Biscoff Cookie Butter Cinnamon Rolls: Soft, Fluffy, and Easy to Make

Biscoff Cookie Butter Cinnamon Rolls

These Biscoff Cookie Butter Cinnamon Rolls are the kind of treat that fills the whole kitchen with bakery smells. They take the caramelized, buttery flavor of Biscoff cookies and tuck it into the gooey, tender texture of a classic cinnamon roll, so ya’ll really do get two desserts in one.

The dough is a rich, brioche style sweet dough made from a blend of all purpose flour and artisan bread flour.

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Inside, Biscoff cookie butter is spread generously over the rolled out dough, then finished with a brown sugar and spice mixture that melts into every swirl.

After baking, the rolls are covered in a Biscoff cookie butter glaze and topped with crushed Biscoff cookies for a little crunch.

Serve them for breakfast, brunch, or dessert. They are as welcome on a holiday morning as they are on a random Tuesday afternoon.

The recipe also includes dairy free and vegan options, plus an overnight make ahead version for anyone who wants to do the work the night before and bake fresh in the morning.

The original recipe comes from a baker who has spent years refining her cinnamon rolls, and you can read the original Biscoff Cookie Butter Cinnamon Rolls recipe for her notes.

If cookie butter and soft dough are your thing, our Biscoff Cookie Butter Cinnamon Rolls are worth bookmarking, and the site also has maple bacon, strawberry shortcake, classic, and pumpkin chai variations to bake next.

Is Biscoff Good in Cinnamon Rolls?

Yes, and it is one of those pairings that makes perfect sense the moment you taste it. Biscoff brings deep caramelized sugar and warm spice, while the dough is only lightly sweet, so the two balance each other instead of competing. Biscoff and cinnamon rolls together make an excellent combination, and it is one worth repeating.

What Are Biscoff Lotus Cookies?

Biscoff Lotus cookies are the original caramelized biscuits. They are crunchy, deeply caramelized, and made with Belgian brown sugar, which is what gives them their rich toffee flavor. Their spice blend includes cinnamon, nutmeg, ginger, allspice, and cloves, and they are commonly enjoyed with tea, coffee, or a cold glass of milk.

One thing worth clearing up: Biscoff spread is not peanut butter. It is made entirely from the cookie, which also means the spread is vegan. Store it at room temperature, and if you need it looser for spreading, warm it in the microwave on low for 20 to 30 seconds or on the stovetop over low heat.

Why You Will LOVE Biscoff Cookie Butter Cinnamon Rolls

Here is why these rolls earn a permanent spot in your baking rotation:

• Two desserts in one. Classic cinnamon roll comfort meets cookie butter flavor.
• Soft and fluffy. The texture is tender and brioche style, with pillowy spirals that pull apart beautifully.
• Make ahead friendly. Ideal for a holiday breakfast or a lazy weekend brunch.
• Freezer friendly. Bake a batch and keep some on hand for busy mornings.
• Kid friendly. Easy to pack in lunchboxes and easy for little hands to hold.
• Warm and gooey. Straight from the oven, they are pure comfort food.

Sweet Rolls or Cinnamon Buns?

Whatever you call them, cinnamon buns, sweet rolls, sticky buns, or cinnamon swirls, you are talking about the same idea: a sweeter, fluffier bread dough with a filling that is usually cinnamon based.

As the rolls bake, the filling cooks into that iconic swirl you see when you slice one open. They are a treat that shows up often around the holidays, though nobody will stop you from baking them any time of year.

Ingredients For Biscoff Cookie Butter Cinnamon Rolls

This recipe makes 12 servings and comes together in three parts: the dough, the filling, and the glaze. Here is what you will need.

For the dough

• 3 cups organic all purpose flour
• 2 ½ cups artisan bread flour
• ½ cup organic brown sugar, plus 1 tablespoon
• 1 packet Rapid Rise Yeast, which is 2 ¼ teaspoons
• ¼ cup warm water
• 1 teaspoon Dessert Lover Blend
• 2 large eggs, at room temperature
• 1 ¼ cups almond milk, at room temperature (regular dairy milk works too)
• 6 tablespoons salted butter, melted and warm, not hot
• 2 teaspoons vanilla extract

For the Biscoff cookie butter filling

• 1 cup Biscoff cookie butter
• ½ cup organic brown sugar
• 2 teaspoons Dessert Lover Blend
• ⅓ cup organic heavy cream, poured over the rolls before baking

For the Biscoff cookie butter frosting or glaze

• ½ cup salted butter, softened at room temperature
• ½ cup Biscoff cookie butter
• 4 to 5 cups organic powdered sugar, sifted
• 1 teaspoon vanilla extract
• 4 to 6 tablespoons almond milk (any milk you like works)

For the garnish

• Crushed Biscoff cookies, optional

Two quick notes. If you use unsalted butter in the dough, add 1 teaspoon of salt. If you cannot find Dessert Lover Blend, a homemade substitute is 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ⅛ teaspoon allspice.

How to Make Biscoff Cookie Butter Cinnamon Rolls

Make the dough.

1. Combine the yeast and 1 tablespoon of sugar in the bowl of an electric mixer, slowly pour in the warm water while stirring often, and let it sit for 5 to 10 minutes so the yeast activates.
2. Add the room temperature milk and the warm butter and whisk until well combined, then add the eggs and vanilla and whisk to incorporate.
3. Whisk the all purpose flour, bread flour, sugar, and Dessert Lover Blend together, add them to the wet ingredients, and mix on low speed for about 2 to 3 minutes until a dough forms.
4. Switch to the kneading accessory and knead on high speed for 5 to 10 minutes, until the dough is smooth and elastic and springs back when you press it with two fingers. If it is still sticky, add flour 1 tablespoon at a time.
5. Grease a large bowl lightly with olive oil, turn the dough ball in it to coat, cover with plastic wrap or a towel, and let it rise for 1 hour until doubled in size.

Mix the filling. Set the softened cookie butter aside in a bowl. In a separate bowl, stir together the Dessert Lover Blend and the brown sugar.

Shape the rolls.

1. Once the dough has risen, preheat the oven to 350 degrees Fahrenheit and line a 9×13 baking dish with parchment paper, letting the excess hang over the sides.
2. Lightly flour your surface, place the dough on it, and dust the top with a little flour. Roll it into a rectangle about 9 by 14 inches and ½ inch thick, trimming the edges if needed. Do not roll it too thin, or rolling it up will be tricky.
3. Spread about three quarters of the softened cookie butter evenly over the dough, then sprinkle the brown sugar and spice mixture on top.
4. Roll the dough up tightly from the long side, cut it into 1 ½ inch rolls, and place each one cut side down in the prepared dish.

Let the rolls rise again. Cover the dish with plastic wrap, smear a little more softened cookie butter over the tops, and let the rolls rise for another 20 minutes.

Bake. Once the rolls have puffed up and grown noticeably larger, pour the heavy cream evenly over the top and bake for about 35 to 40 minutes.

Glaze and finish.

1. Beat the softened butter and cookie butter with a hand mixer until creamy and smooth. Add the powdered sugar, vanilla, and milk, then beat until the glaze is smooth and velvety. If it is too thick, add heavy cream 1 tablespoon at a time. If it is too thin, add powdered sugar 1 tablespoon at a time.
2. Let the rolls cool for 5 to 10 minutes, spread the glaze evenly over the top with a rubber spatula, and finish with crushed Biscoff cookies if you like. Cut and serve.

Timing note: expect about 20 minutes of prep, 35 to 40 minutes in the oven, and roughly 1 hour 20 minutes of rising time, which puts the whole project at around 2 hours 20 minutes from start to finish.

Tips For Making The Perfect Biscoff Cookie Butter Cinnamon Rolls

These are the details that separate good rolls from great ones, and I promise they are worth a minute of your attention.

• Warm, not hot, milk. Milk that is too hot kills the yeast, and dead yeast means no fluffy rise. If your milk gets too warm, let it cool before adding the yeast.
• Room temperature butter. Butter that is fully at room temperature blends in seamlessly and gives you a more tender crumb.
• Keep mixing. This is a yeast dough, not a cake batter. Gluten development is exactly what you want, so do not worry about over mixing. It is what gives the rolls their elasticity and that light, airy bread crumb.
• Try an overnight rise. The recipe works as a quick bake, but letting the dough rise overnight deepens that yeast bread flavor, which plays beautifully against the sweet filling and frosting.
• Use two flours. The mix of bread flour and all purpose flour gives these rolls their thick, brioche style texture.
• Roll tightly. A loose roll falls apart when you slice it and bakes unevenly. This elastic dough can take a firm hand, so roll it snug.

SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!

If you want the tools that make this recipe easier, a sturdy 9×13 baking dish, parchment paper, a set of mixing bowls, a rolling pin, and a hand mixer cover just about everything you need for these cinnamon rolls and plenty of other bakes too.

Perfect Occasions For Biscoff Cookie Butter Cinnamon Rolls

There is rarely a bad time for a warm cinnamon roll, but a few occasions practically call for them: birthdays, anniversaries, barbecues, potlucks, kids sleepovers, holiday gatherings, graduations, baby showers, and dinner parties. Honestly, a plain weekday morning counts too. Bake a pan on Sunday, and breakfast is handled for the next few days.

Can I Knead By Hand Instead of Using a Mixer?

Yes, you can absolutely knead this dough by hand. A stand mixer makes it quicker, but the dough is friendly to work with by hand, and a light dusting of flour keeps it from sticking.

Follow the same steps in a large bowl, and once the dough comes together into a ball, work it with a front to back folding motion several times until it feels soft and elastic.

That usually takes about 5 to 6 minutes total, and it doubles as a nice arm workout.

What Is The Best Way To Cut Cinnamon Rolls?

For clean spirals, unflavored dental floss beats a knife. Slide a long piece under the rolled log, cross the two ends over the top, and pull them in opposite directions to slice through from the inside out.

This keeps the rolls from squishing and helps them hold their shape. If you prefer a knife, use a gentle sawing motion back and forth instead of pressing straight down.

Common Biscoff Cookie Butter Cinnamon Rolls Q+A’s

Can I make these rolls ahead of time?

Yes. After you cut the rolls and place them in the baking dish, cover the dish and refrigerate for 8 to 12 hours. When you are ready to bake, let them rise at room temperature for 1 to 1.5 hours first, then continue with the heavy cream and bake as directed.

How do I make these cinnamon rolls vegan?

Leave out the eggs and substitute 1 tablespoon of apple cider vinegar. Use vegan butter and a plant based milk in place of the dairy. Biscoff cookie butter itself is vegan, so the filling stays exactly as it is.

What if I do not have yeast?

You can substitute 2.25 teaspoons of baking powder, but keep in mind that the texture will be more dense. The yeast is what gives these rolls their airy rise.

How should I store or freeze them?

Keep leftover rolls tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Baked rolls freeze well for up to 2 months, so freeze them without the crushed cookie topping to keep it from turning soggy.

You can also freeze unbaked rolls after shaping, before or after the first proof, then thaw them overnight in the refrigerator before baking.

How do I get the glaze to soak into the rolls?

Apply half of the glaze while the rolls are still warm, about 10 minutes out of the oven, so it seeps into the swirls. Wait another 5 to 10 minutes, then add the rest of the glaze on top.

What is the nutrition per serving?

The source recipe card lists 12 servings, with each serving providing 366 calories, 103g carbohydrates, 8g protein, 10g fat, 5g saturated fat, 2g fiber, 18g sugar, 120mg sodium, and 51mg cholesterol.

Incredible Biscoff + Caramel infused Recipes to Try!

If the Biscoff and caramel combination here won you over, these recipes are the natural next step:

• Caramel Biscoff Cookie Butter Iced Latte
• Biscoff Cookie Overnight Oats
• Salted Caramel Banana Milkshake
• Salted Caramel Apple Crisp
• Southern Salted Caramel Cake
• Peanut Butter Caramel Iced Latte
• Caramel Mocha Overnight Oats
• How to Make Caramel Sauce
• No Churn Caramel Cone Ice Cream

And if you love cinnamon roll flavor in a completely different format, try our Cinnamon Roll Gooey Butter Cake next.

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Biscoff Cookie Butter Cinnamon Rolls

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Biscoff Cookie Butter Cinnamon Rolls These Biscoff Cookie Butter Cinnamon Rolls are the kind of treat that fills the whole kitchen with bakery smells. They take the caramelized, buttery flavor of Biscoff cookies and tuck it into the gooey, tender texture of a classic cinnamon roll, so ya’ll really do get two desserts in one.

• Total Time: 140 min
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

DOUGH
3 cups organic All-purpose flour
2 ½ cups Artisan Bread flour
½ cup organic brown sugar, + 1 Tbsp
1 packet Rapid Rise Yeast, that’s 2 ¼ tsps
¼ cup WARM water
1 teaspoon Dessert Lover Blend, You can purchase my Dessert Lover Blend for authentic flavor; See Notes for homemade option!
2 large eggs, at room temp.
1 ¼ cups Almond milk, room temp. (You can also use regular dairy milk, if preferred!)
6 Tbsps salted butter, melted (Make sure that it’s WARM, not hot!)
2 tsps vanilla extract

BISCOFF COOKIE BUTTER FILLING
1 cup Biscoff cookie butter
½ cup organic brown sugar
2 tsps Dessert Lover Blend, You can purchase my Dessert Lover Blend for authentic flavor
⅓ cup organic heavy cream, for topping

BISCOFF COOKIE BUTTER FROSTING/GLAZE
½ cup salted butter, softened at room temp.
½ cup Biscoff cookie butter
4–5 cups organic powdered sugar, sifted
1 teaspoon vanilla extract
4–6 Tbsps Almond milk, You can use your fave plant-based milk or regular cow’s milk

GARNISH
Crushed Biscoff cookies

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Instructions

FOR THE DOUGH
1-Combine yeast and 1 tablespoon sugar in: Combine yeast and 1 tablespoon sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 5-10 minutes for the mixture to sit and for the yeast to activate.
2-Add in the room temperature milk and: Add in the room temperature milk and warm butter to the yeast mixture and whisk until well combined. Add in the eggs and vanilla, whisking to incorporate.
3-In a large bowl, whisk together the: In a large bowl, whisk together the all-purpose flour, bread flour, sugar, and Dessert Lover Blend, and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
4-Change “Mixer head” to kneading accessory and: Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
5-Lightly grease a large bowl with a: Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.

FOR THE FILLING
6-Add the softened cookie butter in a: Add the softened cookie butter in a bowl and set aside. In a separate bowl, combine the Dessert Lover Blend and brown sugar, mixing them together. Set aside.

ASSEMBLY
7-Once the dough has risen fully, preheat: Once the dough has risen fully, preheat the oven to 350 degrees Fahrenheit and line a large 9×13 baking dish with parchment paper, allowing excess to hang from the sides.
8-Add a bit of flour to a: Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and ½-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
9-Then, generously add ¾ of the softened: Then, generously add ¾ of the softened cookie butter atop dough (spreading it out evenly with a spoon or knife), followed by the brown sugar-spice mixture, ensuring that the top is coated evenly.
10-Tightly roll dough (long-ways) and using a: Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!).

LET IT RISE AGAIN
11-Then place plastic wrap over the baking: Then place plastic wrap over the baking dish with rolls, smear the tops with a bit more softened cookie butter and let them rise again (for another 20 minutes).

BAKE THE CINNAMON ROLLS
12-Once the roll has doubled in size: Once the roll has doubled in size (once again!) or have gotten significantly larger, pour the heavy cream evenly atop the roll and bake it for approximately 35-40 minutes in the preheated oven.

TO MAKE THE BISCOFF COOKIE BUTTER FROSTING/GLAZE
13-In a bowl, beat (using a hand-mixer): In a bowl, beat (using a hand-mixer) the softened butter and cookie butter until creamy and smooth. Add the powdered sugar, vanilla, and milk, beating everything together until the glaze becomes smooth and velvety. NOTE: Add additional heavy cream (1 tablespoon at a time) if the glaze is too thick or powdered sugar (1 tablespoon at a time) if too thin.
14-Remove the rolls from oven and wait: Remove the rolls from oven and wait 5-10 minutes or until the rolls slightly cool before spreading the glaze atop the rolls using a rubber spatula evenly until fully covered. Lastly, top with crushed Biscoff cookies (if using).
15-To serve, cut out each roll desired: To serve, cut out each roll desired and enjoy.

• Prep Time: 20 min
• Cook Time: 40 min
• Method: bake

Nutrition

• Calories: 366kcal
• Sugar: 18g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 103g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 51mg