Introduction

These Irresistible Biscoff Cookie Butter Cinnamon Rolls are soft, buttery, and wonderfully gooey—perfect for a special breakfast or dessert. The creamy Biscoff cookie butter adds a unique twist to classic cinnamon rolls, making every bite rich and flavorful.

Irresistible Biscoff Cookie Butter Cinnamon Rolls – Soft, Buttery, and Gooey Perfection Recipe - Recipe Image

Ingredients

2 ¾ cups all-purpose flour (plus extra for dusting)
1 packet (2¼ tsp instant yeast)
¼ cup granulated sugar
½ tsp salt
½ cup warm milk (about 110°F / 43°C)
¼ cup unsalted butter (melted)
1 large egg
1 tsp vanilla extract
½ cup Biscoff cookie butter (melted slightly for spreading)
¼ cup unsalted butter (softened)
½ cup brown sugar
1½ tsp ground cinnamon
4 oz cream cheese (softened)
3 Tbsp unsalted butter (softened)
2 Tbsp Biscoff cookie butter
¾ cup powdered sugar
½ tsp vanilla extract
Pinch of salt

Instructions

Step 1: In a large bowl, whisk together warm milk, melted butter, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Step 2: Add the egg, vanilla extract, and salt, then gradually mix in the flour until a dough forms.
Step 3: Knead the dough by hand or with a mixer for 5–8 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5: Prepare the filling by mixing softened butter, melted Biscoff cookie butter, brown sugar, and cinnamon in a small bowl until smooth.
Step 6: Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle.
Step 7: Spread the cookie butter mixture evenly over the dough, leaving a small border around the edges.
Step 8: Roll the dough tightly from the long edge into a log, then slice it into 12 equal rolls.
Step 9: Place the rolls evenly in a greased 9×13-inch baking dish. Cover and let rise for another 30–40 minutes until puffy and nearly doubled.
Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and soft in the center.
Step 11: While the rolls bake, beat together softened cream cheese, butter, Biscoff cookie butter, powdered sugar, vanilla extract, and salt until smooth and fluffy to make the frosting.
Step 12: Spread the frosting generously over the warm rolls so it melts slightly into the swirls. Optionally, drizzle extra melted Biscoff cookie butter on top and sprinkle with crumbled cookies for garnish.

Tips & Variations

For easier spreading, warm the Biscoff cookie butter gently in the microwave or a warm water bath.
Use bread flour instead of all-purpose flour for a chewier texture.
Add chopped nuts or raisins to the filling for extra texture and flavor.
Store leftovers in an airtight container and reheat gently in the microwave to restore softness.

Storage

Store the 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 gently in the microwave or oven, covered with foil, until warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Just bring it to room temperature before rolling out and assembling.

Can I substitute another type of cookie butter?

Absolutely. While Biscoff cookie butter has a unique flavor, you can use any smooth cookie butter or even a spiced nut butter for a different twist.

Irresistible Biscoff Cookie Butter Cinnamon Rolls – Soft, Buttery, and Gooey Perfection Recipe

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★★★★★

4.5 from 142 reviews

These Irresistible Biscoff Cookie Butter Cinnamon Rolls combine soft, buttery dough with a gooey, spiced cookie butter filling and a luscious Biscoff cream cheese frosting. Perfectly golden and aromatic, they offer a unique twist on classic cinnamon rolls with the distinct caramelized flavor of Biscoff cookie butter, making them a delightful treat for breakfast or dessert.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

2 ¾ cups all-purpose flour (plus extra for dusting)
1 packet (2¼ tsp) instant yeast
¼ cup granulated sugar
½ tsp salt
½ cup warm milk (about 110°F / 43°C)
¼ cup unsalted butter (melted)
1 large egg
1 tsp vanilla extract

Filling

½ cup Biscoff cookie butter (melted slightly for spreading)
¼ cup unsalted butter (softened)
½ cup brown sugar
1½ tsp ground cinnamon

Frosting

4 oz cream cheese (softened)
3 Tbsp unsalted butter (softened)
2 Tbsp Biscoff cookie butter
¾ cup powdered sugar
½ tsp vanilla extract
Pinch of salt

Instructions

Make the Dough: In a large bowl, whisk together warm milk, melted butter, sugar, and instant yeast. Allow the mixture to sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
Add Dry Ingredients: Stir in the egg, vanilla extract, and salt. Gradually mix in the flour until a dough forms.
Knead the Dough: Knead the dough either by hand or with a mixer fitted with a dough hook for 5–8 minutes until it is smooth and elastic.
First Rise: Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling: In a small bowl, combine the softened butter, slightly melted Biscoff cookie butter, brown sugar, and ground cinnamon. Mix until it forms a smooth and spreadable filling.
Roll Out Dough: After the dough has risen, punch it down to release the air and roll it out on a floured surface into a 12×16-inch rectangle.
Spread Filling: Evenly spread the Biscoff cookie butter filling over the dough, leaving a small border around the edges.
Shape Rolls: Starting from the long edge, roll the dough tightly into a log to form the cinnamon rolls.
Slice and Arrange: Cut the log into 12 equal pieces and place them neatly in a greased 9×13-inch baking dish.
Second Rise: Cover the rolls and let them rise for another 30–40 minutes until they are puffy and nearly doubled in size.
Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking.
Bake Rolls: Bake the cinnamon rolls for 20–25 minutes until they develop a golden top and remain soft in the center.
Make Frosting: In a mixing bowl, beat together softened cream cheese, butter, Biscoff cookie butter, powdered sugar, vanilla extract, and a pinch of salt until the frosting is fluffy and smooth.
Frost Rolls: Spread the frosting generously over the warm rolls so it slightly melts into the swirls, enhancing flavor and texture.
Optional Garnish: Drizzle extra melted Biscoff cookie butter on top and crumble some Biscoff cookies for a delightful crunchy garnish.

Notes

Ensure the milk is warm but not hot to avoid killing the yeast.
If the dough is too sticky, add a little more flour, a tablespoon at a time.
For an extra gooey texture, serve the rolls warm immediately after frosting.
These can be stored covered at room temperature for 2 days or refrigerated up to 5 days; reheat before serving.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.

Keywords: Biscoff cookie butter cinnamon rolls, cinnamon rolls recipe, soft cinnamon rolls, Biscoff frosting, homemade cinnamon rolls, breakfast pastries