Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

Biscoff Cookie Butter Cinnamon Rolls bring a delightful twist to a classic favorite. These rolls are filled with a rich cinnamon-sugar mixture and luscious cookie butter, then topped with a creamy frosting and crunchy cookie pieces. Perfect for breakfast or dessert, they combine warm spices and sweet flavors in every bite.

Ingredients

• 1 cup packed dark brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 1/3 cup cookie butter, melted
• 4 1/4 cups all-purpose flour, plus about 1/2 cup as needed
• 4 1/2 teaspoons (or 2 packets) instant dry yeast
• 1 teaspoon fine salt
• 1 cup whole milk
• 1/2 cup unsalted butter, room temperature
• 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 drizzle)
• 1/2 cup chopped cookies

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 fine salt.
3. Step 3: Heat the whole milk, 1/2 cup unsalted butter, and granulated sugar until warm. Stir this mixture into the dry ingredients.
4. Step 4: Add the eggs one at a time, mixing until a sticky dough forms. Knead the dough by hand or with a mixer, adding flour a tablespoon at a time until the dough is tacky but not sticky. Let it rest for 10-20 minutes.
5. Step 5: Roll out the dough 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 bare. Sprinkle the cinnamon sugar filling on top, then drizzle with the melted cookie butter.
7. Step 7: Roll the dough tightly from the long side, seal the edge with a bit of water, and cut into 12 equal pieces using unflavored dental floss.
8. Step 8: Place the rolls in a greased 9 by 13 inch pan. Proof for about 30 minutes if baking immediately, or cover and refrigerate overnight.
9. Step 9: Preheat the oven to 360°F (180°C) and bake the rolls for 26-30 minutes until golden brown.
10. Step 10: For the frosting, whip together the 1/2 cup unsalted butter, vanilla extract, and 1/4 teaspoon salt. Gradually mix in powdered sugar and heavy cream until smooth.
11. Step 11: After the rolls have cooled for about 10 minutes, spread the frosting over the top. Drizzle with melted cookie butter and sprinkle chopped cookies for extra texture.

Tips & Variations

• For easier dough handling, try a no-knead cinnamon roll method to simplify the process.
• Substitute cookie butter with peanut butter for a nutty flavor variation.
• Use cream cheese frosting instead for a tangy contrast to the sweet rolls.
• Add chopped nuts or dried fruit to the filling for extra texture and flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently in the microwave or warm oven to restore softness. These rolls can also be frozen; wrap tightly and freeze for up to 3 months. Thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Absolutely. You can prepare the dough, shape the rolls, and refrigerate them overnight to bake fresh the next day. Just allow time for proofing before baking.

What can I substitute for cookie butter?

If cookie butter isn’t available, you can use peanut butter or Nutella as alternatives. Each will give a different but delicious flavor to the rolls.