Introduction

These Biscoff Cookie Butter Cinnamon Rolls are an irresistible twist on the classic cinnamon roll. Swirled with creamy Biscoff spread and cinnamon, they bake up soft, gooey, and full of warm, spiced sweetness. Perfect for a cozy breakfast or indulgent treat.

Biscoff Cookie Butter Cinnamon Rolls Recipe - Recipe Image

Ingredients

Dough (prepared or homemade, enough for 8-12 rolls)
1 cup Biscoff cookie butter
4 tablespoons unsalted butter, softened
1/2 cup brown sugar
1 tablespoon ground cinnamon

Instructions

Step 1: Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
Step 2: Spread the softened butter evenly over the dough, then layer the Biscoff cookie butter on top, spreading it carefully to cover the surface.
Step 3: Mix the brown sugar and ground cinnamon together, then sprinkle the mixture evenly over the Biscoff layer.
Step 4: Starting from one long edge, carefully roll the dough into a tight log. Slice the log into 8 to 12 equal pieces.
Step 5: Place the sliced rolls into a greased baking dish, leaving a bit of space between them to expand.
Step 6: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the rolls are fluffy, golden, and gooey.
Step 7: Let the rolls cool slightly before serving warm, optionally drizzling with icing or extra melted Biscoff spread.

Tips & Variations

For extra gooey rolls, heat the Biscoff spread briefly before spreading to make it easier to work with.
Substitute cream cheese frosting for a tangy contrast to the sweet Biscoff flavor.
Add chopped nuts or raisins into the cinnamon sugar layer for added texture and flavor.

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 to regain softness and gooeyness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dough for this recipe?

Yes, homemade or store-bought dough both work well. Just make sure your dough is rolled evenly for consistent baking.

Can I freeze these cinnamon rolls?

Absolutely. Freeze baked rolls in an airtight container for up to 3 months. Thaw overnight in the fridge and warm before serving.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

Indulge in these irresistibly soft and gooey Biscoff Cookie Butter Cinnamon Rolls, combining the warm, spiced flavor of cinnamon with the rich, creamy sweetness of Biscoff spread. Perfect for brunch or a special breakfast treat, these rolls feature a fluffy dough wrapped around a luscious filling of Biscoff cookie butter, butter, brown sugar, and cinnamon, baked to golden perfection.

Author: Kai
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

3 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast (1 packet)
1 cup warm milk (about 110°F)
¼ cup granulated sugar
1 teaspoon salt
2 large eggs
¼ cup unsalted butter, melted

Filling

1 cup Biscoff cookie butter
½ cup unsalted butter, softened
½ cup brown sugar, packed
2 tablespoons ground cinnamon

Instructions

Prepare the dough: In a medium bowl, dissolve yeast in warm milk and let it sit for 5–10 minutes until frothy. In a large mixing bowl, combine flour, sugar, and salt. Add eggs, melted butter, and the yeast mixture, mixing until a soft dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
Let dough rise: Place the kneaded dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Prepare the filling: In a small bowl, mix together softened butter, Biscoff cookie butter, brown sugar, and cinnamon until well combined and spreadable.
Roll out the dough: After the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle approximately 16×12 inches.
Spread filling: Evenly spread the Biscoff cinnamon filling mixture over the rolled-out dough, leaving a small border around the edges.
Roll and slice: Starting from one long edge, tightly roll the dough up into a log shape. Use a sharp knife to cut the log into 12 equal slices.
Second rise: Place the slices into a greased baking dish or pan, spaced slightly apart. Cover and let them rise for another 30 to 45 minutes until puffed up.
Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25–30 minutes or until golden brown and cooked through, with a soft and gooey center.
Serve warm: Allow to cool slightly before serving warm for the best gooey texture. Optionally, drizzle with icing or icing glaze if desired.

Notes

Make sure the milk is warm but not hot to activate yeast effectively.
For extra gooeyness, add a drizzle of cream cheese frosting or vanilla glaze after baking.
These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
If Biscoff cookie butter is unavailable, a smooth cookie spread with caramel or spiced flavor can be a substitute, but flavor will differ.
Allow rolls to cool slightly before slicing if you prefer neater slices, as very warm rolls can be delicate.

Keywords: Biscoff cinnamon rolls, cookie butter rolls, gooey cinnamon rolls, breakfast pastry, spiced rolls