Name: Biscoff Cookie Butter Cinnamon Rolls Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1 packet active dry yeast; 1 cup whole milk; 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted; 2 large eggs; 1 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup Biscoff cookie butter; 1/2 cup light brown sugar; 2 teaspoons ground cinnamon; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar (confectioners’ sugar); 1 teaspoon vanilla extract

Ingredients

4 cups all-purpose flour

1 packet active dry yeast

1 cup whole milk

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup Biscoff cookie butter

1/2 cup light brown sugar

2 teaspoons ground cinnamon

8 oz cream cheese, softened

2 cups powdered sugar (confectioners’ sugar)

1 teaspoon vanilla extract

Instructions

Step 1: In a large mixing bowl or stand mixer bowl, warm the milk until lukewarm (about 105-115°F / 40-46°C). Stir in 1 teaspoon of granulated sugar, then sprinkle the yeast over the top. Let sit for 5-10 minutes until foamy.

Step 2: Add the remaining granulated sugar, melted butter, eggs, and salt to the yeast mixture. Mix gently. Gradually add flour, one cup at a time, mixing until a shaggy dough forms. Knead on medium-low speed for 5-7 minutes, or by hand for 8-10 minutes, until smooth and elastic.

Step 3: Lightly grease a large bowl with oil. Place the dough inside, turning to coat. Cover tightly with plastic wrap or a kitchen towel. Let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 4: In a small bowl, combine softened butter, Biscoff cookie butter, light brown sugar, and ground cinnamon. Mix until smooth and spreadable.

Step 5: Punch down the risen dough and turn onto a floured surface. Roll into a 12×18 inch rectangle about 1/4 inch thick.

Step 6: Spread the Biscoff filling evenly over the dough, leaving a 1/2-inch border along one long edge.

Step 7: Starting at the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed. Slice into 12 equal 1.5-inch pieces.

Step 8: Arrange rolls in a greased 9×13 inch baking dish with space between them. Cover and let rise for 30-45 minutes in a warm place.

Step 9: Preheat oven to 375°F (190°C). Bake rolls uncovered for 20-25 minutes until golden brown.

Step 10: Beat cream cheese and softened butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.

Step 11: Spread cream cheese frosting over the warm rolls immediately after baking or after they cool for 10 minutes.

Tips & Variations

For a richer dough, substitute half of the milk with cream or add an extra egg yolk.

Try swapping Biscoff cookie butter with peanut butter or Nutella for a different twist.

To add texture, sprinkle chopped pecans or walnuts over the filling before rolling.

If you prefer a sweeter filling, increase the brown sugar by 2 tablespoons.

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 3 months. Reheat rolls in the microwave for 20-30 seconds or in a warm oven before serving. Add frosting after reheating for best results.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before rolling and filling.