Description
Soft, fluffy cinnamon rolls with a gooey cinnamon-sugar and Biscoff cookie butter filling, topped with luscious Biscoff cream cheese frosting and a crunchy Biscoff cookie crumble. Bakery-style indulgence for breakfast, brunch, or dessert!
Ingredients
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)
Instructions
1. Warm milk to about 110°F. Add yeast and a pinch of sugar; let stand 5–10 minutes until foamy.
2. In a stand mixer or large bowl, mix milk/yeast, sugar, melted butter, egg, egg yolk, and vanilla until blended.
3. Add flour and salt; knead 7–10 minutes until smooth and elastic. Place in greased bowl, cover, and rise until doubled (about 1 hour).
4. Stir together brown sugar and cinnamon for the filling. Warm Biscoff cookie butter until pourable.
5. Roll dough out to a 14×18-inch rectangle. Spread softened butter, then Biscoff cookie butter, then sprinkle cinnamon sugar evenly over the dough.
6. Roll tightly from the long edge; pinch seam to seal. Slice into 12 rolls.
7. Arrange rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes.
8. Preheat oven to 350°F (175°C). Bake rolls 23–28 minutes, until golden and centers are cooked through.
9. For frosting: Beat cream cheese, butter, Biscoff cookie butter, powdered sugar, vanilla, salt, and milk until creamy.
10. Frost warm rolls with Biscoff icing. Sprinkle crushed Biscoff cookies on top. Serve warm.
Notes
To make ahead: Prepare rolls up to the second rise, cover tightly, and refrigerate overnight. Bring to room temp and bake as directed.
Freeze baked (unfrosted or frosted) rolls, tightly wrapped, up to 2 months. Thaw and reheat before serving.
For dairy-free, use plant-based milk, butter, and cream cheese.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
Keywords: Biscoff cinnamon rolls, cookie butter rolls, bakery-style cinnamon rolls, brunch, Biscoff recipes, sweet rolls, homemade cinnamon rolls, easy cinnamon roll recipe, cinnamon roll with cream cheese frosting, cookie butter dessert