Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls combine the classic comfort of cinnamon rolls with the rich, spiced flavor of Biscoff cookie butter. Soft, fluffy, and topped with a sweet glaze, they make a perfect treat for breakfast or dessert.

Ingredients

• 2 teaspoons active dry yeast
• 1 cup warm milk
• 1/4 cup granulated sugar
• 1/4 cup melted butter
• 1 teaspoon salt
• 1 large egg
• 4 cups all-purpose flour
• 1 cup Biscoff cookie butter
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Step 1: In a small bowl, mix the warm milk, granulated sugar, and active dry yeast. Let it sit for 5–10 minutes until the mixture becomes foamy.
2. Step 2: In a large bowl, combine the melted butter, salt, egg, and yeast mixture. Gradually add the all-purpose flour and mix until a dough forms.
3. Step 3: Knead the dough on a floured surface for about 8–10 minutes until it is smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise in a warm place until it has doubled in size, about 1 to 1.5 hours.
5. Step 5: Roll out the dough into a large rectangle. Spread the Biscoff cookie butter evenly over the surface.
6. Step 6: Starting from one edge, tightly roll the dough into a log. Slice the roll into 12 equal pieces and arrange them in a greased baking dish.
7. Step 7: Cover the rolls and let them rise again until puffy, about 30–45 minutes.
8. Step 8: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until they are golden brown.
9. Step 9: Mix the powdered sugar and milk to make a smooth glaze. Drizzle it over the warm rolls before serving.

Tips & Variations

• For extra flavor, sprinkle a little cinnamon or chopped nuts over the Biscoff cookie butter before rolling.
• You can substitute almond milk or any other milk alternative for regular milk to make it dairy-free.
• Allow the rolls to cool slightly before adding the glaze to avoid melting it completely.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for 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 regular peanut butter instead of Biscoff cookie butter?

Yes, you can substitute peanut butter or any other nut butter, but the flavor profile will be different from the signature spiced Biscoff taste.

Do I need a stand mixer to make the dough?

No, kneading by hand works perfectly well for this recipe. Just be patient and knead until the dough is smooth and elastic.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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Indulge in these soft, fluffy Biscoff Cookie Butter Cinnamon Rolls, combining the classic cinnamon roll with the rich, spiced flavor of Biscoff cookie butter. Perfectly sweet and topped with a smooth glaze, these rolls make for a delightful breakfast or decadent dessert treat.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours
• Yield: 12 servings 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 2 teaspoons active dry yeast
• 1 cup warm milk
• 1/4 cup granulated sugar
• 1/4 cup melted butter
• 1 teaspoon salt
• 1 large egg
• 4 cups all-purpose flour

Filling

• 1 cup Biscoff cookie butter

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Activate Yeast: In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Prepare Dough: In a large mixing bowl, combine the foamy yeast mixture with melted butter, salt, egg, and all-purpose flour. Stir until the mixture starts to come together into a dough.
3. Knead Dough: Turn the dough onto a floured surface and knead it for about 8-10 minutes until smooth, elastic, and no longer sticky.
4. First Rise: Place the dough in a lightly greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
5. Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle, about 16×12 inches in size.
6. Spread Filling: Evenly spread 1 cup of Biscoff cookie butter over the rolled-out dough, covering the surface completely.
7. Shape Rolls: Starting from one long edge, tightly roll up the dough into a log. Slice the log into 12 equal-sized rolls and place them cut side up into a greased baking dish.
8. Second Rise: Cover the rolls loosely with a towel and allow them to rise again until nearly doubled, about 30-45 minutes.
9. Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until they are golden brown and cooked through.
10. Prepare Glaze: While the rolls bake, whisk together powdered sugar and milk until smooth and pourable.
11. Glaze and Serve: After removing the rolls from the oven, allow them to cool slightly before drizzling the glaze over the top. Serve warm for the best experience.

Notes

• Ensure milk is warm, not hot, to avoid killing the yeast.
• Kneading can be done by hand or with a stand mixer fitted with a dough hook.
• The Biscoff spread can be warmed slightly for easier spreading.
• Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Reheat rolls gently in the microwave before serving for a fresh-baked taste.

Keywords: Biscoff cookie butter cinnamon rolls, cinnamon rolls, Biscoff spread recipe, sweet rolls, baked breakfast recipe