If you’re craving a twist on classic cinnamon rolls that’s downright irresistible, you’re in for a treat! I’m excited to share my Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe—it’s soft, lightly sweet, and bursting with that warm cinnamon goodness you know and love, plus the magic of Biscoff spread that takes these rolls to the next level. And the frosting? Oh man, it’s creamy, rich, and packs the perfect cookie butter punch that will have you coming back for seconds (or thirds). Trust me, once you try these, your brunch game will never be the same.
Why You’ll Love This Recipe
- Fluffy, Light Texture: Thanks to a well-proofed dough, these rolls come out soft and airy every single time.
- Unique Flavor Combo: The Biscoff spread adds a caramelized, spiced flavor that pairs beautifully with cinnamon.
- Cream Cheese Frosting with a Twist: Cookie butter blended into the frosting gives it a dreamy richness you won’t want to skip.
- Perfect for Any Occasion: Whether it’s a lazy weekend breakfast or holiday brunch, these rolls are always a crowd-pleaser.
Ingredients You’ll Need
The magic of these rolls lies in balancing classic baking staples with that signature Biscoff cookie butter flavor—every ingredient plays a key role to ensure soft, sweet, and perfectly spiced results. I always recommend picking fresh yeast and quality cream cheese for the best results.
- All-purpose flour: The base of the dough; using fresh flour ensures soft rolls.
- Active dry yeast: Make sure it’s fresh so the dough rises beautifully.
- Warm milk: Helps activate the yeast and makes the dough tender.
- Unsalted butter: Adds richness; softened butter is easiest to work with.
- Granulated sugar: Sweetens the dough and feeds the yeast.
- Egg: Provides structure and helps with browning.
- Salt: Balances sweetness and boosts flavor.
- Cinnamon: The star spice; freshly ground if possible for more aroma.
- Biscoff spread: That luscious cookie butter that brings caramelized, spiced notes.
- Cream cheese: For the frosting; full fat makes it extra creamy.
- Powdered sugar: Sweetens the frosting while keeping it silky smooth.
- Vanilla extract: Adds warmth to the frosting flavor.
Variations
One of the things I love about the Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe is how easy it is to adapt it to your liking—whether you want to dial down the sugar, swap flavors, or add a festive touch. Here are some ways I’ve customized it over time.
- Veggie-Friendly: I once replaced the milk with almond or oat milk and used a dairy-free cream cheese, and the rolls still came out soft and delicious.
- Extra Spiced: Adding a pinch of nutmeg or cardamom to the cinnamon filling gives it a warm, cozy twist that my family goes crazy for during fall.
- Chunky Add-ins: Sometimes I sprinkle chopped pecans or crushed Biscoff cookies into the filling for extra crunch and texture.
- Mini Rolls: Making smaller rolls cuts down baking time and makes these perfect party bites.
How to Make Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe
Step 1: Activate the Yeast and Mix the Dough
Start by warming your milk to about 110°F (warm to the touch but not hot). This is key—too hot and you’ll kill the yeast; too cold and it won’t activate properly. Sprinkle the yeast over the warm milk and let it sit for about 5 minutes until foamy. While waiting, I like to soften the butter and whisk together the eggs and sugar. Then combine the yeast mixture with the dry ingredients, adding the butter and eggs last to form a soft dough. You’ll want to knead it thoroughly until it’s smooth and elastic—about 8-10 minutes by hand or 6 in a stand mixer with a dough hook.
Step 2: Let the Dough Rise Until Doubled
Transfer the dough to a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 to 1 ½ hours. This step is non-negotiable if you want fluffy, pillowy rolls. When it’s ready, the dough will have doubled in size and spring back gently when poked.
Step 3: Shape and Fill Your Rolls
Roll out the dough into a roughly 12×18-inch rectangle on a floured surface. Spread a generous layer of softened Biscoff spread evenly across the dough, then sprinkle with cinnamon and sugar. I sometimes dip a spoon in warm water before spreading to get a super smooth layer without tears. Starting at the long edge, roll it up tightly but gently to keep those air pockets, then slice into about 10-12 even rolls.
Step 4: Second Rise and Bake
Place your rolls snugly in a greased baking dish, cover again, and let them rise for another 30-45 minutes. This final proof is what gives the rolls their inviting fluffiness once baked. Preheat your oven to 350°F and bake the rolls for 25-30 minutes, until golden brown on top. My trick? If the tops brown too fast, loosely tent them with foil to avoid burning while the centers finish baking.
Step 5: Make the Cookie Butter Cream Cheese Frosting
While the rolls bake, whip together softened cream cheese, powdered sugar, vanilla extract, and a few tablespoons of Biscoff spread until smooth and creamy. I like to taste as I go to hit the perfect sweetness and cookie butter punch. Once the cinnamon rolls are out of the oven and slightly cooled (about 10 minutes), slather the frosting generously all over while they’re still warm—that way it melts a bit and gets extra dreamy.
Pro Tips for Making Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe
- Temperature Control: Always ensure your liquids are warm, not hot, to protect the yeast and promote optimal rise.
- Don’t Skip the Second Rise: This step is what truly makes your rolls fluffy and soft, so be patient!
- Even Rolling and Slicing: Use a sharp knife or dental floss to slice the rolls cleanly without squishing them.
- Frost While Warm: Applying the frosting while rolls are warm helps it melt into all those nooks and crannies for indulgent gooeyness.
How to Serve Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe
Garnishes
I like to keep garnishes simple—some crushed Biscoff cookies sprinkled on top add a nice crunch and visual contrast. Occasionally, a dusting of cinnamon or a drizzle of melted cookie butter can really make them pop in flavor and presentation.
Side Dishes
Serve these rolls alongside fresh fruit like berries or a light yogurt parfait to balance the richness. A cup of strong coffee or chai tea is the perfect partner to this sweet, spiced breakfast treat.
Creative Ways to Present
For holiday brunch, I sometimes present these rolls in a large bundt pan for a pull-apart effect that’s fun and festive. You could also serve them stack-style with a small dollop of frosting between layers for a cinnamon roll “cake” that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. They stay soft, but if they start to dry out, a quick reheat (more on that below) brings them back to life.
Freezing
This recipe freezes beautifully! I freeze unbaked, shaped rolls on a baking sheet, then transfer them to a freezer bag. When you want to bake, just thaw overnight in the fridge and proceed with the second rise and bake. You can freeze baked rolls with frosting too—just layer them between parchment paper in a container and thaw gently before warming.
Reheating
To reheat, pop the rolls in a 300°F oven for about 10-12 minutes covered with foil, or microwave them for 20-30 seconds wrapped in a damp paper towel to keep them moist. I sometimes add a tiny dab of softened cream cheese or Biscoff spread on top after reheating for that extra gooey touch.
FAQs
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Can I make Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe vegan?
Yes! You’ll need to swap the milk for a plant-based alternative, use vegan butter, and choose a dairy-free cream cheese. Stick to the same process, and though the flavor profile shifts slightly, the rolls will remain fluffy and delicious.
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How long do these cinnamon rolls stay fresh?
Stored in an airtight container at room temperature, they’re best eaten within 2 days for optimal softness. Beyond that, they can be refrigerated for up to 5 days but may lose some freshness—rewarming helps.
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Can I prepare the dough the night before?
Absolutely! After kneading, pop the dough in the fridge overnight to slow the rise. When ready, bring it to room temperature, proceed with shaping, rising again, and baking. This can be a real time-saver.
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What if I don’t have Biscoff spread?
You can substitute with smooth peanut butter or almond butter for a different but still tasty flavor. The cookie butter cream cheese frosting can be made without cookie butter, but the signature flavor is definitely worth the hunt!
Final Thoughts
I absolutely love how the Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe turns out—it’s become my go-to when I want something cozy, special, and a little bit adventurous with flavor. When I first tried making cinnamon rolls with Biscoff, I was hooked immediately, and the frosting combo just sealed the deal. If you’re into soft, sweet, and a bit indulgent treats that impress without the hassle, this recipe is just for you. So roll up your sleeves, and treat yourself—you deserve it!
Print
Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate comfort pastry with these Fluffy Biscoff Cinnamon Rolls, topped generously with a creamy Cookie Butter Cream Cheese Frosting. This recipe combines soft, pillowy dough swirled with cinnamon and Biscoff spread, baked to golden perfection, and finished with a smooth, sweet frosting that enhances every bite. Perfect for brunch, breakfast, or a special treat, these rolls bring the beloved cookie butter flavor into a classic cinnamon roll experience.
Ingredients
Dough Ingredients
- 3/4 cup warm whole milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 1/4 cups all-purpose flour
Filling Ingredients
- 1/2 cup Biscoff cookie butter
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
Cookie Butter Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/3 cup Biscoff cookie butter
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough: In a large mixing bowl, warm the milk to about 110°F, then sprinkle the yeast over the milk and let it sit for 5-10 minutes until foamy. Add the sugar, melted butter, salt, and egg, mixing well. Gradually incorporate the flour, mixing until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until it doubles in size.
- Roll out the dough and add filling: Once risen, punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the brown sugar and cinnamon mixture evenly. Finally, dollop the Biscoff cookie butter over the surface and gently spread it to combine with the other fillings.
- Form the rolls and second rise: Carefully roll the dough tightly from the long edge to form a log. Cut the log into 12 even slices using a sharp knife or dental floss. Place the cinnamon rolls into a greased 9×13 inch baking dish, spaced slightly apart to allow room for expansion. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls on the middle rack for 25-30 minutes, or until golden brown and cooked through. If the tops brown too quickly, tent the pan with foil after 20 minutes to prevent burning.
- Prepare the frosting: While the rolls bake, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, Biscoff cookie butter, and vanilla extract, and continue to beat until the frosting is light and fluffy.
- Frost and serve: Remove the rolls from the oven and allow them to cool for 10 minutes. Spread the cookie butter cream cheese frosting generously over the warm rolls, letting it melt slightly into the crevices. Serve warm and enjoy the gooey, flavorful treat.
Notes
- For a dairy-free option, substitute milk with almond or oat milk and use dairy-free cream cheese and butter alternatives.
- Make sure the milk is warm, not hot, to activate the yeast properly without killing it.
- Use room temperature ingredients to ensure better blending and texture.
- The rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days; reheat before serving.
- You can freeze unbaked rolls after the second rise, wrapped tightly, for up to 2 months. Thaw and bake as directed.
- If Biscoff cookie butter is unavailable, speculoos or similar spiced cookie spreads can be used as a substitute.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 410
- Sugar: 21g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
