Make these incredible Biscoff cinnamon rolls! Combine your favorite cinnamon roll flavor with everyone’s favorite spiced cookie flavor.
Close your eyes and imagine the decadence of two of your favorite sweet treats, literally rolled into one.
Biscoff cookie butter is a treat in and of itself, of course. But when we combined it with our cinnamon roll dough, it took things to a whole new level.
Drenched in a cookie butter icing, these cinnamon rolls are really something special.
How do I know? Well, I’m not sure what qualifies a person as a cinnamon roll expert – but I do have an obsession that goes back many years. Decades, really.
Okay, fine… my entire life has been dedicated to perfecting the joy of cinnamon rolls. We really love them in this house! If you do, too, you’re really in for a treat today.
Like my apple cinnamon rolls and pumpkin cinnamon rolls, these are a unique, fresh spin on my classic original cinnamon roll recipe. You can bake them in a cast iron skillet or a little rustic charm, or simply use your favorite baking dish.
No matter how you bake them, this recipe is sure to be the star of the show. Whether it’s Christmas brunch or just a cozy weekend morning with your family, I just know you’re going to love them.
Biscoff Cinnamon Rolls
These homemade cookie butter cinnamon rolls are surprisingly easy to make – but oh-so-special for the holidays and beyond.
Why You’ll Love this Recipe
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
For the Rolls
- Milk – Full fat is always best for decadent rolls, but whatever you have on hand will work.
- Butter – Unsalted. If using salted butter, eliminate the added salt in the dough.
- All-Purpose Flour – No sifting is required, but note that you’ll divide the flour into two parts in this recipe.
- White Granulated Sugar – For sweetening the dough.
- Salt – To balance all the sweetness of these rolls.
- Active Quick Rise Yeast – Need tips baking with yeast? Don’t skip my guide! It’s full of can’t-miss tips and tricks!
- Egg – Use a large size egg.
For the Filling
- Butter – Unsalted, melted.
- Cookie Butter – We like the Lotus brand Biscoff, but you can use whatever you’d like!
- Brown Sugar – Packed. You can use light or dark brown sugar here.
Heavy Cream – This is the secret of my famous cinnamon rolls. It’s actually used to drench the rolls before baking, not technically as part of the filling.
For the Cookie Butter Frosting
- Unsalted Butter – Softened
- Cookie Butter – Melted
- Powdered Sugar – Learn how to make powdered sugar here.
- Heavy Whipping Cream – You can also sub with milk.
Variations
- Try our classic Cinnamon Roll Icing
- Cinnamon Frosting
- Or, try Caramel Icing
Want to skip the yeast? Try my cinnamon rolls made with crescent rolls and follow the steps in this recipe for the cookie butter filling and icing.
Tools to Use
- Mixer (You can also mix by hand)
- Liquid Measuring Cups
- Measuring Cups + Measuring Spoons
- Baking Spray (My favorite brand!)
How to Make
An overview, visit the printable recipe card for complete ingredients and instructions.
- In a saucepan, melt milk and butter. Remove from heat.
- In a mixing bowl, combine flour (divided), sugar, salt, yeast and milk mixture as directed. Add egg.
- Knead while adding in the remaining flour, until the dough forms a ball. Let dough rest for 10 minutes. Preheat oven.
- On a floured surface, roll out dough. Spread melted butter, cookie butter and brown sugar on top.
- Roll into a log. Cut into 10 evenly sliced strips and place in a baking dish.
- Turn oven off. Cover rolls and allow to rise inside the warmed oven as directed. Remove from oven, preheat again. Cover rolls in heavy cream. Bake until slightly golden.
- In a medium mixing bowl, whisk icing ingredients together until smooth. Drizzle over rolls.
Tips
- A stand mixer is the easiest way to make this dough, but you can also knead by hand. Kneading by hand takes approximately 10-12 minutes and in a mixer, you’ll need about eight minutes.
- If you want your icing to be thinner, just add a little more cream.
- This recipe makes 10 larger rolls, so they need approximately 25 minutes for the dough to rise in warmed oven. Smaller rolls won’t need quite as much time to rise, and they’ll need less time to bake, as well!
Make Ahead (Refrigeration Tips)
- These cookie butter cinnamon rolls are great to make ahead. Make them a day before serving, (don’t add cream into the baking dish yet). Cover the rolls tightly (unbaked) and refrigerate overnight.
- The next morning when you’re ready to bake, simply pour the cream over them and bake in your pre-heated oven, following the steps as directed in the printable recipe card.
- To reheat them after they’ve been baked and iced, place a roll individually in the microwave for 20 seconds, or in your baking dish in a preheated oven at 350 degrees F for five minutes.
Make Ahead (Freezer Tips)
- Freeze these cookie butter cinnamon rolls after making (but prior to baking). Wrapped tightly, these can be stored in the freezer for up to two weeks. If stored for longer, some of your yeast could die off, which results in less fluffy rolls
- To make your rolls ahead and freeze them before baking, just take them out of the freezer the night before you want to enjoy them.
- Allow them thaw overnight in the refrigerator. The next morning, set the pan out to allow them to rise (until they’ve basically doubled in volume), then bake as directed in the recipe card.
How to Store
- Room Temperature – Store these cookie butter cinnamon rolls at room temperature in an airtight container up to two days.
- Refrigerate – Store in the fridge in an airtight container up to 4-5 days.
- Freeze – You can freeze cinnamon rolls (after baking), by storing in an airtight container covered in plastic wrap. This helps to prevent freezer odor, and they can be safely stored for up to three months.
Dietary Considerations
- Vegetarian
- Nut Free – Ensure that your cookie butter is nut free!
- For gluten free rolls, use a 1 to 1 gluten free flour in this recipe.
More Cinnamon Roll Recipes
Biscoff Cinnamon Rolls
Ingredients
Rolls
- ¾ cup milk Whole, 2% or whatever you have on hand
- ⅓ cup unsalted butter
- 3¼ cups all-purpose flour divided (reserve 1 cup)
- ¼ cup white granulated sugar
- ½ teaspoon salt
- 1 package active quick rise yeast 2½ teaspoon
- 1 large egg
Filling
- 2 tablespoons unsalted butter melted
- ½ cup cookie butter (Biscoff) melted
- ¼ cup light or dark brown sugar packed
- ¼ cup heavy cream
Icing
- ½ cup unsalted butter softened
- ½ cup cookie butter melted
- 1 cup powdered sugar
- ¼ cup heavy cream or milk
Instructions
Rolls
- In a saucepan over medium heat, add milk and butter. Stir until melted and remove from heat.
- In a mixing bowl, combine 2¼ cups flour (holding remaining cup back), sugar, salt. Add yeast and lukewarm milk mixture, and combine. Add egg until just combined.
- Using the dough hook attachment on your mixer (or hands), knead while gradually adding in the remaining 1 cup of flour, until the dough forms a ball and pulls away from the edges of the bowl.
- Let dough rest for 10 minutes. Preheat oven to 350℉.
Fill
- On a floured surface, roll out dough into a rectangle. Spread melted butter, cookie butter and brown sugar on top. Using a knife or pizza cutter, cut 10 strips. Roll and place in a baking dish or cast iron skillet.
- Turn oven off. Cover rolls with a damp towel and allow to rise for 25 minutes inside the warmed oven. Remove from oven, preheat again to 350℉. Cover rolls in ¼ cup heavy cream. Bake 15-20 minutes, or until slightly golden.
Icing
- In a medium mixing bowl, whisk together to combine butter, cookie butter, powdered sugar and heavy cream until smooth. Drizzle over rolls.
Julie’s Tips
- A stand mixer is the easiest way to make this dough, but you can also knead by hand. Kneading by hand takes approximately 10-12 minutes and in a mixer, you’ll need about eight minutes.
- If you want your icing to be thinner, just add a little more cream.
- This recipe makes 10 larger rolls, so they need approximately 25 minutes for the dough to rise in warmed oven. Smaller rolls won’t need quite as much time to rise, and they’ll need less time to bake, as well!
Estimated nutrition information is provided as a courtesy and is not guaranteed.
