Biscoff Cookie Butter Cinnamon Rolls

Biscoff Cookie Butter Cinnamon Rolls came into my life during a chilly winter morning when I craved something beyond the usual. I had a jar of cookie butter in the pantry and a batch of homemade dough ready to go and I thought, why not swirl that spiced spread into my cinnamon rolls instead of the traditional butter? The result was absolute magic and it’s been my go-to cozy treat ever since.

These rolls are everything I love about baking at home and they’re soft and fluffy and they’re swirled with cinnamon sugar and cookie butter and they’re topped with a glossy finish that makes them feel bakery-special. I make them on weekends when I want to spoil my family a bit or whenever I need an excuse to turn on the oven and fill the house with warm smells and comfort.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Forms the base structure for the dough
• Instant yeast – Helps the dough rise and become fluffy
• Sugar – Sweetens both the dough and the cinnamon filling
• Warm milk – Activates the yeast and makes the dough tender
• Butter – Adds richness and softness to the rolls
• Egg – Helps bind and enrich the dough
• Salt – Balances out the sweetness
• Biscoff cookie butter – Delivers that deep, spiced flavor in the filling
• Ground cinnamon – Enhances the warmth and sweetness
• Brown sugar – Caramelizes into gooey swirls during baking
• Powdered sugar – For the optional glaze
• Vanilla extract – Adds sweetness and depth to the glaze
• Milk – Thins out the glaze for drizzling

Tools You’ll Need

• Mixing bowls – For preparing and proofing the dough
• Stand mixer or hand mixer – Helps knead the dough easily
• Rolling pin – Used to flatten the dough evenly
• Knife or floss – For slicing the rolled dough cleanly
• 9×13 baking dish – Perfect for baking the rolls all together
• Spatula – For spreading the cookie butter evenly
• Oven – Where the rolls rise and turn golden
• Whisk – Useful if you’re making the glaze

Instructions

Step 1:

I start by warming the milk just slightly (about 100°F) then I mix it with sugar and instant yeast and I let it sit for 5–10 minutes until it’s foamy.

Step 2:

In a large bowl, I combine the foamy yeast mixture with melted butter, an egg, salt, and flour. I knead everything until the dough is soft and elastic—it takes about 8 minutes by hand or 5 with a mixer.

Step 3:

I place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size. It usually takes about an hour.

Step 4:

Once it’s risen, I punch down the dough and roll it out into a rectangle, roughly 12×16 inches.

Step 5:

I gently warm the cookie butter to make it easier to spread, then I spread it all over the dough, leaving a small border.

Step 6:

Then I sprinkle the cinnamon and brown sugar mixture evenly across the cookie butter layer.

Step 7:

Starting from the long edge, I roll up the dough tightly into a log, then slice it into 12 equal rolls using a sharp knife or dental floss.

Step 8:

I place the rolls in a greased 9×13 baking dish, cover them, and let them rise again for about 30–40 minutes.

Step 9:

I bake the rolls in a preheated oven at 350°F for 22–25 minutes until they’re golden on top and baked through.

Step 10:

While they cool slightly, I whisk together powdered sugar, vanilla, and milk to make a glaze, then drizzle it over the warm rolls right before serving.

Tips

If you want an extra hit of Biscoff, I sometimes drizzle a little melted cookie butter on top along with the glaze. You can prep the rolls the night before and refrigerate them, then bake fresh in the morning. I also like to add crushed Biscoff cookies on top for a little crunch—it’s always a hit.

Ways to Serve

These rolls are amazing straight from the oven, but I also love them with a hot coffee or chai latte. For a brunch table, I serve them alongside fresh berries and yogurt for a mix of textures. They also make a delightful dessert warmed up with a scoop of vanilla ice cream.

Frequently Asked Questions

Can I make these Biscoff Cookie Butter Cinnamon Rolls ahead of time?

Yes! You can assemble the rolls, cover the dish, and refrigerate overnight. Just let them come to room temperature before baking.

Can I freeze Biscoff Cookie Butter Cinnamon Rolls?

Absolutely. Bake them first, let them cool completely, then freeze in an airtight container. Reheat in the oven for best texture.

Do I have to use a glaze for Biscoff Cookie Butter Cinnamon Rolls?

Nope! They’re delicious on their own or you can swap the glaze for extra melted cookie butter or cream cheese frosting.

See You in the Kitchen

I hope you give these Biscoff Cookie Butter Cinnamon Rolls a try! They’re one of my favorites, and I’d love to hear how yours turn out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite breakfast or baking board.

Happy Cooking!

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