Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

Biscoff Cookie Butter Cinnamon Rolls combine classic cinnamon spice with the rich, caramelized flavor of cookie butter. Soft, fluffy, and topped with a luscious glaze and cookie crunch, these rolls make an irresistible treat for breakfast or dessert.

Ingredients

• 1 cup packed dark brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon fine salt (for filling)
• 1/2 cup unsalted butter, softened (for filling)
• 1/3 cup cookie butter, melted (for filling)
• 4 1/4 cups all-purpose flour, plus about 1/2 cup as needed
• 4 1/2 teaspoons (2 packets) instant dry yeast
• 1 teaspoon fine salt (for dough)
• 1 cup whole milk
• 1/2 cup unsalted butter, room temperature (for dough)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, room temperature (for frosting)
• 2 teaspoons vanilla extract or vanilla bean paste
• 1/4 teaspoon fine salt (for frosting)
• 1 1/2 cups powdered sugar
• 3 tablespoons heavy whipping cream, room temperature
• 1/4 cup cookie butter, melted (for drizzling)
• 1/2 cup chopped cookies (for topping)

Instructions

1. Step 1: Prepare the filling by mixing together the dark brown sugar, ground cinnamon, and 1/4 teaspoon fine salt in a bowl; set aside.
2. Step 2: In a large bowl, combine the flour, instant dry yeast, and 1 teaspoon salt.
3. Step 3: Warm the milk, 1/2 cup butter, and granulated sugar together until the butter melts and the mixture is warm (not hot). Stir this into the dry ingredients.
4. Step 4: Add the eggs one at a time, mixing until a sticky dough forms. Knead by hand or with a mixer, adding extra flour a tablespoon at a time until the dough is tacky but not sticky. Let the dough rest for 10 to 20 minutes.
5. Step 5: Roll the dough out on a floured surface into a 14 by 18 inch rectangle about 1/2 cm thick.
6. Step 6: Spread 1/2 cup softened butter evenly over the dough, leaving a 1/2 inch border. Sprinkle the cinnamon sugar filling all over, then drizzle with 1/3 cup melted cookie butter.
7. Step 7: Roll the dough tightly from the long side, seal the edge with a little water, and cut into 12 equal pieces using unflavored dental floss or a sharp knife.
8. Step 8: Place the rolls in a greased 9 by 13 inch pan. Proof for about 30 minutes at room temperature if baking immediately, or cover and refrigerate overnight.
9. Step 9: Preheat the oven to 360°F (180°C). Bake the rolls for 26 to 30 minutes until golden brown.
10. Step 10: For the frosting, beat together 1/2 cup butter, vanilla, and 1/4 teaspoon salt until creamy. Gradually mix in powdered sugar and heavy cream until smooth.
11. Step 11: Let the rolls cool for about 10 minutes, then spread the frosting over them. Drizzle with 1/4 cup melted cookie butter and sprinkle with chopped cookies for extra texture and flavor.

Tips & Variations

• If handling sticky dough is challenging, try a no-knead cinnamon roll method to simplify the process.
• Use vanilla bean paste instead of extract for a richer vanilla flavor in the frosting.
• For a dairy-free option, substitute plant-based milk and butter alternatives in the dough and frosting.
• Add chopped nuts like pecans or walnuts to the filling for added crunch.

Storage

Store leftover 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 before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can refrigerate the rolled and cut rolls overnight. Just cover the pan tightly and bake fresh in the morning, giving them extra time to come to room temperature before baking.

What is the best way to cut cinnamon rolls?

Using unflavored dental floss is an easy way to cut cinnamon rolls cleanly without squashing them. Simply slide a piece under the rolled dough, cross the ends over the top, and pull tight to slice.