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

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Second Rise: Cover the rolls with a kitchen towel and let them rise again for 30-45 minutes until puffy and nearly doubled.
  8. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they turn golden brown and cooked through.
  9. 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

Find it online: https://savorandsimmer.com/biscoff-cookie-butter-cinnamon-rolls-soft-sweet-bliss-await-recipe/