Description
Soft, gooey cinnamon rolls swirled with Biscoff cookie butter and a cream cheese glaze, perfect for breakfast, brunch, or dessert.
Ingredients
- Whole Milk: 1 cup, warmed to 110°F
- Granulated Sugar: 1/3 cup
- Active Dry Yeast: 2 1/4 teaspoons (1 packet)
- Unsalted Butter: 1/3 cup, melted
- Eggs: 2 large
- All-Purpose Flour: 4 cups
- Salt: 1 teaspoon
- Biscoff Cookie Butter: 1/2 cup
- Brown Sugar: 1/2 cup, packed
- Ground Cinnamon: 2 teaspoons
- Cream Cheese: 4 ounces, softened
- Powdered Sugar: 1 1/2 cups
- Vanilla Extract: 1 teaspoon
- Heavy Cream: 2 to 3 tablespoons
Instructions
- Warm and Proof Yeast: Warm 1 cup whole milk to about 110°F. Stir in 1/3 cup granulated sugar and 2 1/4 teaspoons active dry yeast. Let sit 5 to 10 minutes until foamy.
- Make the Dough: Stir in 1/3 cup melted unsalted butter and 2 large eggs into the yeast mixture. Gradually add 4 cups all-purpose flour and 1 teaspoon salt, mixing until a soft dough forms. Knead by hand or with a stand mixer and dough hook until smooth and elastic, about 6 to 8 minutes.
- First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled in size, about 1 hour.
- Prepare Filling: On a lightly floured surface, roll dough into a large rectangle about 16×12 inches. Evenly spread 1/2 cup Biscoff cookie butter over the dough. Sprinkle 1/2 cup packed brown sugar and 2 teaspoons ground cinnamon over the cookie butter.
- Roll and Slice: Starting at one long edge, roll the dough tightly into a log. Pinch the seam to seal. Slice into 12 even rolls using dental floss or a sharp knife for clean cuts.
- Prepare Pan and Second Rise: Grease a 9×13-inch baking dish. Arrange the 12 rolls in the pan, cover, and let rise for about 30 minutes until puffy.
- Bake: Preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes until golden brown on top. If tops brown too quickly, tent with foil during the last 10 minutes of baking.
- Make the Glaze: While rolls bake, beat 4 ounces softened cream cheese until smooth. Add 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 tablespoons heavy cream. Whisk until creamy and pourable. Adjust cream to reach desired consistency.
- Finish and Serve: Spread the cream cheese glaze over the warm rolls so it melts slightly into the spirals. Serve immediately while warm and gooey.
Notes
- Use room temperature eggs and softened cream cheese for best texture.
- Proof yeast in properly warmed milk, not hot, to avoid killing the yeast.
- To freeze unbaked rolls, slice and freeze before the second rise, then thaw overnight and bake as directed.
- For neater slices, use unflavored dental floss to cut rolls.
Nutrition
- Serving Size: 1 roll (approx.)
- Calories: 340
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Biscoff, cookie butter, cinnamon rolls, brunch, breakfast, dessert, homemade rolls, glazed rolls