Introduction

These Biscoff Cinnamon Rolls combine the warm, spicy flavors of cinnamon with the rich, caramel notes of Biscoff cookie butter. Soft, fluffy, and topped with a sweet glaze, they make a perfect treat for breakfast or brunch.

Three cinnamon rolls sit closely together on a white plate, each roll showing a thick, glossy layer of light brown glaze dripping down the sides. The spirals reveal a rich dark brown cinnamon sugar filling with some crumbly sugar bits sprinkled on top. The rolls have a soft, fluffy texture with a light golden-brown surface on the bottom edges. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1/2 cup Biscoff cookie butter
2 1/4 tsp active dry yeast
3/4 cup warm whole milk
1/4 cup unsalted butter, melted
1/3 cup brown sugar
2 tsp ground cinnamon
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/2 tsp salt
1 large egg

Instructions

Step 1: In a large bowl, combine the warm milk and yeast. Let it sit for 5 minutes until the mixture becomes foamy.
Step 2: Add the melted butter, egg, salt, and 2 cups of flour to the yeast mixture. Mix until a soft dough forms, then gradually add the remaining flour until the dough is slightly sticky but manageable.
Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 5: While the dough is rising, warm the Biscoff cookie butter slightly to make it easier to spread. Mix the brown sugar and cinnamon in a small bowl. Grease a 9×13 inch baking pan.
Step 6: Punch down the risen dough and roll it into a 16×12 inch rectangle. Spread the cookie butter evenly over the surface, leaving a 1/2 inch border. Sprinkle the cinnamon-sugar mixture over the cookie butter.
Step 7: Starting from the long edge, tightly roll the dough into a log and pinch the seam to seal. Using a sharp knife, cut the log into 12 equal pieces. Place the rolls cut-side up in the prepared pan. Cover and let rise for 30 minutes.
Step 8: Preheat the oven to 375°F (190°C). Bake the rolls for 22-25 minutes until golden brown.
Step 9: While the rolls are baking, whisk together the powdered sugar, vanilla extract, and 3-4 tablespoons of milk to make the glaze.
Step 10: Drizzle the warm glaze over the hot rolls before serving.

Tips & Variations

Make sure your milk is warm but not hot to avoid killing the yeast.
Warm the cookie butter in the microwave for 15-20 seconds to make spreading easier.
Don’t over-flour your work surface as this can make the dough tough.
For a twist, add chopped nuts or raisins to the cinnamon-sugar mixture before rolling.
Rolls can be prepared the night before — cover and refrigerate after cutting, then bring to room temperature before baking.

Storage

Store leftover rolls covered at room temperature for up to 3 days. To reheat, warm in the microwave for 15-20 seconds or in a low oven until heated through. For longer storage, freeze the rolls before baking and thaw in the refrigerator overnight before baking as directed.

How to Serve

The image shows three cinnamon rolls stacked closely on a white plate, sitting on a white marbled surface. Each roll has a visible spiral layer of soft golden-brown dough with a dark brown cinnamon sugar filling inside. The top of the rolls is thickly covered with smooth, light brown icing that drips slightly down the sides, and there are some granulated brown sugar sprinkles on top, adding texture and sparkle. The rolls have a soft, fluffy look with a slightly crisp bottom edge. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, whole milk gives the best texture and flavor, but you can substitute with 2% milk or plant-based alternatives. Just ensure the milk is warm, not hot, to activate the yeast properly.

Can I make these rolls without yeast?

Yeast is essential for the rise and texture of these cinnamon rolls. If you want a quicker version, you might try a quick bread cinnamon roll recipe, but the flavor and texture will differ.