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Biscoff Cookie Butter Cinnamon Roll

Soft Biscoff Cookie Butter Cinnamon Roll Bliss at Home

Indulge in delightful Biscoff Cookie Butter Cinnamon Rolls, offering a warm, nostalgic twist on a classic favorite.
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Prep Time 1 hour 45 minutes
Cook Time 25 minutes
Rising Time 30 minutes
Total Time 2 hours 40 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups All-purpose flour Can replace with gluten-free flour for a GF version.
  • 1/4 cup Granulated sugar No substitutes required.
  • 2 teaspoons Active dry yeast Ensure it's fresh for best results.
  • 1 cup Warm milk Should be around 110°F (45°C).
  • 1/4 cup Unsalted butter Can substitute with margarine.
  • 1/4 cup Water
  • 1 large Egg No substitutes recommended for best texture.
  • 1 teaspoon Salt
For the Filling
  • 1/2 cup Biscoff cookie butter Can swap with other nut butters.
  • 1/4 cup Brown sugar
  • 1 tablespoon Ground cinnamon Substitutable with pumpkin spice for a different note.
  • 1/4 cup Unsalted butter Also softened.
For the Icing
  • 4 oz Cream cheese Ensure it's softened.
  • 1/4 cup Biscoff cookie butter For icing.
  • 1 cup Powdered sugar No substitutes recommended.
  • 1 teaspoon Vanilla extract May swap with almond extract for variation.
  • 1 tablespoon Milk For adjusting consistency.

Equipment

  • mixing bowl
  • Rolling Pin
  • Baking Dish
  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Sharp Knife
  • Kitchen Towel

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine 1 cup of warm milk with 2 teaspoons of active dry yeast and a pinch of granulated sugar. Let sit for about 5 minutes until frothy.
  2. In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1/4 cup of sugar, and 1 teaspoon of salt. Pour in the yeast mixture, 1/4 cup of melted unsalted butter, 1/4 cup of warm water, and the beaten egg. Stir until a soft dough forms.
  3. Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl and cover with a towel; let rise in a warm spot for about 1 hour.
  4. Mix together 1/2 cup of softened Biscoff cookie butter, 1/4 cup of unsalted butter, 1/4 cup of brown sugar, and 1 tablespoon of ground cinnamon until smooth.
  5. After the dough has risen, punch it down and roll out into a rectangle measuring about 12x18 inches. Spread the filling evenly on the dough.
  6. Roll the dough tightly into a log and slice into 12 equal pieces. Place in a greased 9x13-inch baking dish.
  7. Cover and let rise for an additional 30 minutes. Preheat your oven to 350°F (175°C).
  8. Bake the cinnamon rolls for 20-25 minutes, until golden brown.
  9. Prepare the icing by beating together 4 oz of softened cream cheese, 1/4 cup of Biscoff cookie butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Gradually add milk for consistency.
  10. Drizzle the icing over warm rolls and serve.

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These rolls are perfect for breakfast, brunch, or dessert. Be patient with the rising times for best results.

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