Biscoff Cookie Butter Cinnamon Rolls

Biscoff Cookie Butter Cinnamon Rolls: Your New Favorite Comfort Food

Hey there, friend! Isla here from BiteTide, and I am just buzzing with excitement to share this recipe with you today. If you’ve ever stood in your kitchen, dreaming of something that’s equal parts cozy, decadent, and a little bit magical, you’ve come to the absolute right place. We’re taking the humble, beloved cinnamon roll and sending it on a flavor vacation to a place where spiced, caramelized cookie butter dreams come true.

I’m talking about my insanely good Biscoff Cookie Butter Cinnamon Rolls. Imagine the softest, pillowy-soft dough you’ve ever sunk your teeth into. Now, imagine it swirled not just with cinnamon and sugar, but with rich, creamy, downright addictive Biscoff cookie butter. As it bakes, that filling turns into a gooey, caramel-like river of goodness. And then—because we believe in going all in around here—we drown the warm rolls in a silky-smooth Biscoff glaze and finish them with a crunchy crumble of actual Biscoff cookies. It’s a symphony of texture and flavor in every single bite.

I know homemade yeast dough can feel a little intimidating, but I promise you, we’re going to walk through this together. This recipe is designed for real life, with all its distractions and happy chaos. So, tie on your favorite apron, put on some good music, and let’s create some kitchen magic that will make your entire home smell like a warm, welcoming bakery.

A Pinch of Nostalgia and a Dollop of Cookie Butter

This recipe, for me, is a beautiful mashup of my past and my present. I grew up in a house where Sunday mornings were sacred. The smell of my dad’s classic cinnamon rolls would creep under my bedroom door, acting as a way more effective alarm clock than any beeping contraption. It was our family’s signal to gather, to slow down, and to share something sweet before the week began again.

Fast forward to my life now, running BiteTide and constantly playing with flavors. I discovered Biscoff cookie butter a few years ago (life-changing, right?!) and immediately knew I had to swirl it into my favorite childhood treat. The first time I made these, the aroma that filled my kitchen was familiar yet entirely new—warmer, spicier, and deeply caramelized. It was an instant hit with my friends and family, and it quickly became my signature “I-feel-like-spreading-joy” bake. It’s my way of honoring those cozy Sunday memories while riding a whole new wave of flavor. Every time I make them, I think of my dad’s classic recipe, and I like to think he’d absolutely approve of this deliciously messy upgrade.

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Gathering Your Flavor Wave: The Ingredients

Here’s everything you’ll need to create these glorious rolls. Don’t stress if you need to make a swap or two—I’ve included my best chef tips and substitutions right alongside each ingredient.

For the Dough:

• 3¾ cups all-purpose flour: The foundation of our soft, pillowy dough. For a slightly more tender roll, you can swap out one cup for bread flour, which has a higher protein content. If you need a gluten-free version, a 1:1 GF baking blend works well, though the texture will be a bit more dense.
• ¼ cup sugar: Just enough to sweeten the dough and give the yeast a little boost to get going.
• 2¼ tsp instant yeast: Our little miracle worker! Instant yeast means you can mix it right in with the dry ingredients—no proofing required. If you only have active dry yeast, see the FAQs below for how to adjust.
• ¾ cup warm milk: Whole milk will give you the richest flavor, but 2% or even your favorite unsweetened plant-based milk (like oat or almond) will work perfectly. The key is warm, not hot. Think baby-bottle temperature (around 110°F). Too hot and you’ll hurt the yeast!
• ¼ cup unsalted butter, melted: For unparalleled richness and tenderness. Using unsalted lets us control the salt level in the dough.
• 2 eggs: They add structure, richness, and that beautiful golden color to the baked dough. Bring them to room temperature for best results—just pop them in a bowl of warm water for 5-10 minutes if you forgot!
• 1 tsp vanilla extract: The secret background singer that makes the whole flavor profile pop. Always use pure vanilla if you can!
• ½ tsp salt: The essential flavor enhancer. It balances the sweetness and strengthens the gluten in the dough.

For the Filling:

• ½ cup Biscoff cookie butter: The star of the show! I use the creamy spread for a smooth, gooey filling. If it’s too firm to spread easily, microwave it for 10-15 seconds to loosen it up.
• ½ cup brown sugar: Its molasses notes pair perfectly with the warm spices in the Biscoff, creating that deep, caramelized goodness.
• 2 tsp cinnamon: The classic partner that amplifies the warm spice profile of the cookie butter. Don’t be shy with it!

For the Glaze & Topping:

• ½ cup Biscoff cookie butter, melted: Yes, more! This is for the luxurious glaze on top. Melting it makes it pourable and dreamy.
• 2 tbsp cream or milk: This is your tool to achieve the perfect drizzling consistency. Use heavy cream for an extra decadent glaze, or milk to lighten it up just a touch.
• Crushed Biscoff cookies, for topping: The grand finale! This adds a wonderful crunchy texture and screams “BISCOFF!” from the rooftops.

Let’s Get Baking: The Step-by-Step Guide

Ready? Let’s do this! Follow these steps, and you’ll be a cinnamon roll pro in no time. I’ve packed this section with all my favorite kitchen hacks to ensure your success.

1. Make the Dough: In the bowl of a stand mixer fitted with a dough hook, whisk together 3½ cups of the flour, sugar, yeast, and salt. In a separate jug or bowl, whisk together the warm milk, melted butter, eggs, and vanilla. Chef’s Hack: Pour the wet ingredients into the dry ingredients with the mixer on low speed. This prevents flour from flying everywhere! Once combined, let the mixer knead the dough for about 5-7 minutes, adding the remaining ¼ cup of flour a tablespoon at a time only if the dough is too sticky. You want a soft, slightly tacky dough that pulls away from the sides of the bowl. Don’t be tempted to add too much flour—this is the secret to soft rolls!
2. First Rise: Shape the dough into a ball, place it in a lightly greased bowl, and turn it over to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. My favorite rising spot? An oven that’s been turned off but was warmed for just a minute first.
3. Shape the Rolls: Punch the risen dough down to release the air. Turn it out onto a lightly floured surface and roll it into a roughly 10×15 inch rectangle. Spread the ½ cup of Biscoff cookie butter evenly over the surface, leaving a small border around the edges. Sprinkle the brown sugar and cinnamon evenly over the cookie butter. Pro Tip: Gently press the filling into the dough with your hands or a rolling pin so it doesn’t all spill out when you roll it.
4. Roll and Slice: Starting from a long side, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife, dental floss, or a bench scraper, cut the log into 12 equal rolls. The Floss Trick: Slide a piece of unflavored dental floss under the roll, cross it over the top, and pull. It gives you perfectly clean cuts without squashing the dough!
5. Second Rise: Arrange the rolls cut-side up in a greased 9×13 inch baking dish. Cover them and let them rise again for 30-45 minutes. They should look puffy and be touching each other.
6. Bake to Golden Perfection: While the rolls are rising, preheat your oven to 350°F (175°C). Bake the risen rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped. Watch them closely! Ovens vary, and you don’t want to overbake them.
7. Glaze and Serve: While the rolls are baking, make the glaze by whisking the melted Biscoff cookie butter with the cream or milk until smooth. Let the rolls cool in the pan for about 10 minutes before drowning them in the glorious glaze. Sprinkle generously with crushed Biscoff cookies. Serve warm and prepare for the happy dances to begin!

How to Serve These Heavenly Rolls

These rolls are a showstopper all on their own, straight from the pan. For the ultimate experience, serve them warm when the glaze is still slightly runny and the centers are ooey-gooey. I love placing the whole baking dish in the middle of the table on a trivet and letting everyone dig in—it’s the epitome of cozy, shared joy. A cold glass of milk, a hot cup of coffee, or a chai latte are the perfect partners to cut through the richness. For a special brunch, pair them with some fresh fruit or crispy bacon to balance out the sweet, spiced goodness.

Ride Your Own Flavor Wave: Recipe Variations

Feel like mixing it up? Here are a few delicious twists on the classic:

• Apple Biscoff Rolls: Add a layer of very thinly sliced apples (like Honeycrisp or Granny Smith) over the cookie butter filling before sprinkling with the cinnamon sugar.
• Chocolate Chip Swirl: Sprinkle a handful of semi-sweet or dark chocolate chips over the filling before rolling. The melted chocolate with the Biscoff is next-level.
• Vegan-Friendly: Use plant-based milk, vegan butter, and a flax egg (1 tbsp ground flax + 3 tbsp water per egg). Luckily, Biscoff spread is naturally vegan!
• Cream Cheese Swirl: Before adding the glaze, frost the warm rolls with a simple cream cheese icing (4 oz softened cream cheese, ¼ cup softened butter, 1 cup powdered sugar, 1 tsp vanilla).
• Nutty Delight: Sprinkle chopped toasted pecans or walnuts over the filling for a fantastic crunch.

Isla’s Chef Notes

This recipe has evolved from a few happy (and messy!) kitchen experiments. The first time I made these, I was so excited that I tried to spread the cookie butter straight from the jar onto the warm dough. Big mistake! The dough started to tear, and I ended up with a sticky mess. I learned quickly to warm the cookie butter first for easy spreading. Another time, I was chatting with a friend on the phone while measuring the flour and completely lost count. I added way too much, and the dough was so stiff! We ended up with delicious but decidedly dense “Biscoff Bricks.” My husband still teases me about it. The moral of the story? Baking is a fun science, but even the flops are usually still pretty tasty. Don’t be afraid to get in there and try!

Your Questions, Answered: FAQs & Troubleshooting

Q: Can I make these cinnamon rolls ahead of time?
A: Absolutely! You have two great options. 1) Overnight Rise: After placing the sliced rolls in the pan, cover them tightly and refrigerate overnight. The next morning, let them sit on the counter for about an hour to finish rising, then bake as directed. 2) Freeze Before Baking: After the second rise, freeze the unbaked rolls solid in the pan, then transfer them to a freezer bag. When ready to bake, place them back in the pan, thaw overnight in the fridge, let them rise, and bake.

Q: My dough didn’t rise. What happened?
A: Oh, I’ve been there! The most common culprit is old yeast. Yeast has a limited shelf life, so make sure yours is fresh. The liquid could also have been too hot and killed the yeast, or too cold and didn’t activate it. Your rising environment might also be too cold. Find a warm, draft-free spot!

Q: Can I use active dry yeast instead of instant yeast?
A: Yes! The conversion is easy. Use the same amount (2¼ tsp). However, you’ll need to “proof” it first. Dissolve it in the warm milk with a pinch of the sugar from the recipe and let it sit for 5-10 minutes until it becomes foamy. Then, proceed with the recipe as written.

Q: My filling all leaked out during baking! How do I prevent that?
A: This usually happens if the rolls are over-proofed (the dough becomes too weak to hold the filling) or if the filling is spread too close to the edges. Leave a ½-inch border around the rectangle when spreading the cookie butter and sugar. Also, ensure your second rise doesn’t go longer than 45 minutes.

Nutritional Information (Approximate, per roll)

Calories: ~370 | Fat: 16g | Saturated Fat: 5g | Carbohydrates: 52g | Fiber: 1g | Sugar: 24g | Protein: 5g

Please note: This is an estimate based on the ingredients used and may vary depending on specific brands and substitutions.

These Biscoff Cookie Butter Cinnamon Rolls are pure indulgence—pillowy soft, perfectly spiced, and loaded with that irresistible caramelized cookie flavor. Finished with a creamy glaze and crunchy cookie topping, they’re a dream come true for Biscoff lovers. Whether for a cozy breakfast, weekend brunch, or an unforgettable dessert, this recipe is guaranteed to impress and satisfy every sweet craving.