Soft, pillowy, and swirled with indulgent cookie butter, these Biscoff Cookie Butter Cinnamon Rolls are the kind of cozy treat I love to make when I want something truly special. The combination of sweet brown sugar, warm cinnamon, and rich Biscoff filling wrapped in a homemade dough and topped with a creamy cookie butter icing makes this recipe absolutely irresistible.
Why You’ll Love This Recipe
I love how these cinnamon rolls deliver that perfect bakery-style softness while packing a bold twist with the Biscoff cookie butter flavor. They rise beautifully, bake into golden perfection, and the icing melts luxuriously over each roll. These are ideal for brunches, weekend baking, or whenever I want to spoil myself or my guests with something extra comforting and decadent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough: 3 ½ cups all-purpose flour ¼ cup granulated sugar 2 ¼ tsp active dry yeast ½ cup warm milk (110°F/45°C) ¼ cup unsalted butter, melted ¼ cup water 1 large egg ½ tsp salt
For the Filling: ½ cup Biscoff cookie butter, softened ½ cup brown sugar, packed 2 tsp ground cinnamon 2 tbsp unsalted butter, softened
For the Icing: 4 oz cream cheese, softened ¼ cup Biscoff cookie butter 1 cup powdered sugar 1 tsp vanilla extract 2-3 tbsp milk
Directions
1. Prepare the Dough: I start by combining warm milk, yeast, and a pinch of sugar, letting it sit for 5 minutes until it becomes frothy. Then I mix the flour, sugar, and salt in a large bowl. I add the yeast mixture, melted butter, water, and egg, mixing everything until a soft dough forms. I knead the dough for 5–7 minutes until it’s smooth and elastic, then cover it and let it rise for an hour or until it doubles in size.
2. Prepare the Filling: While the dough is rising, I make the filling by mixing softened Biscoff cookie butter, softened butter, brown sugar, and cinnamon until smooth.
3. Assemble the Rolls: Once the dough has risen, I roll it out into a 12×18-inch rectangle and spread the filling evenly over it. Then I roll it tightly from the long side and slice it into 12 equal pieces. I place the rolls in a greased 9×13-inch baking dish.
4. Second Rise & Bake: I let the rolls rise again for 30 minutes while preheating the oven to 350°F (175°C). Then I bake them for 20–25 minutes, until golden and cooked through.
5. Make the Icing: As the rolls bake, I beat together cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract. I gradually add milk until the icing is smooth and spreadable.
6. Ice the Rolls: As soon as the rolls come out of the oven, I drizzle the icing generously over the top while they’re still warm. It melts perfectly into every swirl.
I sometimes add chopped pecans or walnuts into the filling for a nutty crunch.
For an extra-spiced version, I mix in a bit of nutmeg or cardamom with the cinnamon.
When I want more of a dessert roll, I drizzle with a little melted white chocolate along with the icing.
I’ve also swapped the Biscoff filling for Nutella when I’m craving something chocolaty—works beautifully.
If I’m short on time, I use store-bought dough, though the homemade version really is worth the effort.
Storage/Reheating
I store any leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. When I’m ready to enjoy them again, I reheat them in the microwave for 20–30 seconds, or in a 300°F oven for about 10 minutes to bring back that fresh-baked softness.
FAQs
How do I know if my dough has risen enough?
I press two fingers lightly into the dough—if the indentation stays, the dough is ready. It should also look noticeably puffier and doubled in size.
Can I make these cinnamon rolls ahead of time?
Yes, I prepare the rolls up to the point of baking, cover them tightly, and refrigerate overnight. The next morning, I let them come to room temperature and rise for about 30 minutes before baking.
What if I don’t have Biscoff cookie butter?
I’ve used other cookie butters or even peanut butter in a pinch. The flavor will change, but the texture and richness will still be delicious.
Can I freeze these rolls?
Absolutely. After baking and cooling, I freeze them (unglazed) in an airtight container. When ready, I reheat them in the oven and add icing just before serving.
Why did my rolls come out hard or dry?
That usually happens if they’re overbaked or the dough wasn’t kneaded enough. I always keep an eye on them during baking and make sure the dough feels soft and elastic before the first rise.
Conclusion
These Biscoff Cookie Butter Cinnamon Rolls are one of my favorite ways to turn a simple treat into something unforgettable. The rich, spiced cookie butter paired with the soft dough and creamy icing makes every bite pure comfort. Whether it’s for a weekend breakfast or a sweet indulgence any time of day, I always come back to this recipe when I want something that hits all the right notes.
Biscoff Cookie Butter Cinnamon Rolls are soft, fluffy swirls filled with sweet cookie butter, cinnamon, and brown sugar, then topped with a luscious Biscoff cream cheese icing. These indulgent rolls are perfect for brunch or a cozy treat any time.
Total Time:2 hours 15 minutes (includes rising time)
Yield:12 rolls
Ingredients
For the Dough:
3 ½ cups all-purpose flour
¼ cup granulated sugar
2 ¼ tsp active dry yeast
½ cup warm milk (110°F/45°C)
¼ cup unsalted butter, melted
¼ cup water
1 large egg
½ tsp salt
For the Filling:
½ cup Biscoff cookie butter, softened
½ cup brown sugar, packed
2 tsp ground cinnamon
2 tbsp unsalted butter, softened
For the Icing:
4 oz cream cheese, softened
¼ cup Biscoff cookie butter
1 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Instructions
Make the Dough: In a bowl, mix warm milk, yeast, and a pinch of sugar. Let sit until frothy, about 5 minutes. In a large bowl, combine flour, remaining sugar, and salt. Add yeast mixture, melted butter, water, and egg. Mix and knead for 5–7 minutes until smooth. Cover and let rise for 1 hour until doubled.
Prepare the Filling: Mix cookie butter, softened butter, brown sugar, and cinnamon until smooth.
Assemble Rolls: Roll out dough to a 12×18-inch rectangle. Spread filling evenly. Roll tightly from the long edge and slice into 12 rolls. Place in a greased 9×13-inch pan.
Second Rise: Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C).
Bake: Bake rolls for 20–25 minutes until golden brown and cooked through.
Make Icing: Beat cream cheese, cookie butter, powdered sugar, and vanilla. Add milk gradually until smooth and spreadable.
Ice the Rolls: Drizzle icing over warm rolls. Serve fresh and gooey.
Notes
Add chopped pecans or walnuts to filling for crunch.
Mix in nutmeg or cardamom for added spice.
Top with melted white chocolate for a dessert-like finish.
Use Nutella for a chocolaty variation.
Store-bought dough works in a pinch for quicker prep.
