Name: Biscoff Cookie Butter Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 30 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; 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: Warm the milk in a large mixing bowl or stand mixer bowl until lukewarm (105-115°F / 40-46°C). Stir in 1 teaspoon granulated sugar and sprinkle the yeast on top. Let it 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. Place the dough inside, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm spot for 1 to 1.5 hours until doubled in size.

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

Step 5: Punch down the risen dough and roll it out on a floured surface 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: Roll the dough tightly from the opposite long edge toward the border. Pinch the seam to seal. Slice into 12 equal pieces, about 1.5 inches each.

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

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

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

Step 11: Spread the cream cheese frosting over the warm rolls right after baking or after they have cooled for 10 minutes.

Tips & Variations

For an extra gooey center, add a little extra Biscoff cookie butter to each roll before rolling it up.

Try adding chopped nuts or pecans to the filling for added crunch.

If you prefer a thinner glaze, mix in a tablespoon of milk to the cream cheese frosting.

Use a stand mixer with a dough hook for easier kneading and better texture.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise once, then refrigerate overnight. Allow it to come to room temperature before rolling and filling.

Can I use regular cinnamon instead of Biscoff cookie butter?

You can substitute with regular cinnamon sugar filling for classic cinnamon rolls, but Biscoff cookie butter adds a unique, spiced caramel flavor that sets this recipe apart.