Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic favorite, combining warm cinnamon sugar filling with the irresistible flavor of cookie butter. These soft, fluffy rolls are topped with a luscious glaze and a cookie crumble, perfect for a special breakfast or dessert treat.

Ingredients

• 1 cup packed dark brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon fine salt (for filling)
• 1/2 cup unsalted butter, softened (for filling)
• 1/3 cup cookie butter, melted (for filling)
• 4 1/4 cups all-purpose flour, plus about 1/2 cup as needed
• 4 1/2 teaspoons (2 packets) instant dry yeast
• 1 teaspoon fine salt (for dough)
• 1 cup whole milk
• 1/2 cup unsalted butter, room temperature (for dough)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, room temperature (for frosting)
• 2 teaspoons vanilla extract or vanilla bean paste
• 1/4 teaspoon fine salt (for frosting)
• 1 1/2 cups powdered sugar
• 3 tablespoons heavy whipping cream, room temperature
• 1/4 cup cookie butter, melted (for drizzling)
• 1/2 cup chopped cookies (for topping)

Instructions

1. Step 1: Prepare the filling by mixing together the dark brown sugar, ground cinnamon, and 1/4 teaspoon fine salt in a bowl. Set aside.
2. Step 2: In a large bowl, combine the flour, instant dry yeast, and 1 teaspoon fine salt.
3. Step 3: Heat the milk, 1/2 cup butter, and granulated sugar together until warm (not hot). Stir this mixture into the dry ingredients.
4. Step 4: Add the eggs one at a time, mixing well after each addition until a sticky dough forms. Knead the dough by hand or with a mixer, adding flour a tablespoon at a time until the dough is tacky but not sticky. Let it rest for 10 to 20 minutes.
5. Step 5: On a floured surface, roll out the dough to a 14 by 18-inch rectangle, about 1/2 cm thick.
6. Step 6: Spread 1/2 cup softened butter evenly over the dough, leaving a 1/2-inch border bare. Sprinkle the prepared cinnamon sugar filling over the butter, then drizzle with 1/3 cup melted cookie butter.
7. Step 7: Roll the dough tightly from the long side. Seal the edge with a bit of water and cut into 12 equal pieces using unflavored dental floss or a sharp knife.
8. Step 8: Arrange the rolls in a greased 9 by 13-inch pan. Proof for about 30 minutes if baking immediately, or cover and refrigerate overnight.
9. Step 9: Preheat the oven to 360°F (180°C). Bake the rolls for 26 to 30 minutes until golden brown.
10. Step 10: To make the frosting, whip together 1/2 cup butter, vanilla extract, and 1/4 teaspoon salt. Gradually add powdered sugar and heavy cream until smooth.
11. Step 11: After the rolls have cooled for about 10 minutes, spread the frosting over the top. Drizzle with 1/4 cup melted cookie butter and sprinkle with chopped cookies.

Tips & Variations

• For easier dough handling, try a no-knead method or use a stand mixer with a dough hook.
• Substitute almond or oat milk if you prefer a dairy-free option, adjusting butter accordingly.
• Warm the cookie butter slightly before drizzling to make it easier to pour and spread evenly.
• Add chopped nuts or raisins in the filling for extra texture and flavor.

Storage

Store cooled 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 individually wrapped rolls for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of cookie butter?

While peanut butter can add a rich flavor, it has a very different taste from cookie butter. Use it if you’re open to a variation, but it will change the signature Biscoff flavor.

Do I need to proof the yeast?

Instant dry yeast used here does not require proofing. You can add it directly to the flour mixture, which saves time and simplifies the process.