Description
These Fluffy Biscoff Cinnamon Rolls are a delightful twist on the classic treat, featuring a rich Biscoff cookie butter filling and a luscious cookie butter cream cheese frosting. Soft, tender, and generously spiced with cinnamon, these rolls are perfect for breakfast or brunch and can be prepared fresh or made ahead for convenient enjoyment.
Ingredients
Scale
Dough
- 1 cup warm whole milk (100–110°F)
- 3 tsp active dry yeast
- 1/3 cup light brown sugar
- 1/3 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- 4 cups bread flour (or all-purpose flour)
- 1 tsp salt
Filling
- 1/4 cup unsalted butter, melted
- 1/4 cup Biscoff cookie butter
- 1/2 cup light brown sugar
- 1/2 cup finely crushed Biscoff cookies
- 1 tbsp ground cinnamon
Frosting
- 8 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/4 cup Biscoff cookie butter
- 2 cups powdered sugar
Additional
- 1/4 cup heavy cream (for topping before baking)
- Additional crushed Biscoff cookies and brown sugar (for bottom of pan)
Instructions
- Warm the Milk & Activate Yeast: Heat the milk in the microwave in 20-second increments until it reaches 100–110°F (38–43°C). Stir in the active dry yeast and let it sit for 5–10 minutes until bubbles and foam appear, indicating the yeast is active.
- Mix Wet Ingredients: In a large bowl or stand mixer bowl, combine the melted butter, vanilla extract, eggs, and light brown sugar. Mix until smooth, then slowly add in the activated yeast and milk mixture.
- Add Dry Ingredients & Knead: Add the bread flour and salt to the wet mixture. Using a dough hook on low speed, mix for 2 minutes until a shaggy dough forms. Increase to medium speed and knead for 8 minutes. If kneading by hand, mix until combined, then knead on a floured surface for 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot (around 70°F / 21°C) for 60–90 minutes until the dough has doubled in size.
- Roll the Dough: Punch down the risen dough and transfer to a floured surface. Roll it out into a 12×18 inch rectangle.
- Prepare the Filling: Mix the melted butter and Biscoff cookie butter until smooth and spread evenly edge to edge over the dough. In a separate bowl, combine the crushed Biscoff cookies, brown sugar, and ground cinnamon. Sprinkle this mixture evenly over the buttered dough and gently press it in.
- Slice & Roll: Cut the rectangle into 12 equal strips. Roll each strip tightly into a spiral to form the rolls.
- Prepare the Pan: Grease or line the baking pan. Sprinkle a layer of brown sugar and crushed Biscoff cookies on the bottom. Place each cinnamon roll in the pan, swirl-side up.
- Second Rise: Cover the rolls and let them rise again in a warm spot for 30–45 minutes until noticeably puffy.
- Optional Cream Hack: Just before baking, pour 1/4 cup heavy cream over the rolls to keep the bottoms soft and gooey.
- Bake: Bake the rolls at 350°F (175°C) for 20–25 minutes, until they are golden on top and cooked through but still soft.
- Make the Frosting: While the rolls bake, beat together the cream cheese, room-temperature butter, and Biscoff cookie butter until smooth. Gradually add powdered sugar and beat until light and fluffy. Add a splash of milk if needed to reach desired consistency.
- Frost & Serve: Spread the frosting generously over the warm rolls. Optionally, sprinkle with extra crushed Biscoff cookies. Serve immediately while warm and gooey.
- Overnight Option 1: After shaping the rolls and placing them in the pan, cover tightly with plastic wrap or foil and refrigerate overnight (8–12 hours). The next morning, bring to room temperature and let rise for 45–60 minutes before adding cream and baking as directed.
- Overnight Option 2: Bake the rolls fully but do not frost. Cool completely, then cover and store at room temperature or refrigerated. Reheat at 300°F for 10–15 minutes before frosting and serving warm.
Notes
- Use bread flour for a chewier texture or all-purpose flour for a slightly softer crumb.
- Ensure milk temperature is accurate to avoid killing yeast or inhibiting activation.
- The heavy cream poured over the rolls just before baking adds moisture and softness to the bottom crust.
- For best results, use room temperature cream cheese and butter for smoother frosting.
- These rolls can be prepared ahead using the overnight options to save time on the day of serving.
- Store leftover frosted rolls in an airtight container in the refrigerator and reheat gently before serving.
Keywords: Biscoff cinnamon rolls, cookie butter cinnamon rolls, cream cheese frosting, homemade cinnamon rolls, breakfast roll recipe