• Add a sprinkle of cinnamon or chopped nuts on the cookie butter layer for extra texture and flavor.
• Use brown sugar instead of granulated sugar to add a deeper caramel note.
• Ensure your milk is warm but not hot to help activate the yeast effectively without killing it.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to restore softness before serving. They also freeze well; wrap individual rolls in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, after the first rise, you can refrigerate the dough overnight. Just let it come to room temperature before rolling out, shaping, and completing the second rise.

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

You can substitute with peanut butter, almond butter, or any other nut or seed butter, but the flavor will differ from the original Biscoff taste.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

Indulge in these soft and sweet Biscoff Cookie Butter Cinnamon Rolls, featuring a rich dough infused with active yeast for that perfect rise, a luscious Biscoff cookie butter filling, and a simple powdered sugar glaze. Perfect for breakfast or dessert, these cinnamon rolls combine classic comfort with a unique cookie butter twist.

• Author: Mick
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 servings 1x
• Category: Breakfast, Dessert
• 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, 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)
• 1/4 cup Granulated Sugar (for sprinkling, estimated)
• 2 teaspoons Ground Cinnamon (estimated, commonly used in cinnamon rolls)

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, ensuring all ingredients are well incorporated.
3. Knead Dough: Transfer your dough onto a floured surface. Knead for about 5-7 minutes until it’s smooth and elastic, which develops the gluten for the ideal cinnamon roll 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, about 1 hour. This step allows the dough to become light and airy.
5. Prepare Filling: Once risen, roll out the dough into a large rectangle. Spread the Biscoff cookie butter evenly over the surface, then sprinkle with granulated sugar and ground cinnamon for that classic cinnamon roll flavor enhanced with cookie butter richness.
6. Shape Rolls: Carefully roll the dough tightly into a log from one long edge. Slice the log into 1-2 inch thick pieces and place them cut side up in a baking dish, leaving space between rolls to expand during the second rise.
7. Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes until they puff up and nearly double in size, which ensures softness after baking.
8. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown on top. This baking method creates a tender interior and a beautiful golden crust.
9. Glaze: Allow the rolls to cool slightly before drizzling with a simple glaze made by mixing powdered sugar with milk. This adds a sweet, creamy finish that complements the spiced filling.

Notes

• You can substitute the large egg with a flaxseed or chia seed egg to make this recipe vegan.
• Use plant-based butter and dairy-free milk for a vegan version.
• Make sure your yeast is fresh and warm milk is not too hot to properly activate yeast.
• Adjust sugar quantity in filling or glaze based on your preferred sweetness level.
• Whole wheat flour can replace all-purpose flour but may require slight adjustments to liquid quantities.
• For a more pronounced cinnamon flavor, increase cinnamon in the filling up to 1 tablespoon.
• Keep rolls separated in the baking dish to prevent sticking; use parchment paper or lightly grease the dish.

Keywords: Biscoff cookie butter cinnamon rolls, cinnamon rolls recipe, breakfast pastries, sweet rolls, easy cinnamon rolls, cookie butter dessert