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Biscoff Cookie Butter Cinnamon Rolls Recipe

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4.7 from 145 reviews

Indulge in sweet, fluffy Biscoff Cookie Butter Cinnamon Rolls with a perfectly spiced filling and a creamy Biscoff glaze topping. These soft, warm rolls are made from scratch with a yeast-leavened dough, filled with a luscious blend of Biscoff cookie butter and brown sugar-spiced mixture, then topped with a smooth cookie butter frosting and crushed Biscoff cookies for extra crunch. Perfect for brunch, dessert, or any special occasion.

Ingredients

Scale

Dough Ingredients

  • 3 cups organic all-purpose flour
  • 2 1/2 cups artisan bread flour
  • 1/2 cup organic brown sugar + 1 tablespoon for yeast activation
  • 1 packet rapid rise yeast (2 1/4 teaspoons)
  • 1/4 cup warm water
  • 1 teaspoon Dessert Lover Blend (cinnamon spice mix)
  • 2 large eggs, at room temperature
  • 1 1/4 cups almond milk, room temperature (or regular dairy milk)
  • 6 tablespoons salted butter, melted and warm
  • 2 teaspoons vanilla extract

Filling Ingredients

  • 1 cup Biscoff cookie butter, softened
  • 1/2 cup organic brown sugar
  • 2 teaspoons Dessert Lover Blend (cinnamon spice mix)

Topping Ingredients

  • 1/3 cup organic heavy cream, for topping before baking
  • 1/2 cup salted butter, softened at room temperature
  • 1/2 cup Biscoff cookie butter, softened
  • 4–5 cups organic powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 4–6 tablespoons almond milk (or preferred milk)
  • Crushed Biscoff cookies for garnish

Instructions

  1. Activate Yeast: Combine yeast and 1 tablespoon of brown sugar in the bowl of an electric mixer. Slowly pour warm water in, stirring frequently. Let sit for 5-10 minutes until the yeast is foamy and activated.
  2. Mix Wet Ingredients: Add room temperature almond milk and melted warm butter to the yeast mixture and whisk to combine. Add eggs and vanilla extract, whisking until smooth.
  3. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, bread flour, 1/2 cup brown sugar, and Dessert Lover Blend spice.
  4. Form Dough: Add dry ingredients to wet ingredients in the mixer and mix on low speed for 2-3 minutes until a dough-like consistency forms.
  5. Knead Dough: Switch mixer to kneading hook and knead on high speed for 5-10 minutes until dough is smooth, elastic, and springs back when pressed. Add flour 1 tablespoon at a time if dough is too sticky.
  6. First Rise: Lightly grease a large bowl with olive oil. Place dough ball in the bowl, coat with oil, cover with plastic wrap or towel, and let rise for 1 hour or until doubled in size.
  7. Prepare Filling: Soften 1 cup Biscoff cookie butter in a bowl. In a separate bowl, mix 1/2 cup brown sugar and 2 teaspoons Dessert Lover Blend.
  8. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper, leaving excess hanging over edges.
  9. Roll Out Dough: Flour a clean surface lightly and place risen dough on it. Roll into a rectangular shape about 9″ x 14″ and 1/2 inch thick, trimming edges if needed. Avoid rolling dough too thin.
  10. Add Filling: Spread 3/4 of the softened Biscoff cookie butter evenly over the dough rectangle. Sprinkle the brown sugar and spice mixture evenly on top.
  11. Roll and Cut: Roll the dough lengthwise tightly. Using a pastry cutter, cut into 1.5-inch wide rolls. Place each roll cut-side down in the prepared baking dish.
  12. Second Rise: Cover rolls with plastic wrap, smear the tops with remaining softened cookie butter, and let rise for 20 minutes until rolls have puffed up.
  13. Add Cream and Bake: Pour 1/3 cup heavy cream evenly over the rolls. Bake in preheated oven for 35-40 minutes until golden brown and cooked through.
  14. Make Biscoff Glaze: In a bowl, beat softened butter and cookie butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and almond milk; beat until smooth and velvety. Adjust thickness by adding more cream or powdered sugar as needed.
  15. Glaze and Garnish: Remove rolls from oven, let cool 5-10 minutes, then spread glaze evenly over rolls. Sprinkle crushed Biscoff cookies on top if desired.
  16. Serve: Slice rolls individually and serve warm. Enjoy your decadent Biscoff Cookie Butter Cinnamon Rolls!

Notes

  • Use bread flour for better structure and chewiness in the rolls.
  • You can substitute almond milk with regular dairy milk as preferred.
  • Ensure butter used in dough is warm (not hot) to avoid killing the yeast.
  • Do not roll the dough too thin to make rolling easier and maintain fluffy texture.
  • If dough is sticky during kneading, add flour a tablespoon at a time until manageable.
  • The Dessert Lover Blend is a cinnamon-based spice blend; you may substitute with ground cinnamon mixed with a pinch of nutmeg and allspice.
  • Allow rolls to cool slightly before glazing to prevent glaze from melting off.

Keywords: Biscoff Cookie Butter Cinnamon Rolls, cinnamon rolls, Biscoff rolls, homemade cinnamon rolls, baked cinnamon rolls, cookie butter glaze, spiced cinnamon rolls

Find it online: https://cheframiflavor.com/biscoff-cookie-butter-cinnamon-rolls-recipe/