Biscoff Cookie Butter Cinnamon Rolls — The Ultimate Treat

If you’re looking to up your cinnamon roll game, you’re in for a dangerously delicious twist. Say hello to Biscoff Cookie Butter Cinnamon Rolls—the warm, gooey treat you didn’t know you needed but won’t be able to live without once you try them. Imagine a soft, buttery dough swirled with rich Biscoff cookie butter, fragrant cinnamon, and a hint of brown sugar. Now top that with a creamy glaze laced with more of that irresistible cookie spread. Heaven? Pretty much.

Whether you’re baking for brunch, a holiday, or just because, it’s time to ditch the canned dough and make these rolls from scratch. Don’t worry, though. We’re walking you through every single step. Ready to roll?

What Are Biscoff Cookie Butter Cinnamon Rolls?

In a nutshell, these cinnamon rolls are everything you love about the classic recipe

—but with a bold twist. Instead of just butter, sugar, and cinnamon, the filling gets a major upgrade with Biscoff cookie butter spread and crushed Lotus Biscoff cookies.

Biscoff cookie butter (also known as speculoos spread) is made from finely ground spiced cookies, creating a smooth, sweet spread with hints of caramel, cinnamon, and gingerbread. When you swirl it into a fluffy, yeasted dough, you’re creating layers of irresistible flavor and texture.

The result? A tender, melt-in-your-mouth roll that’s sweet, spiced, and positively unforgettable.

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

These aren’t your grandma’s cinnamon rolls—unless she happens to be a Belgian cookie butter fan. Here’s why they’re a total game-changer:

• Insanely soft texture: The dough bakes up pillowy and light, never dry or dense.

• Flavor-packed filling: With creamy Biscoff, brown sugar, cinnamon, and cookie crumbles, every bite is rich and decadent.

• Customizable glaze: Top it with vanilla icing, Biscoff-infused frosting, or a classic cream cheese glaze.

• Perfect for special occasions: Whether it’s Christmas or on a cozy Sunday, these rolls feel like a celebration.

• Make-ahead friendly: You can prep them the night before and bake fresh in the morning.

So, roll up your sleeves and grab that cookie butter jar—you’re about to make magic.

Ingredient List – What You’ll Need: Biscoff Cookie Butter Cinnamon Rolls

Let’s break it down. Here’s everything you’ll need to bring these Biscoff beauties to life:

Dough Ingredients

• 4 cups all-purpose flour (spooned and leveled)

• 1 packet (2 ¼ tsp) active dry yeast

• 1 cup warm milk (110°F)

• 1/3 cup granulated sugar

• 1/3 cup unsalted butter, melted

• 1 tsp salt

• 2 large eggs

Filling Ingredients

• 1 cup Biscoff cookie butter, softened

• ½ cup brown sugar (light or dark)

• 1 tbsp ground cinnamon

• ½ cup crushed Biscoff cookies

Glaze Options

• 4 oz cream cheese, softened

• 2 tbsp Biscoff cookie butter

• 1 cup powdered sugar

• 2–3 tbsp milk

• 1 tsp vanilla extract

Kitchen Tools & Equipment

You don’t need a commercial kitchen to make bakery-style cinnamon rolls. Here’s what you’ll want on hand:

• Stand mixer with dough hook (optional, but helpful)

• Mixing bowls

• Whisk and rubber spatula

• Rolling pin

• Measuring cups and spoons

• 9×13-inch baking pan

• Sharp knife or unflavored dental floss (for clean slices)

• Plastic wrap or a clean towel

• Wire rack for cooling

Ingredient & Equipment Tips

• Flour matters: All-purpose works beautifully here, but if you want extra chewiness, use bread flour.

• Yeast wisdom: Make sure your milk is warm, not hot—or you’ll kill the yeast. Aim for 105–110°F.

• Biscoff butter tips: Microwave your cookie butter for 10–15 seconds to make it easier to spread.

• Measure correctly: Spoon your flour into the measuring cup, then level off. Too much flour = dry dough.

• Make it vegan: Swap out the butter and milk for plant-based versions, and use a flax egg if needed.

Step-by-Step Recipe Instructions: Biscoff Cookie Butter Cinnamon Rolls

Preparing the Dough

Start by activating your yeast. In a large bowl, combine warm milk and sugar, then stir in the yeast. Let it sit for about 5–10 minutes, until foamy. If it doesn’t foam, your yeast may be dead—try again with fresh p

ackets.

Next, whisk in the melted butter, salt, and eggs. Gradually add in the flour, one cup at a time, mixing until a sticky dough forms. Knead by hand or in a stand mixer for about 8–10 minutes, until the dough is smooth and elastic.

Transfer the dough to a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

Rolling & Filling the Dough

Punch down your dough and roll it out on a floured surface into a large rectangle—roughly 12×18 inches. Spread the softened Biscoff cookie butter evenly over the surface, then sprinkle with brown sugar, cinnamon, and crushed cookies.

Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or dental floss to slice it into 12 even rolls.

Shaping & Proofing

Place the rolls in a greased 9×13-inch pan. Cover loosely with plastic wrap or a clean towel and let rise for another 45–60 minutes. They should be puffy and nearly doubled in size again.

Want to bake them fresh in the morning? After shaping, cover and refrigerate the pan

overnight. In the morning, let them sit at room temperature for about an hour before baking.

Baking

Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown and cooked through. If you’re using a glass pan, it might take a few minutes longer. Keep an eye out—golden tops are your cue.

Pro tip: Pour a few tablespoons of heavy cream over the rolls before baking for an ultra-moist finish.

Glazing & Finishing Touches

While the rolls bake, prepare your glaze. Beat cream cheese with Biscoff spread until smooth. Add in powdered sugar, milk, and vanilla, then beat until fluffy if it’s too thick, thin it with a splash more milk.

Drizzle the warm rolls generously with glaze. Want to take it over the top? Sprinkle more crushed cookies on top or pipe extra Biscoff drizzle across the icing.

Recipe Variations & Hacks: Biscoff Cookie Butter Cinnamon Rolls

There’s no rule that says you can’t play with your food. Here are some mouthwatering

 ways to riff on this recipe:

• Vegan rolls: Use almond milk, plant butter, and egg replacers.

• Gluten-free dough: Swap in your favorite 1:1 gluten-free flour blend.

• Cream cheese haters unite: Try a vanilla glaze with just powdered sugar, milk, and Biscoff.

• More crunch: Add chopped pecans or walnuts to the filling.

• Less sweet? Omit the extra sugar and rely on cookie butter alone.

Make-Ahead & Overnight Planning

Life’s busy—we get it. Luckily, these cinnamon rolls are make-ahead friendly.

• Overnight option: After slicing and placing in the pan, cover and refrigerate. The next morning, let them come to room temperature and rise for 45–60 minutes, then bake as usual.

• Dough only: Make and refrigerate the dough for up to 24 hours. Let it warm up for 30–45 minutes before rolling.

Storage, Reheating & Freezing: Biscoff Cookie Butter Cinnamon Rolls

Got leftovers? Unlikely—but just in case:

• Room temp: Store in an airtight container for up to 3 days.

• Fridge: Will last 4–5 days, but may dry out faster.

• Freezing: Wrap unglazed rolls tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge.

To reheat, pop a roll in the microwave for 15–20 seconds or warm in a 300°F oven for 10 minutes.

Frequently Asked Questions About Biscoff Cookie Butter Cinnamon Rolls

Why aren’t my rolls rising properly?

Most often, it’s the yeast. Make sure your milk isn’t too hot or cold when activating yeast, and check that your yeast is fresh. Also, avoid adding too much flour — dough should be slightly sticky for the best rise.

My dough is too sticky or too dry — what now?

Sticky dough can be balanced with small additions of flour, but don’t go overboard. If dry, check your measuring or add a tablespoon of warm milk. Dough texture varies depending on humidity and flour brand.

Can I use instant yeast or gluten-free flour?

Yes! Instant yeast can be mixed directly with dry ingredients, skipping proofing. Gluten-free flour blends work, but expect softer, less chewy rolls.

What can I substitute for cream cheese in frosting?

You can use vegan cream cheese, mascarpone, or even softened butter with a splash of milk for a simpler glaze.

How do I prevent soggy bottoms?

Use a well-greased pan, and don’t overcrowd rolls. Baking on the middle rack helps even heat circulation.

Final Thoughts on Baking Biscoff Cookie Butter Cinnamon Rolls

There you have it — a recipe that’s truly worth every minute you spend rolling, proofing, and glazing. Biscoff Cookie Butter Cinnamon Rolls combine classic comfort with a fun, flavorful twist that’s sure to impress friends and family alike. Whether you’re an experienced baker or a curious newbie, these rolls offer a delightful baking adventure.

Don’t be shy to get creative — add nuts, drizzle extra cookie butter, or serve with a hot cup of coffee for the ultimate cozy experience. And once you try this recipe, I promise, you’ll be hooked!

Share, Comment & Explore More: Biscoff Cookie Butter Cinnamon Rolls

Have you made these Biscoff Cookie Butter Cinnamon Rolls yet? Share your pics and tips below! Also, check out other Biscoff-inspired treats like Biscoff cheesecake or cookie butter blondies to keep your sweet tooth happy.

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