Introduction

These Biscoff Cookie Butter Cinnamon Rolls are soft, sweet, and utterly irresistible. With a unique twist of Biscoff cookie butter filling, they bring a delightful flavor that’s perfect for any breakfast or dessert craving.

Biscoff Cookie Butter Cinnamon Rolls: Soft, Sweet Bliss Await Recipe - Recipe Image

Ingredients

2 teaspoons Active Dry Yeast (Check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, can use dairy or non-dairy)
1/4 cup Granulated Sugar (Can substitute with brown sugar)
1/4 cup Unsalted Butter (Melted, can use plant-based butter for vegan)
1 teaspoon Salt (Essential for flavor)
1 Large Egg (Can substitute with flaxseed or chia seed egg)
4 cups All-Purpose Flour (Can use whole wheat flour, adjust liquid)
1 cup Biscoff Cookie Butter (Ensure it’s vegan-friendly if needed)
1 cup Powdered Sugar (Adjust for desired sweetness)
2 tablespoons Milk (Use dairy or non-dairy based on preference)

Instructions

Step 1: Activate yeast by combining warm milk, granulated sugar, and active dry yeast in a bowl. Let it sit for 5-10 minutes until bubbly and frothy.
Step 2: In a large mixing bowl, mix the yeast mixture with melted unsalted butter, salt, egg, and all-purpose flour until a sticky dough forms.
Step 3: Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
Step 4: Place dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
Step 5: Roll dough into a rectangle. Spread Biscoff cookie butter evenly over the surface.
Step 6: Roll the dough tightly into a log, then slice into 1-2 inch pieces and arrange in a baking dish.
Step 7: Cover rolls with a kitchen towel and let rise for another 30-45 minutes.
Step 8: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown.
Step 9: Mix powdered sugar with milk to make a glaze. Let rolls cool slightly, then drizzle glaze over the top.

Tips & Variations

For a vegan version, substitute the egg with a flaxseed or chia seed egg and use plant-based butter and non-dairy milk.
Adding a pinch of cinnamon in the dough can enhance the warm spice flavor.
Try sprinkling chopped nuts, such as pecans or walnuts, inside the rolls for added texture.
Use brown sugar instead of granulated sugar for a deeper caramel flavor in the dough.

Storage

Store baked 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 for up to 2 months. Reheat gently in the microwave or oven, covered with foil, to preserve softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before rolling and shaping the rolls.

What if I don’t have Biscoff cookie butter?

You can substitute with peanut butter, almond butter, or your favorite nut or seed butter for a different but equally delicious filling.

Biscoff Cookie Butter Cinnamon Rolls: Soft, Sweet Bliss Await Recipe

Print Recipe

★★★★★

5 from 147 reviews

Experience the sweet, soft bliss of Biscoff Cookie Butter Cinnamon Rolls, featuring a tender yeast dough filled with creamy Biscoff cookie butter and a touch of cinnamon. Perfectly baked to golden perfection and topped with a simple powdered sugar glaze, these rolls are an irresistible treat for breakfast or dessert.

Author: Marco
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Yield: 12 servings 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

2 teaspoons Active Dry Yeast (Check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, dairy or non-dairy)
1/4 cup Granulated Sugar (Can substitute with brown sugar)
1/4 cup Unsalted Butter (Melted, can use plant-based for vegan)
1 teaspoon Salt
1 Large Egg (Can substitute with flaxseed or chia seed egg)
4 cups All-Purpose Flour (Or whole wheat flour, adjust liquid)

Filling Ingredients

1 cup Biscoff Cookie Butter (Ensure vegan-friendly if needed)
Sugar and Cinnamon (amount not specified, estimated 2 tablespoons sugar and 1 tablespoon cinnamon)

Glaze Ingredients

1 cup Powdered Sugar
2 tablespoons Milk (dairy or non-dairy)

Instructions

Activate Yeast: In a cozy bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until it’s bubbly and frothy, indicating the yeast is active and ready.
Mix Dough: In a large mixing bowl, combine the frothy yeast mixture with melted unsalted butter, salt, the large egg, and all-purpose flour. Stir until a sticky dough begins to form.
Knead Dough: Transfer dough to a floured surface and knead for 5-7 minutes until the dough is smooth and elastic, which develops gluten for a soft texture.
First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare Filling: Roll the risen dough into a rectangle on a floured surface. Spread Biscoff cookie butter evenly over the dough, then sprinkle the sugar and cinnamon mixture evenly across the top.
Shape Rolls: Tightly roll the dough into a log and slice into 12 pieces about 1-2 inches thick. Place rolls cut side down into a greased baking dish.
Second Rise: Cover the rolls with a kitchen towel and let them rise again for 30-45 minutes until puffy and nearly doubled.
Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they turn golden brown and cooked through.
Glaze: Allow rolls to cool slightly. Mix powdered sugar with milk to create a smooth glaze, then drizzle it over the warm rolls before serving.

Notes

For vegan version, substitute the egg with a flaxseed or chia seed egg and use plant-based butter and non-dairy milk.
You can adjust the sweetness by varying the amount of sugar in the filling and glaze according to preference.
Ensure the milk used in the dough and glaze is at the correct temperature for proper yeast activation and a smooth glaze.
Use fresh yeast to ensure good rise and texture.
Store leftover rolls in an airtight container and reheat gently before serving.

Keywords: Biscoff cookie butter cinnamon rolls, soft cinnamon rolls, homemade cinnamon rolls, sweet breakfast rolls, yeast dough cinnamon rolls