Biscoff Cookie Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Cinnamon Rolls combine the classic warmth of cinnamon rolls with the unique flavor of Biscoff cookie butter. Soft, sweet, and perfectly spiced, they make a delightful treat for breakfast or dessert.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup warm milk (around 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, melted (for filling)
• 2 tablespoons Biscoff cookie butter (for filling)
• 1/2 cup Biscoff cookie butter, melted (for topping)
• 4 to 5 crushed Biscoff cookies (for topping)

Instructions

1. Step 1: In a bowl, combine warm milk, granulated sugar, active dry yeast, and salt. Let the mixture sit for 5 to 10 minutes until it becomes frothy.
2. Step 2: Add melted butter and the egg to the yeast mixture. Gradually stir in the all-purpose flour until a soft dough forms. Knead the dough for 6 to 8 minutes until it is smooth and elastic. Cover and let it rise in a warm place until it doubles in size, about 1 hour.
3. Step 3: On a lightly floured surface, roll the dough into a rectangle. Spread the melted butter and Biscoff cookie butter evenly over the dough. Mix the brown sugar and cinnamon together, then sprinkle this mixture across the buttered dough.
4. Step 4: Roll the dough tightly into a log shape. Cut it into 8 to 10 equal pieces. Place the rolls in a greased baking dish, cover them, and let rise for another 30 minutes.
5. Step 5: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they turn golden brown and are cooked through.
6. Step 6: While the rolls are still warm, drizzle the melted Biscoff cookie butter on top and sprinkle with the crushed Biscoff cookies for a delicious finish.

Tips & Variations

• For a richer dough, substitute half the milk with warm cream or add an extra egg yolk.
• Try adding chopped nuts or raisins to the filling for added texture.
• Use cream cheese frosting instead of Biscoff cookie butter topping for a tangy twist.

Storage

Store leftover 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 for up to 2 months. Reheat rolls in the microwave or oven before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the rising time slightly as instant yeast works faster.

Is it necessary to melt the Biscoff cookie butter?

Melting the Biscoff cookie butter makes it easier to spread evenly over the dough and to drizzle on top, enhancing the flavor and texture of the rolls.

Biscoff Cookie Cinnamon Rolls Recipe

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4.8 from 147 reviews

These Biscoff Cookie Cinnamon Rolls combine the classic comfort of cinnamon rolls with the rich, spiced flavor of Biscoff cookie butter. Soft, fluffy rolls are swirled with a cinnamon and brown sugar filling, topped with melted Biscoff cookie butter and crunchy crushed Biscoff cookies, creating an irresistible treat perfect for breakfast or dessert.

• Author: Anna
• Prep Time: 1 hour 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 to 10 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dough

• 2 3/4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup warm milk (around 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg

Filling

• 1/2 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, melted
• 2 tablespoons Biscoff cookie butter

Topping

• 1/2 cup Biscoff cookie butter, melted
• 4 to 5 crushed Biscoff cookies

Instructions

1. Activate Yeast: Combine the warm milk, granulated sugar, active dry yeast, and salt in a bowl. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
2. Prepare Dough: Add the melted butter and egg to the yeast mixture. Gradually stir in all-purpose flour until a soft dough forms. Knead the dough on a lightly floured surface for 6 to 8 minutes until it’s smooth and elastic. Cover the dough and let it rise in a warm place until it doubles in size, about 1 hour.
3. Prepare Filling: On a lightly floured surface, roll the dough into a rectangular shape. Evenly spread the melted butter and Biscoff cookie butter over the dough. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough.
4. Shape Rolls: Tightly roll the dough into a log shape starting from one long side. Cut the log into 8 to 10 equal pieces. Arrange the rolls snugly in a greased baking dish. Cover and allow them to rise for 30 minutes until puffed.
5. Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they are golden brown and cooked through.
6. Add Topping: While the rolls are still warm, drizzle melted Biscoff cookie butter over the top. Sprinkle with crushed Biscoff cookies for added texture and flavor. Serve warm for the best experience.

Notes

• For a richer flavor, use whole milk or substitute half the milk with cream.
• To keep rolls soft, cover them with a clean kitchen towel after baking.
• You can prepare the dough the night before and refrigerate it, then shape and bake in the morning.
• Substitute Biscoff cookie butter with peanut butter or Nutella for variations.
• Crushed Biscoff cookies can be finely chopped or ground for a different texture.

Keywords: Biscoff cookie cinnamon rolls, cinnamon rolls recipe, Biscoff cookie butter recipe, baked cinnamon rolls, sweet breakfast rolls