These Biscoff cinnamon rolls are soft, fluffy, and filled with rich cookie butter flavor in every bite. Topped with a creamy Biscoff cream cheese frosting, this recipe transforms classic cinnamon rolls into a decadent bakery-style treat perfect for breakfast or dessert.
Why You’ll Love This Recipe
These rolls are irresistibly soft with a gooey center and a warm spiced filling. The addition of Biscoff cookie butter creates a deep caramelized flavor that pairs beautifully with the tangy cream cheese frosting. Whether for a weekend brunch or special occasion, these Biscoff cinnamon rolls are guaranteed to impress.
Ingredients
Dough:
- 1 cup warm whole milk (100–110°F)
- 3 tsp active dry yeast
- 1/3 cup light brown sugar
- 1/3 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- 4 cups bread flour or all-purpose flour
- 1 tsp salt
Filling:
- 1/4 cup unsalted butter, melted
- 1/4 cup Biscoff cookie butter
- 1/2 cup light brown sugar
- 1/2 cup finely crushed Biscoff cookies
- 1 tbsp ground cinnamon
Frosting:
- 8 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/4 cup Biscoff cookie butter
- 2 cups powdered sugar
Optional:
- 1/4 cup heavy cream (for baking)
- Extra crushed Biscoff cookies and brown sugar
Instructions
- Warm the milk to 100–110°F and stir in yeast. Let sit 5–10 minutes until foamy.
- In a large bowl, mix melted butter, vanilla, eggs, and brown sugar. Add the yeast mixture and combine.
- Add flour and salt, then knead until smooth and elastic (8–10 minutes).
- Place dough in a greased bowl, cover, and let rise for 60–90 minutes until doubled.
- Roll dough into a 12×18-inch rectangle.
- Mix melted butter and Biscoff cookie butter, then spread over the dough.
- Combine crushed cookies, brown sugar, and cinnamon; sprinkle evenly.
- Cut into 12 strips and roll into spirals.
- Place in a greased baking dish and let rise again for 30–45 minutes.
- Optional: Pour heavy cream over rolls before baking.
- Bake at 350°F (175°C) for 20–25 minutes until golden.
- Beat frosting ingredients until smooth and fluffy.
- Spread frosting over warm Biscoff cinnamon rolls and serve.
Tips & Tricks
- Use bread flour for extra soft texture.
- Don’t overheat milk or it can kill the yeast.
- Let rolls cool slightly before frosting for best consistency.
- Add a splash of milk to thin frosting if needed.
- Use dental floss to cut clean rolls.
Details
- Prep Time: 25 minutes
- Rise Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 rolls
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
- Difficulty: Medium
- Dietary: Vegetarian
Notes
- Substitute cookie butter with a spiced spread if needed.
- Add chopped nuts for extra texture.
- Best served warm for maximum gooeyness.
Nutrition (Approximate)
- Calories: 420
- Protein: 6g
- Carbs: 55g
- Fat: 20g
FAQ
Can I make Biscoff cinnamon rolls overnight?
Yes, refrigerate after shaping and bake the next day.
Why are my rolls not fluffy?
The dough may not have risen enough or yeast could be inactive.
Can I freeze these rolls?
Yes, freeze before or after baking without frosting.
What is Biscoff cookie butter?
It’s a smooth spread made from spiced caramelized cookies.
Can I make this without cream cheese frosting?
Yes, a simple glaze works too.
Storage
- Refrigerator: Store for up to 3 days
- Freezer: Freeze for up to 2 months
- Reheating: Warm in microwave for 20–30 seconds
Similar Recipes
Biscoff Cinnamon Rolls with Cream Cheese Frosting
Ingredients
Dough:
- 1 cup warm whole milk 100–110°F
- 3 tsp active dry yeast
- 1/3 cup light brown sugar
- 1/3 cup unsalted butter melted
- 1 tsp vanilla extract
- 2 large eggs
- 4 cups bread flour or all-purpose flour
- 1 tsp salt
Filling:
- 1/4 cup unsalted butter melted
- 1/4 cup Biscoff cookie butter
- 1/2 cup light brown sugar
- 1/2 cup finely crushed Biscoff cookies
- 1 tbsp ground cinnamon
Frosting:
- 8 oz cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 1/4 cup Biscoff cookie butter
- 2 cups powdered sugar
Optional:
- 1/4 cup heavy cream for baking
- Extra crushed Biscoff cookies and brown sugar
Instructions
- Warm the milk to 100–110°F and stir in yeast. Let sit 5–10 minutes until foamy.
- In a large bowl, mix melted butter, vanilla, eggs, and brown sugar. Add the yeast mixture and combine.
- Add flour and salt, then knead until smooth and elastic (8–10 minutes).
- Place dough in a greased bowl, cover, and let rise for 60–90 minutes until doubled.
- Roll dough into a 12×18-inch rectangle.
- Mix melted butter and Biscoff cookie butter, then spread over the dough.
- Combine crushed cookies, brown sugar, and cinnamon; sprinkle evenly.
- Cut into 12 strips and roll into spirals.
- Place in a greased baking dish and let rise again for 30–45 minutes.
- Optional: Pour heavy cream over rolls before baking.
- Bake at 350°F (175°C) for 20–25 minutes until golden.
- Beat frosting ingredients until smooth and fluffy.
- Spread frosting over warm Biscoff cinnamon rolls and serve.
Notes
- Substitute cookie butter with a spiced spread if needed.
Conclusion
These Biscoff cinnamon rolls are the perfect blend of soft, sweet, and indulgent. With their rich cookie butter filling and creamy frosting, they’re guaranteed to become a favorite treat you’ll want to bake again and again.