Amazingly Easy Biscoff Cookie Butter Cinnamon Rolls

Have you ever dreamed of waking up to the smell of warm, gooey cinnamon rolls, but felt intimidated by the thought of making them from scratch? You’re not alone. The process can seem complicated, with yeast, rising times, and rolling techniques that look like they belong in a professional bakery. It’s easy to feel like a perfect, pillowy cinnamon roll is just out of reach for the home baker.

What if I told you that you could make the most decadent, flavor-packed cinnamon rolls you’ve ever tasted, all with a simple, forgiving recipe? Forget your baking fears. These Biscoff Cookie Butter Cinnamon Rolls are incredibly easy to make thanks to a simple, forgiving dough and a rich filling that comes together in minutes. This recipe delivers soft, fluffy, bakery-quality rolls infused with warm cinnamon and decadent cookie butter in every single bite.

This isn’t just another cinnamon roll recipe. It’s an experience. The unique, caramelized spice of Biscoff cookie butter transforms a classic breakfast treat into an unforgettable indulgence. Prepare to fall in love with baking all over again.

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Why These Are the Easiest Biscoff Cinnamon Rolls You’ll Ever Make

These Biscoff Cookie Butter Cinnamon Rolls are incredibly easy to make thanks to a simple, forgiving dough and a rich filling that comes together in minutes. This recipe delivers soft, fluffy, bakery-quality rolls infused with warm cinnamon and decadent cookie butter in every single bite.

Let’s be honest, homemade cinnamon rolls can seem daunting. The idea of working with yeast, waiting for dough to rise, and getting that perfect swirl can scare off even seasoned home cooks. But I’m here to change that. After testing countless methods, I’ve perfected this recipe to be virtually foolproof, breaking down every stage so you can bake with confidence, even if you’re new to working with yeast.

The magic is in the simplicity. The dough is wonderfully soft and easy to handle, and the filling? It’s a heavenly mix of classic cinnamon sugar and that irresistible, melted Biscoff cookie butter. The result is a pan of unbelievably soft, gooey, and flavor-packed rolls that taste like they came from a high-end bakery.

What Makes Biscoff So Special?

Biscoff is a brand of spiced shortcrust biscuit with a deep caramel and cinnamon flavor. Biscoff cookie butter is a creamy spread made from finely crushed Biscoff cookies, offering a unique, sweet-and-spiced taste that makes it a popular ingredient in desserts like cinnamon rolls and cakes.

Originating in Belgium, these thin, crispy cookies, also known as speculoos, have a cult following for a reason. Their flavor is a warm, comforting blend of cinnamon, nutmeg, ginger, and cloves, with deep notes of caramelized sugar. When these cookies are ground into a smooth, peanut butter-like consistency, you get Biscoff cookie butter. It’s creamy, perfectly spreadable, and, best of all, naturally vegan, making it a fantastic and versatile ingredient for all kinds of baking adventures.

Your Step-by-Step Guide to Making Biscoff Cinnamon Rolls

Making these incredible Biscoff rolls from scratch is a simple 5-step process that guarantees success. We will walk through making the pillowy dough, preparing the gooey cookie butter filling, assembling the rolls for perfect swirls, baking them to golden perfection, and finishing with a luscious Biscoff cream cheese frosting.

I’ve included all my best pro-tips to ensure your rolls are soft, fluffy, and absolutely packed with flavor. Let’s get baking!

1. Create the Soft & Fluffy Dough

The foundation of any great cinnamon roll is a soft, supple yeast dough that bakes up light and fluffy. This no-fail recipe uses instant yeast for a quicker rise and results in a dough that is smooth, elastic, and a dream to work with.

Ingredients:
* 1 cup whole milk, warmed to 100-110°F
* 2 1/4 tsp (1 packet) instant yeast
* 1/4 cup granulated sugar
* 1 large egg + 1 egg yolk, at room temperature
* 1/4 cup unsalted butter, melted
* 3 1/2 cups all-purpose flour, plus more for dusting
* 1 tsp salt

Instructions:
1. Activate Yeast: In the bowl of a stand mixer, combine the warm milk, instant yeast, and granulated sugar. Let the mixture sit for 5-10 minutes until it becomes frothy and bubbly. This shows your yeast is active and ready to go.
2. Combine Ingredients: Add the egg, egg yolk, and melted butter to the yeast mixture. Fit your mixer with the dough hook attachment and add the all-purpose flour and salt.
3. Knead Dough: Mix on low speed until a shaggy dough begins to form. Then, increase the speed to medium and let it knead for 5-7 minutes. You’ll know it’s ready when the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
4. First Rise: Form the dough into a neat ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for 1-2 hours, or until it has doubled in size.

Pro-Tip: For the perfect rise, place your covered bowl in an oven that is turned OFF with the light on. This creates a slightly warm, draft-free environment that yeast loves.

Save this no-fail dough recipe to your ‘Best Baking’ board!

2. Prepare the Ooey-Gooey Biscoff Filling

This filling is where the magic happens, combining classic cinnamon-sugar with creamy, melted Biscoff cookie butter for an incredibly rich and gooey center. The warmth from the oven will turn this into a caramelized, spiced dream.

Ingredients:
* 1/2 cup unsalted butter, softened
* 1/2 cup packed light brown sugar
* 1 tbsp ground cinnamon
* 3/4 cup creamy Biscoff cookie butter, slightly warmed
* 1/2 cup crushed Biscoff cookies (optional, for texture)

Instructions:
1. Mix Cinnamon Sugar: In a small bowl, combine the softened butter, light brown sugar, and ground cinnamon. Mix them together with a fork or spatula until the mixture is well-combined and easily spreadable.
2. Warm Cookie Butter: Place the Biscoff cookie butter in a microwave-safe bowl. Heat it in the microwave for just 20-30 seconds, stirring halfway through, until it’s pourable and has a drizzling consistency. Be careful not to make it hot.

Lesson Learned: Don’t overheat the cookie butter! If it’s too hot, it can melt the butter in your dough and make the final rolls greasy. Just warm enough to drizzle is perfect.

Pin this delicious filling idea for later!

@thesapor
Brioche biscoff cinnamon rolls ✨ these were super soft and delicious! Full recipe below Ingredients – 500g all purpose flour (4 cups) – 105g granulated sugar (1 cup) – 58g unsalted butter, softened (1/4 cup) – 2 large eggs – 240ml whole milk (1 cup) – 7g active dry yeast (2 1/4 tsp) – 85g heavy cream (for pouring before baking) (1/4 cup) Filling – 110g light brown sugar, packed (1/2 cup) – 70g biscoff cookies, finely ground (1/2 cup) – 78g biscoff spread (1/3 cup) – 2 tsp ground cinnamon – 1/2 tsp nutmeg Icing – 4oz cream cheese – 113g unsalted butter, softened (1 stick) – 350g powdered sugar (1 3/4 cups) – 1/2 tsp salt Instructions – Warm the milk to about 100–110°F (37–43°C). Stir in yeast and let sit for 5–10 minutes until foamy. Once foamy add eggs and stir until well combined. – Add sugar and flour to wet mixture and mix until a shaggy consistency. Add to stand mixer with dough hook attachment or light floured surface and knead for 3-4 minutes until dough is combined. – Gradually add the softened butter, one piece at a time, letting each piece incorporate before adding the next. Mix for 10–15 minutes until the dough is smooth, shiny, and pulls away from the sides. – Transfer dough to a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size. – Preheat oven to 350°F (175°C) – Roll the dough out into a rectangle – Spread a layer of Biscoff spread over the surface. – Mix cinnamon, crushed biscoff cookies and brown sugar, then sprinkle evenly over the Biscoff layer. – Roll the dough tightly from the long side and slice into 12 rolls – Arrange rolls in a greased baking dish. – Cover and let rise for 30-45 minutes, until puffy. Pour heavy cream over top of rolls right before baking. – Bake at 350°F (175°C) for 25–30 minutes, or until golden brown. – After baking, let cool slightly then top with icing, extra biscoff crumbles, spread, and cookies. Enjoy! • • • #cinnamonroll #baking #bakingrecipe #baketok #biscoff #recipe

♬ Pirouette – James Quinn

3. Assemble and Cut for Perfect Swirls

The secret to professional-looking cinnamon rolls is using unflavored dental floss to slice the log, which creates perfectly clean cuts without squishing the beautiful swirls you worked so hard to create.

Materials Needed:
* Risen dough from Step 1
* Biscoff filling from Step 2
* Unflavored dental floss or a sharp serrated knife
* Greased 9×13-inch baking dish

Step-by-Step Directions:
1. Roll Out Dough: Gently punch down the risen dough to release the air. Place it on a lightly floured surface and use a rolling pin to roll it into a large rectangle, approximately 12×18 inches in size.
2. Spread Filling: Using an offset spatula, spread the cinnamon-sugar-butter mixture evenly over the dough, leaving a 1/2-inch border on one of the long edges. Drizzle the warmed Biscoff cookie butter all over the top. If you’re using them, sprinkle the crushed Biscoff cookies evenly over the cookie butter for extra texture.
3. Roll Tightly: Starting from the long edge opposite the clean border, carefully and tightly roll the dough into a log. Pinch the seam at the end to seal it securely, which prevents the rolls from unraveling while baking.
4. Cut the Rolls: This is the fun part! Slide a long piece of unflavored dental floss under the log. Bring the ends up, cross them over each other, and pull to slice a perfectly clean roll. This method prevents squishing the soft dough. Cut the log into 12 equal-sized rolls.
5. Second Rise: Arrange the 12 rolls cut-side up in your prepared 9×13-inch baking dish. Cover the dish and let them rise for another 30-60 minutes, or until they look puffy and are touching each other.

Pro-Tip: The dental floss trick is a game-changer. It cleanly cuts through the soft dough and gooey filling, keeping those beautiful swirls intact for a professional-looking finish.

Want perfect cinnamon rolls every time? Save this cutting hack!

4. Bake to Golden Perfection and Top with Frosting

The final touch is a tangy and sweet Biscoff cream cheese frosting that melts into the warm rolls. Frosting them while they are still warm is the key to achieving that ultimate gooey, decadent texture.

Ingredients (for Frosting):
* 4 oz cream cheese, softened
* 1/4 cup unsalted butter, softened
* 1/2 cup Biscoff cookie butter
* 1 1/2 cups powdered sugar, sifted
* 1 tsp vanilla extract
* 2-3 tbsp milk or cream, as needed
* Extra melted cookie butter and crushed cookies for garnish

Instructions:
1. Bake the Rolls: While the rolls are doing their second rise, preheat your oven to 375°F (190°C). Once the rolls are puffy, bake them for 20-25 minutes, or until the tops are beautifully golden brown and the centers are cooked through.
2. Make the Frosting: While the rolls are in the oven, prepare the frosting. In a medium bowl, use an electric mixer to beat the softened cream cheese, softened butter, and Biscoff cookie butter until completely smooth and creamy.
3. Finish the Frosting: Gradually add the sifted powdered sugar and vanilla extract, beating until everything is incorporated and the frosting is light and fluffy. Add milk or cream, one tablespoon at a time, until you reach your desired drizzling or spreading consistency.
4. Frost While Warm: Remove the rolls from the oven and let them cool for just 5-10 minutes. Spread the Biscoff cream cheese frosting generously over the warm rolls so it melts slightly and seeps into all the delicious crevices.
5. Garnish and Serve: For the final flourish, drizzle with a little extra melted Biscoff cookie butter and sprinkle with more crushed Biscoff cookies before serving warm.

Lesson Learned: Frosting the rolls while they are still warm is the secret to getting that ultra-gooey, decadent texture. The warmth allows the frosting to seep into the swirls, making every bite incredible.

Drooling? Pin this recipe to make this weekend!

Key Takeaways: Your Quick Guide to Perfect Biscoff Rolls

Here’s a quick summary of the most important tips to guarantee your Biscoff cookie butter cinnamon rolls come out perfectly soft, gooey, and delicious every single time.

Warm Your Liquids: Use milk warmed to 100-110°F to properly activate the yeast without killing it. Too hot, and the yeast dies; too cold, and it won’t activate.
Room Temperature is Key: Ensure your eggs and butter for the dough are at room temperature. This helps them incorporate seamlessly, creating a smoother, better-textured dough.
Don’t Overbake: Keep a close eye on your rolls. Pull them from the oven when they are just golden brown on top. This keeps the insides soft, moist, and wonderfully gooey.
Use Dental Floss: For the cleanest cuts and most beautiful swirls, use unflavored dental floss instead of a knife. This prevents squishing the delicate rolls.
Frost While Warm: Apply the frosting about 5-10 minutes after the rolls come out of the oven. This allows it to melt slightly and drip into every swirl for maximum gooeyness.

Final Thoughts

Now that you have the secret to the easiest, gooiest Biscoff cookie butter cinnamon rolls, you’re ready to fill your kitchen with the most incredible aroma and wow everyone who takes a bite. These rolls prove that you don’t need to be a professional baker to create something truly special and indulgent right in your own home.

The combination of soft, pillowy dough, warm cinnamon, and rich, caramelized Biscoff is a match made in heaven. What special occasion are you planning to bake these for? Let me know in the comments below

Amazingly Easy Biscoff Cookie Butter Cinnamon Rolls