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Biscoff Cinnamon Rolls Recipe

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★★★★★

4.8 from 145 reviews

Delight in these soft, gooey Biscoff Cinnamon Rolls, featuring the rich flavor of Biscoff cookie butter swirled with a cinnamon-sugar mixture. Perfect for breakfast or brunch, these homemade rolls combine tender dough with a luscious glaze for an irresistible treat.

Ingredients

Scale

Dough

  • 3 cups all-purpose flour
  • 2 1/4 tsp active dry yeast
  • 3/4 cup warm whole milk
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp salt
  • 1 large egg

Filling

  • 1/2 cup Biscoff cookie butter
  • 1/3 cup brown sugar
  • 2 tsp ground cinnamon

Glaze

  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 3–4 tablespoons milk (to thin glaze)

Instructions

  1. Activate yeast: In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active and ready to use.
  2. Make dough: Stir in melted butter, egg, salt, and 2 cups of flour into the yeast mixture. Mix until a soft dough forms, then gradually add the remaining flour until the dough feels slightly sticky but still manageable.
  3. Knead dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. 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 has doubled in size.
  4. Prepare filling and pan: While the dough rises, warm the Biscoff cookie butter slightly (about 15-20 seconds in the microwave) to make it easy to spread. In a small bowl, mix the brown sugar with ground cinnamon. Grease a 9×13 inch baking pan.
  5. Roll out dough: After the dough has risen, punch it down and then roll it out on a floured surface into a 16×12 inch rectangle.
  6. Spread filling: Evenly spread the warmed cookie butter over the dough, leaving a 1/2 inch border around the edges. Sprinkle the cinnamon-sugar mixture over the cookie butter layer.
  7. Form rolls: Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal it closed carefully.
  8. Cut rolls: Using a sharp knife, slice the log into 12 equal pieces. Arrange the rolls cut side up in the prepared baking pan. Cover and allow to rise for an additional 30 minutes until puffy.
  9. Bake rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 22 to 25 minutes until they turn golden brown.
  10. Make glaze: While the rolls bake, whisk together powdered sugar, vanilla extract, and 3 to 4 tablespoons of milk until smooth and pourable.
  11. Glaze and serve: Once the rolls are out of the oven and still warm, drizzle the glaze over the top generously. Serve immediately for the best flavor and texture.

Notes

  • Ensure the milk is warm to the touch but not hot, to avoid killing the yeast.
  • Warming the cookie butter makes it easier to spread evenly.
  • Do not over-flour the working surface to prevent tough dough.
  • Rolls can be prepared ahead by covering and refrigerating after slicing; bring to room temperature before baking.
  • Store any leftovers covered at room temperature for up to 3 days.
  • Use a sharp knife to get clean, even rolls when slicing the log.

Keywords: Biscoff, cinnamon rolls, cookie butter, baked breakfast, sweet rolls, cinnamon sugar, homemade rolls, glaze

Find it online: https://deliciousdishspot.com/biscoff-cinnamon-rolls-recipe/