Description
Indulge in the delightful fusion of soft, gooey cinnamon rolls and the rich, caramelized magic of Biscoff cookie butter. This recipe transforms a breakfast staple into an extraordinary dessert-like experience that will impress anyone lucky enough to taste it!
Ingredients
Scale
- 4 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 2 1/4 teaspoons Instant Dry Yeast
- 1 teaspoon Salt
- 1 cup Whole Milk
- 2 Large Eggs
- 1/2 cup Unsalted Butter, melted
- 1 cup Biscoff Cookie Butter
- 1/2 cup Light Brown Sugar
- 2 teaspoons Ground Cinnamon
- 1/4 cup Unsalted Butter, melted (for filling)
- 8 oz Cream Cheese, softened
- 1/4 cup Unsalted Butter, softened (for icing)
- 2 cups Powdered Sugar (Confectioners' Sugar)
- 1 teaspoon Vanilla Extract
- 1–2 tablespoons Milk or Cream
- 1/4 cup Melted Biscoff Cookie Butter (optional)
Instructions
- Warm the Milk and Butter: In a small saucepan or microwave-safe bowl, gently warm the milk until it's lukewarm (about 105-115°F or 40-46°C). Melt the unsalted butter and set aside to cool slightly.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook attachment (or a large mixing bowl if kneading by hand), whisk together the flour, granulated sugar, instant yeast, and salt.
- Add Wet Ingredients: Pour the warm milk, cooled melted butter, and room temperature eggs into the dry ingredients.
- Knead the Dough: Mix on low speed until a shaggy dough forms, then increase to medium-low and knead for 7-10 minutes. The dough should be smooth, elastic, and pull away from the sides of the bowl. If kneading by hand, turn it out onto a lightly floured surface and knead for 10-15 minutes until smooth.
- First Rise: Lightly grease a large bowl with cooking spray or a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the Biscoff Filling: While the dough is rising, in a medium bowl, combine the room temperature Biscoff cookie butter, melted unsalted butter, light brown sugar, and ground cinnamon. Stir until thoroughly combined and smooth. Set aside.
- Roll Out the Dough: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18×12 inches (45×30 cm).
- Spread the Filling: Evenly spread the Biscoff filling over the entire surface of the dough, leaving a small border (about 1/2 inch) along one of the long edges.
- Roll Up the Dough: Starting from the long edge opposite the border, carefully and tightly roll the dough into a log.
- Slice the Rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equally sized rolls, each about 1.5 inches thick.
- Arrange in Baking Dish: Lightly grease a 9×13 inch baking dish (or two 8×8 inch dishes). Arrange the sliced rolls cut-side up in the prepared dish, leaving a little space between each roll for expansion.
- Second Rise: Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they look visibly puffy and almost doubled again.
- Preheat Oven: While the rolls are on their second rise, preheat your oven to 375°F (190°C).
- Bake the Rolls: Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
- Cool Slightly: Remove from the oven and let them cool in the pan for about 5-10 minutes while you prepare the icing.
- Make the Icing: In a medium bowl, combine the softened cream cheese, softened butter, powdered sugar, vanilla extract, and 1 tablespoon of milk or cream. Beat with an electric mixer (or whisk by hand) until smooth and creamy. Add more milk/cream, a teaspoon at a time, until you reach your desired consistency.
- Optional Biscoff Swirl: If you're adding extra Biscoff to the icing, melt a tablespoon or two of cookie butter and either beat it into the icing or drizzle it artistically over the top.
- Glaze the Rolls: While the rolls are still warm (but not piping hot), generously spread or drizzle the Biscoff cream cheese icing over them. Serve immediately and enjoy!
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Don't over-flour your dough, as a slightly sticky dough is often a sign of a well-hydrated, tender roll. Warmth is key for rising; if your kitchen is cool, create a warm environment for your dough. For perfectly shaped rolls, use unflavored dental floss to cut your log. Serve warm for the best experience!