I’ve blended the indulgent flavors of Biscoff cookie butter with soft, pillowy cinnamon rolls—creating a sweet, spiced, and utterly irresistible treat that’s perfect for breakfast or an indulgent snack.

Why You’ll Love This Recipe

I love these cinnamon rolls because they combine that rich, caramelized Biscoff taste with classic cinnamon-spiced dough, creating something both nostalgic and decadent. They’re soft, gooey, and full of sweet surprises in every swirl. Plus, they’re surprisingly easy to make from scratch!

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
instant yeast
salt
warm milk
unsalted butter, melted
large eggs
Biscoff cookie butter
ground cinnamon
brown sugar
powdered sugar (for icing)
vanilla extract
milk or cream (for icing)

directions

Make the dough – I whisk together flour, sugar, yeast, and salt, then pour in warm milk, melted butter, and eggs. I mix until a soft dough forms, then knead until smooth and elastic—about 5–7 minutes.
First rise – I place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size (about 1 hour).
Prepare the filling – I mix Biscoff cookie butter with brown sugar and ground cinnamon until creamy and spreadable.
Roll and fill – I roll the dough into a large rectangle, spread the Biscoff mixture evenly over it, then tightly roll it into a log and slice into 12 even rolls.
Second rise – I arrange the rolls in a greased baking pan, cover them, and let them rise again until puffy—around 30 minutes.
Bake – I bake at 350 °F (175 °C) for 20–25 minutes, until they’re golden and fragrant.
Make the icing – While they bake, I whisk powdered sugar, vanilla, and enough milk or cream to make a smooth, pourable glaze.
Glaze and serve – I drizzle the warm buns with icing and serve them while warm for maximum gooeyness.

Servings and timing

Servings: 10–12 rolls
Prep time: 20 minutes
Rise times: ~1 hour (first), ~30 minutes (second)
Bake time: 20–25 minutes
Total time: Approximately 2 hours (including rises)

Variations

Extra gooey: I swirl in extra dollops of cookie butter between the rolls before baking.
Nutty crunch: I sprinkle chopped pecans or walnuts over the filling for texture.
Chocolate twist: I add mini chocolate chips on top of the cinnamon layer before rolling.
Maple glaze: I swap vanilla in the icing for maple extract or syrup for a cozy flavor boost.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, I gently warm a single roll in the microwave (about 15 seconds) or reheat the whole pan in a 300 °F oven for 5–8 minutes until soft and warm.

FAQs

How can I make these ahead of time?

I prepare and assemble the rolls, then cover and refrigerate them after the second rise. In the morning, I bake them straight from the fridge—adding a few extra minutes to the bake time.

Can I freeze the unbaked rolls?

Yes—I freeze the assembled rolls in a covered pan, then bake from frozen at 350 °F. I add about 10–15 minutes to the baking time, covering loosely with foil if they brown too fast.

What if I don’t have instant yeast?

I can use active dry yeast instead. I proof it in warm milk with a pinch of sugar for 5–10 minutes before adding to the dry ingredients.

Can I use milk alternatives?

Absolutely—I use plant-based milks like almond, oat, or soy. If the dough feels too dry, I add a splash more to reach soft but not sticky texture.

Is it okay to skip the icing?

Yes—I sometimes skip or lightly dust them with powdered sugar instead. They’re still rich and flavorful thanks to the Biscoff filling.

Conclusion

I hope these Biscoff Cookie Butter Cinnamon Rolls bring warm, indulgent comfort to your kitchen. The creamy swirl of cookie butter in tender buns is pure bliss, and they’re perfect for brunches, weekends, or anytime I’m craving something sweet and satisfying.