Biscoff Cinnamon Rolls with Creamy Filling and Sweet Glaze Recipe
Enjoy the ultimate indulgence with these Biscoff Cinnamon Rolls featuring a creamy filling and a sweet, luscious glaze. Soft, fluffy dough is packed with spiced cinnamon and brown sugar, enriched with cookie butter for a unique twist. Finished with a buttery vanilla frosting, melted cookie butter drizzle, and crunchy chopped cookies for the perfect balance of flavors and textures, these rolls are an irresistible dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 23 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough and Filling
- 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
Frosting and Topping
- 1/2 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1/4 teaspoon fine salt
- 1 1/2 cups powdered sugar
- 3 tablespoons heavy whipping cream, room temperature
- 1/4 cup cookie butter, melted
- 1/2 cup chopped cookies
Instructions
- Prepare the filling and dry ingredients: In a bowl, combine 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt; set aside. In a large mixing bowl, whisk together 4 1/4 cups all-purpose flour, 4 1/2 teaspoons instant dry yeast, and 1 teaspoon fine salt.
- Mix wet ingredients and form dough: Warm 1 cup whole milk with 1/2 cup unsalted butter and 1/2 cup granulated sugar until warm (not hot). Stir this mixture into the dry ingredients. Add 2 large eggs one at a time, mixing thoroughly after each addition to create a sticky dough. Knead by hand or mixer, gradually adding about 1/2 cup additional flour a tablespoon at a time until the dough is tacky but not sticky. Let the dough rest for 10-20 minutes.
- Roll out and add filling: On a floured surface, roll the dough into a 14 by 18 inch rectangle about 1/2 cm thick. Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2 inch border. Sprinkle the prepared cinnamon filling over the butter, then drizzle 1/3 cup melted cookie butter evenly on top.
- Form rolls and proof: Tightly roll the dough from the long side, sealing the edge with a bit of water. Using unflavored dental floss, cut the roll into 12 equal pieces. Place the rolls into a greased 9 by 13 inch baking pan. Proof the rolls for about 30 minutes at room temperature if baking immediately, or cover and refrigerate overnight for slow proofing and enhanced flavor. Preheat oven to 360°F (180°C).
- Bake the cinnamon rolls: Bake the rolls for 26-30 minutes, or until golden brown on top and cooked through.
- Prepare the frosting: Whip together 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt until smooth. Gradually add 1 1/2 cups powdered sugar, then mix in 3 tablespoons heavy whipping cream until the frosting is creamy and spreadable.
- Decorate and serve: Let the rolls cool for about 10 minutes after baking. Spread the frosting evenly over the warm rolls. Drizzle 1/4 cup melted cookie butter on top, then sprinkle with 1/2 cup chopped cookies for an extra crunchy finish. Serve and enjoy this deliciously creamy and sweet cinnamon roll treat.
Notes
- Use instant dry yeast for faster rising, or activate active dry yeast with warm water and sugar before use.
- Add flour gradually during kneading to keep the dough soft and avoid dense rolls.
- You can chill the dough overnight and bake the rolls the next day for convenience and improved flavor development.
Keywords: Biscoff cinnamon rolls, cookie butter cinnamon rolls, creamy cinnamon rolls, sweet glaze cinnamon rolls, cinnamon rolls recipe
