Biscoff Cookie Cinnamon Rolls (Printable Version)
Soft cinnamon rolls with warm cinnamon-sugar filling and creamy Biscoff cookie butter topping.
# Everything You’ll Need:
→ Dough
01 -
2 3/4 cups all-purpose flour
02 -
1 packet (2 1/4 teaspoons) active dry yeast
03 -
1/4 cup granulated sugar
04 -
1/2 teaspoon salt
05 -
1/2 cup warm milk (around 110°F)
06 -
1/4 cup unsalted butter, melted
07 -
1 large egg
→ Filling
08 -
1/2 cup packed brown sugar
09 -
2 tablespoons ground cinnamon
10 -
1/4 cup unsalted butter, melted
11 -
2 tablespoons Biscoff cookie butter
→ Topping
12 -
1/2 cup Biscoff cookie butter, melted
13 -
4 to 5 crushed Biscoff cookies
# Steps to Cook:
01 -
Combine warm milk, granulated sugar, active dry yeast, and salt in a bowl; let sit 5 to 10 minutes until frothy.
02 -
Add melted butter and egg to the yeast mixture. Gradually stir in all-purpose flour until a soft dough forms. Knead for 6 to 8 minutes until smooth and elastic. Cover and let rise in a warm place until doubled in size, approximately 1 hour.
03 -
On a lightly floured surface, roll dough into a rectangle. Evenly spread melted butter and Biscoff cookie butter over the dough. Sprinkle with the cinnamon and brown sugar mixture.
04 -
Roll the dough tightly into a log shape. Cut into 8 to 10 equal pieces. Arrange rolls in a greased baking dish. Cover and allow to rise for 30 minutes.
05 -
Preheat oven to 350°F (175°C). Bake rolls for 20 to 25 minutes until golden brown and cooked through.
06 -
While rolls are warm, drizzle melted Biscoff cookie butter over them. Sprinkle with crushed Biscoff cookies to finish.
# Extra Suggestions:
01 -
For best results, ensure milk is warm but not hot to activate yeast properly. Letting dough rise fully improves texture and flavor.