Amazing Biscoff Cookie Butter Cinnamon Rolls 12 ways

You guys, get ready for pure bliss! I’m talking about a breakfast treat that’s totally going to blow your mind and your tastebuds. Imagine your favorite fluffy, warm cinnamon rolls, but with this incredible, spiced twist thanks to Biscoff cookie butter  seriously, it’s a game changer. When I first tried Biscoff cookie butter, I knew it was destined for greatness in baked goods, and let me tell you, these Biscoff Cookie Butter Cinnamon Rolls are proof! They’ve got this cozy, spiced flavor that feels like a warm hug on a chilly morning. Every bite is just… *chef’s kiss*.

Why You’ll Love These Biscoff Cookie Butter Cinnamon Rolls

Get ready to fall in love with these cinnamon rolls for so many reasons:

• That Incredible Flavor: The Biscoff cookie butter and cinnamon combo is just out of this world!
• Super Easy to Make: Seriously, the dough is straightforward, and the filling comes together in a snap.
• The Ultimate Twist: It’s cinnamon rolls, but better – you get that extra spiced depth from the cookie butter.
• Perfect for Any Occasion: Great for a weekend brunch, special breakfast, or just because you deserve a treat!

Ingredients for Biscoff Cookie Butter Cinnamon Rolls

Alright, let’s get our ingredients together! These guys are pretty standard, with that one magical addition adding all the extra yum. Having everything prepped makes the whole process go super smooth. Trust me on this!

For the Dough

• 1 cup warm milk (Gotta be arm, not hot, so it wakes up that yeast!)
• 2.25 tsp active dry yeast
• 0.25 cup granulated sugar
• 1 large egg (Make sure it’s at room temperature, it really helps the dough come together nicely.)
• 0.33 cup unsalted butter, melted
• 4 cups all-purpose flour (Plus a little extra for dusting when we roll it out.)
• 1 tsp salt

For the Filling

• 0.75 cup Biscoff cookie butter, softened (This is the star! Let it sit out for a bit so it’s spreadable, but not totally melted.)
• 0.25 cup packed brown sugar (That lovely dark brown kind gives the best flavor.)
• 2 tbsp ground cinnamon

For the Glaze

• 1 cup powdered sugar
• 2 tbsp Biscoff cookie butter, melted (Just a quick melt in the microwave or on the stovetop.)
• 1-2 tbsp milk (Start with one, add more if you want a thinner glaze.)

Equipment Needed for Biscoff Cookie Butter Cinnamon Rolls

You don’t need anything fancy to whip these up! Just grab a few basics you probably already have in your kitchen:

• A big mixing bowl for your dough.
• A sturdy rolling pin – essential for getting that perfect rectangle.
• Your favorite baking pan to snuggle your rolls into before they bake.

Step-by-Step Guide to Making Biscoff Cookie Butter Cinnamon Rolls

Okay, let’s get down to business and make these amazing rolls! It might seem like a lot of steps, but honestly, it’s super chill and totally worth it. Just follow along, and you’ll have cinnamon rolls that smell and taste like pure heaven.

Preparing the Dough Base

First things first, let’s get that dough going. In a big bowl, pour in about 1 cup of warm milk. You don’t want it too hot or too cold – just comfortably warm, like a cozy bath for your yeast! Sprinkle in the yeast and a bit of sugar, then give it a gentle stir. Let it sit for about 5 to 10 minutes. If it gets foamy, that means your yeast is alive and kicking, which is exactly what we want! Then, stir in your room-temperature egg and the melted butter.

Kneading and First Rise for Biscoff Cookie Butter Cinnamon Rolls

Now, in a separate bowl, whisk together your flour and salt. Gradually add this dry mix to your wet ingredients, stirring until a shaggy dough starts to form. Turn it out onto a surface dusted with a little extra flour. This is where a little elbow grease comes in handy! Knead it for about 5 to 7 minutes. It should feel smooth and elastic when you’re done, not sticky or tough. Pop this dough into a lightly greased bowl, cover it up with a clean kitchen towel, and find a warm spot for it. Let it chill and puff up for about 1 to 1.5 hours, or until it’s basically doubled in size. You’ll know it’s ready when it looks nice and puffy!

Assembling the Biscoff Cookie Butter Cinnamon Rolls Filling

Once your dough has had its beauty sleep and doubled in size, give it a gentle punch down to release the air. Now, roll it out on that lightly floured spot into a nice rectangle, about 12 by 18 inches. Try to get it as even as you can! Then, grab your softened Biscoff cookie butter – this is the magic, folks! Spread it all over the dough like a delicious, spiced blanket, but leave a little border around the edges so it doesn’t ooze out too much when we roll it. In a mini bowl, mix up your packed brown sugar and cinnamon, then sprinkle this all over the cookie butter. Seriously, the smell at this point is just divine!

Shaping and Second Rise

This part is fun! Starting from one of the long sides, tightly roll up your dough. Think of it like rolling a perfect sleeping bag. Once it’s all rolled, pinch the seam to seal it. Then, grab a sharp knife or some dental floss (it cuts cleaner!) and slice your roll into 12 equal pieces. Pop these beauties cut-side up into a greased baking pan. Cover them again and let them have another little nap for about 30 minutes. This second rise makes them extra puffy and soft.

Baking and Glazing

While your rolls are having their final rise, preheat your oven to 375°F (190°C). Once the oven is ready and your rolls have puffed up, pop that pan in and bake for about 20 to 25 minutes. You’re looking for a beautiful golden brown color on top. While they’re baking, whip up that glaze! It’s super simple: whisk together your powdered sugar with the melted Biscoff cookie butter. Add 1 to 2 tablespoons of milk, starting with one and adding more if you want a runnier glaze, until it’s smooth and pourable. Once the rolls are out of the oven, let them cool down for just about 10 minutes. Then, drizzle that glorious glaze all over the tops. Oh, and maybe check out this Nutter Butter recipe while you wait for them to cool a bit more – another cookie butter marvel!

Tips for Perfect Biscoff Cookie Butter Cinnamon Rolls

You know, making these rolls is pretty foolproof, but a few little tricks can make them absolutely spectacular. It’s all about paying attention to the details. First off, make sure your milk for the yeast is just warm – not boiling hot, or you’ll kill the yeast! Lukewarm is perfect. And for the dough, don’t be afraid to knead it well; that’s where the softness comes from. If your kitchen is a bit chilly, find a cozy spot for the dough to rise, maybe near a barely-warm oven. When it comes to that Biscoff filling, make sure it’s softened but not melted – it spreads so much nicer that way. Oh, and for that gorgeous golden-brown bake, just keep an eye on them towards the end. If they’re browning too fast, you can always loosely tent them with foil. For more cookie inspiration, you’ve gotta check out these French salted butter cookies; they have a similar simple goodness!

Ingredient Notes and Substitutions

Okay, let’s chat about the ingredients for a sec. The star here is, of course, Biscoff cookie butter. It’s pretty unique, giving that speculoos spice that’s just divine. If, for some wild reason, you can’t find it, you could try a really good quality peanut butter or almond butter, but it won’t be quite the same magical flavor! For the milk, any kind works – whole milk will give the dough a little extra richness, but skim or even a non-dairy milk like almond or oat milk will totally do the trick in a pinch.

Frequently Asked Questions about Biscoff Cookie Butter Cinnamon Rolls

Got questions? I’ve got answers! Making these Biscoff Cookie Butter Cinnamon Rolls is pretty straightforward, but it’s always good to have a few things cleared up. Let’s dive in!

Can I make these ahead of time?

Yes, you totally can! You can assemble them, place them in the baking pan, cover them tightly, and refrigerate them overnight. Just pull them out about 30-60 minutes before you want to bake them to let them come to room temperature and finish their final rise. They’ll be ready to bake in the morning – perfect for a lazy weekend!

What if I can’t find Biscoff cookie butter?

Oh no! Biscoff is pretty special, but don’t fret if you can’t get your hands on it. You could try using a really good quality peanut butter (especially a creamy one), or even cashew butter for a slightly different nutty flavor. It won’t have that signature speculoos spice, but it will still be super delicious. For more cookie butter fun, you might enjoy these chocolate peanut butter cookies!

How should I store leftover cinnamon rolls?

I doubt you’ll have many leftovers, but if you do, just store them in an airtight container at room temperature for up to 2 days. You can gently warm them up in the microwave for about 10-15 seconds if you want that fresh-from-the-oven gooeyness. They’re also really good the next day, even cold!

Do I really need to use warm milk?

YES! This is super important for your yeast. If the milk is too cold, the yeast won’t activate properly, and your dough won’t rise. If it’s too hot, it’ll kill the yeast. You want it just lukewarm, around 105-115°F (40-46°C). Think comfortably warm to the touch, not hot.

Nutritional Information

Just a heads-up, these yummy numbers are estimates! Since we all use slightly different ingredients, your Biscoff Cookie Butter Cinnamon Rolls might vary a bit. Roughly, each roll has about 350-400 calories, 15-20g of fat, 45-55g of carbs, and 5-7g of protein. Enjoy every bite!

Share Your Biscoff Cookie Butter Cinnamon Roll Creations!

Now that you’ve made your own batch of these incredible Biscoff Cookie Butter Cinnamon Rolls, I’d LOVE to hear all about it! Did you try them? What did you think? Drop a comment below and let me know your experience! And if you snap any pics, tag me on social media so I can see your amazing creations. Happy baking!