Introduction

These Biscoff Cinnamon Rolls offer a delightful twist on a classic favorite, combining the warm flavors of cinnamon with the rich, spiced sweetness of cookie butter. Perfect for a cozy weekend breakfast or special occasion, they are soft, fragrant, and topped with a luscious Biscoff glaze.

The image shows a close-up of a cinnamon roll on a white plate with a white marbled texture background. The cinnamon roll has two visible layers: a thick, soft, golden-brown dough base with a swirl of dark brown cinnamon sugar filling inside. The top is covered with a layer of glossy white icing and drizzled with a smooth caramel sauce in a spiral pattern. A piece is cut from the roll and held up by a gold fork, showing the moist and gooey texture of the inner layers with some cinnamon filling and glaze dripping slightly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup packed dark brown sugar (200g)
2 Tbsp ground cinnamon (16g)
1/4 tsp fine salt (2g)
1/2 cup unsalted butter, softened (113g)
1/3 cup cookie butter, melted (66g)
4 1/4 cups all-purpose flour + about 1/2 cup (550g-615g)
4 1/2 tsp or 2 packets instant dry yeast (14g, 1/2 oz.)
1 tsp fine salt (6g)
1 cup whole milk (240ml)
1/2 cup unsalted butter, room temperature (113g)
1/2 cup granulated sugar (100g)
2 large eggs, room temperature (112g)
1/2 cup unsalted butter, room temperature (113g) (for glaze)
2 tsp vanilla extract or vanilla bean paste (8ml)
1/4 tsp fine salt (1g) (for glaze)
1 1/2 cups powdered sugar (190g)
3 Tbsp heavy whipping cream, room temperature (45ml)
1/4 cup cookie butter, melted (50g) (for drizzle)
1/2 cup chopped Biscoff cookies (50g)

Instructions

Step 1: In a medium bowl, combine the brown sugar, ground cinnamon, and 1/4 tsp salt. Mix well and set aside as the cinnamon roll filling.
Step 2: In a large bowl or stand mixer bowl, whisk together 4 1/4 cups flour, instant dry yeast, and 1 tsp salt.
Step 3: In a separate bowl, mix whole milk, 1/2 cup softened butter, and granulated sugar. Warm in the microwave for 45-60 seconds, then stir to combine.
Step 4: Slowly add the warm milk mixture to the flour mixture. Mix on medium speed with a dough hook or by hand until combined.
Step 5: Add eggs one at a time, mixing on medium speed until a sticky dough forms.
Step 6: Continue mixing on medium-low for 2-3 minutes until dough becomes elastic. Remove from mixer and knead by hand, adding flour 1 Tbsp at a time until dough is tacky but not sticky.
Step 7: Cover the dough and let it rest for 10-20 minutes to relax the gluten.
Step 8: Roll the dough on a floured surface into a 14 x 18 inch rectangle, about 1/2 cm thick.
Step 9: Spread 1/2 cup softened butter evenly over the dough, leaving a 1/2 inch uncovered strip on one long side.
Step 10: Sprinkle the cinnamon sugar filling evenly over the butter, patting it down gently. Drizzle 1/3 cup melted cookie butter over the filling.
Step 11: Roll the dough tightly from the long side toward the uncovered strip. Wet the strip with a little water, then finish rolling to seal the log.
Step 12: Cut the log into 12 equal pieces using dental floss and place them in a greased 9 x 13 inch pan.
Step 13: For make-ahead, cover with plastic wrap and refrigerate overnight. Otherwise, proof the rolls in a warm place for about 30 minutes (preheating the oven to 200°F, then turning it off works well).
Step 14: If refrigerated overnight, remove the rolls 1-2 hours before baking to thaw and proof in a warm place.
Step 15: Preheat oven to 360°F (180°C). Bake rolls for 26-30 minutes or until golden brown.
Step 16: While the rolls bake and cool slightly, make the glaze by mixing 1/2 cup butter, vanilla extract, and 1/4 tsp salt until combined.
Step 17: Add powdered sugar and heavy cream to the butter mixture. Stir until smooth.
Step 18: After rolls have cooled for 10 minutes, spoon glaze evenly over them.
Step 19: Drizzle remaining melted cookie butter on top and sprinkle with chopped Biscoff cookies before serving.

Tips & Variations

Use warm milk but not hot to avoid killing the yeast and ensure proper dough rising.
For extra gooey rolls, add a handful of Biscoff cookie pieces inside the filling before rolling.
The glaze can be thinned with more heavy cream for a drizzle consistency or thickened with powdered sugar for spreading.
If you prefer a spicier flavor, increase the cinnamon to 3 tablespoons.

Storage

Store baked cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven until warm before serving to restore softness.

How to Serve

A soft, thick cinnamon roll sits on a white plate, showing three visible layers: the light golden bread dough on the outside, a dark brown cinnamon filling spiraling inward, and a smooth, glossy glaze coating the top and drizzling down the sides with a darker caramel drizzle on top. The roll is partially eaten, showing the moist inside layers and gooey cinnamon filling. A golden fork holding a piece of the cinnamon roll is in the foreground, aiming toward the camera, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can assemble the rolls and refrigerate them overnight. Just allow them to come to room temperature and proof for 1-2 hours before baking.

What can I substitute for cookie butter?

If cookie butter is unavailable, you can use smooth peanut butter or almond butter for a different but delicious flavor, although the classic Biscoff taste is unique.