There’s something absolutely magical about the moment when warm, fluffy cinnamon rolls meet the irresistible caramelized sweetness of Biscoff cookie butter. These Biscoff cookie butter cinnamon rolls take everything we love about classic cinnamon rolls and elevate them to an entirely new level of indulgence. The result is a breakfast treat that’s so incredibly rich and satisfying, it feels like a warm hug wrapped in pastry with that distinctive spiced cookie flavor that makes Biscoff so addictive.
What makes these cinnamon rolls truly extraordinary is how the Biscoff cookie butter transforms every element. Instead of plain butter in the filling, we use creamy Biscoff spread that melts into the dough as it bakes, creating pockets of caramelized cookie goodness throughout each roll. The glaze incorporates more Biscoff for that signature flavor, while crushed Biscoff cookies on top add textural contrast and visual appeal that makes these rolls look as stunning as they taste.
I developed this recipe during a particularly cold winter morning when I was craving something that would make getting out of bed feel worthwhile. The inspiration came from my obsession with Biscoff cookie butter and the realization that its warm spice blend – cinnamon, nutmeg, and caramelized sugar – would pair perfectly with classic cinnamon roll flavors. These have since become my secret weapon for special occasions, holiday mornings, or any time I want to create something that will have people talking long after the last crumb is gone.
Ingredients
For the Enriched Dough:
- 4 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1/4 cup Biscoff cookie butter, warmed slightly
For the Biscoff Filling:
- 1/2 cup Biscoff cookie butter, softened
- 1/4 cup unsalted butter, softened
- 2/3 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
For the Biscoff Glaze:
- 1/3 cup Biscoff cookie butter
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
For Topping:
- 6-8 Biscoff cookies, roughly crushed
- Extra Biscoff cookie butter for drizzling
- Flaky sea salt (optional)
Instructions
Begin by preparing your enriched dough, which forms the tender, fluffy foundation for these incredible rolls. In a large mixing bowl, whisk together flour, granulated sugar, yeast, salt, and cinnamon. The addition of cinnamon to the dough itself creates layers of warm spice flavor throughout.
In a separate bowl, combine the warmed milk, melted butter, eggs, and softened Biscoff cookie butter. Whisk until the mixture is smooth and the cookie butter is fully incorporated. The temperature of the milk is crucial – too hot and it will kill the yeast, too cool and the yeast won’t activate properly.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. The Biscoff in the dough will make it feel slightly different from regular bread dough – this is normal and adds to the final flavor.
Place the kneaded dough in a greased large bowl, cover with a damp kitchen towel, and let rise in a warm place for 1-2 hours until doubled in size. The enriched dough takes longer to rise than basic bread dough, so be patient – the results are worth it.
While the dough rises, prepare your Biscoff filling by combining softened cookie butter, butter, brown sugar, cinnamon, nutmeg, ginger, and salt in a bowl. Mix until smooth and spreadable. This filling is what creates those gorgeous swirls and concentrated flavor pockets throughout each roll.
Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 18×12 inches. The dough should be about 1/4 inch thick – thinner than you might expect, but this ensures the perfect ratio of dough to filling.
Spread the Biscoff filling evenly over the entire surface of the dough, leaving about a 1/2-inch border along one long edge. This border will help seal the roll when you finish rolling it up.
Starting from the long edge opposite the border, tightly roll up the dough into a log. Try to keep the tension consistent but not so tight that you compress the dough too much. Pinch the seam closed and position the log seam-side down.
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. The floss method creates cleaner cuts without compressing the delicate rolls. Place the cut rolls in a greased 9×13-inch baking dish, leaving small gaps between them for expansion.
Cover the pan with a damp towel and let the rolls rise for another 45-60 minutes until they’re puffy and touching each other. This second rise is crucial for achieving that perfect fluffy texture.
Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise. Bake the rolls for 25-30 minutes until they’re golden brown on top and sound hollow when tapped. The internal temperature should reach 190°F.
While the rolls bake, prepare the Biscoff glaze. Warm the cookie butter slightly to make it easier to incorporate, then whisk it with powdered sugar, heavy cream, melted butter, vanilla extract, and salt until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle easily.
Remove the rolls from the oven and let them cool for 5-10 minutes before glazing. This brief cooling prevents the glaze from completely melting off while still allowing it to soak in slightly.
Generously drizzle the Biscoff glaze over the warm rolls, allowing it to pool between the rolls and create that irresistible gooey factor. Sprinkle the crushed Biscoff cookies over the top for textural contrast and extra cookie flavor.
For the ultimate indulgence, drizzle additional warmed Biscoff cookie butter over the glazed rolls and finish with a light sprinkle of flaky sea salt if desired.
Flavor & Texture Notes
These Biscoff cookie butter cinnamon rolls deliver an extraordinary sensory experience that elevates the humble cinnamon roll to gourmet status. The dough itself is incredibly tender and fluffy, with a subtle sweetness and hint of Biscoff flavor that complements rather than competes with the filling.
The Biscoff filling creates intense pockets of caramelized, spiced sweetness that taste like liquid cookies. The combination of cookie butter with traditional cinnamon roll spices creates a complex flavor profile that’s warm, comforting, and utterly addictive.
The glaze provides a smooth, sweet finish that ties all the flavors together while adding visual appeal. The crushed Biscoff cookies on top contribute delightful textural contrast – little crunchy bits that enhance the overall eating experience and reinforce the cookie theme.
Each bite delivers layers of flavor and texture: the soft, pillowy dough gives way to swirls of rich, spiced filling, all enhanced by the creamy glaze and crunchy cookie pieces. It’s comfort food at its most indulgent.
Tips & Variations
Temperature is crucial when working with yeast dough. Use a thermometer to ensure your milk is between 105-115°F – too hot kills the yeast, too cool won’t activate it properly.
Don’t rush the rising times. Enriched doughs (those with eggs, butter, and sugar) take longer to rise than basic bread doughs, but the extra time creates superior flavor and texture.
For easier handling, you can prepare the dough through the first rise, then refrigerate overnight. Let it come to room temperature before rolling out and continuing with the recipe.
Make sure your Biscoff cookie butter is at the right consistency for spreading. If it’s too thick, warm it slightly; if too thin, chill it briefly until spreadable.
Try different variations by adding chopped toasted hazelnuts to the filling, using speculoos cookies instead of Biscoff for crushing, or incorporating a layer of chocolate chips for extra indulgence.
For individual rolls, cut into 16 pieces and bake in muffin tins for perfectly portioned treats that are easier to serve and gift.
Storage & Make-Ahead
These rolls are best served warm and fresh, but they keep well for several days when stored properly. Cover leftover rolls tightly at room temperature for up to 3 days, or refrigerate for up to a week.
To reheat, warm individual rolls in the microwave for 15-20 seconds, or reheat the entire pan covered with foil in a 300°F oven for 10-15 minutes.
You can make these completely ahead by preparing through the shaping stage, then covering and refrigerating overnight. In the morning, let them rise until puffy (this may take longer since they’re cold), then bake as directed.
The unbaked, shaped rolls can also be frozen for up to 2 months. Thaw overnight in the refrigerator, let rise until puffy, then bake as normal.
Serving Suggestions
These indulgent rolls are perfect for special breakfast occasions, holiday mornings, or weekend brunch spreads. They’re substantial enough to serve as a complete breakfast treat alongside coffee or tea.
For an extra special presentation, serve with additional warmed Biscoff cookie butter on the side for those who want to add even more indulgence.
These pair beautifully with strong coffee, espresso, or black tea – the slight bitterness helps balance the sweetness. Hot chocolate or spiced chai also complement the warm spice flavors perfectly.
For entertaining, arrange on a beautiful platter and dust with powdered sugar for an elegant bakery-style presentation that’s sure to impress guests.
FAQ
Can I use crunchy Biscoff instead of smooth? Smooth cookie butter works best for the filling and glaze as it spreads more easily and creates a smoother texture. Save crunchy Biscoff for the topping if desired.
What if I don’t have Biscoff cookie butter? You can substitute other cookie butters like speculoos spread, or even make your own by blending Biscoff cookies with a little neutral oil until smooth.
Why are my rolls not rising properly? Check that your yeast is active (it should foam when mixed with warm liquid), ensure your environment is warm enough (75-80°F is ideal), and be patient – enriched doughs take longer to rise.
Can I make these dairy-free? You can substitute plant-based milk and vegan butter, though the texture and flavor will be slightly different. Make sure your Biscoff is dairy-free (most varieties are).
How do I know when they’re fully baked? The rolls should be golden brown on top and sound hollow when tapped. The internal temperature should reach 190°F for fully baked dough.
These Biscoff cookie butter cinnamon rolls represent the perfect marriage of classic comfort food with modern indulgent flavors. They prove that sometimes the best recipes come from taking something beloved and elevating it with unexpected but complementary ingredients. Whether you’re treating yourself to a special weekend breakfast or creating a memorable experience for loved ones, these rolls deliver pure joy and satisfaction in every single bite.
