Biscoff Cinnamon Rolls
Picture a warm, fluffy cinnamon roll fresh out of the oven — now imagine it swirled with the sweet, spiced flavor of Biscoff cookie butter. Biscoff Cinnamon Rolls are a cozy, indulgent twist on a beloved classic, merging the comforting aroma of cinnamon with the caramelized spice of Biscoff. Whether it’s for brunch, dessert, or just a sweet craving, these rolls are guaranteed to impress.
Ingredients
- 01 - All-purpose flour: 3 ½ cups for the dough.
- 02 - Granulated sugar: ¼ cup for sweetness in the dough.
- 03 - Active dry yeast: 2 ¼ tsp for leavening.
- 04 - Warm milk: ½ cup 110°F/45°C, to activate the yeast.
- 05 - Unsalted butter: ¼ cup melted for richness in the dough.
- 06 - Water: ¼ cup to add moisture.
- 07 - Egg: 1 large for binding.
- 08 - Salt: ½ tsp to balance the sweetness.
- 09 - Biscoff cookie butter: ½ cup softened for filling.
- 10 - Brown sugar: ½ cup packed for filling.
- 11 - Ground cinnamon: 2 tsp for the filling.
- 12 - Unsalted butter: 2 tbsp softened for the filling.
- 13 - Cream cheese: 4 oz softened for the icing.
- 14 - Biscoff cookie butter: ¼ cup for the icing.
- 15 - Powdered sugar: 1 cup for sweetness in the icing.
- 16 - Vanilla extract: 1 tsp for flavor in the icing.
- 17 - Milk: 2-3 tbsp to adjust icing consistency.
Instructions
- Combine warm milk, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until frothy.
- In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, melted butter, water, and egg. Mix until a soft dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic. Cover and let it rise for 1 hour or until doubled in size.
- In a bowl, mix softened Biscoff cookie butter, softened butter, brown sugar, and cinnamon until smooth.
- Roll out the dough into a 12x18-inch rectangle. Spread the filling evenly over the dough.
- Roll up the dough tightly from the long side and cut into 12 slices. Place the rolls in a greased 9x13-inch baking dish.
- Let the rolls rise for 30 minutes. Preheat the oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes, until golden brown.
- Beat softened cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract together. Gradually add milk until smooth and spreadable.
- Drizzle the icing generously over the warm cinnamon rolls.
