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Biscoff Cookie Butter Cinnamon Rolls – Over The Top Weekend Baking Ideas

Three decadent Biscoff Cookie Butter Cinnamon Rolls generously drizzled with a thick, creamy glaze, sitting on a white plate.
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Make decadent, thick, and soft cinnamon rolls featuring a rich Biscoff cookie butter filling and a creamy cookie butter glaze, perfect for an indulgent weekend project.

Ingredients

Scale
  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened for filling
  • 1 cup Biscoff Cookie Butter, slightly warmed
  • 1/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup powdered sugar, for glaze
  • 2 tablespoons Biscoff Cookie Butter, for glaze
  • 1 tablespoon milk, for glaze
  • 2 tablespoons heavy cream, for glaze
  • 1/4 cup Biscoff Cookie Butter, for topping

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, egg, melted butter, flour, and salt to the yeast mixture. Mix until a shaggy dough forms. Knead by hand or with a dough hook for 5 to 7 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, 1 cup of Biscoff Cookie Butter, brown sugar, and cinnamon in a small bowl until combined.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  6. Spread the filling: Evenly spread the Biscoff filling mixture over the entire surface of the dough, leaving a small border on one long edge.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  8. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise again for 30 to 45 minutes until puffy.
  9. Bake: Preheat your oven to 375 degrees Fahrenheit. Bake for 20 to 25 minutes, or until golden brown.
  10. Make the glaze: While the rolls cool slightly, whisk together the powdered sugar, 2 tablespoons of Biscoff Cookie Butter, milk, and heavy cream until smooth.
  11. Finish the rolls: Drizzle the glaze generously over the warm rolls. Top with small dollops or drizzles of the remaining 1/4 cup of Biscoff Cookie Butter. Serve warm.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking.
  • If your Biscoff Cookie Butter is too stiff, microwave it for 15 seconds to make it easier to spread.
  • You can make the dough ahead of time and let it cold-proof in the refrigerator overnight for easier morning assembly.

Nutrition

Find it online: https://tasteportfolio.com/biscoff-cookie-butter-cinnamon-rolls-weekend-baking/