Save
There is something about the scent of cinnamon rolls wafting through my kitchen that feels like a cozy weekend morning. This version turns the classic treat into pure magic by swirling each roll with Biscoff cookie butter and showering them in crunchy cookie crumbs. I love baking these for brunch or when I want to surprise my family with an indulgent, bakery-style dessert that never lasts long on the counter.
I first discovered Biscoff cookie butter while traveling and always keep a jar around for these cinnamon rolls. The excitement on my kids’ faces when they spot them cooling is unbeatable.
Ingredients
- All-purpose flour: brings structure to the dough and gives the rolls their soft crumb. Use a good quality unbleached flour if you can find it
- Active dry yeast: guarantees a fluffy rise and airy interior. Always double check it is fresh
- White sugar: sweetens the dough and helps activate the yeast
- Salt: balances the sweetness and brings out the flavors
- Warm milk: ensures the yeast blooms and the dough is tender. Whole milk adds richness
- Melted butter: adds flavor and richness to both the dough and filling. Opt for European-style butter if you want extra depth
- Egg: provides structure and helps make the dough pillowy
- Brown sugar: packs the filling with a deep molasses note and extra moisture
- Ground cinnamon: offers warm spice and makes the kitchen smell amazing. Seek out true Ceylon cinnamon for the best aroma
- Biscoff cookie butter: infuses both the filling and topping with caramel and spiced cookie flavor. Look for smooth texture with no separation
- Crushed Biscoff cookies: add a crispy finish on top. Pick cookies that are whole and unbroken for best crumbs
Step-by-Step Instructions
- Make the Dough:
- Combine warm milk with sugar yeast and salt in a bowl. Let the mixture stand for five to ten minutes until it turns frothy. This activates the yeast and builds the dough’s foundation. Add melted butter and egg then slowly stir in flour. Knead for six to eight minutes until dough feels soft and elastic. Cover the bowl with a towel and let it rise for about an hour until doubled in bulk
- Prepare the Filling:
- On a lightly floured surface roll the dough out into a big rectangle. Spread melted butter across the surface then layer on soft Biscoff cookie butter. Mix brown sugar with cinnamon and sprinkle this blend all over the dough pressing lightly so it sticks to the butter
- Shape the Rolls:
- Starting at one long side roll the dough up tightly like a log. Slice the log into eight to ten equal pieces using a very sharp knife for clean spirals. Arrange the rolls in a greased baking dish making sure a little space is left for them to expand. Cover and let rise for thirty minutes so the rolls puff up
- Bake to Perfection:
- Heat your oven to three hundred fifty degrees Fahrenheit. Bake the rolls for about twenty to twenty five minutes until they are puffed golden and the swirls look set
- Add the Finishing Touch:
- Right after baking pour warm melted Biscoff cookie butter generously over the rolls. Sprinkle crushed Biscoff cookies over the top for a crunchy sweet crown
Save
Biscoff cookie butter became a staple in my kitchen after a trip to Belgium. Now every time I spread it across these rolls I feel like I am sharing a taste of travel memories with my family.
Storage Tips
Leftover rolls keep their softness best when stored in an airtight container on the counter for up to two days. To make them last longer refrigerate them and gently reheat before serving. A quick microwave blast brings back the gooey texture
Ingredient Substitutions
If you cannot find Biscoff use another creamy cookie butter style spread or make your own from crushed spice cookies and a little oil. For a dairy-free version substitute your favorite plant-based butter and milk
Serving Suggestions
Serve these rolls warm right out of the oven for maximum gooeyness. They are dreamy with a cup of coffee for breakfast or as a decadent dessert with a scoop of vanilla ice cream
Save
Cultural Context
Biscoff cookie butter originated in Belgium and became wildly popular for its creamy spiced flavor inspired by speculoos cookies. Swirling it into cinnamon rolls turns two classic comfort foods into one unforgettable treat
Recipe FAQs
- → What makes these cinnamon rolls different?
The addition of creamy Biscoff cookie butter in the filling and as a glaze adds a rich, nutty sweetness with caramel and spice notes, enhancing the classic flavor.
- → How do I achieve soft and fluffy rolls?
Allow the dough to rise twice: once after kneading until doubled and again after shaping the rolls, which ensures a tender, airy texture.
- → Can I use alternatives to Biscoff cookie butter?
While Biscoff provides a signature flavor, smooth nut butters like almond or peanut can be used, but expect a different taste profile.
- → What is the best way to serve these rolls?
Serve warm, just after adding the melted cookie butter glaze and crushed cookie topping, to enjoy the full flavor and soft texture.
- → How should leftovers be stored?
Store in an airtight container at room temperature for up to two days or refrigerate and rewarm gently before serving to maintain softness.
- → Can these rolls be made ahead of time?
You can prepare the dough and filling in advance and refrigerate before the final rise; then bake fresh when ready for best results.