The Best Easy Biscoff Cookie Butter Cinnamon Rolls
Ah, cinnamon rolls — the ultimate comfort food that brings back memories of Sunday mornings spent huddled in the kitchen, flour dust covering every inch of the counter, and the intoxicating scent of sweet yeast dough wafting through the air. Now, imagine taking those fluffy rolls and infusing them with the crunchy, caramel goodness of Biscoff cookie butter. Honestly, it’s a match made in baking heaven, and I can’t wait to share my journey of whipping up these Biscoff Cookie Butter Cinnamon Rolls with you.
Let me take ya back to when I first stumbled upon this recipe. It was one of those chilly fall afternoons—the kind where the atmospheric change from summer to cozy sweater weather suddenly elevates your desire for all things warm and sweet. I was scrolling through Pinterest, looking for easy weeknight dinners (yeah, I still wanted to think about dinner despite my ongoing craving for breakfast treats), and BAM! There it was. A vivid picture of this gooey, indulgent cinnamon roll topped with drizzles of icing that made my heart skip a beat.
I remember thinking, “I. Must. Make. This.” So, off to the grocery store I went, arms laden with ingredients. Fast forward through some spectacular kitchen mishaps—like forgetting to put the yeast in the warm milk, which resulted in some seriously flat rolls—I finally found my rhythm. When those rolls came out of the oven, I could hardly wait. Just standing there, watching my creation rise, was like waiting for the sweet crescendo of a favorite song. And once I finally bit into that warm, pillowy goodness with the sweet taste of Biscoff cookie butter and cinnamon wrapping around my taste buds, I was hooked!
These Biscoff Cookie Butter Cinnamon Rolls have shared many moments at my breakfast table, from leisurely Sunday brunches to grab-and-go breakfast bites on busy weekdays. They carry with them the essence of comfort and joy, and let’s be real—they always make me feel like an absolute kitchen rockstar, even if they don’t turn out perfectly every time. Warning: be prepared to get flour everywhere. When you dive into the dough-making process, that’s almost a given, but who says chaos can’t lead to delicious results?
Why You’ll Love This Recipe
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Comforting Indulgence: The mix of warm cinnamon, nutty Biscoff, and gooey icing feels like a hug in a bowl, making everything feel alright even on the roughest of mornings.
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Ease of Preparation: For a baking novice or seasoned pro, these rolls are surprisingly straightforward. No intricate pastry techniques here!
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Crowd-Pleaser: Kids, husbands, roommates—you name it—everyone goes nuts for these! Picky eaters can’t resist the magic of cinnamon rolls, especially when smothered in Biscoff goodness.
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Leftover Perks: These rolls are amazing for meal prep, warm them up for quick breakfast options during the week. Easy high protein meals? Not quite, but hey, there’s a balance in life!
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Creative Base: Swap out Biscoff for Nutella or peanut butter and explore new flavor profiles. Feeling adventurous? Get creative!
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Meal-Prep Success: They freeze exceptionally well, making them a solid contributor to your healthy meal plans.
What Makes This Recipe Special?
It’s really all about that Biscoff cookie butter. The unique flavors of caramelized sugar and spices blend seamlessly with the warm cinnamon and buttery roll. Each bite brings comfort — trust me. It’s special to me for another reason, too. I remember making these for my sister when she had a rough day. When she took a bite, the smile on her face restored faith in baked goods for me! Nothing beats the feeling of sharing a treat you made yourself, especially when it means bringing a little light into someone’s day.
Ingredients
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2 cups all-purpose flour: This classic staple gives structure to your rolls while allowing for just the right amount of chewiness.
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1 packet (2 1/4 tsp) active dry yeast: The magic ingredient! Don’t skip checking its freshness; old yeast might leave your dough sad and flat. (Trust me; I might have learned it the hard way.)
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1/4 cup sugar: A smidge of sweetness in the dough goes a long way.
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1/2 tsp salt: For balance; because sweet without a bit of salty is just wrong!
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1/2 cup milk: Warmed to bring the yeast to life, this keeps your dough moist and soft.
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3 tbsp unsalted butter: Because everything’s better with butter; it adds richness to the dough and enhances flavor.
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1 large egg: For structure and that beautiful golden color.
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1/2 cup Biscoff cookie butter: The star of our show! It’s creamy, dreamy, and has those spicy undertones that make it perfect.
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1/4 cup brown sugar: Ah, the depth of flavor! It caramelizes slightly during baking, resulting in pockets of sweetness.
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1 tsp ground cinnamon: I mean, c’mon, you can’t have cinnamon rolls without a core of cinnamon, right?
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1/4 cup powdered sugar (for icing): The finishing touch—a drizzle of sweet icing to make everything just that much better.
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1-2 tbsp milk (for icing): Adjust to achieve the perfect drizzle-worthy consistency.
I often get asked for substitution suggestions. You could use almond milk for a dairy-free option or coconut flour for a gluten-free variant, but fair warning: texture may vary. Just don’t forget to keep some of that buttery goodness in there for the best result!
How to Make It Step-by-Step
Buckle up, friends; it’s time to roll up our sleeves and dive into the magic of baking these Biscoff Cookie Butter Cinnamon Rolls! I promise you, the process is almost as enjoyable as devouring them.
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Warm the milk: In a small bowl, gently heat your milk and butter together. I usually zap it in the microwave for a few seconds until it’s warm but not boiling—just a cozy hug of heat.
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Yeast activation: Add the yeast and sugar to the warm milk mixture, and let it sit for about 5 minutes. You’ll know it’s ready when it begins to bubble—like magic! This step is crucial to activate the yeast, so don’t rush it or skip it!
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Make the dough: In a large bowl, combine the flour and salt. Add the yeast mixture (now all bubbly and alive!) along with the egg. Now, get in there with your hands; it’s the best way! Knead until a soft dough forms. It should be slightly sticky, but not too much.
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First rise: Place your dough in a greased bowl and cover it with a dish towel. Set it in a warm spot (or near your oven if it’s on). Let the dough rise for about 1 hour, or until it’s doubled in size. You can take this time to clean up your countertop or indulge in a coffee break. Spoiler alert: You might be a hot sticky mess, but it’ll be worth it.
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Roll it out: Once the dough has risen, punch it down (seriously, it feels good, like a mini victory!). Turn it out onto a floured surface and roll it into a rectangle. Don’t worry about perfect measurements; just make it about 1/4 inch thick.
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Spread the goodness: Slather that warm, gooey Biscoff cookie butter all over the rolled-out dough. This is the moment where your mouth starts watering, just wait!
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Cinnamon sugar sprinkle: In a small bowl, mix together the brown sugar and cinnamon. Sprinkle it generously over the cookie butter; this step is like confessing your love with sugar!
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Roll it up: Time to roll it up tightly from one of the longer ends. It’s like rolling a burrito but way more magical. Pinch the seam to seal.
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Slice and place: Use a sharp knife or dental floss (yes, I’ve done it before) to slice your rolled dough into equal pieces. Place them cut-side up in a greased baking dish. Be sure to give them space; they’ll expand even more here!
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Second rise: Cover the dish with a dish towel again, letting them rise for about 30 minutes. The anticipation is real!
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Bake: Preheat your oven to 350°F (175°C). Bake those babies for 20-25 minutes until they’re golden brown and your kitchen smells like a bakery in full swing. Seriously, the aroma will have you feeling like a wizard of the oven!
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Make the icing: While your rolls cool a bit, whip together the powdered sugar with milk until it’s the perfect drizzling consistency. You want it thick enough that it stays on the roll but runny enough to drizzle beautifully.
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Drizzle and serve: Once cooled for a few minutes, drizzle that sweet icing over the warm rolls.
Now gather everyone around—trust me when I say they won’t be able to resist!
Tips for Best Results
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Make sure your yeast is fresh! There’s nothing worse than committing time to dough only to find you didn’t check if your yeast was past its prime.
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Don’t be afraid to adjust the sweetness. If you’re a cinnamon roll aficionado, give it more brown sugar.
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Ensure your dough is floured enough to avoid stickiness when rolling, but not so much that it becomes dry.
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For an extra touch, add chopped nuts or raisins for a little added texture and flavor variety.
Ingredient Substitutions & Variations
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Dairy-Free: Use almond milk and coconut oil instead of milk and butter.
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Gluten-Free: Swap all-purpose flour for a gluten-free flour blend (just check for binders).
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Flavor swirls: Want to mix it up? How about adding some shredded coconut or chocolate chips for an indulgent twist?
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Seasonal Flavors: Try adding a dash of nutmeg or cardamom for a different spin.
Serving Suggestions
These Biscoff Cookie Butter Cinnamon Rolls are delightful on their own, but for a little extra magic, serve them alongside a steaming cup of coffee or a side of fresh fruit. They make the coziest Sunday breakfast, and honestly, you can’t go wrong with a rom-com playing in the background as you enjoy your warm rolls. They even shine at brunch gatherings! Pair it with homemade waffles or pancakes for that perfect morning spread.
How to Store and Reheat Leftovers
If, by some miracle, you have leftovers, keep them in an airtight container at room temperature for about 2-3 days. When you’re ready for another slice of deliciousness, just pop them in the microwave for about 10-15 seconds. They’ll be warm and gooey again! Oops, did I say you might not have leftovers? That’s usually the case here!
Make-Ahead and Freezer Tips
Want to prep ahead of time? You can assemble the rolls up to the second rise, cover them tightly, and stick them in the fridge overnight. Pull them out and let them rise for about 30 minutes before baking in the morning. You can also freeze the baked rolls. Just wrap them tightly in plastic before they cool completely, then place in an airtight container. Reheat from frozen when you’re ready for a treat!
Common Mistakes to Avoid
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Skipping the proofing step for the yeast could lead to sad, dense rolls. Don’t do this, or regret baking will haunt you!
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Cutting the rolls too soon after rising can cause them to squish. Give it a minute and be patient.
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Not letting them cool before icing can make a mess. You want a nice drizzle, not a sugar puddle!
Frequently Asked Questions (FAQ)
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Can I use other types of cookie butter?
Absolutely! Any spread that you adore will work; just keep in mind that the flavor will differ. -
How do I know when my rolls are baked?
Look for a golden-brown color on top and a nice, firm bread-like texture. If you tap the bottom, it sounds hollow! -
Can I double the recipe?
Sure can! Just keep in mind, you’ll need a larger bowl for mixing and a bigger baking dish.
Cooking Tools You’ll Need
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A mixing bowl for combining ingredients.
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A surface for rolling out the dough—trust me, you’ll need space!
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A sharp knife or dough cutter for slicing.
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A baking dish to house your rolls.
Final Thoughts
Baking Biscoff Cookie Butter Cinnamon Rolls has become a delightful ritual in my kitchen. Every time I create them, I remember the laughter and the spilled flour and even those mishaps that teach invaluable lessons. It’s more than just food—it’s about gathering, sharing moments, and creating memories that warm your heart.
Feel free to share your version with friends or on Pinterest! If you enjoyed making these cozy rolls, don’t forget to save this recipe or pass it along to a fellow baking enthusiast! Happy rolling!
Biscoff Cookie Butter Cinnamon Rolls
Ingredients
For the dough
- 2 cups all-purpose flour This classic staple gives structure to your rolls while allowing for just the right amount of chewiness.
- 1 packet active dry yeast (2 1/4 tsp) Don't skip checking its freshness; old yeast might leave your dough sad and flat.
- 1/4 cup sugar A smidge of sweetness in the dough goes a long way.
- 1/2 tsp salt For balance; because sweet without a bit of salty is just wrong!
- 1/2 cup milk Warmed to bring the yeast to life, this keeps your dough moist and soft.
- 3 tbsp unsalted butter Adds richness to the dough and enhances flavor.
- 1 large egg For structure and that beautiful golden color.
For the filling
- 1/2 cup Biscoff cookie butter The star of our show! It's creamy, dreamy, and has spicy undertones.
- 1/4 cup brown sugar Adds depth of flavor and caramelizes slightly during baking.
- 1 tsp ground cinnamon Essential for cinnamon rolls.
For icing
- 1/4 cup powdered sugar The finishing touch for sweet icing.
- 1-2 tbsp milk (for icing) Adjust to achieve the perfect drizzle-worthy consistency.
Instructions
Preparation
- In a small bowl, gently heat the milk and butter together until it's warm but not boiling.
- Add the yeast and sugar to the warm milk mixture, and let it sit for about 5 minutes until bubbly.
- In a large bowl, combine the flour and salt. Add the yeast mixture and the egg. Knead until a soft dough forms.
- Place the dough in a greased bowl, cover with a dish towel, and let rise for about 1 hour or until doubled in size.
Assembly
- Once risen, punch the dough down and turn it out onto a floured surface. Roll into a rectangle about 1/4 inch thick.
- Spread the Biscoff cookie butter over the rolled-out dough.
- Mix the brown sugar and cinnamon in a small bowl and sprinkle it over the cookie butter.
- Roll the dough up tightly from one of the longer ends and pinch the seam to seal.
- Slice the rolled dough into equal pieces and place them cut-side up in a greased baking dish.
- Cover with a dish towel again and let them rise for about 30 minutes.
- Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
Icing
- Whip together powdered sugar with milk until it reaches a drizzling consistency.
- Once rolls have cooled slightly, drizzle the icing over them.
