Biscoff Cookie Butter Cinnamon Rolls Recipe
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.
- 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
