Biscoff Cookie Butter Cinnamon Rolls – Easy Homemade Recipe

The second these Biscoff cookie butter cinnamon rolls hit the oven, the house fills with the warm scent of brown sugar, cinnamon, and that caramel-y cookie butter magic. It’s the sort of smell that gets everyone out of bed on a weekend morning—no alarm clock needed! Honestly, the first time I made these, I was just looking to jazz up my regular cinnamon rolls. But after that first gooey, sweet bite? I knew I’d never go back.

I stumbled on Biscoff spread a few years ago (thanks to those little airplane cookies!), and let me tell you, it changed my baking game forever. The rich, spiced flavor of cookie butter brings something special to traditional cinnamon rolls. It’s like your favorite bakery treat got a cozy, spiced upgrade. Every bite is soft, fluffy, and laced with that unmistakable cookie butter swirl—impossible to resist, especially when they’re still warm from the oven.

These Biscoff cookie butter cinnamon rolls are perfect for lazy Sundays, family brunches, or, let’s face it, whenever you need a pick-me-up. They’re surprisingly easy to make—no fancy gadgets or ingredients required. If you’re looking for a treat that’ll wow your friends, impress the kids, or just make your morning extra special, you’re in the right place. I’ve made this recipe more times than I can count, and it never disappoints. Trust me: after one bite, you’ll understand why I keep coming back for more. Let’s get rolling!

Why You’ll Love This Recipe

After years of baking cinnamon rolls for every occasion (from Christmas morning to random rainy Tuesdays), I can confidently say these Biscoff cookie butter cinnamon rolls have that “something extra” factor. I’ve tested, tweaked, and shared them with friends and family—each time, they disappear faster than any other bake. Here’s what sets this recipe apart:

• Quick & Easy: The dough comes together in less than 20 minutes, and you don’t need a stand mixer—just a sturdy spoon and your hands. The hardest part is waiting for the dough to rise!
• Simple Ingredients: You probably have everything you need in your pantry already (except maybe the Biscoff, but that’s worth the grocery run—promise!).
• Perfect for Any Occasion: Whether it’s brunch, a birthday, or a cozy night in, these rolls fit right in. They also make an excellent holiday breakfast or sweet gift for neighbors.
• Crowd-Pleaser: Even picky eaters can’t resist that gooey, spiced filling. My kids ask for these every single birthday!
• Irresistibly Delicious: The texture is soft and pillowy, and the cookie butter swirl gives every bite that melt-in-your-mouth richness. The glaze? Next level.

What really makes this recipe stand out is the way the Biscoff cookie butter blends with the cinnamon-sugar filling. Instead of just sprinkling cinnamon, you get a ribbon of caramelized, spiced filling that melts right into the dough. I’ve tried other versions, but none come close to this combo of flavor and texture. Plus, you don’t need to be a pro baker to nail it—my first attempt was a little messy, but still tasted amazing (and honestly, the imperfect swirls are part of the charm!).

This recipe is for anyone craving something special but doesn’t want to fuss with complicated steps. It’s comfort food at its best—warm, gooey, and packed with flavor you won’t forget. If you’re a fan of those famous airplane cookies or just love a twist on a classic, these Biscoff cookie butter cinnamon rolls are about to become your new favorite treat.

Ingredients Needed

One of the best things about these Biscoff cookie butter cinnamon rolls? The ingredients are simple and straightforward. Each one plays a role in creating that soft, gooey texture and signature cookie butter taste. Here’s what you’ll need:

• For the Dough:
  • 3 3/4 cups (470g) all-purpose flour (plus extra for dusting)
  • 1/4 cup (50g) granulated sugar (adds just enough sweetness to the dough)
  • 2 1/4 tsp (7g) instant yeast (that’s one packet—use fresh for best rise)
  • 1 tsp salt (balances the sweetness)
  • 1 cup (240ml) warm whole milk (not hot—about 110°F/43°C; almond milk works too)
  • 1/4 cup (56g) unsalted butter, melted (brings richness)
  • 1 large egg, room temperature (holds everything together and adds tenderness)
• For the Filling:
  • 1/2 cup (120g) Biscoff Cookie Butter, smooth (the star of the show; crunchy works if you like extra texture)
  • 1/2 cup (100g) brown sugar, packed (for that caramel flavor)
  • 2 tbsp (16g) ground cinnamon (can dial back if you prefer a milder spice)
  • 4 tbsp (56g) unsalted butter, softened (ensures the filling spreads easily)
• For the Glaze:
  • 1 cup (120g) powdered sugar (for a silky-smooth finish)
  • 2 tbsp (30ml) milk (whole, skim, or even oat milk—whatever you’ve got on hand)
  • 2 tbsp (30g) Biscoff Cookie Butter (makes the glaze ultra decadent)

Ingredient Tips: I usually stick with Lotus Biscoff brand cookie butter—it’s the classic, and the flavor is spot-on. For the milk, any kind works in a pinch, but whole milk gives the richest dough. You can swap all-purpose flour for a good 1-to-1 gluten-free blend if needed, though the texture will be slightly different. If you’re out of brown sugar, coconut sugar is a great sub and adds a subtle caramel note.

Don’t be afraid to get creative: add a handful of chopped pecans to the filling, or sprinkle a little orange zest into the glaze for a citrusy twist. These cinnamon rolls are forgiving, and your kitchen will smell amazing no matter what!

Equipment Needed

You don’t need a fancy kitchen setup to make these Biscoff cookie butter cinnamon rolls. Most of the tools are standard in any home baker’s arsenal:

• Large Mixing Bowl: For mixing and kneading the dough. (If you have a stand mixer with a dough hook, that’s even easier!)
• Measuring Cups & Spoons: Essential for precision—baking is a little picky about that.
• Rolling Pin: To roll out the dough. In a pinch, a clean wine bottle works—trust me, I’ve done it!
• Baking Pan: A 9×13-inch (23x33cm) pan gives you perfect, fluffy rolls. I’ve used round cake pans when I’m out of rectangular ones—they work too, just arrange the rolls snugly.
• Sharp Knife or Dental Floss: For slicing the rolls cleanly. Unflavored dental floss is my secret weapon—no squishing!
• Small Saucepan: If you want to warm your milk or melt the butter gently.
• Spatula or Offset Spreader: For spreading the filling evenly over the dough.

If you don’t own a stand mixer, don’t sweat it—hand-kneading is totally doable (and kind of therapeutic). For cleaning up, a bench scraper helps get sticky dough off the counter. My favorite pans are ceramic or glass for even baking, but nonstick metal works fine too—just keep an eye out for hot spots. If you’re tight on budget, check thrift shops for rolling pins and pans—you’d be surprised what you can find!

Preparation Method

1. Activate the Yeast: In a large mixing bowl, combine 1 cup (240ml) warm milk (about 110°F/43°C), 1/4 cup (50g) granulated sugar, and 2 1/4 tsp (7g) instant yeast. Let it sit for 5 minutes until foamy. If it doesn’t foam, your yeast might be old—grab a fresh packet for the fluffiest rolls.
2. Mix the Dough: Add 1/4 cup (56g) melted butter, 1 large egg (room temp), and 1 tsp salt to the yeast mixture. Stir until combined. Gradually add 3 3/4 cups (470g) all-purpose flour, about 1/2 cup at a time, mixing until a soft dough forms. If it’s sticky, sprinkle in a bit more flour until it pulls away from the sides of the bowl.
3. Knead: Turn the dough out onto a floured surface and knead for 8 minutes (or use a stand mixer with a dough hook for 5 minutes). The dough should be smooth, soft, and just a bit tacky—don’t overflour!
4. First Rise: Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size. A slightly warm (but off) oven works great. Tip: If your kitchen is chilly, set the bowl over a bowl of warm water.
5. Make the Filling: In a small bowl, mix 4 tbsp (56g) softened butter, 1/2 cup (120g) Biscoff cookie butter, 1/2 cup (100g) brown sugar, and 2 tbsp (16g) cinnamon until smooth. It should be spreadable—if it’s too stiff, microwave for 10-15 seconds.
6. Shape the Rolls: Punch down the dough and roll it out into a 16×12-inch (40x30cm) rectangle on a lightly floured surface. Evenly spread the Biscoff filling all over, leaving a 1/2-inch border at the edges.
7. Roll & Cut: Roll up the dough tightly from the long side, jelly roll style. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, slice into 12 equal rolls. If you want super even rolls, measure and mark before cutting.
8. Second Rise: Arrange the rolls in a greased 9×13-inch (23x33cm) pan, cut sides up. Cover and let rise for 30-45 minutes, until puffy and nearly doubled. They should be touching but not squished.
9. Bake: Preheat your oven

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