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Biscoff Cookie Butter Cinnamon Rolls Recipe

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  • Author: Sara
  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings

Description

These Biscoff Cookie Butter Cinnamon Rolls combine soft, fluffy dough with a rich, spiced Biscoff cookie butter filling and a luscious cookie butter glaze, creating an irresistible treat perfect for breakfast or dessert.

Ingredients

Dough

  • 3 cups organic all-purpose flour
  • 2 1/2 cups artisan bread flour
  • 1/2 cup organic brown sugar plus 1 tablespoon
  • 1 packet rapid rise yeast (2 ¼ teaspoons)
  • 1/4 cup warm water
  • 1 teaspoon Dessert Lover Blend
  • 2 large eggs, at room temperature
  • 1 1/4 cups almond milk, room temperature
  • 6 tablespoons salted butter, melted and warm
  • 2 teaspoons vanilla extract

Filling

  • 1 cup Biscoff cookie butter, softened
  • 1/2 cup organic brown sugar
  • 2 teaspoons Dessert Lover Blend

Topping and Glaze

  • 1/3 cup organic heavy cream (for baking topping)
  • 1/2 cup salted butter, softened at room temperature
  • 1/2 cup Biscoff cookie butter, softened
  • 4-5 cups organic powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 4-6 tablespoons almond milk (or preferred milk)
  • Crushed Biscoff cookies (for garnish)

Instructions

  1. Activate Yeast: Combine the yeast and 1 tablespoon of sugar in the bowl of an electric mixer. Slowly pour in the warm water while stirring frequently. Let the mixture sit for 5 to 10 minutes until the yeast activates and becomes foamy.
  2. Mix Wet Ingredients: Add the room temperature almond milk and warm melted butter to the activated yeast mixture and whisk them together until well combined. Then add the eggs and vanilla extract, whisking to incorporate fully.
  3. Mix Dry Ingredients and Form Dough: In a large bowl, whisk together the all-purpose flour, bread flour, remaining brown sugar, and Dessert Lover Blend. Add these dry ingredients to the wet ingredients in the mixer and mix on low speed for 2-3 minutes until a dough begins to form.
  4. Knead Dough: Switch the mixer attachment to the dough hook and knead on high speed for 5-10 minutes until the dough is smooth, elastic, and springs back when pressed lightly. If the dough is sticky, add flour 1 tablespoon at a time until the desired texture is achieved.
  5. First Rise: Lightly grease a large bowl with olive oil. Place the dough ball in the bowl and turn it to coat with oil. Cover the bowl with plastic wrap or a towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
  6. Prepare Filling: In one bowl, soften the cookie butter and set aside. In another bowl, mix together the brown sugar and Dessert Lover Blend to combine evenly.
  7. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving excess parchment hanging over the sides for easy removal.
  8. Roll Out Dough: Lightly flour a clean surface and place the risen dough on it. Lightly dust the top of the dough with flour. Using a rolling pin, roll the dough into a rectangle approximately 9 inches by 14 inches and about ½ inch thick. Trim edges if needed but avoid rolling too thin.
  9. Add Filling: Evenly spread three-quarters of the softened cookie butter over the dough surface using a spoon or knife. Then sprinkle the brown sugar and spice mixture uniformly on top.
  10. Form Rolls: Starting from one long edge, tightly roll the dough lengthwise into a log. Use a pastry cutter or sharp knife to cut the log into 1.5-inch thick rolls. Place each roll cut side down into the prepared baking dish.
  11. Second Rise: Cover the rolls loosely with plastic wrap and smear the remaining softened cookie butter on top of each roll. Let the rolls rise again for 20 minutes until they become puffy and nearly double in size.
  12. Bake Rolls: When the rolls are risen, pour the heavy cream evenly over the top. Bake in the preheated oven for 35-40 minutes until golden brown and cooked through.
  13. Make Frosting/Glaze: While the rolls bake, beat together the softened butter and cookie butter until creamy. Gradually add powdered sugar, vanilla extract, and almond milk, beating until smooth and velvety. Adjust thickness by adding more milk or powdered sugar as needed.
  14. Glaze Rolls: Remove cinnamon rolls from the oven and let cool for 5-10 minutes until just warm. Spread the cookie butter glaze evenly over the tops using a rubber spatula. Sprinkle crushed Biscoff cookies on top as garnish if desired.
  15. Serve: Cut individual rolls and enjoy warm or at room temperature. Bon Appetit!

Notes

  • Use room temperature ingredients for better dough consistency and easier mixing.
  • If the dough is sticky after kneading, add flour gradually to avoid a tough dough.
  • All-purpose flour can be substituted for artisan bread flour, but bread flour helps improve texture and chewiness.
  • Almond milk can be swapped with cow’s milk or any plant-based milk of choice.
  • Make sure melted butter is warm, not hot, to avoid killing the yeast.
  • Allow the rolls to cool slightly before glazing to prevent melting the frosting completely.
  • Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/biscoff-cookie-butter-cinnamon-rolls-recipe/