Biscoff Cookie Butter Cinnamon Rolls

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If you’re anything like me, the combination of cinnamon rolls and Biscoff cookie butter might sound like a dream you didn’t know you had. The soft, pillowy dough of a classic cinnamon roll meets the rich, spiced depth of cookie butter — and trust me, it’s every bit as indulgent and comforting as it sounds. These Biscoff Cookie Butter Cinnamon Rolls are a warm hug in edible form, perfect for cozy weekends, festive brunches, or those random Tuesday nights when only gooey sweetness will do.

The first time I swirled Biscoff into my cinnamon roll filling and topped it with a luscious cookie butter glaze, I knew I’d never go back to the regular version. Each bite is loaded with warm cinnamon spice, creamy cookie butter, and a slightly caramelized crunch thanks to a sprinkle of crushed Biscoff cookies. This isn’t just a recipe — it’s an experience.

Why You’ll Love This Biscoff Cookie Butter Cinnamon Rolls Recipe

These rolls are a showstopper for breakfast or dessert. The dough is soft and buttery, the filling is rich with brown sugar, cinnamon, and Biscoff cookie butter, and the glaze on top adds an irresistible final touch. Whether you’re baking for your family, a brunch party, or just yourself (no judgment), they’ll disappear fast.

• Infused with the signature spiced flavor of Biscoff
• Decadent without being overly sweet
• Freezer-friendly for make-ahead ease
• Beautifully soft texture with gooey centers
• Perfect balance of sweet and spice

What Kind of Biscoff Should I Use?

I recommend using both the smooth Biscoff cookie butter spread and the crunchy Biscoff cookies. The spread goes inside the rolls and in the glaze, while the crushed cookies add a finishing touch with texture and flavor. If you prefer a crunchier filling, you can use the crunchy version of the spread as well. Either way, stick with the Lotus brand for that authentic taste.

Options for Substitutions

If you can’t find Biscoff, any cookie butter (like Trader Joe’s Speculoos) will work well. For a dairy-free option, use plant-based butter and milk alternatives like oat or almond milk. You can also swap the homemade dough for store-bought pizza dough or crescent roll dough in a pinch — though the homemade version is worth it if you have the time. For an added twist, consider mixing in chopped nuts like pecans or a drizzle of white chocolate over the glaze.

Ingredients for this Biscoff Cookie Butter Cinnamon Rolls Recipe

• All-purpose flour – This forms the structure of the dough and gives the rolls their pillowy, chewy texture.
• Whole milk – Warmed slightly, it activates the yeast and creates a soft, rich dough.
• Active dry yeast – Helps the dough rise and become light and airy.
• Granulated sugar – Adds sweetness to the dough and feeds the yeast.
• Salt – Balances out the sweetness and enhances the flavor of the dough.
• Unsalted butter – Melted into the dough and brushed on top; also used in the filling for richness.
• Eggs – Bind the dough together and add tenderness.
• Brown sugar – Essential for the gooey cinnamon filling.
• Ground cinnamon – Brings that classic warm spice to the filling.
• Biscoff cookie butter spread – The star ingredient for the filling and glaze.
• Powdered sugar – Used for the sweet, creamy glaze.
• Vanilla extract – Adds a depth of flavor to the glaze.
• Heavy cream – Makes the glaze silky and rich.
• Crushed Biscoff cookies – Sprinkled on top for a perfect crunchy finish.

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Step 1: Prepare the Dough

Warm the milk slightly (about 110°F) and mix it with sugar and yeast. Let it sit for 5-10 minutes until frothy. In a large bowl, combine the flour and salt. Add in the melted butter, eggs, and the activated yeast mixture. Knead the dough for about 8-10 minutes by hand or using a stand mixer with a dough hook, until smooth and elastic. Cover and let it rise in a warm place for 1-1.5 hours or until doubled in size.

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Step 2: Make the Filling

In a small bowl, mix brown sugar and cinnamon. Set aside. In another bowl, soften the Biscoff spread slightly so it’s easy to spread.

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Step 3: Roll and Fill

Once the dough has risen, roll it out on a floured surface into a rectangle about 16×12 inches. Spread a generous layer of Biscoff cookie butter over the dough, then sprinkle the cinnamon-brown sugar mixture evenly on top.

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Step 4: Roll and Slice

Roll the dough tightly from the long edge into a log. Slice into 12 even rolls using a sharp knife or dental floss. Place them into a greased baking dish, cover, and let rise again for about 30 minutes.

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Step 5: Bake the Rolls

Preheat the oven to 350°F (175°C). Bake the rolls for 22-25 minutes or until golden brown and cooked through. If the tops are browning too quickly, cover with foil for the last 5 minutes.

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Step 6: Make the Glaze

While the rolls bake, whisk together Biscoff cookie butter, powdered sugar, vanilla extract, and heavy cream until smooth and pourable.

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Step 7: Glaze and Top

Once the rolls are slightly cooled (but still warm), drizzle the glaze generously over the top. Finish with a handful of crushed Biscoff cookies for crunch and flavor.

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How Long to Prepare the Biscoff Cookie Butter Cinnamon Rolls

Making these cinnamon rolls from scratch is a rewarding process that takes a bit of time, but every minute is worth it. You’ll want to set aside about 2.5 to 3 hours in total, mostly hands-off while the dough rises.

Active Time: Mixing, kneading, rolling, and filling the dough takes about 45 minutes. Assembling and baking adds another 30 minutes.

Passive Time: The dough needs two rises: one for about 1 to 1.5 hours, and another 30 minutes after shaping the rolls. That’s when you can prep your glaze and clean up.

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Tips for Perfect Biscoff Cookie Butter Cinnamon Rolls

• Warm the milk, but don’t overheat it — aim for 105–110°F to activate the yeast properly.
• Knead until the dough is smooth and elastic — this gives you that soft, fluffy texture.
• Let the dough rise in a warm, draft-free spot (inside your oven with just the light on works great).
• Use room-temperature Biscoff spread for easy spreading.
• Glaze the rolls while they’re still warm so it melts slightly into every crevice.

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Watch Out for These Mistakes While Cooking

• Skipping the second rise: This helps make the rolls light and fluffy — don’t rush it.
• Overbaking: Keep an eye on your rolls after 20 minutes. Overbaking leads to dry centers.
• Using cold ingredients: Eggs, butter, and milk should be room temperature to blend evenly.
• Cutting with a dull knife: Use dental floss or a very sharp knife for clean rolls that don’t squash.
• Glazing too early: Let the rolls cool just a bit before glazing to avoid it all sliding off.

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What to Serve With Biscoff Cookie Butter Cinnamon Rolls?

1. Fresh Berries

The tartness of raspberries or strawberries balances the sweet richness of the rolls.

2. Vanilla Bean Latte

A warm, creamy coffee complements the cinnamon and cookie butter flavors beautifully.

3. Scrambled Eggs

Keep it simple with lightly seasoned eggs to add a savory element to your brunch.

4. Greek Yogurt Parfait

Layered with granola and honey, it brings a creamy, tangy contrast.

5. Maple-Glazed Bacon

Crispy and salty-sweet, bacon pairs surprisingly well with the spiced sweetness.

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Storage Instructions

Room Temperature: If you’re planning to eat them within 24 hours, cover them tightly and store at room temperature.

Refrigerator: For up to 3 days, place the rolls in an airtight container in the fridge. Reheat gently in the microwave or oven before serving.

Freezer: These cinnamon rolls freeze well. After baking and cooling completely, wrap them tightly and freeze for up to 2 months. To serve, thaw overnight in the fridge and warm in the oven at 300°F for 10 minutes.

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Estimated Nutrition (Per Roll)

• Calories: 380 kcal
• Carbohydrates: 49g
• Sugar: 22g
• Protein: 5g
• Fat: 17g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 210mg
• Fiber: 1g

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Frequently Asked Questions

What if I don’t have a stand mixer?

No problem! You can knead the dough by hand. It may take a few extra minutes, but it works just as well.

Can I make these overnight?

Yes! After shaping the rolls, cover and refrigerate them overnight. Let them come to room temperature for 30-45 minutes before baking.

Can I use instant yeast instead of active dry?

You can. Skip the proofing step and add it directly to your dry ingredients. Rise times may be shorter.

How do I reheat leftovers without drying them out?

Microwave for 20 seconds with a damp paper towel over the top, or reheat in a low oven covered with foil.

Can I make these gluten-free?

Yes, but use a high-quality 1:1 gluten-free flour blend designed for baking. Texture may vary slightly.

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Conclusion

Biscoff Cookie Butter Cinnamon Rolls are a decadent twist on a classic, filled with layers of spiced sweetness, soft dough, and topped with a silky cookie butter glaze. Whether you’re baking for a holiday morning or simply treating yourself to something special, these rolls deliver comfort in every bite. Once you try them, they just might become your new favorite cinnamon roll recipe.

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