Biscoff Cookie Butter Cinnamon Rolls

Okay, so these aren’t your average cinnamon rolls. They’re stuffed with Biscoff cookie butter—and oh wow, it’s a whole new level. I made them once and now… they’re kinda famous in my house.

They’re soft, gooey, and full of that spiced cookie flavor. Every swirl has buttery cinnamon and creamy cookie butter. And the glaze? Yep, more Biscoff on top.

If you’re into cozy, sweet, melt-in-your-mouth desserts, this is it. Perfect for weekends, holidays, or just because. I swear they taste like a bakery made them.

Wanna bake something unforgettable? Let’s roll with it—these Biscoff cinnamon rolls are calling your name.

Why You’ll Love This Recipe

• Soft and Buttery: The dough is pillowy, moist, and perfectly sweet.
• Biscoff-Filled Center: That caramel-spiced cookie butter melts into every swirl.
• Cream Cheese Icing: A tangy, smooth glaze with Biscoff folded in for good measure.
• Make-Ahead Option: Prepare the night before and bake fresh in the morning.
• Better Than Store-Bought: Truly indulgent, with real ingredients you control.

What You Need to Know Before You Start

Prep Time & Cook Time
Prep Time: 30 minutes (plus 1 hour rise time)
Bake Time: 25–30 minutes
Total Time: ~2 hours including proofing

Servings
Makes 12 rolls — perfect for a brunch crowd or family dessert. You can halve or double as needed.

Difficulty
Beginner-friendly with step-by-step guidance. If you’ve never made cinnamon rolls before, this is a great place to start.

Required Kitchen Tools

• Large mixing bowls
• Whisk and wooden spoon
• Stand mixer with dough hook (optional but helpful)
• Measuring cups and spoons
• 9×13 inch baking dish
• Rolling pin
• Clean towel or plastic wrap
• Small saucepan (for melting butter)
• Offset spatula or knife (for spreading filling)

Ingredients

For the Dough

• 3 ½ cups (420g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 ¼ tsp (1 packet) active dry yeast
• ½ cup (120ml) warm milk (110°F/45°C)
• ¼ cup (56g) unsalted butter, melted
• ¼ cup (60ml) warm water
• 1 large egg
• ½ tsp salt

For the Filling

• ½ cup (120g) Biscoff cookie butter, softened
• ½ cup (100g) brown sugar, packed
• 2 tsp ground cinnamon
• 2 tbsp (28g) unsalted butter, softened

For the Icing

• 4 oz (113g) cream cheese, softened
• ¼ cup (60g) Biscoff cookie butter
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk (to reach desired consistency)

Variations for Biscoff Cinnamon Rolls

• Add Crushed Biscoff Cookies: Sprinkle crushed cookies inside the filling or on top of the icing.
• Chocolate Version: Add mini chocolate chips inside the roll for extra richness.
• No Cream Cheese? Use plain icing made with powdered sugar, milk, and a spoonful of cookie butter.
• Vegan Version: Substitute plant-based butter, almond milk, and vegan cream cheese.

How to Make Biscoff Cookie Butter Cinnamon Rolls: Step-by-Step Instructions

1. Activate the Yeast

In a small bowl, stir together the warm milk, warm water, and granulated sugar. Sprinkle in the yeast and let it sit for 5–10 minutes until foamy. This step wakes up the yeast and lets you know it’s alive.

2. Make the Dough

In a large bowl, mix the flour and salt. Add the melted butter, egg, and the yeast mixture. Stir until a shaggy dough forms.
Knead by hand on a floured surface for 8–10 minutes or use a stand mixer with the dough hook for 6 minutes until the dough becomes smooth and elastic.

3. First Rise

Place the dough into a greased bowl. Cover it with a towel or plastic wrap and let it rise in a warm spot for 1 hour, or until it doubles in size.

4. Prepare the Filling

While the dough is rising, make the filling. Mix together the softened butter, cookie butter, brown sugar, and cinnamon in a small bowl. Stir until it’s smooth and spreadable.

5. Roll and Fill

Once risen, punch down the dough. Roll it into a 16×12 inch rectangle on a lightly floured surface.
Spread the filling evenly over the dough using a spatula or the back of a spoon, leaving a small border around the edges.

6. Roll and Slice

Roll up the dough tightly, starting from the longer edge. Pinch the seam closed. Use unflavored dental floss or a sharp knife to cut the log into 12 equal pieces.

7. Second Rise

Place the rolls in a greased 9×13 inch baking dish. Cover and let them rise for another 30–40 minutes until puffy.

8. Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until lightly golden on top. Let them cool slightly before adding the icing.

Serving and Decoration

These Biscoff Cinnamon Rolls are best served warm, when the icing melts slightly into the spirals.

• Top While Warm: Spread the icing on the rolls while they’re still slightly warm. This lets it sink into the crevices.
• Extra Garnish (Optional): Sprinkle crushed Biscoff cookies over the icing for added crunch and presentation.
• Serve With: A cup of hot coffee, chai, or a glass of milk makes the perfect pairing for these rich, sweet rolls.

Storing Biscoff Cinnamon Rolls

• Room Temperature: Store unfrosted rolls in an airtight container for up to 2 days.
• Refrigerated: If iced, store them in the fridge for up to 4 days. Reheat gently in the microwave before serving.
• Freezing: You can freeze the unbaked rolls after slicing—just place them in a baking dish, cover tightly, and freeze. Thaw overnight in the fridge, then let rise and bake as usual.

Tips and Tricks for Success

• Warm Ingredients Help Dough Rise: Make sure your milk and water are warm—not hot—so they activate the yeast properly.
• Dental Floss = Clean Cuts: For neat, even rolls, use unflavored dental floss instead of a knife to slice the dough.
• Softened Cookie Butter: Microwave the cookie butter for 10–15 seconds if it’s too firm—this makes spreading easier.
• Don’t Overbake: Pull the rolls out when they’re just lightly golden. Overbaking can dry them out.

Nutrition

Serving Size	Calories	Carbohydrates	Protein	Fat	Saturated Fat	Sugar
1 roll	~350	~48g	~5g	~15g	~9g	~25g

Note: These values are estimates and can vary based on exact ingredients and portion sizes.

Biscoff Cinnamon Rolls FAQs

Can I make these the night before?
Yes. After slicing and placing in the baking dish, cover and refrigerate overnight. Let sit at room temp 30–45 mins before baking.

Can I use instant yeast?
Yes. You can skip the proofing step and mix it directly with dry ingredients, but warm liquids are still recommended.

What’s the best way to reheat leftovers?
Microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.

Can I freeze these?
Yes. Freeze unbaked rolls after shaping, or freeze baked, unfrosted rolls and add icing later.

Conclusion

These Biscoff Cookie Butter Cinnamon Rolls are everything you want in a homemade treat—soft, sweet, and filled with warm, spiced goodness. The cookie butter brings a unique richness that sets them apart from classic cinnamon rolls, and the creamy glaze adds just the right finishing touch.

Whether you’re baking for a weekend brunch, a special holiday morning, or just because—you’ll find these rolls are well worth the time. Once you try them, they just might become a new favorite in your kitchen.