Description
Delight in these irresistible Biscoff Cookie Butter Cinnamon Rolls featuring a soft, fluffy dough filled with a luscious Biscoff cookie butter and cinnamon mixture. Topped with a rich cream cheese frosting, these rolls balance warm spices and sweet spread for a decadent treat perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 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
Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup Biscoff cookie butter
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
Instructions
- Activate yeast: Warm the milk to about 105-115°F (40-46°C). Stir in 1 teaspoon granulated sugar, then sprinkle active dry yeast over the top. Let sit for 5-10 minutes until foamy.
- Make dough: Add remaining granulated sugar, melted butter, eggs, and salt to the yeast mixture and mix gently. Gradually add flour one cup at a time 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.
- First rise: Lightly grease a large bowl with oil, place the dough inside, turning once to coat. Cover tightly and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Prepare filling: In a small bowl, mix softened butter, Biscoff cookie butter, light brown sugar, and cinnamon until a smooth, spreadable paste forms.
- Roll out dough: After the dough has doubled, punch down to release air. On a floured surface, roll dough into a 12×18 inch rectangle about 1/4 inch thick.
- Apply filling: Spread the Biscoff filling evenly over the dough, leaving a 1/2-inch border on one long edge.
- Form rolls: Starting from the long edge opposite the border, tightly roll dough into a log. Pinch seam closed along the border. Slice log into 12 equal rolls about 1.5 inches thick.
- Second rise: Arrange rolls in a greased 9×13 inch baking dish, spacing slightly. Cover and let rise in a warm place for 30-45 minutes.
- Bake: Preheat oven to 375°F (190°C). Remove cover and bake rolls for 20-25 minutes until tops are golden brown.
- Make frosting: Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar on low speed, then beat on medium until light and fluffy. Stir in vanilla extract.
- Frost rolls: Spread cream cheese frosting generously over warm rolls immediately after baking or after a 10-minute cooling period.
Notes
- Use lukewarm milk to properly activate the yeast; too hot or cold can kill the yeast.
- Kneading the dough thoroughly ensures a soft and fluffy texture.
- Letting the rolls rise twice makes them tender and light.
- Biscoff cookie butter can be found in most grocery stores or specialty food shops.
- For best flavor, serve the rolls warm and fresh.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Biscoff cinnamon rolls, cookie butter rolls, cinnamon roll recipe, cream cheese frosting cinnamon rolls, sweet breakfast rolls
