Introduction

These Biscoff Cinnamon Rolls combine a creamy filling with a sweet glaze for an irresistible treat. Soft, fluffy dough wrapped with spiced cinnamon and cookie butter makes these rolls perfect for breakfast or dessert. Whether you’re new to baking or a seasoned pro, this recipe is straightforward and rewarding.

A close-up view of seven soft, golden-brown cinnamon rolls arranged tightly in a white square baking dish, each roll showing rich swirls of dough with a creamy white glaze covering the tops and flowing slightly between the layers. The glaze looks smooth and glossy, wetly dripping down the sides and pooling slightly at the bottom. Crumbly, light brown streusel bits are sprinkled generously over each roll, adding a textured contrast. The dish sits on a white marbled surface with some crumbs scattered around, enhancing the fresh-baked feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened
1/3 cup cookie butter, melted
4 1/4 cups all-purpose flour, plus about 1/2 cup as needed
4 1/2 teaspoons (2 packets) instant dry yeast
1 teaspoon fine salt
1 cup whole milk
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 cup unsalted butter, room temperature (for frosting)
2 teaspoons vanilla extract or vanilla bean paste
1/4 teaspoon fine salt (for frosting)
1 1/2 cups powdered sugar
3 tablespoons heavy whipping cream, room temperature
1/4 cup cookie butter, melted (for drizzle)
1/2 cup chopped cookies (for topping)

Instructions

Step 1: Mix the filling by combining the brown sugar, ground cinnamon, and 1/4 teaspoon fine salt in a bowl. In a large bowl, whisk together the flour, instant dry yeast, and 1 teaspoon fine salt.
Step 2: Heat the milk, 1/2 cup butter, and granulated sugar until warm. Stir this mixture into the dry ingredients. Add the eggs one at a time, mixing until a sticky dough forms.
Step 3: Knead the dough by hand or with a mixer, adding flour a tablespoon at a time until the dough is tacky but not sticky. Let the dough rest for 10-20 minutes.
Step 4: Roll the dough on a floured surface into a 14 by 18-inch rectangle about 1/2 cm thick. Spread the softened butter over the dough, leaving a 1/2 inch edge bare. Sprinkle on the cinnamon-sugar filling and drizzle with melted cookie butter.
Step 5: Roll the dough tightly from the long side, sealing the edge with a little water. Cut the roll into 12 equal pieces using unflavored dental floss. Arrange the rolls in a greased 9 by 13-inch pan.
Step 6: Proof the rolls for about 30 minutes at room temperature or cover and refrigerate overnight. Preheat the oven to 360°F (180°C).
Step 7: Bake the rolls for 26-30 minutes or until golden brown. Let them cool for about 10 minutes before frosting.
Step 8: For the frosting, whip together the butter, vanilla, and salt until smooth. Gradually add powdered sugar and heavy cream, mixing until creamy. Spread frosting over the warm rolls, drizzle with melted cookie butter, and sprinkle with chopped cookies.

Tips & Variations

Use instant dry yeast for quicker rising; if using active dry yeast, activate it first with warm water and sugar.
Add flour gradually while kneading to keep the dough soft but manageable, preventing dense rolls.
Chill the dough overnight for convenience and enhanced flavor development.
For easier handling, check out no-knead cinnamon roll variations as an alternative method.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. Refrigerate if storing longer, up to 5 days. Reheat rolls gently in the microwave or oven until warm before serving for best texture and flavor.

How to Serve

The image shows a close-up of seven cinnamon rolls in a white square baking dish, arranged tightly in two rows with four rolls in one row and three in the other, each roll having a golden brown color with visible smooth swirls of dough. A creamy white glaze is generously spread over the tops and between the rolls, creating a shiny and slightly thick layer that glistens in the light. Sprinkle of light brown sugar granules is scattered unevenly on top of each roll, adding texture and contrast. The baking dish is placed on a white marbled surface with some crumbs scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you need to activate active dry yeast first by dissolving it in warm water with a pinch of sugar and letting it sit for 5-10 minutes until foamy before adding it to the flour mixture.

How do I prevent the rolls from being too sticky?

Add flour gradually while kneading, just enough to make the dough tacky but not sticky. Over-flouring can make rolls dense, so balance is key.