Biscoff Cookie Butter Cinnamon Rolls

There’s something magical about the aroma of cinnamon rolls baking in the oven. Now imagine that familiar, cozy scent mingling with the caramelized spice of Biscoff cookie butter. These rolls are soft, gooey, and swirled with spiced sweetness, topped with a creamy glaze that makes every bite feel like pure indulgence. Trust me, you’re going to love this one — it’s worth every bite.

Behind the Recipe

This recipe was born from a simple craving: the comfort of homemade cinnamon rolls paired with the irresistible charm of Biscoff cookie butter. It’s the kind of recipe that feels nostalgic and modern at the same time, perfect for mornings when you want a little extra warmth or for gatherings when you want to impress without saying a word.

Recipe Origin or Trivia

Cinnamon rolls have roots tracing back to Northern Europe, especially Sweden, where “kanelbullar” are a cultural staple. Biscoff, on the other hand, comes from Belgium, originally created as Lotus Speculoos cookies in the 1930s. When cookie butter was introduced, it became an instant sensation, turning those spiced cookies into a creamy spread. This recipe brings those two beloved traditions together into one irresistible treat.

Why You’ll Love Biscoff Cookie Butter Cinnamon Rolls

Versatile: Perfect for breakfast, brunch, dessert, or even a sweet snack with coffee.

Budget-Friendly: Uses pantry staples and one jar of Biscoff to create bakery-level flavor at home.

Quick and Easy: While yeast dough takes time, most of it is hands-off rising.

Customizable: Swap fillings or add toppings to suit your taste.

Crowd-Pleasing: These rolls disappear fast at parties and gatherings.

Make-Ahead Friendly: Prepare the night before, refrigerate, and bake in the morning.

Great for Leftovers: Warm them up the next day, and they’re just as good as fresh.

Chef’s Pro Tips for Perfect Results

A few insider tricks can take your rolls from good to unforgettable:

1. Use room temperature ingredients for the dough so it rises evenly.
2. Don’t rush the rise. Let the dough double in size for that fluffy, pillowy texture.
3. Spread the filling gently so the dough doesn’t tear.
4. Slice with dental floss instead of a knife for clean, even rolls.
5. Frost while warm so the glaze melts slightly into the spirals.

Kitchen Tools You’ll Need

To make these rolls with ease, here’s what you’ll want on hand:

• Mixing Bowls: For combining dough and fillings.
• Stand Mixer with Dough Hook: Saves time kneading.
• Rolling Pin: To evenly spread the dough.
• 9×13-inch Baking Dish: Perfect size for the rolls to nestle together.
• Plastic Wrap or Towel: To cover the dough while rising.
• Whisk: For blending the glaze until smooth.

Ingredients in Biscoff Cookie Butter Cinnamon Rolls

When these ingredients come together, you’ll have fluffy dough, spiced sweetness, and creamy glaze in harmony:

1. Whole Milk: 1 cup, warmed to 110°F — Activates the yeast for a soft dough.
2. Granulated Sugar: 1/3 cup — Feeds the yeast and sweetens the dough.
3. Active Dry Yeast: 2 1/4 teaspoons (1 packet) — Leavens the dough, making it rise.
4. Unsalted Butter: 1/3 cup, melted — Adds richness and tenderness.
5. Eggs: 2 large — Bind the dough and add structure.
6. All-Purpose Flour: 4 cups — The base of the dough, giving it body.
7. Salt: 1 teaspoon — Balances sweetness and enhances flavor.
8. Biscoff Cookie Butter: 1/2 cup — Spread inside the rolls for caramelized spice flavor.
9. Brown Sugar: 1/2 cup, packed — Sweetens the filling and creates gooey swirls.
10. Ground Cinnamon: 2 teaspoons — Boosts the warm spiced flavor.
11. Cream Cheese: 4 ounces, softened — Creates a tangy base for the glaze.
12. Powdered Sugar: 1 1/2 cups — Sweetens and thickens the glaze.
13. Vanilla Extract: 1 teaspoon — Adds a warm, aromatic note to the glaze.
14. Heavy Cream: 2–3 tablespoons — Thins the glaze to a luscious pourable consistency.

Ingredient Substitutions

If you don’t have everything on hand, here are some easy swaps:

Whole Milk: Use 2% milk or oat milk.
Unsalted Butter: Use salted butter and reduce added salt slightly.
Biscoff Cookie Butter: Use any spiced cookie spread or even peanut butter for a twist.
Cream Cheese: Swap with mascarpone for a milder glaze.
Heavy Cream: Use whole milk for a lighter glaze.

Ingredient Spotlight

Biscoff Cookie Butter: This creamy spread is made from ground speculoos cookies, with notes of caramel, cinnamon, and nutmeg. It transforms the classic cinnamon roll into something extraordinary.

Brown Sugar: Its molasses-rich sweetness gives the filling depth and a gooey texture that white sugar can’t achieve.

Instructions for Making Biscoff Cookie Butter Cinnamon Rolls

There’s nothing more satisfying than watching these rolls come together step by step. Here’s how to make them:

1. Preheat Your Equipment: Warm your oven to 350°F, but first, proof the dough before baking.
2. Combine Ingredients: In a bowl, mix warm milk, sugar, and yeast. Let sit until foamy. Stir in butter, eggs, flour, and salt until a dough forms. Knead until smooth, then let rise until doubled, about 1 hour.
3. Prepare Your Cooking Vessel: Grease a 9×13-inch baking dish to prevent sticking.
4. Assemble the Dish: Roll out dough into a rectangle. Spread Biscoff cookie butter, sprinkle with brown sugar and cinnamon. Roll tightly and slice into 12 rolls.
5. Cook to Perfection: Place rolls in the dish, cover, and let rise again for 30 minutes. Bake at 350°F for 25–30 minutes, until golden.
6. Finishing Touches: Whisk together cream cheese, powdered sugar, vanilla, and heavy cream until smooth. Spread over warm rolls.
7. Serve and Enjoy: Let the glaze sink into the spirals and serve them while warm and gooey.

Texture & Flavor Secrets

The rolls are pillow-soft with a slightly golden crust. Inside, the filling melts into caramelized ribbons of cinnamon and cookie butter. The glaze brings creaminess that contrasts beautifully with the spiced sweetness, making every bite a balance of fluffy, gooey, and creamy.

Cooking Tips & Tricks

• Use dental floss for neat slices that don’t squash the rolls.
• Let the dough rise in a warm spot for fluffier results.
• Cover with foil halfway through baking if tops brown too quickly.

What to Avoid

• Don’t use hot milk, as it can kill the yeast.
• Don’t skip the second rise, or your rolls will be dense.
• Don’t overbake, as they’ll lose their soft, gooey texture.

Nutrition Facts

Servings: 12
Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours (including rising time)

Make-Ahead and Storage Tips

You can prepare the rolls up to the point of baking, cover them, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes before baking. Store baked rolls in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. They also freeze beautifully — just reheat in the oven for that fresh-baked feel.

How to Serve Biscoff Cookie Butter Cinnamon Rolls

Serve them warm with extra glaze on the side, a steaming cup of coffee, or a tall glass of milk. They also pair wonderfully with fresh fruit or a scoop of vanilla ice cream for dessert.

Creative Leftover Transformations

• Slice and toast leftovers for a caramelized breakfast treat.
• Cube rolls into a decadent bread pudding.
• Blend into a milkshake for a sweet, spiced twist.

Additional Tips

Drizzle a little extra melted Biscoff cookie butter over the glaze for dramatic effect. Sprinkle with crushed speculoos cookies for added crunch.

Make It a Showstopper

Serve the rolls on a platter, letting the glaze drip down the sides. Add a dusting of powdered sugar or a swirl of caramel sauce for that “bakery window” look.

Variations to Try

1. Nutty Biscoff Rolls: Add chopped pecans or walnuts to the filling.
2. Chocolate Biscoff Swirls: Sprinkle mini chocolate chips over the spread.
3. Apple Biscoff Rolls: Add diced apples for a fruity layer.
4. Maple Biscoff Glaze: Replace vanilla with maple extract for a cozy twist.
5. Mini Biscoff Rolls: Cut smaller rolls for bite-sized party treats.

FAQ’s

Q1: Can I make these without a stand mixer?

Yes, kneading by hand works just fine, though it may take a few extra minutes.

Q2: Can I use instant yeast instead of active dry?

Yes, just skip the proofing step and mix it directly into the flour.

Q3: Can I make these dairy-free?

Yes, use plant-based milk, dairy-free butter, and vegan cream cheese.

Q4: How do I keep my rolls soft?

Store them in an airtight container with a piece of bread to retain moisture.

Q5: Can I use gluten-free flour?

Yes, but choose a blend designed for yeast baking.

Q6: How do I reheat leftovers?

Warm in the microwave for 20–30 seconds or in the oven at 300°F for 10 minutes.

Q7: Can I freeze unbaked rolls?

Yes, freeze after slicing and before the second rise. Thaw overnight before baking.

Q8: Can I double the recipe?

Yes, just use two baking dishes to avoid overcrowding.

Q9: Do I need to refrigerate the glaze?

Yes, if you make it ahead, refrigerate and re-whisk before spreading.

Q10: Can I add extra spices?

Absolutely, nutmeg, cardamom, or ginger pair beautifully with Biscoff.

Conclusion

Biscoff Cookie Butter Cinnamon Rolls are the ultimate marriage of cozy tradition and modern indulgence. Soft, gooey, spiced, and glazed to perfection, they’re guaranteed to be a hit wherever you serve them. Go ahead and bake a batch — your kitchen will smell like heaven, and your taste buds will thank you.

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