Irresistible Cinnamon Rolls with Creamy Biscoff Cookie Butter Swirl

There’s something truly magical about Cinnamon Rolls with Biscoff Cookie Butter—the way the familiar warmth of cinnamon swirls meets the rich, caramelized depth of cookie butter feels like a hug from an old friend. Growing up in a small English town, cinnamon rolls were a rare treat, but Biscoff? That was pure indulgence I only discovered years later after moving to the US. Combining the two brought back memories of cozy kitchens filled with laughter, and now, as a mom juggling family dinners and pancake debates, this recipe has become my go-to for turning ordinary mornings into special moments.

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

This recipe is a beautiful twist on a classic that brings a little extra joy to your day. First, the Biscoff cookie butter adds a uniquely spiced, caramel note that pairs perfectly with the traditional cinnamon, creating a flavor you won’t find in your average roll. Second, it’s surprisingly straightforward to make, even if you’re new to baking—something I appreciate deeply after years of hectic kitchen shifts and toddler interruptions. Finally, these rolls bake up soft and pillowy with a luscious, gooey center, making them perfect for sharing around the family table or impressing guests with minimal fuss.

Ingredients You’ll Need for This Cinnamon Rolls with Biscoff Cookie Butter

this RECIPE

The key to this dish lies in selecting the right ingredients to balance richness and warmth. I always reach for fresh, high-quality flour and real butter—no shortcuts here. When it comes to Biscoff cookie butter, a smooth, spreadable jar is essential for that melt-in-your-mouth filling. Don’t worry if you want to tweak; I’ve found these swaps work well without losing the soul of the recipe.

• 3 ½ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 cup warm whole milk (about 110°F)
• ½ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 large egg
• ½ teaspoon salt
• 1 cup Biscoff cookie butter (smooth variety)
• 2 tablespoons ground cinnamon
• ½ cup brown sugar, packed
• Optional: powdered sugar and milk for glaze

Substitutions: Use almond or oat milk for a dairy-free version, and coconut oil in place of butter for a different richness. If you can’t find Biscoff cookie butter, try speculoos spread or even peanut butter for a nutty twist.

Nutrition Facts

• Calories: Approximately 350 per roll
• Protein: 6g
• Fat: 12g
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 22g
• Sodium: 250mg

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Steps to Create Your Cinnamon Rolls with Biscoff Cookie Butter

1. Warm your milk until it feels slightly hot to the touch (around 110°F). Stir in the yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy—this step wakes up the yeast and is crucial for fluffy rolls.
2. In a large bowl, combine the flour, remaining sugar, and salt. Add the melted butter, egg, and the yeast mixture. Stir until the dough comes together, then knead on a floured surface for about 8 minutes until smooth and elastic. I find kneading therapeutic—reminds me of afternoons with my grandmother.
3. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
4. While the dough rises, mix together the brown sugar and cinnamon in a small bowl. Set aside the Biscoff cookie butter at room temperature so it’s spreadable.
5. Once risen, roll the dough out on a floured surface into a 16×12-inch rectangle. Spread the Biscoff cookie butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
6. Starting with the long edge, tightly roll the dough into a log. Cut into 12 even slices and place them into a greased 9×13-inch baking dish, leaving a bit of space between each roll.
7. Cover and let the rolls rise again for 30-45 minutes until puffy.
8. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
9. Remove from the oven and let cool slightly. Whisk together powdered sugar and a splash of milk to create a simple glaze, then drizzle over the warm rolls before serving.

Tips for Making the Best Cinnamon Rolls with Biscoff Cookie Butter

Getting these rolls just right requires a little love and attention to detail, but trust me, it’s worth it. I’ve learned over years of cooking and baking that even the simplest techniques can make a big difference. Learn more: Irresistible Apple Cinnamon Muffins

• Always proof your yeast properly—if it doesn’t foam, the dough won’t rise well.
• Don’t rush the rising stages; patience here means softer, fluffier rolls.
• When spreading the Biscoff, make sure it’s soft enough to spread easily without tearing the dough.
• Use a sharp knife or dental floss to slice the roll log cleanly, keeping the shape intact.
• For a fun twist, add chopped nuts or raisins to the filling for texture.

With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe

Serving Suggestions and Pairings

This recipe shines bright as a leisurely weekend breakfast or a sweet treat for special occasions. I often serve these with a strong cup of coffee or a creamy chai latte to complement the spice and caramel notes. When the kids are around, a simple glass of cold milk is always a hit, especially with the inevitable ketchup-dipping antics from my little boy!

• Serve warm with a drizzle of classic vanilla glaze or cream cheese frosting
• Pair with fresh berries or a bowl of fruit salad for balance
• Offer alongside a spiced chai or rich hot chocolate for cozy afternoons
• Try serving with a dollop of whipped cream or a scoop of vanilla ice cream for dessert

Whether it’s a family brunch or a sweet surprise after school, these cinnamon rolls bring warmth and smiles every time.

Storage and Reheating Tips

Proper storage means you can enjoy these treats beyond the first batch, which is a game-changer for busy families like mine.

• Store leftover rolls in an airtight container at room temperature for up to 2 days
• For longer storage, freeze unbaked rolls wrapped tightly for up to 3 months—thaw overnight in the fridge before baking
• Reheat baked rolls wrapped in foil at 300°F for 10-15 minutes or microwave individually for 20-30 seconds to regain softness
• If reheating from frozen, allow rolls to thaw completely before warming to avoid sogginess

Frequently Asked Questions

What are the main ingredients for Cinnamon Rolls with Biscoff Cookie Butter?

The main ingredients for Cinnamon Rolls with Biscoff Cookie Butter include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Cinnamon Rolls with Biscoff Cookie Butter?

The total time to make Cinnamon Rolls with Biscoff Cookie Butter includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Cinnamon Rolls with Biscoff Cookie Butter ahead of time?

Yes, Cinnamon Rolls with Biscoff Cookie Butter can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Cinnamon Rolls with Biscoff Cookie Butter?

Cinnamon Rolls with Biscoff Cookie Butter pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Cinnamon Rolls with Biscoff Cookie Butter suitable for special diets?

Depending on the ingredients used, Cinnamon Rolls with Biscoff Cookie Butter may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Cinnamon Rolls with Biscoff Cookie Butter are more than just a dessert or breakfast—they’re a little ritual of joy and comfort. I hope you find as much happiness in baking and sharing them as I do with my family. I’d love to hear how your rolls turn out, so please drop a comment or share your story. Happy baking!