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Biscoff Cookie Butter Cinnamon Rolls

Biscoff Cookie Butter Cinnamon Rolls

These Biscoff Cookie Butter Cinnamon Rolls are soft, fluffy, and filled with a rich cinnamon sugar and creamy cookie butter filling. Finished with a luscious Biscoff cream cheese glaze and crunchy cookie crumbs, they're the ultimate bakery-style breakfast or dessert for holidays, brunch, or weekend baking.
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Prep Time 25 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 Rolls
Course: Breakfast
Calories: 495
Ingredients Method Notes

Ingredients
  

  • For the Dough:
  • 3½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2¼ teaspoons instant yeast 1 packet
  • ½ teaspoon salt
  • ¾ cup warm whole milk 110°F
  • ¼ cup unsalted butter melted
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • For the Filling:
  • ½ cup unsalted butter softened
  • ½ cup Biscoff cookie butter
  • ¾ cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cookie Butter Frosting:
  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • ½ cup Biscoff cookie butter
  • 1½ cups powdered sugar
  • 2 –3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Garnish:
  • 4 –5 Lotus Biscoff cookies crushed
  • Extra melted Biscoff cookie butter for drizzling optional

Method
 

  1. Prepare the Dough
  2. Combine the warm milk, sugar, and yeast in a large bowl.
  3. Let sit for 5 minutes until foamy.
  4. Add the melted butter, egg, and vanilla.
  5. Mix well.
  6. Gradually add the flour and salt.
  7. Knead for 8–10 minutes until the dough becomes smooth and elastic.
  8. Place the dough into a lightly greased bowl.
  9. Cover and let rise for 1 hour, or until doubled in size.
  10. Make the Filling
  11. Mix together the softened butter, Biscoff cookie butter, brown sugar, and cinnamon until smooth.
  12. Roll the Dough
  13. Roll the dough into a 16×12-inch rectangle.
  14. Spread the filling evenly over the dough.
  15. Shape the Rolls
  16. Roll the dough tightly into a log.
  17. Slice into 12 equal rolls.
  18. Arrange in a greased 9×13-inch baking dish.
  19. Second Rise
  20. Cover and let the rolls rise for 40 minutes, or until puffy.
  21. Bake
  22. Preheat the oven to 350°F (175°C).
  23. Bake for 22–25 minutes, until lightly golden.
  24. Prepare the Frosting
  25. Beat together the cream cheese, butter, cookie butter, powdered sugar, vanilla, and milk until smooth and creamy.
  26. Frost and Garnish
  27. Allow the cinnamon rolls to cool for 15 minutes.
  28. Spread the frosting generously over the warm rolls.
  29. Sprinkle with crushed Biscoff cookies.
  30. Drizzle with melted cookie butter if desired.
  31. Serve warm.

Notes

Use room-temperature ingredients for the softest dough.
Do not overheat the milk, as it can prevent the yeast from activating.
Allow the dough to complete both rises for light and fluffy rolls.
Frost while the rolls are still warm so the icing melts into every swirl.
Add extra crushed Biscoff cookies just before serving for added crunch.