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Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://famdishes.com/biscoff-cookie-butter-cinnamon-rolls-recipe/