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Biscoff Cookie Butter Cinnamon Roll

Biscoff Cookie Butter Cinnamon Roll Bliss for Sweet Mornings

Indulge in Biscoff Cookie Butter Cinnamon Rolls, a cozy and sweet twist on a breakfast classic.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: Baking
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3.5 cups all-purpose flour consider using bread flour for a chewier texture
  • 0.25 cups granulated sugar coconut sugar works for a caramel flavor
  • 2 teaspoons active dry yeast instant yeast can help speed up the process
  • 1 cup warm milk use non-dairy milk if preferred
  • 0.25 cups unsalted butter (dough) opt for vegan butter to make it dairy-free
  • 0.5 cups water
  • 1 large egg a flax egg can be a great vegan alternative
  • 1 teaspoon salt
For the Filling
  • 0.5 cups Biscoff cookie butter provides the sweet, spiced filling
  • 0.25 cups brown sugar white sugar is a fine alternative
  • 1 tablespoon ground cinnamon offers the classic flavor
  • 0.25 cups unsalted butter (filling)
For the Icing
  • 4 ounces cream cheese vegan cream cheese is a great swap
  • 0.5 cups Biscoff cookie butter (icing)
  • 1 cups powdered sugar
  • 1 teaspoon vanilla extract
  • milk for icing to adjust consistency

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking Dish
  • Oven
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Spatula
  • Knife

Method
 

Step‑by‑Step Instructions
  1. Combine warm milk, active dry yeast, and a pinch of granulated sugar in a small bowl. Let it sit for about 5 minutes until frothy.
  2. In a large mixing bowl, whisk together flour, sugar, and salt. Add the frothy yeast mixture, melted butter, water, and a beaten egg. Mix until a soft dough forms.
  3. Knead the dough for about 5–7 minutes. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
  4. Prepare the filling by mixing Biscoff cookie butter, softened butter, brown sugar, and ground cinnamon until smooth.
  5. Roll out the dough into a 12x18 inch rectangle and spread the filling evenly across.
  6. Roll the dough into a log from one long edge, seal the seam, and cut into 12 slices.
  7. Cover the baking dish with a towel and let the rolls rise for another 30 minutes. Preheat oven to 350°F (175°C).
  8. Bake the rolls for 20–25 minutes, or until golden brown. Allow to cool slightly.
  9. For the icing, beat cream cheese, Biscoff cookie butter, powdered sugar, vanilla extract, and enough milk for a smooth consistency.
  10. Drizzle icing over rolls before serving warm.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 35mgSodium: 250mgPotassium: 100mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

For best results, let the dough rise in a warm environment and use a sharp knife or dental floss to cut the rolls.

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