Biscoff Cookie Butter Cinnamon Rolls: The Ultimate Gooey Indulgence

If there’s one thing that can make a classic cinnamon roll even more irresistible, it’s the addition of dreamy, spiced Biscoff cookie butter. Imagine fluffy, homemade rolls, wrapped up with cinnamon-sugar filling, baked to golden perfection, and lavishly topped with creamy cookie butter icing and a buttery cookie crumble. This isn’t just any cinnamon roll recipe this is a true bakery-style treat that brings the comforting flavor of your favorite Biscoff cookies to breakfast, brunch, or dessert. Welcome to the world of Biscoff Cookie Butter Cinnamon Rolls, a modern twist on the nostalgic classic that’s guaranteed to steal the show at any table.

Few things evoke the same cozy feeling as the aroma of cinnamon and sugar baking in the oven, especially on a chilly morning. Growing up, homemade cinnamon rolls were a weekend ritual, always slathered in a simple glaze. Years later, after discovering Biscoff cookie butter on a trip abroad, I couldn’t resist combining my love of both into one over-the-top, decadent treat. The result is a soft, tender dough that’s easy to work with, filled with a rich brown sugar and cinnamon mixture, then finished with a swirl of luscious Biscoff frosting and a signature cookie crumble for texture. Whether you’re a cinnamon roll connoisseur or a die-hard Biscoff fan, this recipe will quickly become your new favorite tradition.

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What Are Biscoff Cookie Butter Cinnamon Rolls?

Biscoff Cookie Butter Cinnamon Rolls are soft, fluffy sweet rolls filled with a classic cinnamon-sugar mixture, rolled up, and baked until pillowy and golden brown. What sets them apart from traditional cinnamon rolls is the addition of Biscoff cookie butter—a creamy spread made from spiced Belgian Biscoff cookies—in both the filling and the frosting. After baking, the rolls are generously frosted with a silky Biscoff icing and topped with a crunchy Biscoff cookie crumble. Every bite bursts with caramelized spice, warm cinnamon, and buttery, melt-in-your-mouth decadence.

Why You’ll Fall in Love with This Recipe

From the very first bite, these cinnamon rolls promise a sensory experience you’ll crave again and again. The dough is ultra-soft and light, thanks to a simple enriched yeast base, while the filling offers the perfect balance of gooey brown sugar, cinnamon, and cookie butter warmth. The pièce de résistance is the thick, creamy Biscoff icing—so velvety and indulgent, you’ll want to eat it by the spoonful.

This recipe is also wonderfully versatile. Serve these cinnamon rolls for a special weekend breakfast, holiday brunch, or as a show-stopping dessert. They’re perfect for making ahead, freeze beautifully, and are guaranteed to impress guests. Plus, the homemade dough is surprisingly easy to handle, even for beginner bakers.

How Do Biscoff Cookie Butter Cinnamon Rolls Taste?

Think of the best cinnamon roll you’ve ever had—soft, fluffy, sweet, and spiced—then imagine it with an extra layer of caramelized, subtly spiced flavor. That’s the magic of Biscoff cookie butter. The filling melts into gooey ribbons inside the rolls, infusing each swirl with warm cinnamon, brown sugar, and the signature caramel-cinnamon notes of Biscoff. The frosting is thick, creamy, and just sweet enough, with the Biscoff flavor shining through. Topped with a crunchy Biscoff cookie crumble, every bite is a perfect marriage of tender, gooey, creamy, and crispy textures.

Health & Ingredient Benefits

While these cinnamon rolls are certainly an indulgence, making them at home means you control every ingredient. There are no artificial flavors, preservatives, or unnecessary additives—just simple, pantry-friendly staples. Here’s a quick look at some key ingredients:

• Biscoff Cookie Butter: Made from Belgian Biscoff cookies, it’s naturally dairy-free and loaded with warm, caramelized spices. A little goes a long way for maximum flavor.
• Active Dry Yeast: Provides lift and softness to the dough, creating a pillowy texture.
• Milk & Butter: Enrich the dough, making it extra tender and flavorful.
• Brown Sugar: Adds moisture and deep caramel notes to the filling.
• Cinnamon: Pairs perfectly with Biscoff, offering warmth and spice.
• All-Purpose Flour: Keeps the dough light and workable.
• Eggs: Add richness and structure.
• Biscoff Cookies: Crushed for a crunchy, bakery-style topping.

If you want to lighten up the recipe, you can use plant-based milk and butter or swap in whole wheat pastry flour for part of the all-purpose flour.

Ingredients You’ll Need

For the Dough:

• 1 cup whole milk (warm)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ⅓ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 1 large egg + 1 egg yolk, room temperature
• 1 teaspoon vanilla extract
• 3 ½ cups all-purpose flour (plus more for kneading)
• ½ teaspoon salt

For the Filling:

• ⅔ cup brown sugar, packed
• 1 ½ tablespoons ground cinnamon
• ¼ cup unsalted butter, softened
• ½ cup Biscoff cookie butter, slightly melted

For the Biscoff Frosting:

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• ¼ cup Biscoff cookie butter
• 1–1 ½ cups powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla extract
• Pinch of salt

For the Topping:

• 4–5 Biscoff cookies, crushed (for sprinkling)

Tools You’ll Need

• Stand mixer with dough hook (or a large bowl and wooden spoon)
• Measuring cups and spoons
• Mixing bowls
• Rolling pin
• 9×13-inch baking dish or large round cake pan
• Serrated knife or dental floss (for slicing rolls)
• Offset spatula (for spreading filling and frosting)
• Plastic wrap or kitchen towel (for proofing)
• Small saucepan or microwave (for melting butter/cookie butter)

Optional Substitutions & Additions

• Make it Dairy-Free: Use plant-based butter and cream cheese.
• No Stand Mixer? Mix and knead the dough by hand—just give it a few extra minutes of kneading.
• Add-ins: Sprinkle mini chocolate chips, chopped toasted pecans, or even diced apples into the filling for extra flavor and texture.
• Egg-Free Version: Substitute ¼ cup unsweetened applesauce per egg.
• Make-Ahead: Prepare the rolls the night before, cover tightly, and refrigerate. In the morning, let them come to room temp and bake as directed.

How to Make Biscoff Cookie Butter Cinnamon Rolls

Step 1: Prepare the Dough

1. Warm the milk until just lukewarm (about 110°F). Add the yeast and a pinch of sugar. Let sit for 5–10 minutes, until foamy.
2. In the bowl of a stand mixer, combine the milk/yeast mixture, sugar, melted butter, egg, egg yolk, and vanilla. Mix until blended.
3. Add flour and salt. Mix with a dough hook on low speed (or stir by hand) until a sticky dough forms.
4. Knead for 7–10 minutes, adding flour as needed, until the dough is smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).

Step 2: Make the Filling

1. Stir together brown sugar and cinnamon. Set aside.
2. Warm the Biscoff cookie butter until just pourable. Set aside.

Step 3: Roll, Fill & Slice

1. Turn the dough out onto a floured surface and roll into a large 14×18-inch rectangle.
2. Spread softened butter evenly over the dough, then pour and spread the Biscoff cookie butter over the butter layer.
3. Sprinkle the brown sugar-cinnamon mixture evenly over the Biscoff.
4. Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
5. Slice into 12 rolls (using a sharp knife or dental floss for clean cuts).

Step 4: Second Rise

1. Arrange rolls in a greased 9×13-inch pan. Cover with plastic wrap and let rise for 30–45 minutes, until puffy.

Step 5: Bake

1. Preheat oven to 350°F (175°C).
2. Bake for 23–28 minutes, or until golden brown and centers are cooked through. Let cool slightly before frosting.

Step 6: Make the Biscoff Frosting

1. Beat together cream cheese, butter, Biscoff cookie butter, powdered sugar, vanilla, and a pinch of salt. Add milk, a tablespoon at a time, until frosting is creamy and spreadable.

Step 7: Finish & Serve

1. Frost warm rolls generously with Biscoff frosting.
2. Sprinkle crushed Biscoff cookies over the top for that extra cookie crunch.
3. Enjoy fresh and gooey!

What to Serve With Biscoff Cinnamon Rolls

• Coffee or Chai Latte: The spice in the rolls pairs perfectly with warm, milky drinks.
• Fresh Fruit: Add sliced strawberries, bananas, or oranges for brightness.
• Scrambled Eggs or Breakfast Casserole: For a heartier brunch spread.
• Vanilla Ice Cream: Turn these rolls into a decadent dessert!
• Whipped Cream: A dollop of whipped cream takes them over the top.

Tips for Success

• Use room temperature ingredients for a softer dough and easier mixing.
• Don’t overheat your milk, or it may kill the yeast—lukewarm is just right.
• If the dough is too sticky, add extra flour 1 tablespoon at a time while kneading.
• Slice rolls with unflavored dental floss for perfect, round shapes.
• For extra gooey rolls, drizzle more Biscoff into the filling or between layers.
• Bake just until golden and set; overbaking can dry out the rolls.
• Frost while slightly warm for a gooey, melty topping.

Common Mistakes to Avoid

• Killing the Yeast: Milk that’s too hot or cold can prevent a good rise.
• Dense Dough: Under-kneading or using cold ingredients can lead to heavy rolls.
• Overfilling: Too much filling can cause the rolls to unravel—spread filling evenly and don’t overload.
• Cutting the Dough: Pressing down with a knife can squash rolls; use a gentle sawing motion or floss.
• Overbaking: Dry rolls are the result of too much time in the oven. Check a few minutes early to be safe.

How to Store & Reheat

Storing:
Let rolls cool completely. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing:
Freeze unfrosted (or even frosted!) rolls individually wrapped, up to 2 months. Thaw overnight and warm before serving.
Reheating:
Microwave individual rolls for 20–30 seconds, or warm a pan of rolls (covered with foil) in a 325°F oven for 10–12 minutes.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes! Instant yeast can be added directly to the flour and will rise a bit faster. No need to proof.

Can I prep these cinnamon rolls ahead of time?
Absolutely. After slicing, arrange the rolls in your baking pan, cover, and refrigerate overnight. In the morning, let them come to room temp and bake as directed.

What if I don’t have Biscoff cookie butter?
You can use Trader Joe’s Speculoos Cookie Butter, or even peanut butter or Nutella for a different flavor.

Can I make these gluten-free?
Try using a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different, but they’ll still be delicious.

Do I have to use cream cheese in the frosting?
No, but it helps balance the sweetness. Substitute with more butter or a thick dairy-free alternative.

Nutritional Info (approximate per serving)

• Calories: 385
• Carbohydrates: 53g
• Protein: 6g
• Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 53mg
• Sodium: 218mg
• Fiber: 1g
• Sugar: 24g

Nutrition may vary based on portion size and ingredient brands.

Conclusion

There’s nothing quite like the smell of homemade cinnamon rolls wafting from the oven unless, of course, they’re loaded with gooey Biscoff cookie butter and finished with a luscious, bakery-style frosting. These Biscoff Cookie Butter Cinnamon Rolls bring together the best of both worlds: classic comfort and modern flavor. Whether you’re baking them for brunch, gifting to a friend, or sneaking one as a midnight treat, this recipe is sure to earn rave reviews. Make a batch and see why this cinnamon roll upgrade will become your family’s new obsession!

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August 8, 2025 by Melissa