Biscoff Cookie Butter Cinnamon Rolls Recipe

I developed a Biscoff Cinnamon Rolls Recipe with sweet, fluffy yeasted dough rolled around Biscoff cookie butter and finished with a creamy Biscoff cream cheese frosting.

I can’t stop thinking about Biscoff Cookie Butter Cinnamon Rolls. Sweet, fluffy yeasted dough made with all purpose flour, stuffed with Biscoff cookie butter, rolled and baked till pillowy then smothered in a creamy frosting.

I was chasing a cross between a Biscoff Danish and those Cinnamon Rolls Homemade Flavors that make you pause, like wait, is this pastry or dessert? I tweaked texture so centers stay gooey and edges get a light caramel, and yeah I’ll admit they look fancier than they feel to make.

If you like sticky, rich rolls you’ll want to try these.

Ingredients

• Soft backbone of the rolls mostly carbs gives structure and subtle chew.
• Sweet spiced spread adds caramelized flavor and lots of sugar not very healthy.
• Adds fat and protein keeps dough tender and helps yeast do its job.
• Rich fat that makes layers tender it carries flavor and makes rolls golden.
• Warm spice small amounts add aroma and depth with minimal calories.
• Tangy fatty frosting base adds richness and cuts sweetness of cookie butter.
• Fine sugar for frosting makes it smooth and very sweet little nutrition.
• Tiny amount boosts flavor fragrant no calories but enhances perceived sweetness.

Ingredient Quantities

• Dough ingredients
• 3 1/2 cups (420 g) all purpose flour
• 2 1/4 teaspoons instant dry yeast (one 7 g packet)
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon fine salt
• 1 cup (240 ml) whole milk lukewarm
• 1/4 cup (56 g) unsalted butter melted
• 1 large egg room temp
• 1 teaspoon vanilla extract
• Filling
• 1 cup (250 g) Biscoff cookie butter
• 4 tablespoons (56 g) unsalted butter softened
• 2 tablespoons (25 g) light brown sugar packed optional
• 1 teaspoon ground cinnamon
• Pinch fine salt
• Frosting
• 4 ounces (113 g) cream cheese softened
• 4 tablespoons (56 g) unsalted butter softened
• 1 to 1 1/2 cups (120 to 180 g) powdered sugar sifted
• 2 to 3 tablespoons (30 to 45 g) Biscoff cookie butter
• 1/2 teaspoon vanilla extract
• Pinch fine salt
• 1 to 2 tablespoons milk or cream for thinning optional
• Optional topping
• 1/4 cup crushed Biscoff cookies for garnish optional

How to Make this

1. In a large bowl stir together 3 1/2 cups (420 g) all purpose flour, 2 1/4 teaspoons instant dry yeast, 1/4 cup (50 g) granulated sugar and 1 teaspoon fine salt. In a separate bowl whisk 1 cup (240 ml) lukewarm whole milk, 1/4 cup (56 g) melted unsalted butter, 1 large egg room temp and 1 teaspoon vanilla extract. Pour wet into dry and mix until a shaggy dough forms.

2. Turn dough onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, add tiny amounts of flour only if it’s sticky. Place dough in a lightly oiled bowl, cover and let rise in a warm spot until doubled in size, about 1 to 1 and a half hours.

3. While dough rises make the filling: in a bowl mix 1 cup (250 g) Biscoff cookie butter with 4 tablespoons (56 g) unsalted butter softened, 1 teaspoon ground cinnamon, a pinch of fine salt and 2 tablespoons (25 g) light brown sugar packed if using. If the Biscoff is stiff warm it for 10 to 20 seconds in the microwave so you can spread it.

4. When dough has doubled punch it down, turn out on a floured surface and roll to about a 12 by 16 inch rectangle. Spread the Biscoff filling evenly over the dough, leaving about a 1/2 inch border on one long edge so it can seal.

5. Starting from the long side roll the dough up tightly into a log, pinch the seam to seal. Chill the log in the fridge 10 to 15 minutes if you want cleaner slices. Use a sharp knife, a bench scraper or unflavored floss to cut into 9 to 12 rolls and place them seam side down in a greased 9 by 13 inch pan leaving a little space between each.

6. Cover the pan loosely with plastic wrap and let the rolls rise again until puffy and nearly doubled, about 30 to 45 minutes depending on room temp. Preheat oven to 350 F (175 C) during the last 15 minutes of the rise.

7. Bake the rolls at 350 F for 20 to 25 minutes until golden on top and the centers are set. Avoid overbaking so they stay soft; a toothpick in the center should come out with just a few moist crumbs.

8. While the rolls bake make the Biscoff cream cheese frosting: beat 4 ounces (113 g) cream cheese with 4 tablespoons (56 g) softened unsalted butter until smooth, add 1/2 teaspoon vanilla extract and a pinch of salt. Slowly beat in 1 to 1 1/2 cups (120 to 180 g) sifted powdered sugar until thick, then mix in 2 to 3 tablespoons (30 to 45 g) Biscoff cookie butter. Add 1 to 2 tablespoons milk or cream if you need to thin it to a spreadable consistency.

9. Let the rolls cool 8 to 10 minutes after baking, then spread the frosting over the warm rolls so it melts into the swirls. Sprinkle with 1/4 cup crushed Biscoff cookies if you like extra crunch.

10. Handy tips: use milk about 105 to 110 F for best yeast activity, room temp ingredients help dough rise, warm Biscoff slightly to spread easier, chill the log for neater slices, store leftovers covered in the fridge up to 4 days and reheat briefly before serving.

Equipment Needed

1. Large mixing bowl, for making and proofing the dough
2. Medium bowl, for whisking the wet ingredients and mixing the filling
3. Measuring cups and spoons plus a kitchen scale, for accurate flour, sugar and butter amounts
4. Whisk and rubber spatula, to mix wet ingredients and scrape bowls
5. Rolling pin, to roll the dough into a 12 by 16 inch rectangle
6. Bench scraper (or sharp knife), for cutting and handling the dough log
7. 9 by 13 inch baking pan, greased for the rolls to rise and bake in
8. Plastic wrap or a clean kitchen towel, to cover the dough while it rises
9. Cooling rack and a sharp knife or unflavored floss, to slice and cool the finished rolls

FAQ

Biscoff Cookie Butter Cinnamon Rolls Recipe Substitutions and Variations

• All purpose flour: swap with bread flour for chewier rolls (use same weight, you may need a tbsp or two more milk), or replace up to half with whole wheat pastry flour for nuttier flavor — dough will be a bit denser.
• Whole milk: use buttermilk for extra tang and softer crumb (keep lukewarm), or unsweetened almond or oat milk for dairy free, same volume.
• Biscoff cookie butter: try smooth peanut butter or Nutella for a different but delicious filling, or make a quick cookie-butter stand-in by blending crushed speculoos or graham crackers with a little melted butter and a pinch of salt.
• Cream cheese (for frosting): swap 1:1 with mascarpone for a richer, silkier frosting, or use strained full-fat Greek yogurt mixed with a little softened butter for a lighter tangy option; for dairy free use vegan cream cheese or whipped coconut cream with powdered sugar.

Pro Tips

1) Watch your liquid temp and proofing. Aim for warm milk around 105 to 110 F so yeast wakes up but doesn’t get shocked. Let the dough rise until visibly puffy and just about doubled; underproof and the rolls are dense, overproof and they can collapse in the oven.

2) Chill the rolled log for cleaner slices and neater swirls. A short chill firms the filling so your cuts don’t smear. Use unflavored dental floss or a very sharp knife, and wipe the blade between cuts for tidy edges.

3) Prevent soggy centers and leaks. Seal the long seam well and place rolls seam side down in the pan so they hold their shape while rising and baking. Give a little space between rolls so heat circulates and they bake evenly.

4) Finish and store smart. Spread the cream cheese+Biscoff frosting while rolls are warm so it sinks into the swirls, but wait 5 to 10 minutes so it won’t become too runny. Leftovers keep best refrigerated up to 3 to 4 days; reheat gently (short bursts in the microwave or a low oven) so they regain softness without drying out.