Description
Delight in the warm, gooey goodness of Biscoff Cookie Butter Cinnamon Rolls, a perfect blend of soft, fluffy dough filled with rich cinnamon, brown sugar, and luscious Biscoff cookie butter. Topped with a creamy Biscoff-infused glaze, these rolls make for an irresistible breakfast or dessert indulgence.
Ingredients
Scale
- ½ cup warm milk
- ¼ cup granulated sugar
- 1 tablespoon active dry yeast
- 2 large eggs, room temperature
- 6 tablespoons melted butter
- 1 teaspoon salt
- 2½ – 3 cups bread flour, as needed
- 3 tablespoons butter, softened for spreading
- ½ cup light brown sugar
- 1 tablespoon cinnamon
- ½ cup Biscoff cookie butter
- 4 tablespoons butter
- ⅓ cup Biscoff cookie butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons cream or milk
- Pinch of salt
Instructions
- Pour warm milk, granulated sugar, and active dry yeast into a large mixing bowl. Stir gently and let sit for 10-15 minutes until the mixture becomes bubbly, indicating the yeast is active.
- Add melted butter and room temperature eggs to the yeast mixture and combine thoroughly. Stir in salt and 2 cups of bread flour. Gradually add additional flour in ½ cup increments until a soft dough ball forms that pulls away from the sides of the bowl.
- Transfer the dough to a floured surface and knead for 3-5 minutes, adding more flour if necessary. The dough should feel soft and slightly tacky, but not sticky. Place dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1½ hours.
- Punch down the risen dough and roll it out on a floured surface into a 14×18 inch rectangle. Spread softened butter evenly over the dough, leaving about a ½ inch border at the bottom edge.
- Sprinkle light brown sugar evenly over the buttered dough, followed by the cinnamon, and then drizzle the Biscoff cookie butter on top.
- Starting from the long 18-inch side, roll the dough tightly into a log. Use dental floss or a sharp knife to cut the log into 12 equal rolls. Place the rolls into a greased 9×13 inch baking pan.
- Cover the rolls and let them rise again until doubled in size, approximately 45-60 minutes.
- Preheat the oven to 375°F (190°C). Bake the rolls for 14-18 minutes or until the tops turn a light golden brown.
- While the rolls bake, beat together butter, Biscoff cookie butter, and vanilla extract until smooth. Gradually add powdered sugar, cream or milk, and a pinch of salt, mixing until the glaze reaches a thick yet pourable consistency.
- Let the rolls cool slightly after baking, then generously top them with the Biscoff glaze while still warm. Serve and enjoy the decadent treat!
Notes
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg