Soft Biscoff Cookie Butter Cinnamon Rolls Recipe for Breakfast & Brunch

Prep Time 25 mins
Cook Time 25 mins
Rest Time 90 mins
Total Time 2 hrs 20 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Best Season: All Seasons
Description

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
  • 3.5 cup all-purpose flour (sifted)
  • 2.25 tsp instant yeast
  • 0.25 cup granulated sugar
  • 1 tsp salt
  • 1 cup warm milk (about 40°C, not hot)
  • 0.33 cup unsalted butter (melted and cooled)
  • 1 large egg (room temperature)
    • For the Cinnamon Biscoff Filling
  • 0.75 cup Biscoff cookie butter (softened)
  • 0.5 cup brown sugar (packed)
  • 2 tsp ground cinnamon
  • 2 tbsp unsalted butter (very soft)
    • For the Cream Cheese Glaze
  • 120 g cream cheese (softened)
  • 0.25 cup unsalted butter (softened)
  • 1 cup powdered sugar (sifted)
  • 1 tsp vanilla extract
  • 2–3 tbsp milk (adjust for consistency)
Instructions
    Activate and Mix the Dough
  1. 1
    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.
    2. Knead Until Smooth
  2. 2
    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.
    3. First Rise
  3. 3
    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.
    4. Prepare the Filling
  4. 4
    In a bowl, mix brown sugar and cinnamon. Ensure the Biscoff cookie butter is spreadable but not melted.
    5. Roll and Fill
  5. 5
    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.
    6. Shape the Rolls
  6. 6
    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.
    7. Second Rise
  7. 7
    Arrange the rolls in a greased baking dish, leaving space between them. Cover and let them rise for 30–40 minutes until puffy.
    8. Bake
  8. 8
    Preheat the oven to 180°C. Bake the rolls for 25–30 minutes until golden brown and fragrant.
    9. Prepare the Glaze
  9. 9
    Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy and pourable.
    10. Glaze and Serve
  10. 10
    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.

Keywords: cinnamon rolls, Biscoff dessert, homemade rolls, bakery-style, indulgent treat
Read it online: https://petitepanini.com/recipe/soft-biscoff-cookie-butter-cinnamon-rolls-recipe-for-breakfast-brunch/