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Irresistible Cinnamon Rolls with Creamy Biscoff Cookie Butter Swirl - Featured Image

Irresistible Cinnamon Rolls with Creamy Biscoff Cookie Butter Swirl

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Learn how to make delicious Cinnamon Rolls with Biscoff Cookie Butter. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

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.

Instructions

  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.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://artofeasycooking.com/cinnamon-rolls-with-biscoff-cookie-butter/