Description
Soft, fluffy cinnamon rolls filled with sweet Biscoff cookie butter and warm cinnamon, topped with a creamy Biscoff glaze. A comforting and indulgent treat perfect for breakfast or dessert.
Ingredients
Scale
- 4 cups all-purpose flour (500 g)
- 1/4 cup granulated sugar (50 g)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup whole milk (240 ml), warmed
- 1/3 cup unsalted butter (75 g), melted
- 2 large eggs
- 1/2 cup Biscoff cookie butter (150 g)
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- For the glaze:
- 1/2 cup powdered sugar (60 g)
- 2 tablespoons Biscoff cookie butter (30 g)
- 1–2 tablespoons milk (15–30 ml)
Instructions
- In a bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
- Add melted butter and eggs, stir until combined.
- Gradually add flour and salt, knead until smooth and elastic. Let rise until doubled in size.
- Mix 1/2 cup Biscoff cookie butter with ground cinnamon for the filling.
- Punch down risen dough and roll into a rectangle, about 1/4 inch thick.
- Spread Biscoff filling evenly over dough, leaving a small border.
- Roll tightly into a log, slice into 12 pieces, and place in a greased baking dish.
- Cover and let rise 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden brown.
- For glaze, whisk powdered sugar, Biscoff cookie butter, and milk until smooth.
- Drizzle glaze over warm rolls before serving.
Notes
Make sure yeast is fresh for best results. Don’t skip the glaze—it adds the perfect finishing touch!
- Prep Time: 20 minutes + rising time
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: biscoff, cookie butter, cinnamon rolls, sweet rolls, dessert