Delight in the warm, gooey goodness of Biscoff Cookie Butter Cinnamon Rolls. This recipe combines soft, fluffy dough with the rich flavor of Biscoff cookie butter and a cinnamon spice twist, topped with a simple vanilla glaze. Perfect for a comforting breakfast or indulgent snack.
Total Time:1 hour 45 minutes
Yield:12 rolls
Ingredients
Dough
4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
1 tsp salt
1 cup whole milk, warm
1/4 cup melted butter
Filling
1/2 cup Biscoff cookie butter
2 tsp cinnamon powder
Glaze
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp milk (approximate for desired consistency)
Instructions
Prepare the Dough: Warm the milk until lukewarm and mix it with active dry yeast. Allow it to foam for about 5 minutes to activate the yeast. In a large bowl, whisk together the flour, granulated sugar, and salt. Add the melted butter and the yeast mixture to the dry ingredients, stirring to combine and form the dough.
Knead & Rise: Transfer the dough to a floured surface and knead for 7 minutes until smooth and elastic. Place the dough into an oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour until it doubles in size.
Roll & Fill: Once risen, roll the dough out into a ¼ inch thick rectangle on a floured surface. Spread the Biscoff cookie butter evenly over the dough, then sprinkle the cinnamon powder uniformly on top.
Shape Rolls: Starting from one edge, roll the dough tightly into a log. Using a sharp knife, cut the log into equal slices about 1 to 1½ inches thick to form individual rolls.
Bake: Place the rolls into a greased baking dish, ensuring they have a little space to expand. Cover and let them rise for an additional 30 minutes while preheating your oven to 350°F (175°C). Bake the rolls for 25 minutes or until they turn golden brown and are cooked through.
Create Glaze: In a small bowl, mix the powdered sugar with the vanilla extract and gradually add milk until you reach your desired glaze consistency. Drizzle the glaze generously over the warm cinnamon rolls.
Serve Warm: Serve the Biscoff Cookie Butter Cinnamon Rolls warm for the best taste and texture. Enjoy them immediately or allow to cool slightly if preferred.
Notes
Use warm milk, not hot, to ensure proper yeast activation without killing the yeast.
If Biscoff cookie butter is too thick, warm it slightly for easier spreading.
For a dairy-free version, substitute whole milk and butter with plant-based alternatives like almond milk and vegan butter.
The glaze thickness can be adjusted by adding more or less milk; thicker glaze adds sweetness without soaking the rolls.
Store leftovers in an airtight container and reheat gently in the microwave or oven before serving.
