Introduction

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

A close-up view of a dessert in a white oval baking dish showing multiple thick, soft layers of light beige cake soaked in a syrupy glaze, covered with a creamy, smooth tan frosting spread unevenly over the top and sides. Crushed, crumbly pieces of darker brown cookies are scattered generously on top, adding texture and color contrast. The cake layers inside reveal a fluffy, moist crumb with some darker areas hinting at spiced or caramelized filling. The background features a white marbled texture and small cookie pieces around the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups organic all-purpose flour
2 1/2 cups artisan bread flour
1/2 cup organic brown sugar + 1 tablespoon
1 packet rapid rise yeast (2 ¼ teaspoons)
1/4 cup warm water
1 teaspoon Dessert Lover Blend
2 large eggs, at room temperature
1 1/4 cups almond milk, room temperature (or regular milk)
6 tablespoons salted butter, melted and warm
2 teaspoons vanilla extract
1 cup Biscoff cookie butter (softened)
1/2 cup organic brown sugar (for filling)
2 teaspoons Dessert Lover Blend (for filling)
1/3 cup organic heavy cream (for topping)
1/2 cup salted butter, softened (for frosting)
1/2 cup Biscoff cookie butter (for frosting)
4-5 cups organic powdered sugar, sifted
1 teaspoon vanilla extract (for frosting)
4-6 tablespoons almond milk or preferred milk (for frosting)
Crushed Biscoff cookies (optional, for topping)

Instructions

Step 1: In the bowl of an electric mixer, combine yeast and 1 tablespoon of sugar. Slowly pour in warm water while stirring frequently. Let it sit for 5-10 minutes to activate the yeast.
Step 2: Add room temperature milk and warm melted butter to the yeast mixture, whisking well. Then add eggs and vanilla extract, whisking to combine.
Step 3: In a large bowl, whisk together all-purpose flour, bread flour, 1/2 cup brown sugar, and Dessert Lover Blend. Gradually add these dry ingredients to the wet mixture, mixing on low speed until dough begins to form, about 2-3 minutes.
Step 4: Switch the mixer to the kneading attachment and knead on high speed for 5-10 minutes until the dough is smooth, elastic, and springs back when pressed. If sticky, add flour one tablespoon at a time.
Step 5: Lightly grease a large bowl with olive oil. Place the dough in the bowl, toss to coat, cover with plastic wrap or a towel, and let rise for 1 hour until doubled in size.
Step 6: Meanwhile, prepare the filling by setting aside the softened cookie butter. In a separate bowl, mix brown sugar and Dessert Lover Blend together.
Step 7: Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving excess hanging over the sides.
Step 8: Lightly flour a surface and turn the risen dough onto it. Roll out into a rectangle approximately 9 by 14 inches, about ½ inch thick. Trim edges if needed, but keep the dough slightly thick for easier rolling.
Step 9: Spread ¾ of the softened Biscoff cookie butter evenly over the dough. Sprinkle the brown sugar and spice mixture evenly on top.
Step 10: Roll the dough tightly lengthwise. Cut into 1.5-inch rolls using a pastry cutter or sharp knife. Place each roll cut-side down into the prepared baking dish.
Step 11: Cover rolls loosely with plastic wrap. Spread remaining softened cookie butter over the tops and let rise for an additional 20 minutes.
Step 12: When the rolls have nearly doubled in size, pour heavy cream evenly over them. Bake in preheated oven for 35-40 minutes until golden brown and cooked through.
Step 13: While rolls bake, prepare the glaze by beating softened butter and cookie butter together until smooth. Add powdered sugar, vanilla, and milk gradually, beating until velvety. Adjust consistency with more milk or powdered sugar as needed.
Step 14: Remove cinnamon rolls from oven and cool for 5-10 minutes. Spread glaze evenly over the rolls. Sprinkle with crushed Biscoff cookies if desired.
Step 15: Serve warm, slice, and enjoy this indulgent treat!

Tips & Variations

Use regular dairy milk instead of almond milk if preferred for a richer flavor.
For a fluffier dough, ensure yeast water is warm but not hot to avoid killing the yeast.
Adjust the amount of cookie butter in filling and frosting to suit your sweetness preference.
Try adding chopped nuts or raisins to the filling for extra texture.
Use a sharp serrated knife or dental floss to cut the rolls cleanly without squashing.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze fully cooled rolls for up to 2 months. Reheat gently in a microwave or oven until warmed through before serving.

How to Serve

The image shows a close-up of soft, light beige bread pieces layered with thick, creamy peanut butter spread, which has a smooth and slightly whipped texture. Crushed golden brown cookie crumbs are scattered unevenly over the peanut butter, adding a crunchy texture and warm color contrast. The bread looks moist and fluffy, with some areas soaked slightly through with a shiny caramel-like spread. All the elements are placed on a white bowl that contrasts softly with the warm tones of the peanut butter and crumbs, set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a mixer?

Yes, you can knead the dough by hand. Combine ingredients as directed and knead on a floured surface for about 10-12 minutes until smooth and elastic.

What is Dessert Lover Blend?

Dessert Lover Blend is a spice mix typically containing cinnamon, nutmeg, and other warming spices. You can substitute with a mix of ground cinnamon and a pinch of nutmeg if you don’t have it on hand.