Biscoff Cinnamon Rolls
Soft, fluffy cinnamon rolls filled with creamy Biscoff cookie butter and cinnamon sugar, then finished with a sweet vanilla glaze. These indulgent rolls are perfect for dessert or a special breakfast treat.
Equipment
- large mixing bowl
- 9x13-inch baking pan
- Rolling Pin
- whisk
- knife For cutting the rolled dough into 12 pieces.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup Biscoff cookie butter
- 2 1/4 teaspoons active dry yeast
- 3/4 cup whole milk
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg
Instructions
- Combine warm milk and yeast in a large bowl and let sit for 5 minutes until foamy.
- Add melted butter, egg, salt, and 2 cups of flour. Mix until a soft dough forms, then gradually add the remaining flour.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Warm the Biscoff cookie butter slightly until spreadable and mix brown sugar with cinnamon.
- Grease a 9x13-inch baking pan.
- Punch down the dough and roll into a 16x12-inch rectangle.
- Spread Biscoff cookie butter evenly over the dough, leaving a 1/2-inch border.
- Sprinkle the cinnamon-sugar mixture over the cookie butter.
- Roll the dough tightly from the long edge into a log and pinch the seam to seal.
- Cut the log into 12 equal pieces and place them cut-side up in the prepared baking pan.
- Cover and let the rolls rise for 30 minutes.
- Preheat the oven to 375°F.
- Bake for 22-25 minutes until golden brown.
- Whisk powdered sugar, vanilla, and 3-4 tablespoons milk together to make the glaze.
- Drizzle the warm glaze over the hot rolls before serving.
Notes
Let the dough rise until doubled in size for soft, fluffy rolls. Warm the Biscoff cookie butter slightly before spreading so it is easy to work with. Drizzle the glaze over the rolls while they are still warm.