Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscoff Cinnamon Rolls Recipe

★★★★★

4.6 from 64 reviews
  • Author: Julian
  • Total Time: 1 hour 23 minutes
  • Yield: 12 servings 1x

Description

Indulge in these delicious Biscoff Cinnamon Rolls featuring a sweet cinnamon and cookie butter filling, topped with a creamy Biscoff glaze and crunchy Biscoff cookie pieces. Soft, fluffy dough rolled with luscious butter and cinnamon sugar, then baked to golden perfection and drizzled with rich cookie butter frosting for a perfect treat any time of day.

Ingredients

Scale

Filling

  • 1 cup packed dark brown sugar (200g)
  • 2 Tbsp ground cinnamon (16g)
  • 1/4 tsp fine salt (2g)

Dough

  • 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, softened (113g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs, room temperature (112g)

Additional Filling & Toppings

  • 1/3 cup cookie butter, melted (66g) plus 1/4 cup cookie butter, melted (50g) for drizzle
  • 1/2 cup unsalted butter, room temperature (113g) for spreading
  • 1/2 cup chopped Biscoff cookies (50g)

Glaze

  • 1 1/2 cups powdered sugar (190g)
  • 3 Tbsp heavy whipping cream, room temperature (45ml)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 tsp vanilla extract or vanilla bean paste (8ml)
  • 1/4 tsp fine salt (1g)

Instructions

  1. Prepare Filling: In a medium bowl, mix together the brown sugar, ground cinnamon, and 1/4 tsp salt. Cover and set aside for later use.
  2. Mix Dry Ingredients: In a large bowl or stand mixer bowl, combine 4 1/4 cups flour, instant dry yeast, and 1 tsp salt thoroughly.
  3. Warm Wet Ingredients: In a separate microwave-safe bowl, mix the milk, softened butter, and granulated sugar. Heat for 45-60 seconds until warm and stir to combine.
  4. Combine Mixtures: Slowly pour the warm milk mixture into the flour mixture. Using a dough hook or by hand, mix on medium speed until combined.
  5. Add Eggs: Add eggs one at a time, mixing on medium speed until a sticky dough ball forms.
  6. Knead Dough: Continue mixing on medium-low speed for 2-3 minutes until the dough becomes elastic. Remove from mixer and knead by hand, adding flour 1 Tbsp at a time as needed until dough is tacky but not sticky.
  7. Rest the Dough: Cover the dough bowl with plastic wrap and let it rest for 10-20 minutes to relax the gluten.
  8. Roll Dough: On a lightly floured surface, roll the dough into a 14 x 18 inch rectangle about 1/2 cm thick.
  9. Butter and Fill: Spread 1/2 cup softened butter evenly over the dough, leaving a 1/2 inch strip along one long edge uncovered. Sprinkle the prepared cinnamon-sugar filling evenly over the buttered area and lightly press it down. Drizzle the melted cookie butter over the filling.
  10. Roll Up: Tightly roll the dough from the long side with filling towards the uncovered strip. Moisten the uncovered strip with water and finish rolling to seal the roll tightly.
  11. Cut Rolls: Use dental floss to slice the roll into 12 equal pieces and place them in a greased 9×13 inch baking pan.
  12. Proof (Optional Overnight): If making ahead, cover the rolls with plastic wrap and refrigerate overnight.
  13. Proof for Immediate Baking: If baking same day, proof the rolls in a warm place for about 30 minutes, such as a turned-off oven preheated to 200°F.
  14. Warm Rolls After Refrigeration: For overnight chilled rolls, remove from fridge 1-2 hours before baking and allow to come to room temperature and proof.
  15. Bake Rolls: Preheat oven to 360°F (180°C). Bake rolls for 26-30 minutes until golden brown.
  16. Make Glaze: While rolls bake and cool, mix butter, vanilla, and salt until smooth. Gradually stir in powdered sugar and heavy cream until glaze is smooth and creamy.
  17. Glaze Rolls: Allow rolls to cool for 10 minutes, then spoon the glaze evenly over the warm rolls.
  18. Finish: Drizzle warm cookie butter over the glazed rolls and sprinkle with chopped Biscoff cookies for crunch and extra flavor.

Notes

  • Use dental floss to cut the rolls to prevent squishing and maintain clean edges.
  • Proof the rolls in a warm, draft-free place to encourage proper rising.
  • If dough is too sticky, add flour gradually but do not over-flour to avoid dense rolls.
  • Cookie butter adds a unique flavor and richness—melt before drizzling for easier spreading.
  • Chilling the dough overnight improves flavor and makes handling easier.
  • For vegan version, substitute dairy and eggs with plant-based alternatives.
  • Ensure rolls cool slightly before glazing to prevent glaze from melting off.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast / Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff cinnamon rolls, cinnamon roll recipe, cookie butter cinnamon rolls, homemade cinnamon rolls, breakfast pastries

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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