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Biscoff Cinnamon Rolls with Cream Cheese Frosting

Biscoff cinnamon rolls are soft, fluffy rolls filled with cookie butter and cinnamon.
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Prep Time 25 minutes
Course Dessert / Breakfast
Cuisine American

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.