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Biscoff Cookie Butter Cinnamon Rolls

Biscoff Cookie Butter Cinnamon Rolls
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Indulge in gooey Biscoff Cookie Butter Cinnamon Rolls – soft, sweet, and bursting with cinnamon and rich Biscoff cookie butter flavor. These cinnamon rolls combine classic warm spices with the unique caramelized taste of Biscoff cookie butter, making them perfect for breakfast, brunch, or dessert with a soft, melt-in-your-mouth texture and customizable options.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 cup warm milk (lukewarm, about 110°F / 43°C)
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ¼ cup unsalted butter, melted and cooled
  • 1 large egg

Filling Ingredients

  • ½ cup unsalted butter, softened (room temperature)
  • ½ cup brown sugar, packed
  • 1 tbsp ground cinnamon
  • ½ cup Biscoff cookie butter
  • Optional: chopped pecans, walnuts, mini chocolate chips, or dried fruit for variations

Glaze Ingredients

  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract

Additional

  • Pinch of sugar (for activating yeast)
  • Butter or non-stick spray (for greasing baking dish)

Instructions

  1. Prepare the Dough: Warm the milk until just lukewarm, then dissolve the yeast and a pinch of sugar in it. Let sit for 5-10 minutes until the mixture is foamy. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Knead gently until a smooth, elastic dough forms. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  2. Make the Filling: While the dough rises, mix softened butter, brown sugar, cinnamon, and Biscoff cookie butter together until combined into a creamy spread. This filling adds signature sweetness and depth to the rolls.
  3. Roll and Fill the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Evenly spread the cookie butter filling across the dough, ensuring full coverage. Starting from the long edge, roll the dough tightly into a log, then cut into equal-sized rolls.
  4. Second Rise: Place the cinnamon rolls into a greased baking dish spaced evenly to allow expansion. Cover with a clean cloth and let them rise for another 30 to 45 minutes until puffy.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden brown and cooked through but still soft.
  6. Prepare the Glaze and Serve: Mix powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle over warm rolls and serve immediately for the best gooey experience.

Notes

  • Use warm but not hot milk and butter to activate yeast without killing it.
  • Knead dough well to develop gluten for a soft, elastic texture.
  • Do not skip the second rise to ensure light and fluffy rolls.
  • Use room temperature butter in the filling for easy spreading.
  • Cover dough while rising to prevent drying out.
  • Test oven temperature with a thermometer for even baking.

Nutrition

Find it online: https://amandafood.com/biscoff-cookie-butter-cinnamon-rolls/