Biscoff Cookie Butter Cinnamon Rolls Recipe
Introduction
Indulge in the irresistible flavor of Biscoff Cookie Butter Cinnamon Rolls—soft, sweet, and packed with cozy spice. These rolls combine the unique caramel notes of Biscoff cookie butter with a tender dough, creating a treat perfect for breakfast or dessert.
Ingredients
- 2 teaspoons Active Dry Yeast (Check expiration date for freshness)
- 1 cup Warm Milk (110°F / 43°C, dairy or non-dairy)
- 1/4 cup Granulated Sugar (Can substitute with brown sugar)
- 1/4 cup Unsalted Butter (Melted, plant-based butter can be used for vegan)
- 1 teaspoon Salt (Essential for flavor)
- 1 Large Egg (Can substitute with flaxseed or chia seed egg)
- 4 cups All-Purpose Flour (Whole wheat flour can be used, adjust liquid)
- 1 cup Biscoff Cookie Butter (Ensure it’s vegan-friendly if needed)
- 1 cup Powdered Sugar (Adjust for desired sweetness)
- 2 tablespoons Milk (Dairy or non-dairy, based on preference)
- 1 teaspoon Ground Cinnamon (for sprinkling in filling)
Instructions
- Step 1: Activate Yeast by combining warm milk, granulated sugar, and active dry yeast in a bowl. Let it sit for 5-10 minutes until bubbly and frothy.
- Step 2: In a large mixing bowl, mix the yeast mixture with melted butter, salt, egg, and all-purpose flour until a sticky dough forms.
- Step 3: Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Step 4: Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
- Step 5: Roll the risen dough into a rectangle. Spread Biscoff cookie butter evenly across the surface, then sprinkle with sugar and cinnamon.
- Step 6: Roll the dough tightly into a log, slice into 1-2 inch pieces, and place them cut-side up in a baking dish.
- Step 7: Cover the rolls with a towel and let rise for another 30-45 minutes.
- Step 8: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Step 9: Allow rolls to cool slightly before drizzling a glaze made from powdered sugar and milk over the top.
Tips & Variations
- For a vegan version, use plant-based butter and substitute the egg with a flaxseed or chia seed egg.
- Adjust the sweetness of the glaze by adding more or less powdered sugar to taste.
- Try adding chopped nuts or raisins to the filling for extra texture.
- To make rolls more tender, swap half the all-purpose flour for bread flour.
Storage
Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat wrapped in foil at 300°F (150°C) for 10-15 minutes or microwave individually for 20-30 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and baking for best results.
What if I can’t find Biscoff cookie butter?
You can substitute with any caramel spread, cookie butter alternative, or even smooth peanut butter for a different but delicious flavor.
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Biscoff Cookie Butter Cinnamon Rolls Recipe
- Total Time: 2 hours 40 minutes
- Yield: 12 servings 1x
Description
Indulge in soft, sweet bliss with these Biscoff Cookie Butter Cinnamon Rolls. Featuring a tender, yeast-raised dough filled with creamy Biscoff cookie butter and a cinnamon-sugar mix, these rolls bake to golden perfection and are finished with a smooth powdered sugar glaze. Perfect for breakfast, brunch, or a delightful dessert treat.
Ingredients
Dough:
- 2 teaspoons Active Dry Yeast (Check expiration date for freshness)
- 1 cup Warm Milk (110°F / 43°C, dairy or non-dairy)
- 1/4 cup Granulated Sugar (Can substitute with brown sugar)
- 1/4 cup Unsalted Butter (Melted, plant-based butter for vegan)
- 1 teaspoon Salt
- 1 Large Egg (Or flaxseed/chia seed egg substitute)
- 4 cups All-Purpose Flour (Can use whole wheat, adjust liquid accordingly)
Filling and Glaze:
- 1 cup Biscoff Cookie Butter (Ensure vegan-friendly if needed)
- Cinnamon (quantity not specified, approximate 2 tablespoons recommended)
- 1 cup Powdered Sugar
- 2 tablespoons Milk (dairy or non-dairy)
- Additional granulated sugar (for sprinkling, approximately 1-2 tablespoons)
Instructions
- Activate Yeast: In a cozy bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes bubbly and frothy, indicating the yeast is active.
- Mix Dough: In a large mixing bowl, combine the yeast mixture with melted unsalted butter, salt, large egg, and all-purpose flour. Stir until a sticky dough forms.
- Knead Dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic, developing the gluten structure needed for a soft roll.
- First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for about 1 hour or until doubled in size.
- Prepare Filling: Roll the risen dough into a rectangle. Spread the Biscoff cookie butter evenly across the surface, then sprinkle with granulated sugar and cinnamon to add sweetness and warmth.
- Shape Rolls: Carefully roll the dough tightly into a log starting from the long edge. Slice into 1-2 inch thick pieces and arrange them in a greased baking dish, cut side up.
- Second Rise: Cover the rolls with a kitchen towel and allow them to rise for another 30-45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they turn golden brown on top and are cooked through.
- Glaze: While the rolls cool slightly, mix powdered sugar with milk to create a smooth glaze. Drizzle it over the warm rolls for a sweet finishing touch.
Notes
- For a vegan version, substitute egg with flaxseed or chia seed egg and use plant-based milk and butter alternatives.
- Adjust cinnamon quantity according to taste preference; 1-2 tablespoons is a good starting point.
- Ensure the milk used for activating yeast is not too hot to prevent killing the yeast; 110°F (43°C) is ideal.
- For whole wheat flour use, increase the liquid slightly to maintain dough consistency.
- Letting the rolls cool slightly before glazing helps the glaze to stay on top without melting off completely.
- These rolls can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat individually in the microwave for 15-20 seconds for a fresh-out-of-the-oven taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookie butter, cinnamon rolls, yeast dough, cinnamon sugar, sweet rolls, breakfast pastry, homemade cinnamon rolls
