Biscoff Cookie Butter Cinnamon Rolls

$To make Biscoff cookie butter cinnamon rolls, you need: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet (2 1/4 teaspoons) instant yeast - 1/2 teaspoon salt - 1/2 cup warm milk (110°F) - 1/4 cup unsalted butter, melted - 1 large egg - 1/2 cup Biscoff cookie butter - 1 tablespoon ground cinnamon - 1/4 cup packed brown sugar - 1/2 cup powdered sugar (for icing) - 1-2 tablespoons milk (to adjust icing consistency) These ingredients work together to create soft, sweet rolls. The Biscoff cookie butter adds a unique flavor. If you need alternatives, here are some options: - Replace all-purpose flour with a gluten-free blend for a gluten-free version. - Use coconut sugar instead of granulated sugar for a lower glycemic index. - Swap Biscoff cookie butter with any nut butter for a different taste. These substitutions can change the flavor and texture but still work well. To take your cinnamon rolls to the next level, consider these toppings: - Drizzle with more Biscoff cookie butter for added flavor. - Sprinkle crushed Biscoff cookies on top for texture. - Add a pinch of sea salt to the icing for a sweet-salty combo. These toppings can make your rolls even more delightful and fun! {{ingredient_image_2}} To start, gather your ingredients. In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 1/4 teaspoons of instant yeast, and 1/2 teaspoon of salt. This blend creates your dry mixture. In another bowl, mix 1/2 cup of warm milk, 1/4 cup of melted unsalted butter, and 1 large egg until well blended. Next, pour the wet mixture into the dry mixture. Stir gently until the dough forms. Turn the dough out onto a floured surface. Knead it for about 5-7 minutes, until it feels smooth and elastic. Lightly grease a bowl, place the dough inside, and cover it with a towel. Let it rise in a warm spot for about 1 hour or until it doubles in size. After the dough rises, gently punch it down to release air. Roll it out on a floured surface into a rectangle about 1/4-inch thick. Spread 1/2 cup of Biscoff cookie butter evenly over the dough. Leave a small border around the edges. In a small bowl, combine 1/4 cup of brown sugar and 1 tablespoon of ground cinnamon. Sprinkle this mixture over the Biscoff spread. Starting from one long edge, tightly roll the dough into a log shape. Pinch the edges to seal. Use a sharp knife to slice the log into 1-inch thick rolls. Place these rolls in a greased baking dish, leaving space between each. Cover and let them rise for 30 more minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown. While they bake, prepare the icing. In a small bowl, whisk together 1/2 cup of powdered sugar and 1-2 tablespoons of milk. Adjust the milk until the icing is smooth and pourable. Once the rolls are done, take them out of the oven. Let them cool slightly, then drizzle the icing generously over the warm rolls. Enjoy the delightful blend of flavors! To get your cinnamon rolls to rise well, warmth is key. Place your dough in a warm spot. A turned-off oven or a sunny kitchen works great. Cover it with a clean towel. This keeps the dough warm and cozy. It should double in size in about one hour. If your kitchen is cold, try placing a bowl of hot water nearby. This adds warmth and humidity for better rising. Getting the right dough consistency is important. If your dough feels too sticky, add a bit more flour. Add it one tablespoon at a time. If the dough is too dry, add a little warm milk. Mix it in slowly until the dough feels soft and smooth. Knead the dough for about 5-7 minutes. This helps develop the gluten, making your rolls fluffy. For the icing, mix powdered sugar with milk until smooth. Start with one tablespoon of milk. Whisk it well, then check the texture. If it’s too thick, add more milk, a little at a time. You want it pourable but not runny. Drizzle it over warm rolls for the best effect. This way, the icing melts slightly into the rolls, making them even more delicious. Pro Tips Tip for Perfect Dough: Ensure that your milk is warm (around 110°F) but not too hot, as excessive heat can kill the yeast and prevent proper rising. Tip for Rolling: When rolling out the dough, make sure it is evenly shaped to ensure uniform cooking and an even distribution of the filling. Tip for Icing Consistency: Adjust the amount of milk in your icing gradually to achieve the desired pourable consistency; it should be thick enough to stay on the rolls but thin enough to drizzle. Tip for Storage: Store any leftover cinnamon rolls in an airtight container at room temperature for up to two days, or freeze them for longer storage. Reheat in the microwave for a few seconds before serving. {{image_4}} To add a twist, mix in chocolate chips. I suggest using semi-sweet chips. Just sprinkle them on top of the Biscoff spread before rolling up the dough. The chocolate melts beautifully, adding rich flavor. The mix of chocolate and Biscoff is a perfect match. Your rolls will be gooey and delightful. For a nutty crunch, add chopped pecans or walnuts. Mix about half a cup of nuts into the brown sugar and cinnamon blend. This adds texture and flavor. The nuts pair well with the sweet Biscoff. You can toast them lightly for extra flavor. Each bite will be a fun surprise. You can make these rolls vegan easily. Substitute the egg with a flax egg. To do this, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use plant-based milk and dairy-free butter too. The rolls will still be soft and tasty. Enjoy your vegan treat without losing any flavor. To keep your Biscoff cookie butter cinnamon rolls fresh, store them in an airtight container. This helps them stay soft and moist. If you have a lot left, place parchment paper between the rolls. This keeps them from sticking together. Store the container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To enjoy warm cinnamon rolls again, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes. You can also use the microwave. Just warm them for 10-15 seconds. Be careful not to overheat them, or they may get tough. If you want to save some rolls for later, freezing works great. First, let the rolls cool completely. Then, wrap each roll tightly in plastic wrap. Place the wrapped rolls in a freezer bag. Remove as much air as possible before sealing. You can freeze them for up to 3 months. To enjoy, thaw them in the fridge overnight, then reheat. Yes, you can use homemade Biscoff cookie butter. Just ensure it has a spreadable texture. The flavor might differ slightly, but it will still taste great in your cinnamon rolls. I love making my own for a fresh twist. Homemade versions often have richer flavors. To make cinnamon rolls ahead of time, you can prepare the dough and fillings in advance. After rolling and cutting the dough, place the rolls in a greased dish. Cover them tightly with plastic wrap and store them in the fridge overnight. In the morning, let them rise for about 30 minutes before baking. This saves time and still delivers warm, fresh rolls. If you need a substitute for Biscoff cookie butter, try using speculoos spread or peanut butter. You can also use Nutella or almond butter for a nutty flavor. Just choose a spread that you enjoy, as it will change the taste of the rolls. Experiment and find your favorite! These Biscoff cookie butter cinnamon rolls are a delicious treat. You learned about the main ingredients, how to make them, and tips for success. I shared fun variations to try, like chocolate chip and nutty options. You now know how to store and reheat your rolls so they stay fresh. Enjoy making these rolls to share with friends or family. They will love the sweet, warm flavors. Happy baking!$

Biscoff Cookie Butter Cinnamon Rolls

Delicious cinnamon rolls filled with Biscoff cookie butter and topped with a sweet icing.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 2

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1/2 teaspoon salt
1/2 cup warm milk (110°F)
1/4 cup unsalted butter, melted
1 large egg
1/2 cup Biscoff cookie butter
1 tablespoon ground cinnamon
1/4 cup packed brown sugar
1/2 cup powdered sugar (for icing)
1-2 tablespoons milk (to adjust icing consistency)

Instructions

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt until well combined. This will be your dry mixture.
In a separate bowl, mix the warm milk, melted butter, and the egg until well combined and slightly frothy.
Gradually pour the wet mixture into the dry ingredients, stirring gently until a dough begins to form.
Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, or until it feels smooth and elastic when touched.
Lightly grease a bowl with oil or cooking spray, place the kneaded dough inside, and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
After the dough has risen, gently punch it down to release the air. Roll it out on a floured surface into a rectangle approximately 1/4-inch thick.
Spread the Biscoff cookie butter evenly over the entire surface of the dough, ensuring to leave a small border around the edges for sealing.
In a small bowl, stir together the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the Biscoff spread.
Starting from one of the longer edges, tightly roll the dough into a log shape, sealing the edges by pinching them together.
Using a sharp knife or a bench scraper, slice the log into 1-inch thick rolls. Arrange the sliced rolls in a greased baking dish, leaving a little space between each one. Cover them and let rise for an additional 30 minutes.
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes or until they are golden brown and cooked through.
While the rolls are baking, prepare the icing by whisking together the powdered sugar and 1-2 tablespoons of milk in a small bowl. Adjust the amount of milk until you get a smooth and pourable consistency.
After baking, remove the cinnamon rolls from the oven and let them cool slightly before drizzling the icing generously over the warm rolls.

Notes

For a delightful presentation, transfer the cinnamon rolls onto a large decorative platter, generously drizzling with icing. For an added touch, sprinkle crushed Biscoff cookies on top for an extra crunch and flavor boost. These rolls are best enjoyed warm, straight from the oven!

Keyword Biscoff, cinnamon rolls, dessert