There are cinnamon rolls, and then there are biscoff cookie butter cinnamon rolls. This recipe takes the classic comfort of soft, fluffy cinnamon rolls and elevates it with the deep caramelized flavor of Biscoff cookie butter. The result is a rich, indulgent bake that feels both familiar and exciting, perfect for slow mornings, special brunches, or when you want a homemade dessert that truly impresses.
This biscoff cookie butter cinnamon rolls recipe is written to guide you through every stage with clarity, from understanding the dough to mastering the filling and glaze. Whether you are an experienced baker or making enriched dough for the first time, this guide focuses on technique, texture, and timing so you can achieve bakery-quality results in your own kitchen.
Why You Will Love This Recipe
These biscoff cookie butter cinnamon rolls stand out for several reasons. The dough is soft and pillowy without being overly sweet, allowing the filling to shine. The Biscoff cookie butter adds a warm spiced caramel flavor that pairs beautifully with cinnamon, creating depth without overpowering the rolls. The cream cheese glaze balances everything with a gentle tang and smooth finish.
This recipe is also flexible. You can make the rolls fresh in one day, prepare them the night before for easy baking in the morning, or even freeze them for later. Each option is explained in detail so you can choose what works best for your schedule.
Understanding Biscoff Cookie Butter
Before diving into the recipe, it helps to understand what makes Biscoff cookie butter special. Made from spiced caramelized biscuits, Biscoff cookie butter has a smooth, spreadable texture similar to peanut butter but with warm notes of cinnamon, brown sugar, and subtle spice.
In baking, it melts gently and blends seamlessly into fillings, creating a rich and cohesive flavor. When used in cinnamon rolls, it replaces part of the traditional butter-based filling, adding complexity and a slightly glossy texture to the swirl.
Ingredients Overview
For the Dough
The dough is enriched with milk, butter, and egg to create softness and structure. All-purpose flour provides balance, while instant yeast ensures a reliable rise. Sugar adds light sweetness without making the dough heavy.
For the Biscoff Cinnamon Filling
This filling combines softened Biscoff cookie butter with brown sugar and cinnamon. The brown sugar enhances caramel notes, while cinnamon reinforces the warm spice profile already present in the cookie butter.
For the Cream Cheese Glaze
The glaze is smooth, creamy, and lightly tangy. Cream cheese prevents the sweetness from becoming overwhelming, while a small amount of milk ensures the glaze spreads easily over warm rolls.
Key Equipment You Will Need
You do not need specialized tools to make biscoff cookie butter cinnamon rolls, but having the right basics makes the process smoother.
A large mixing bowl or stand mixer, measuring cups and spoons, a rolling pin, a sharp knife or unflavored dental floss, a baking dish, and a clean kitchen towel are all essential. An electric mixer is helpful for the glaze but not mandatory.
Preparing the Dough
Mixing the Dough
Begin by warming the milk until it is slightly warm to the touch, not hot. This temperature helps activate the yeast without killing it. Combine the milk with sugar and yeast and allow it to sit briefly until it becomes slightly foamy.
Add melted butter and the egg, then gradually mix in the flour and salt. The dough should come together soft and slightly sticky but manageable.
Kneading for Structure
Kneading develops gluten, which gives the dough strength and elasticity. Knead by hand or with a mixer until the dough is smooth and springs back when lightly pressed. This usually takes 8 to 10 minutes.
Proper kneading is essential for rolls that rise evenly and hold their shape.
First Rise and Dough Resting
How Long Should the Dough Rest
The first rise typically takes 60 to 90 minutes in a warm kitchen. Instead of relying only on time, look for the dough to double in size. In cooler environments, this may take up to 2 hours.
Why Rest Time Matters
Resting allows the yeast to ferment, creating air pockets that give the rolls their soft texture. Rushing this step often results in dense or uneven rolls.
Preparing the Biscoff Cinnamon Filling
While the dough rises, prepare the filling. Ensure the Biscoff cookie butter is soft enough to spread easily but not melted. Mix brown sugar and cinnamon separately so they distribute evenly over the dough.
This layering technique ensures every bite contains balanced sweetness and spice.
Rolling and Filling the Dough
Shaping the Dough
Once risen, gently punch down the dough and roll it into a large rectangle on a lightly floured surface. Aim for an even thickness so the rolls bake uniformly.
Adding the Filling
Spread a thin layer of softened butter first, followed by the Biscoff cookie butter. Sprinkle the cinnamon sugar evenly across the surface, reaching close to the edges.
Shaping the Cinnamon Rolls
Starting from the long side, roll the dough tightly into a log. Use a sharp knife or dental floss to cut equal-sized rolls. Uniform sizing helps the rolls bake at the same rate.
Place the rolls into a greased baking dish, leaving space between them to allow for expansion.
Second Rise for Softness
Cover the rolls and allow them to rise again for 30 to 40 minutes until puffy. This second rise is crucial for achieving light, airy biscoff cookie butter cinnamon rolls with well-defined layers.
Baking the Cinnamon Rolls
Bake the rolls in a preheated oven at 180°C. They should turn golden brown on top and feel set in the center. Baking usually takes 25 to 30 minutes, depending on your oven.
Avoid overbaking, as this can dry out the rolls.
Making the Cream Cheese Glaze
While the rolls bake, prepare the glaze by beating cream cheese and butter until smooth. Add powdered sugar gradually, followed by vanilla and milk until the glaze reaches a pourable consistency.
Glazing the rolls while they are still warm allows the glaze to melt slightly into the layers.
Serving Suggestions
Biscoff cookie butter cinnamon rolls are best served warm. Pair them with a cup of coffee, chai, or milk for a comforting experience. They work equally well as a breakfast treat, brunch centerpiece, or dessert.
For gatherings, arrange the rolls on a platter and drizzle extra glaze over the top just before serving.
Storage and Make-Ahead Tips
Storing Leftovers
Store leftover rolls in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat gently before serving to restore softness.
Make-Ahead Option
You can assemble the rolls the night before, cover tightly, and refrigerate. In the morning, allow them to come to room temperature and rise slightly before baking.
Freezing Instructions
Baked rolls without glaze freeze well for up to 2 months. Thaw overnight in the refrigerator and warm before glazing.
Variations to Try
Extra Biscoff Drizzle
Warm additional cookie butter and drizzle it over the glazed rolls for a more intense flavor.
Nutty Addition
Sprinkle finely chopped nuts over the filling for added texture.
Mini Rolls
Cut smaller rolls for individual portions, adjusting baking time accordingly.
Common Mistakes to Avoid
Overheating the milk can kill the yeast, resulting in flat rolls. Using cold ingredients slows fermentation and affects texture. Spreading melted cookie butter instead of softened can cause uneven filling.
Taking care with these details ensures consistent, professional results.
Final Thoughts
This biscoff cookie butter cinnamon rolls recipe is designed to be both indulgent and approachable. By understanding each step and allowing the dough proper time to develop, you can create rolls that are soft, flavorful, and bakery-worthy. With flexible timing options and detailed guidance, this recipe fits comfortably into both relaxed weekends and special occasions.
Once you make these rolls, they often become a requested favorite, thanks to their rich flavor and comforting texture.
Soft Biscoff Cookie Butter Cinnamon Rolls Recipe for Breakfast & Brunch
Soft, fluffy homemade cinnamon rolls generously filled with warm spices and rich Biscoff cookie butter, then finished with a smooth cream cheese glaze. These Biscoff cookie butter cinnamon rolls are a bakery-style treat perfect for breakfast, brunch, or dessert, offering deep caramelized flavor with a comforting cinnamon aroma.
Ingredients
For the Dough
For the Cinnamon Biscoff Filling
For the Cream Cheese Glaze
Instructions
Activate and Mix the Dough
- In a large mixing bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for 5 minutes until slightly foamy. Add the melted butter and egg, then mix well. Gradually add flour and salt, mixing until a soft dough forms.
Knead Until Smooth
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until elastic, smooth, and slightly tacky. The dough should spring back when gently pressed.
First Rise
- Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling
- In a bowl, mix brown sugar and cinnamon. Ensure the Biscoff cookie butter is spreadable but not melted.
Roll and Fill
- Roll the risen dough into a rectangle approximately 30 x 40 cm. Spread the softened butter evenly over the surface, followed by the Biscoff cookie butter. Sprinkle the cinnamon sugar evenly on top.
Shape the Rolls
- Starting from the long edge, tightly roll the dough into a log. Slice into 10–12 equal rolls using a sharp knife or dental floss.
Second Rise
- Arrange the rolls in a greased baking dish, leaving space between them. Cover and let them rise for 30–40 minutes until puffy.
Bake
- Preheat the oven to 180°C. Bake the rolls for 25–30 minutes until golden brown and fragrant.
Prepare the Glaze
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy and pourable.
Glaze and Serve
- Spread the glaze over warm cinnamon rolls so it melts slightly into the swirls. Serve fresh for the best texture and flavor.
Note
Use smooth Biscoff cookie butter for even spreading.
Do not overheat the milk, or it may kill the yeast.
These rolls can be assembled the night before and baked fresh in the morning.
Store leftovers in an airtight container for up to 3 days at room temperature or 5 days refrigerated.
