These Biscoff Cookie Butter Cinnamon Rolls are irresistibly soft, fluffy, and loaded with the rich, caramelized flavor of cookie butter. Perfect for breakfast, brunch, or dessert, they’re finished with a sweet glaze for an indulgent treat that will wow family and friends.
Ingredients
For the Dough:
- 3 ¼ cups (410g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- ½ cup (120ml) whole milk, warm
- ¼ cup (60ml) water, warm
- ¼ cup (56g) unsalted butter, melted
- 1 large egg, room temperature
For the Filling:
- 1 cup (260g) Biscoff cookie butter
- ½ cup (100g) light brown sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the dough
- In a small bowl, combine warm milk, water, and yeast. Let sit 5–10 minutes until foamy.
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Add melted butter, egg, and yeast mixture. Knead for 8–10 minutes (by hand or mixer with dough hook) until smooth and elastic.
- First rise
- Place dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1–1.5 hours, until doubled in size.
- Prepare the filling
- In a small bowl, mix Biscoff cookie butter, brown sugar, and cinnamon until smooth.
- Shape the rolls
- Roll dough into a rectangle, about 12×16 inches. Spread the cookie butter mixture evenly over the dough, leaving a small border along the edges.
- Roll the dough tightly from the long side. Slice into 12 even rolls and place in a greased 9×13-inch baking pan.
- Second rise
- Cover rolls and let rise 30–40 minutes until puffy.
- Bake
- Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, until golden brown and cooked through.
- Glaze
- In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls before serving.
Tips
- Warm milk and water just enough to activate yeast — too hot can kill it.
- For extra gooey rolls, slightly underbake by 2–3 minutes.
- Use a serrated knife to slice rolls to prevent squishing.
- You can toast the rolls lightly before glazing for a slightly crisp edge.
Variations and Substitutions
- Vegan Option – Use plant-based milk, vegan butter, and a flax or chia egg.
- Nutty Twist – Sprinkle chopped pecans or walnuts over the filling before rolling.
- Chocolate Biscoff – Add mini chocolate chips to the filling for extra indulgence.
- Caramel Drizzle – Substitute the glaze with warmed caramel sauce for a richer dessert.
FAQs
Q: Can I make these ahead of time?
A: Yes! Assemble rolls, cover tightly, and refrigerate overnight. Bake the next morning, adding a few extra minutes to baking time.
Q: Can I freeze them?
A: Yes, freeze unbaked rolls in a pan wrapped tightly for up to 3 months. Thaw and bake when ready.
Q: Can I make the dough in a stand mixer?
A: Absolutely. Use the dough hook attachment and knead until smooth and elastic.
Serving Suggestions
- Serve warm with a cup of coffee, latte, or hot chocolate.
- Sprinkle with extra crushed Biscoff cookies for added crunch.
- Pair with vanilla ice cream for a decadent dessert twist.
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