Name: Best Biscoff Cookie Butter Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup whole milk, warmed to 110°F; 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast; 1/2 cup unsalted butter, melted and cooled; 2 large eggs, at room temperature; 1 teaspoon salt; 4 to 4 1/2 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/2 cup Biscoff Cookie Butter; 1/2 cup packed brown sugar; 1 tablespoon ground cinnamon; 4 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract; 2 tablespoons Biscoff Cookie Butter; 2 tablespoons milk

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

I absolutely adore these Biscoff Cookie Butter Cinnamon Rolls because they take the classic cinnamon roll and transform it into something truly special. The rich, caramelized flavor of cookie butter melds perfectly with a soft, fluffy dough, and the cream cheese frosting adds just the right amount of tangy sweetness. Every bite is a delightful combination of textures and tastes, making this a guaranteed showstopper for breakfast, brunch, or dessert.

Ingredients

For the Dough: 1 cup whole milk, warmed to 110°F
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1/2 cup unsalted butter, melted and cooled
2 large eggs, at room temperature
1 teaspoon salt
4 to 4 1/2 cups all-purpose flour
For the Filling: 1/2 cup unsalted butter, softened
1/2 cup Biscoff Cookie Butter (creamy)
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
For the Frosting: 4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons Biscoff Cookie Butter (for drizzling)
2 tablespoons milk, as needed

Directions

Start by making the dough. In a small bowl, combine the warm milk with the granulated sugar and sprinkle the yeast on top. Let it sit for about 5 to 10 minutes until it becomes frothy. In a large mixing bowl, whisk together the melted butter, eggs, and salt. Add the yeast mixture and stir to combine. Gradually add the flour, one cup at a time, mixing until a soft dough forms. Turn the dough out onto a floured surface and knead for about 6 to 8 minutes, until it is smooth and elastic. Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

While the dough is rising, prepare the filling. In a medium bowl, beat the softened butter and Biscoff Cookie Butter together until smooth and creamy. In a separate small bowl, mix the brown sugar and cinnamon. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 12×18 inches. Spread the cookie butter mixture evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture over the top. Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking dish, cover, and let them rise for another 30 to 45 minutes, until puffy.

Preheat your oven to 350°F (175°C). Bake the Biscoff Cookie Butter Cinnamon Rolls for 22 to 25 minutes, or until they are golden brown on top. While they bake, make the frosting. Beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, and beat until creamy. If the frosting is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency. Once the rolls are out of the oven, let them cool for about 10 minutes before spreading the frosting over the top. Finally, warm the remaining 2 tablespoons of Biscoff Cookie Butter in the microwave for about 15 seconds and drizzle it over the frosted rolls.

Servings and Timing

This recipe for Biscoff Cookie Butter Cinnamon Rolls yields 12 generous servings. The total time, including both rises and baking, is approximately 2 hours and 30 minutes, with about 30 minutes of active prep time.

Variations

For a nutty twist, you can add 1/2 cup of chopped pecans or walnuts to the filling along with the cinnamon sugar. If you prefer a spicier kick, add a pinch of nutmeg or cardamom to the filling. For a chocolatey version, substitute 1/4 cup of the brown sugar with unsweetened cocoa powder. You can also try using a different spread, like Nutella, for a completely different flavor profile, but the unique taste of these Biscoff Cookie Butter Cinnamon Rolls is truly hard to beat.

Storage and Reheating

Store any leftover Biscoff Cookie Butter Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, simply microwave a single roll for 15 to 20 seconds, or place the entire dish in a 300°F oven for 5 to 10 minutes. This will bring back that soft, gooey texture.

FAQs

Can I use store-bought dough for these Biscoff Cookie Butter Cinnamon Rolls?

Yes, you can use a tube of refrigerated cinnamon roll dough to save time. Simply unroll the dough, spread the cookie butter and cinnamon-sugar mixture on it, re-roll, and bake according to the package directions. However, the homemade dough in this recipe yields a much fluffier and more flavorful result.

What is the best way to make sure the rolls are soft and not dry?

The key is to not overbake them. Bake the Biscoff Cookie Butter Cinnamon Rolls just until they are lightly golden on top. A great way to check is to use an instant-read thermometer; the internal temperature should be around 190°F to 200°F. Also, make sure your dough is properly hydrated and that you don’t add too much extra flour during kneading.

Can I make these rolls ahead of time?

Absolutely. You can prepare the rolls through the second rise, then cover the dish tightly with plastic wrap and refrigerate overnight. The next morning, let them sit at room temperature for about 30 minutes while the oven preheats, then bake as directed. This makes these Biscoff Cookie Butter Cinnamon Rolls perfect for a holiday morning.

What is Biscoff Cookie Butter?

Biscoff Cookie Butter is a spread made from crushed Biscoff cookies (also known as speculoos cookies), which are a type of spiced shortcrust biscuit. You can learn more about the origin of these cookies on Wikipedia’s page on Speculoos. It has a warm, caramelized flavor with notes of cinnamon and brown sugar.

Can I freeze these cinnamon rolls?

Yes, they freeze beautifully. You can freeze the unbaked rolls after they have been shaped and placed in the dish. Wrap the dish tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, thaw them in the refrigerator overnight, then let them rise at room temperature before baking. Alternatively, you can freeze the baked and frosted rolls. For more on different baking techniques, check out our guide on how to make soft yeast rolls.

Conclusion

I truly hope you enjoy making and devouring these Biscoff Cookie Butter Cinnamon Rolls as much as I do. The combination of the soft, yeasty dough with the rich, spiced cookie butter filling is simply irresistible. They are a wonderful way to elevate a classic treat and are sure to become a new favorite in your home. For another delicious twist on a breakfast classic, be sure to try our pumpkin cinnamon rolls as well.