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Biscoff Cookie Butter Cinnamon Rolls Recipe

★★★★★

4.8 from 76 reviews
  • Author: Sarah
  • Total Time: 2 hours 30 minutes
  • Yield: 12 cinnamon rolls 1x

Description

Indulge in the delightful fusion of spiced cinnamon and rich Biscoff cookie butter with these soft, fluffy cinnamon rolls topped with a creamy cream cheese frosting. Perfect for breakfast or a sweet treat, this recipe guides you through making tender, flavorful rolls bursting with a luscious Biscoff filling and finished with a luscious glaze.

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
  • 2 cups powdered sugar (confectioners’ sugar)
  • 1 teaspoon vanilla extract

Instructions

  1. Activate yeast: Warm the milk until lukewarm (105-115°F/40-46°C). Stir in a teaspoon of granulated sugar and sprinkle the active dry yeast on top. Let it sit for 5-10 minutes until foamy to ensure the yeast is active.
  2. Mix dough: Add the remaining granulated sugar, melted butter, eggs, and salt to the yeast mixture. Mix gently, then gradually add flour one cup at a time, mixing until a shaggy dough forms.
  3. Knead dough: Knead the dough on medium-low speed for 5-7 minutes or by hand for 8-10 minutes until smooth and elastic.
  4. First rise: Lightly grease a large bowl, place the dough inside, turning it once to coat. Cover tightly and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Prepare filling: In a small bowl, combine softened butter, Biscoff cookie butter, brown sugar, and cinnamon, mixing into a smooth spreadable paste.
  6. Roll dough: Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle about 1/4 inch thick.
  7. Spread filling: Evenly spread the Biscoff filling over the dough, leaving a 1/2-inch border along one long edge.
  8. Form rolls: Starting at the opposite long edge, tightly roll the dough log and pinch the seam closed along the border. Slice into 12 equal 1.5-inch pieces.
  9. Second rise: Arrange rolls in a greased 9×13 inch baking dish with space in between. Cover and let rise for 30-45 minutes until puffy.
  10. Bake rolls: Preheat oven to 375°F (190°C). Bake rolls uncovered for 20-25 minutes until golden brown on top.
  11. Prepare frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then beat on medium speed until fluffy. Stir in vanilla extract.
  12. Frost rolls: Spread cream cheese frosting generously over warm rolls right out of the oven or after they cool for 10 minutes.

Notes

  • Milk temperature is essential; too hot can kill the yeast.
  • Kneading can be done by mixer or by hand depending on preference.
  • Ensure dough rises in a warm draft-free environment for best results.
  • Let rolls rest a bit before frosting if you prefer a less melty spread.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff cinnamon rolls, cookie butter cinnamon rolls, cream cheese frosting, breakfast pastries, homemade cinnamon rolls

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Find it online: https://everydaytastes.com/biscoff-cookie-butter-cinnamon-rolls-recipe-3/