Homemade Biscoff Cookie Butter Cinnamon Rolls
The scent of warming cinnamon spiraling through the house is already a dream, but when you introduce the deep, caramelized notes of Biscoff, it becomes an absolute obsession. These Biscoff Cookie Butter Cinnamon Rolls are the ultimate indulgence for a lazy Sunday morning or a festive brunch.
Ingredients
- The Dough
- 4 cups bread flour
- 1 packet 2 ¼ tsp active dry yeast
- 1 cup whole milk warmed
- ½ cup granulated sugar
- ⅓ cup unsalted butter melted
- 1 large egg room temperature
- The Filling
- ½ cup Biscoff cookie butter slightly softened
- ½ cup light brown sugar packed
- 1.5 tbsp ground cinnamon
- The Biscoff Glaze
- 4 oz cream cheese softened
- ¼ cup Biscoff cookie butter
- 1 cup powdered sugar
- 2-3 tbsp milk as needed for consistency
- 6 Biscoff cookies crushed for topping
Instructions
- In a stand mixer, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Add melted butter, egg, and flour. Mix with a dough hook for 5–7 minutes until a smooth, elastic ball forms. Cover and let rise in a warm spot for 1 hour or until doubled.
- Punch down the dough and roll into a 12x18 inch rectangle on a floured surface.
- Spread the softened cookie butter over the dough, then sprinkle evenly with the brown sugar and cinnamon.
- Roll tightly from the long edge and cut into 12 even rolls. Place in a greased 9x13 baking dish.
- Cover and let rise for another 30–45 minutes.
- Bake at 350°F for 20–23 minutes until lightly golden.
- Whisk the glaze ingredients together until smooth. Spread over warm rolls and top with crushed cookies.