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
Scale
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
