Biscoff Cookie Butter Cinnamon Rolls
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Biscoff Cookie Butter Cinnamon Rolls
Imagine combining the best of two worlds --- the buttery, caramel flavor of Biscoff cookies and the warm, gooey goodness of cinnamon rolls. These Biscoff Cookie Butter Cinnamon Rolls are a delicious twist on classic cinnamon rolls, bursting with comforting spice flavor. Satisfying recipe that feels more like "dessert for breakfast" when enjoyed in the mornings. Added crushed Biscoff cookies create a beautiful crunch for the final bite. Perfect for breakfast, brunch, or a sweet treat any time of day. Dairy-free, Vegan + Overnight Option.
Listen, ya'll. I couldn't wait to share these Biscoff Cookie Butter Cinnamon Rolls with you because they are absolutely EPIC! I know that they look insanely good, but I promise that they taste even more good! If you're an avid reader of our site, then you know that cinnamon rolls are literally one of my favorite things to bake. While it took me a lot of practice over the years to get the results that I now can attest to being "tried and true", they have become something that I look forward to making.
They're like fluffy, brioche-style sweet rolls filled with all that Biscoff cookie deliciousness. Seriously, with homemade dough, you can roll up just about anything and it turns out mouthwateringly good—that's why I've got so many cinnamon roll recipes on my site! But if you don't know where to start----I highly recommend trying this Giant Maple Bacon Cinnamon Roll, Strawberry Shortcake Cinnamon Rolls, Classic Homemade Cinnamon Rolls, or Homemade Pumpkin Chai Cinnamon Rolls.
Either way, you can't go wrong with a good tasting cinnamon roll for the entire family! enjoy them for breakfast, brunch, or a sweet dessert. Plus there is a vegan + overnight option! The end result? Incredibly light, airy, and fluffy rolls, topped with a sticky-sweet glaze that guarantees sweetness in every bite. Trust me, it's a winning combo you won't want to miss!
Jump to:
- Is Biscoff Good in Cinnamon Rolls?
- What Are Biscoff Lotus Cookies?
- Why You Will LOVE Biscoff Cookie Butter Cinnamon Rolls
- Sweet Rolls or Cinnamon Buns?
- Ingredients For Biscoff Cookie Butter Cinnamon Rolls
- Tips For Making The Perfect Biscoff Cookie Butter Cinnamon Rolls
- Perfect Occasions For Biscoff Cookie Butter Cinnamon Rolls
- Can I Knead By Hand Instead of Using a Mixer?
- What Is The Best Way To Cut Cinnamon Rolls?
- Common Biscoff Cookie Butter Cinnamon Rolls Q+A's
- Incredible Biscoff + Caramel-infused Recipes to Try!
- MADE OUR RECIPE(S)?
- Biscoff Cookie Butter Cinnamon Rolls
Is Biscoff Good in Cinnamon Rolls?
Of course! In all honesty, Biscoff + Cinnamon rolls is absolutely the best thing ever created! Trust me!
What Are Biscoff Lotus Cookies?
In case you haven't tried these Biscoff cookies before, I wanted to go a bit more into what they are. Basically, they are the original caramelized biscuits that are crunchy and pairs perfectly with tea, coffee, and/or milk. They are made using Belgian brown sugar which gives them that "caramel-like" taste and includes a mix of spices like cinnamon, nutmeg, ginger, allspice, and cloves.
Why You Will LOVE Biscoff Cookie Butter Cinnamon Rolls
OK, so if you’re still not entirely sold on these homemade cinnamon rolls, then let me tell you what’s so great about them:
- It's like having two desserts in one!
- They are SOFT, FLUFFY, + BRIOCHE-LIKE in texture
- A phenomenal make-ahead breakfast or brunch
- Fun to eat! Pillow-y spirals of buttery dough filled with loads of Biscoff cookie flavor!
- Mouthwatering, fluffy cinnamon goodness.
- Freezes beautifully for convenience.
- Perfect kid-friendly + lunchbox-friendly treat!
- Warm, gooey, and utterly comforting.
Sweet Rolls or Cinnamon Buns?
No matter what you call them—cinnamon buns, cinnamon rolls, sweet rolls, sticky buns, sticky rolls, cinnamon swirl, cinnamon danish—everyone has a favorite. I've never met someone who didn't like them. A cinnamon bun or sweet roll is a sweeter, fluffier bread dough with a filling, usually cinnamon-based, in the middle. They are usually served around the holidays. When the filling is cooked, it makes an iconic swirl of deliciousness.
Ingredients For Biscoff Cookie Butter Cinnamon Rolls
Here's what you need for the fluffy brioche-style dough:
DOUGH:
- All-purpose flour. I use organic flour from Bob's Red Mill.
- Artisan Bread flour. You can find this from King Arthur or Bob's Red Mill.
- Brown sugar. You could also use organic cane sugar or coconut sugar.
- Instant yeast. Also called Rapid Rise Yeast.
- Spices. What's a cinnamon roll without some spices right? You can purchase my Dessert Lover Blend for authentic flavor or you can create a homemade spice mix.
- Eggs. At room temp.
- Almond milk. At room temp. You can totally use regular whole milk or another plant-based milk. Choose unsweetened. Feel free to use a different plant-based milk if you like. I recommend making easy homemade almond milk (my recipe doesn’t require soaking!)
- WARM water. This is important to help activate the yeast at the beginning.
- Butter. Use warm, melted salted butter. If using unsalted butter, just add 1 teaspoon salt to the dough.
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
FILLING:
- Biscoff Cookie Butter. The best highlight in the cinnamon rolls once smeared onto the dough.
- Organic brown sugar. This adds an extra layer of sweetness to the filling.
- Spices. What's a cinnamon roll without some spices right? You can purchase my Dessert Lover Blend for authentic flavor or you can create a homemade spice mix.
GLAZE + TOPPING:
- Salted butter. Softened at room temp.
- Biscoff Cookie Butter. The best highlight in the cinnamon rolls once smeared onto the dough.
- Powdered sugar. Sifted.
- Vanilla extract.
- Milk. To add a bit of moisture to create a velvety glaze/frosting.
- Biscoff cookies. These cookies add such a nice crunch and bite at the end of every sip in this latte. Definitely a touch of brown sugar flavor that marries together well!
Tips For Making The Perfect Biscoff Cookie Butter Cinnamon Rolls
Due to many delicious attempts at perfecting this recipe, I have come across some very helpful tips that will ensure a perfectly baked strawberry shortcake cinnamon roll.
NEVER OVERHEAT THE MILK!
It is so important that your milk is warm but NOT hot! It should be warm to the touch. If you find that your milk has overheated, allow it to cool before adding the yeast. Milk that is too hot will kill the yeast, and you won't get the big, fluffy rise in the dough. We want these rolls super fluffy, and that's only possible when the yeast is bloomed properly.
USE VERY SOFT BUTTER AT ROOM TEMPERATURE
Like in most baking, room-temperature ingredients mix better than cold ingredients. Beat in your butter while it is completely at room temperature for a seamless, tender texture.
DO NOT WORRY ABOUT OVER-MIXING
I know it sounds weird, but hear me out. With cakes and cookies, you never want to overwork the dough because working develops the gluten in the flour. Gluten development leads to a chewy, unpleasant texture in cakes and cookies, making them dense and heavy.
Because cinnamon rolls use a yeast dough, it is required to develop the gluten in the dough. The yeast brings elasticity that lightens and fluffs the dough, much like bread dough. When making these rolls, keep on mixing even after you think you've mixed enough!
RISE THE DOUGH OVERNIGHT
While I developed this recipe as a quick-bake cinnamon roll, more flavor develops in the dough if you allow it to rise overnight. The dough has more time to rise, leading to a more developed, yeast-bread flavor. This yeast flavor is a perfect pairing with the sweet filling and frosting.
USE A BREAD FLOUR MIX
After much trial and tribulation, I have found that a mix of bread flour and all-purpose flour is the perfect combination for cinnamon rolls. The bread flour gives a tender, thick, brioche-like texture that I think is perfect for this dish.
ROLL THEM UP TIGHT!
A loose roll will fall apart upon slicing and bake unevenly. Instead, begin with a very tight roll and keep that momentum throughout the roll. The dough is sturdy and can handle being rolled tightly due to its elasticity.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Biscoff Cookie Butter Cinnamon Rolls recipe. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!
Perfect Occasions For Biscoff Cookie Butter Cinnamon Rolls
These events are a great excuse to eat cinnamon rolls:
- Birthdays
- Anniversaries
- Barbecues
- Potlucks
- Kids Sleepovers
- Holiday Gatherings
- Graduations
- Baby Showers
- Dinner Parties
- Actually, any time is a good time for cinnamon rolls, right (much like cake)? Bake away for a little weekday pep-up!
Can I Knead By Hand Instead of Using a Mixer?
Absolutely! Usually, I make my cinnamon roll dough via my electric stand-mixer which has the appropriate attachments for the kneading process, however, with these cinnamon rolls, I have had the pleasure of doing this all by hand and it wasn't difficult.
It just requires a bit more arm work, that's all! Plus, there’s nothing that a light drizzle of flour can’t help, right?! You'll basically follow all the steps for making the dough in a large bowl and once it begins to come together and can form a ball, then you'll begin working the dough in a front-to-back and folding motion a few times until you begin to feel the dough "soften" and become elastic-like. It took me about 5-6 minutes or so total. Not bad!
What Is The Best Way To Cut Cinnamon Rolls?
Ready to ditch the traditional knife and embrace a quirky method for cutting sweet rolls? It's time to bring out the dental floss. Yes, you read that right! Unflavored dental floss is the secret weapon for perfectly sliced cinnamon rolls.
Why? Because it slices from the inside out, avoiding any squishing mishaps that can happen with a regular knife. Simply run it along the bottom of the rolls, and cross the two ends over each other. Give it a pull, and voila! Your perfectly sliced cinnamon rolls are ready to bake. But if you're using a knife, remember to channel your inner lumberjack and saw gently back and forth without squishing the rolls.
Common Biscoff Cookie Butter Cinnamon Rolls Q+A's
Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
Yup! You can freeze both baked and unbaked cinnamon rolls. To freeze baked rolls, ensure they are fully cooled before freezing and don't top with crushed cookies to avoid them from getting soggy. Wrap them tightly in plastic wrap and then in freezer-safe bags or containers.
To freeze unbaked rolls, you can freeze them after shaping and before rising, or you can freeze them after the first proof. When ready to bake, thaw frozen rolls in the refrigerator overnight.
Yes! If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 ½ hours. Continue recipe.
Absolutely! To make these Biscoff Cookie Butter cinnamon rolls vegan, simply omit the eggs and substitute with 1 tablespoon apple cider vinegar. Also, substitute the butter with vegan butter and ensure that you use plant-based milk.
Basically, Biscoff cookies give you more of a caramel flavor, which is a great addition to this recipe.
For this Biscoff cinnamon roll recipe, it's always best to soften your Biscoff cookie butter to ensure that it's smooth.
To best soften or melt the cookie butter, spoon the needed amount in a microwave-safe bowl and microwave on low for 20-30 seconds until you're able to pour or drizzle it in for an easier blend.
According to the Lotus website, Biscoff contains the following ingredients: Wheat flour, Sugar, Vegetable oils (contains one or more of soybean oil, sunflower oil, canola oil, palm oil), Brown sugar syrup, Sodium bicarbonate (leavening), Soy flour, Salt, Cinnamon. Does not contain nuts.
Not at all! While Biscoff spread is similar to a peanut butter-like spread, it's actually made entirely from the actual Biscoff cookie.
The great news----Biscoff spread is also vegan! The spread is made of the biscuits with added oils and stabilizers in and no additional animal products.
Not at all! You should store your cookie butter spread at room temperature in a cool place.
You can melt Lotus Biscoff Cookie Spread in a saucepan on the stovetop over low heat, or in a bowl set over a pot of simmering water. Either way, the spread will become smooth and melted enough that's perfect for drizzling, dipping, or spreading. NOTE: Just be sure to stir frequently so that the spread doesn't burn or stick to the pan when melting. And remember, that once it cools, it'll return to it's original consistency.
OK, so you might think it's possible, but you can totally make cinnamon rolls, including these Biscoff cinnamon rolls without yeast, if you ever need to! Just know that the texture wouldn't be as brioche-like or fluffy, and they'll be more dense, but still good.
Instead of yeast, you'll just need to substitute with 2 ¼ teaspoons baking powder to allow some level of rise to occur.
OK, so the great debate has been the idea of needing to add heavy cream or yogurt to your cinnamon rolls in order to add moisture. Now, I've seen many people top their cinnamon rolls with a few cups of heavy cream right before baking after it rises to create a soft, tender roll, BUT I've found a better trick.
Simply, make your glaze/frosting a few minutes before your rolls are out of the oven, then once you take them out, allow them to SLIGHTLY COOL for 10 minutes before topping half of your glaze atop the warm rolls. This way, it'll melt and seep through your rolls and add moisture. Then after 5-10 minutes, add the remaining glaze as your "final layer" and wallah! PERFECTLY MOIST ROLLS!
Absolutely! When it comes to these cinnamon rolls or any for that matter, you always have the option of making them the traditional way which requires a 1-2 hours initial rise and then another 20-25 minute rise before baking OR an overnight option.
However, if you're in a rush to make these or don't want to deal with a long rise time, you can simply create your dough and do a quick rise (20-25 minutes) and placing them straight in the oven to bake. Either way, cinnamon rolls are AMAZING and worth whatever wait time you choose!
Basically, the main reason why your rolls aren't rising is because the yeast didn't fully activate as it should. All in all, your ingredients were TOO HOT or TOO COLD for the yeast to create a warm enough environment to do it's thing and "activate".
However, when using Rapid-rise or quick-rise yeast, it's usually easier to maneuver since it doesn't necessarily need to be "bloomed" before using. It's not dormant as regular active dry yeast, which makes it more convenient!
Incredible Biscoff + Caramel-infused Recipes to Try!
Now that you're on a Biscoff kick with this Biscoff Cinnamon Roll recipe, give these recipes that your entire family will love a try next:
- 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
MADE OUR RECIPE(S)?
If you tried this Biscoff Cookie Butter Cinnamon Rolls recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Biscoff Cookie Butter Cinnamon Rolls
Ingredients
DOUGH:
- 3 cups organic All-purpose flour (See Notes!)
- 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
Instructions
FOR THE DOUGH:
- 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.
- 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.
- 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.
- 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!
- 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.
- In the meantime, you can work on the filling.
FOR THE FILLING:
- 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:
- Once the dough has risen fully, preheat the oven to 350 degrees Fahrenheit and line a large 9x13 baking dish with parchment paper, allowing excess to hang from the sides.
- 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!
- 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.
- 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:
- 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:
- 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.
- While all the baking magic is happening, make the Biscoff Cookie Butter Glaze.
TO MAKE THE BISCOFF COOKIE BUTTER FROSTING/GLAZE:
- 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.
- 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).
- To serve, cut out each roll desired and enjoy.
- Bon Appetit!
Tips & Tricks
- TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
- RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
- FLOUR: If you don’t have bread flour, you can always just use all-purpose flour entirely instead.
- VEGAN OPTION: See FAQ!
- OVERNIGHT OPTION: If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 ½ hours. Continue recipe.
- SPICE MIX [SUBSTITUTE FOR DESSERT LOVER BLEND]: 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ⅛ teaspoon allspice.
Nutrition
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I have a sourdough starter, could I incorporate some starter into this recipe instead of the instant yeast?