Cinnamon rolls are already a timeless favorite—warm, fluffy, and filled with sweet cinnamon goodness. But when you add the rich, caramelized flavor of Biscoff cookie butter, they transform into a bakery-worthy treat that’s completely irresistible. These Biscoff Cookie Butter Cinnamon Rolls take everything you love about the classic and give it a decadent twist, perfect for breakfast, brunch, or a sweet afternoon indulgence.
Why You’ll Love These Rolls
- Irresistible flavor combo – Buttery cinnamon swirl meets sweet, spiced cookie butter.
- Soft & fluffy texture – Tender dough that practically melts in your mouth.
- Perfect anytime treat – Ideal for holiday mornings, weekend brunch, or dessert.
- Make-ahead friendly – Prep the night before and bake fresh in the morning.
Ingredients You’ll Need
- Yeast dough – Soft and pillowy, the perfect base for soaking up all the filling goodness.
- Biscoff cookie butter – The star ingredient, adding a deep, caramelized cookie flavor.
- Brown sugar & cinnamon – For that classic cinnamon roll warmth.
- Butter – Keeps everything rich and tender.
- Powdered sugar & milk – To make the sweet, silky glaze.
How to Make Biscoff Cookie Butter Cinnamon Rolls
1. Prepare the Dough
Start by mixing the dough ingredients until smooth and elastic. Let it rise until doubled in size, creating that perfect fluffy texture.
2. Make the Filling
Blend softened butter with cinnamon and brown sugar, then spread a generous layer of Biscoff cookie butter over the dough before sprinkling on the cinnamon-sugar mixture.
3. Roll & Slice
Roll the dough into a tight log and cut into even pieces. Arrange in a baking dish, cover, and let them rise again until puffy.
4. Bake to Perfection
Bake until golden brown and your kitchen smells like a dream bakery.
5. Glaze & Serve
Whisk together powdered sugar and milk for a simple glaze. Drizzle generously over the warm rolls, then enjoy immediately for the best gooey texture.
Tips for the Best Results
- Use room temperature ingredients for even mixing and better rise.
- Don’t rush the rise – giving the dough enough time ensures the fluffiest rolls.
- Add extra glaze if you love a sweeter finish.
- Try cream cheese frosting instead for a tangy twist.
Storage & Make-Ahead
- Overnight method – Assemble the rolls, cover, and refrigerate overnight. In the morning, let them come to room temperature before baking.
- Storing – Keep leftover rolls in an airtight container for up to 3 days. Warm in the microwave for that fresh-baked softness.
These Biscoff Cookie Butter Cinnamon Rolls are a sweet upgrade to a beloved classic—rich, gooey, and absolutely bursting with flavor. Whether you serve them for a holiday breakfast or as a weekend baking project, they’ll be a hit every time.
Biscoff Cookie Butter Cinnamon Rolls
Ingredients
For the Dough:
- 1 cup warm milk (about 110°F)
- 2 ¼ tsp instant yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ tsp salt
For the Filling:
- ½ cup Biscoff cookie butter spread
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Instructions
- Make the Dough:
- In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
- Mix in the egg, egg yolk, and melted butter.
- Add flour and salt. Knead until smooth (about 8 minutes by hand or 5 minutes with a dough hook).
- Place dough in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled.
- Prepare the Filling:
- In a small bowl, mix brown sugar and cinnamon.
- Warm Biscoff spread slightly so it’s easier to spread.
- Assemble the Rolls:
- Punch down the risen dough and roll into a 14×9-inch rectangle.
- Spread Biscoff over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
- Roll up tightly from the long side and slice into 9–12 rolls.
- Second Rise:
- Place rolls into a greased 9×13-inch baking dish.
- Cover and let rise for 30–45 minutes, until puffy.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake for 22–25 minutes or until golden brown on top.
- Frosting:
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until fluffy.
- Spread over warm rolls and serve.
If you want, I can also make you a super short version of this recipe that’s perfect for Pinterest. That way, people see it quickly and click through.