Description
Indulge in the irresistible sweetness of these Biscoff Cookie Butter Cinnamon Rolls, featuring a soft and fluffy dough enriched with creamy Biscoff cookie butter filling, topped with a luscious Biscoff glaze. Perfect for a special breakfast or decadent dessert.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 1 packet instant yeast (about 2 1/4 teaspoons)
- 1/2 cup warm milk (around 110°F)
- 1/4 cup melted butter
- 1 egg
- 1/2 teaspoon salt
Filling
- 1/2 cup Biscoff cookie butter
- 1/4 cup softened butter
- 1/3 cup brown sugar
- 2 tablespoons cinnamon
Glaze
- 1/4 cup Biscoff cookie butter (warmed slightly)
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, white sugar, instant yeast, and salt, making sure they are well incorporated.
- Add Wet Ingredients: Pour in the warm milk, melted butter, and egg into the dry ingredients. Stir the mixture until a dough begins to form.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until the dough becomes smooth, soft, and elastic. This develops gluten for a fluffy texture.
- First Rise: Place the dough into a greased bowl and cover it with a kitchen towel. Let it sit in a warm spot for 1 hour or until it doubles in size, ensuring the rolls become fluffy.
- Prepare Filling: In a separate bowl, mix together the Biscoff cookie butter, softened butter, brown sugar, and cinnamon until well combined. Set aside.
- Shape Rolls: Roll the risen dough out into a large rectangle on a floured surface. Evenly spread the Biscoff filling over the dough.
- Roll and Cut: Carefully roll the dough up from one end tightly to form a log. Using dental floss, cut the log into 12 equal-sized rolls to avoid squishing the dough.
- Second Rise: Place the rolls into a greased baking pan, cover, and allow them to rise for an additional 30 minutes until puffed up.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until they turn golden brown and your kitchen fills with a delicious aroma.
- Prepare Glaze: While rolls bake, slightly warm the remaining Biscoff cookie butter to soften it. Mix it with powdered sugar and milk, stirring until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the warm rolls immediately after removing them from the oven for the best flavor and presentation.
Notes
- Don’t use hot milk for the dough as it can kill the yeast; warm milk (about 110°F) is ideal.
- Use room temperature ingredients when possible to help the dough mix better.
- Do not skip the second rise time, as it makes the rolls exceptionally fluffy.
- Slightly warm the cookie butter before spreading to make it easier to work with.
- Use dental floss to cut the rolls to prevent squishing the dough.
- Serve the rolls warm for the best taste and texture.
- Reheat leftovers for about 10 seconds in the microwave before serving.
- Store leftover rolls in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff Cookie Butter Cinnamon Rolls Recipe, Cinnamon Rolls, Biscoff, Sweet Rolls, Dessert, Breakfast Pastry
