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

Scale

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