1-First Steps: Mixing and Kneading the Dough: Begin by combining the flour, instant yeast, and salt in a large bowl. Heat the milk, butter, and granulated sugar until they’re just warm and mixed, then add this to the dry ingredients. Stir in the eggs one at a time until you get a sticky dough ball, and knead it on medium-low speed for a few minutes before finishing by hand. Add a bit more flour if needed until the dough feels tacky but not sticky, and let it rest covered for 10-20 minutes. This step ensures your Biscoff Cookie Butter Cinnamon Rolls have the perfect texture.

2-Shaping and Baking the Rolls: Roll out the rested dough into a 14 by 18-inch rectangle on a large surface. Spread the softened butter over it, leaving a half-inch edge, then sprinkle on the filling of brown sugar, cinnamon, and salt, and drizzle the melted cookie butter on top. Roll the dough tightly, seal the edge with a little water, and cut it into 12 even pieces using dental floss for clean slices. Place them in a greased 9 by 13-inch pan, cover, and let rise for about 30 minutes or refrigerate overnight. Bake at 360°F for 26-30 minutes until golden brown. Each serving packs about 528 calories, with 56 grams carbs and 33 grams fat, making it a tasty yet balanced choice.

3-Adding the Finishing Touch: While the rolls cool for 10 minutes, whip up the frosting by mixing butter, vanilla, salt, powdered sugar, and cream until smooth. Spread it over the rolls, drizzle with melted cookie butter, and top with chopped cookies for extra crunch. This step-by-step approach works for various diets, like using flaxseed egg for vegan options or alternative milks. For related recipes, our cinnamon streusel coffee cake offers another easy bake.