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Biscoff Cookie Butter Cinnamon Rolls Over The Top Weekend Baking Ideas

A close-up of a single, fluffy Biscoff Cookie Butter Cinnamon Roll topped with a thick, dripping Biscoff glaze.
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Make rich, gooey, and indulgent cinnamon rolls featuring a Biscoff cookie butter filling and a creamy Biscoff glaze. This recipe is perfect for a special weekend baking project.

Ingredients

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  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg plus 1 large egg yolk, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup Biscoff Cookie Butter, divided
  • 2 tablespoons ground cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Warm the milk until it reaches 105-115°F. In a large bowl, dissolve 1 teaspoon of the sugar in the warm milk. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Add the remaining sugar, the egg, egg yolk, and melted butter to the yeast mixture. Whisk gently to combine.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the filling. In a small bowl, mix 1/2 cup of the Biscoff Cookie Butter with the ground cinnamon until smooth. Set aside.
  6. Punch down the risen dough and roll it out on a lightly floured surface into a 12×18 inch rectangle.
  7. Spread the softened 1/2 cup of butter evenly over the dough surface, leaving a 1-inch border on one long edge.
  8. Spread the Biscoff-cinnamon mixture evenly over the butter layer.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls rise again for 30 to 45 minutes, or until puffy.
  11. Preheat your oven to 375°F. Bake the rolls for 20 to 25 minutes, until golden brown.
  12. While the rolls bake, prepare the glaze. Beat the softened cream cheese until smooth. Add the remaining 1/2 cup of Biscoff Cookie Butter, powdered sugar, and vanilla extract. Beat until the glaze is creamy and well combined.
  13. Remove the rolls from the oven. Immediately spread the Biscoff cream cheese glaze generously over the hot rolls. Let them cool slightly before serving.

Notes

  • For extra gooeyness, warm the remaining 1/2 cup of Biscoff spread slightly and drizzle it over the finished rolls before serving.
  • If your kitchen is cool, place the dough bowl inside a turned-off oven with the light on for a warm proofing environment.
  • Use room temperature eggs and butter for better dough structure.

Nutrition

Find it online: https://cookerycourier.com/biscoff-cookie-butter-cinnamon-rolls-weekend-baking/