Biscoff Cookie Butter Cinnamon Rolls Recipe
Delight in these soft, fluffy Biscoff Cookie Butter Cinnamon Rolls that combine the classic cinnamon roll experience with the rich, caramelized flavor of Biscoff cookie butter. Perfectly sweet and indulgent, they are topped with a luscious Biscoff glaze that melts beautifully into every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 1 packet instant yeast (about 2 1/4 teaspoons)
- 1/2 cup warm milk (about 110°F)
- 1/4 cup melted butter
- 1 egg
- 1/2 teaspoon salt
Filling
- 1/2 cup Biscoff cookie butter
- 1/4 cup softened butter
- 1/3 cup brown sugar, packed
- 2 tablespoons cinnamon
Glaze
- 1/4 cup Biscoff cookie butter, warmed slightly
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Prepare the Dough: In a large bowl, combine the flour, white sugar, instant yeast, and salt, mixing well. Then add the warm milk, melted butter, and egg to the dry ingredients. Stir everything together until a dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until the dough becomes soft, smooth, and elastic. Proper kneading ensures a tender roll.
- First Rise: Place the kneaded dough into a greased bowl. Cover it with a kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size. This step is crucial for achieving fluffy rolls.
- Make the Filling: In a separate bowl, mix together the Biscoff cookie butter and softened butter. Add the brown sugar and cinnamon, stirring until fully combined. Set this flavorful filling aside.
- Shape the Rolls: Once the dough has risen, roll it out into a large rectangle on a floured surface. Spread the prepared Biscoff filling evenly over the dough. Starting from one edge, roll the dough tightly into a log.
- Cut the Rolls: Using a sharp knife, cut the rolled dough into 12 equal pieces. Arrange the rolls in a greased baking pan, ensuring they have enough room to puff up.
- Second Rise: Cover the rolls with a kitchen towel and let them rise again for 30 minutes until they puff up nicely. This step adds extra softness to the rolls.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until they turn golden brown and deliciously inviting.
- Prepare the Glaze: While the rolls bake, warm the Biscoff cookie butter slightly to make it easier to mix. Combine it with powdered sugar and milk, stirring until smooth and pourable.
- Serve: Remove the rolls from the oven and immediately drizzle the Biscoff glaze over the warm rolls. Serve them fresh for the best flavor and texture.
Notes
- Warm the milk to around 110°F to activate the yeast properly without killing it.
- Use softened butter for easier mixing with the cookie butter in the filling.
- Make sure the dough doubles in size during the first rise to ensure fluffy rolls.
- Cut the rolls evenly to ensure consistent baking.
- The glaze can be adjusted in thickness by adding more powdered sugar for a thicker glaze or more milk for a thinner drizzle.
- For extra flavor, you can add a pinch of nutmeg or ground cloves to the cinnamon sugar filling.
- Store leftover rolls in an airtight container at room temperature for up to two days or freeze for longer storage.
Keywords: Biscoff cookie butter cinnamon rolls, cinnamon rolls, Biscoff rolls, sweet rolls, dessert recipe, homemade cinnamon rolls
