Description
These Fluffy Biscoff Cinnamon Rolls are a delectable twist on the classic cinnamon roll, featuring a rich cookie butter filling and a luscious cookie butter cream cheese frosting. Soft, gooey, and bursting with warm cinnamon and Biscoff flavors, this recipe includes an easy dough, a flavorful filling with crushed Biscoff cookies, and a creamy frosting that elevates the indulgence to a whole new level. Perfect for breakfast or dessert, they can also be made ahead with convenient overnight rising options.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 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 Ingredients
- 8 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/4 cup Biscoff cookie butter
- 2 cups powdered sugar
- 1/4 cup heavy cream (plus extra 1/4 cup for topping before baking)
Additional
- Additional crushed Biscoff cookies and brown sugar for bottom of pan
Instructions
- Warm the Milk & Activate Yeast:Heat your milk in the microwave in 20-second increments until it reaches 100–110°F (38–43°C). Stir in the active dry yeast and let it sit for 5–10 minutes until bubbles and foam appear, indicating the yeast is active.
- Mix Wet Ingredients:In a large bowl or stand mixer bowl, combine melted butter, vanilla extract, eggs, and light brown sugar. Mix until smooth, then add the activated milk-yeast mixture and stir to combine.
- Add Dry Ingredients & Knead:Add the bread flour and salt. Using a dough hook on low speed, mix for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes. Alternatively, mix by hand until combined and knead on a floured surface for about 10 minutes until smooth and elastic.
- First Rise:Transfer dough to a greased bowl, cover with a clean towel, and let rise in a warm area (around 70°F / 21°C) for 60–90 minutes or until doubled in size.
- Roll the Dough:Punch down the risen dough and turn it onto a floured surface. Roll it into a 12×18 inch rectangle.
- Prepare the Filling:Mix the melted butter and Biscoff cookie butter until smooth. Spread this mixture evenly edge to edge over the rolled dough. In a separate bowl, combine crushed Biscoff cookies, brown sugar, and cinnamon. Sprinkle this mixture evenly over the buttered dough and gently press it in.
- Slice & Roll:Cut the dough rectangle into 12 equal strips. Roll each strip into a spiral shape, preserving the clean swirls.
- Prepare the Pan:Grease or line your baking pan and sprinkle the bottom with a mixture of crushed Biscoff cookies and brown sugar if desired. Place the rolls swirl-side up in the pan.
- Second Rise:Cover the rolls and let them rise again for 30–45 minutes until noticeably puffy.
- Optional Cream Hack:Pour 1/4 cup heavy cream evenly over the rolls before baking. This step keeps the bottoms soft and gooey.
- Bake:Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and cooked through but still soft.
- Make the Frosting:While the rolls bake, beat together the room temperature cream cheese, butter, and Biscoff cookie butter until smooth. Gradually add powdered sugar and beat until light and fluffy. Add a splash of heavy cream as needed to achieve desired consistency.
- Frost & Serve:Spread the frosting generously over the warm cinnamon rolls. Optionally sprinkle with additional crushed Biscoff cookies. Serve immediately while warm and gooey.
- Overnight Rise Option:After arranging rolls in the pan (step 8), instead of the second rise, cover tightly with plastic wrap or foil and refrigerate overnight (8–12 hours). The next morning, let the rolls come to room temperature and rise for 45–60 minutes before adding cream and baking at 350°F as directed.
- Make-Ahead and Reheat Option:Bake fully and cool completely without frosting. Cover tightly with foil and store at room temperature or refrigerated. Reheat rolls in a 300°F oven for 10–15 minutes before frosting and serving.
Notes
- Ensure milk temperature is between 100–110°F to properly activate yeast; hotter milk can kill yeast.
- Use bread flour for a chewier texture, but all-purpose flour works fine as a substitute.
- The optional heavy cream poured over the rolls before baking helps keep the bottoms soft and gooey but can be skipped if preferred.
- Overnight rising options allow prepping rolls ahead for fresh morning baking with minimal effort.
- Store leftover rolls covered tightly to maintain freshness; reheat gently before frosting for best results.
- You can substitute Biscoff cookie butter with another cookie butter or a smooth peanut butter for a different flavor twist.
Keywords: Biscoff cinnamon rolls, cookie butter cinnamon rolls, cream cheese frosting, homemade cinnamon rolls, breakfast pastries, sweet rolls, cookie butter frosting, easy cinnamon rolls