Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
Welcome the Flavors of Biscoff Cookie Cinnamon Rolls Recipe
There’s something truly magical about waking up to the warm, fragrant scent of freshly baked cinnamon rolls. Now, imagine that comforting classic enhanced with the irresistible caramelized flavor of Biscoff cookie butter. That’s exactly what you get with this Biscoff Cookie Cinnamon Rolls Recipe — a bubbly blend of soft dough, cinnamon spice, and that signature biscoff crunch that will brighten any morning or sweet moment you choose to share them.
I love how this recipe transforms ordinary cinnamon rolls into a sit-around-the-table treat that feels special, yet remains cozy and easy enough for weeknight baking. Whether you’re baking for a lazy weekend brunch or surprising your family after school, these rolls will become an instant favorite. You’ll enjoy the golden crisp edges and sticky, buttery topping that make every bite a warm hug.
🍲
Daisy’s Top Tips
Flavor Builder: For an extra cozy twist, add a teaspoon of vanilla extract to your dough for subtle depth.
Texture Magic: Use warm milk and melted butter to help create that soft, pillowy texture you’ll love.
Budget Friendly: Swap Biscoff cookie butter with homemade cinnamon sugar spread if needed — still delicious!
Time Saver: Let your dough rise in a sunny window spot or a slightly warmed oven to speed it along.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in baking. For this Biscoff Cookie Cinnamon Rolls Recipe, I picked ingredients that keep things simple but let the flavors shine. Don’t worry if you’re missing something—there are easy substitutions to keep you rolling.
All-purpose flour: The backbone for a soft yet sturdy dough.
Active dry yeast: Gives your rolls a fluffy lift—make sure it’s fresh and not expired.
Granulated sugar: Sweetens the dough just enough without overpowering.
Salt: Balances sweetness and enhances flavor.
Warm milk (~110°F): Crucial for activating the yeast—too hot, and it kills the yeast; too cold, and it won’t activate properly.
Unsalted butter (melted): Adds richness and helps keep the rolls tender.
Large egg: Binds everything together and gives a lovely color.
Brown sugar: Works beautifully with cinnamon for the filling’s sweet, molasses note.
Ground cinnamon: It’s the star spice that warms the whole roll.
Biscoff cookie butter: The secret ingredient that brings that caramelized, spicy crunch.
Crushed Biscoff cookies: Adds texture and a delightful finishing touch.
🛒
Smart Shopping Ideas
When shopping, opt for fresh baking yeast stored in the refrigerator aisle and check expiration dates. For Biscoff cookie butter, look in the international or specialty food aisle—it’s worth picking up a jar to keep on hand! If fresh milk isn’t available, whole milk pasteurized works fine. You can substitute unsalted butter with lightly salted if that’s what you have, just skip adding extra salt in the dough. And if you can’t find crushed Biscoff cookies, any crunchy biscuit works well for topping.
Cook Biscoff Cookie Cinnamon Rolls Recipe Step by Step
Getting these rolls on the table isn’t as tricky as you might think. Follow along with me, and you’ll soon have a tray of golden, bubbling delights ready to enjoy. Here’s how to transform simple ingredients into a mouthwatering finish that’s sure to become a family favorite.
Activate the yeast: In a mixing bowl, combine warm milk, sugar, active dry yeast, and salt. Give it a gentle stir and let it sit for 5 to 10 minutes until you see that proud frothy layer — that’s the yeast waking up!
Mix wet and dry: Stir in melted butter and the large egg into the yeast mixture. Gradually add flour while stirring, until a soft dough forms. It might seem sticky at first—that’s okay.
Knead to perfection: Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when poked with your finger.
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and set it somewhere warm to rise until doubled in size — about 1 hour. This part fills the rolls with that perfect lightness.
Shape the rolls: Punch down the dough and roll it out into a neat rectangle. Spread your melted butter and Biscoff cookie butter evenly over the dough’s surface — this step ensures every bite is decadently buttery.
Add the filling: Sprinkle the brown sugar and cinnamon mixture over your buttered dough. Don’t be shy here — the sweetness and spice combo is what gives these rolls their signature cozy flavor!
Roll and slice: Carefully roll the dough from one long side into a tight log. Use a sharp knife to cut the log into 8 to 10 equal pieces. These rolls should be snug but not squished in your greased baking dish.
Second rise: Cover your rolls again and let them relax and puff up for 30 minutes. This final rest makes the difference between dense and bubbly rolls.
Bake until golden: Preheat your oven to 350°F (175°C), then bake the rolls for 20 to 25 minutes. Watch for a warm golden brown color — that’s when the rolls are baked through and ready for the best part.
Finish with flair: While still warm, drizzle the melted Biscoff cookie butter over the rolls, then sprinkle with crushed Biscoff cookies for a beautiful, crunchy finish. It’s pure indulgence!
Serving the Dish with Flair
Now that your Biscoff Cookie Cinnamon Rolls are golden, gooey, and topped with crunchy cookie bits, it’s time to share the love. These rolls are perfect for breakfast gatherings, cozy weekend treats, or even a sweet surprise for a special occasion. Serve them fresh out of the oven with a hot cup of coffee or your favorite warm drink, and watch smiles light up around the table.
🥗
Serve It Up Right
Perfect Pairings: Enjoy with a chilled glass of milk or a lightly spiced chai latte to complement the cinnamon and Biscoff notes.
Plating Magic: Arrange rolls in a rustic basket lined with parchment paper for a casual, heartwarming presentation.
Leftover Love: Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer. Reheat gently in the microwave to keep that soft texture.
Occasion Twist: Sprinkle with chopped toasted pecans or drizzle with cream cheese glaze for holiday flair.
Fun Variations with Biscoff Cookie Cinnamon Rolls Recipe
Add a handful of chopped nuts like walnuts or pecans in the filling for extra crunch.
Mix mini chocolate chips into the cinnamon-sugar filling for melty sweet pockets in each bite.
Swap the Biscoff cookie butter drizzle with a cream cheese frosting for a tangy contrast.
Use a sprinkle of sea salt on top after drizzling the Biscoff butter for a sophisticated salty-sweet twist.
Infuse your dough with a tablespoon of orange zest to brighten the warm cinnamon flavor.
Make-Ahead & Storage Tips
Refrigerate: After shaping but before the second rise, cover tightly and refrigerate overnight. Let rolls come to room temperature before baking.
Freeze: Freeze unbaked rolls arranged on a tray; once solid, transfer to a freezer bag. Thaw and rise fully before baking.
Reheat: Warm your baked rolls in the microwave for 20-30 seconds or in a low oven wrapped in foil to keep them soft and gooey.
Biscoff Cookie Cinnamon Rolls Recipe FAQs
Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour.
What’s the best way to prevent sticky dough? Keep your hands lightly floured while kneading and dust your surface with flour, but avoid adding too much flour to keep the rolls tender.
How do I store leftover baked rolls? Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Can I make these rolls vegan? Absolutely. Substitute milk with plant-based milk, butter with dairy-free margarine, and use a flax egg instead of a whole egg.
How do I reheat without drying out the rolls? Warm them wrapped in foil in a 300°F oven for about 10 minutes or microwave wrapped in a damp paper towel for short bursts.
