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Biscoff Cookie Butter Cinnamon Rolls

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Soft, gooey cinnamon rolls swirled with creamy Biscoff cookie butter and topped with a sweet vanilla glaze—an indulgent twist on a classic treat perfect for breakfast or dessert.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 10–12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp instant yeast
  • 1/2 tsp salt
  • 1 cup warm milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 3/4 cup Biscoff cookie butter
  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1 cup powdered sugar (for icing)
  • 1/2 tsp vanilla extract
  • 2–3 tbsp milk or cream (for icing)

Instructions

  1. In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, melted butter, and eggs. Mix until a soft dough forms.
  2. Knead the dough for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
  3. Meanwhile, mix Biscoff cookie butter, brown sugar, and cinnamon until smooth.
  4. Roll the dough into a rectangle (about 12×16 inches). Spread the filling evenly, roll into a log, and slice into 12 rolls.
  5. Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30 minutes.
  6. Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, until golden and set.
  7. Whisk powdered sugar, vanilla, and milk or cream to make a smooth glaze.
  8. Drizzle glaze over warm rolls and serve immediately.

Notes

  • Add extra dollops of cookie butter before baking for a gooier roll.
  • Sprinkle chopped nuts like pecans or walnuts over the filling for crunch.
  • Add mini chocolate chips for a chocolatey twist.
  • Use maple extract or syrup in the icing for a cozier glaze flavor.
  • Reheat in microwave or oven for soft, warm leftovers.

Nutrition

Find it online: https://elladishes.com/biscoff-cookie-butter-cinnamon-rolls/