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Biscoff Cookie Butter Cinnamon Rolls

Incredibly soft, fluffy homemade cinnamon rolls filled with brown sugar, cinnamon, and crushed cookies, then generously smothered in a rich Biscoff cookie butter cream cheese glaze.
Print Recipe
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, European Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Enriched Dough
  • 1 cup whole milk warmed to 110°F
  • 0.5 cup granulated sugar divided
  • 2.25 tsp active dry yeast 1 packet
  • 0.5 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 4.5 cups all-purpose flour plus more for dusting
  • 1 tsp kosher salt
Biscoff Filling
  • 0.5 cup unsalted butter softened
  • 0.75 cup dark brown sugar packed
  • 1 tbsp ground cinnamon
  • 0.5 cup Biscoff cookie crumbs finely crushed
Cookie Butter Glaze
  • 6 oz full-fat cream cheese softened
  • 0.25 cup unsalted butter softened
  • 0.5 cup smooth Biscoff Cookie Butter
  • 1.5 cups powdered sugar sifted
  • 1 tsp pure vanilla extract
  • 2-3 tbsp heavy cream
  • Extra Biscoff cookie crumbs for topping

Equipment

  • Stand Mixer with dough hook
  • Rolling pin
  • 9x13 inch baking dish
  • Hand Mixer

Method
 

  1. Activate the yeast by combining warm milk, 1 tbsp sugar, and yeast in a mixer bowl. Let sit for 5-10 minutes until frothy.
  2. Add remaining sugar, melted butter, eggs, and vanilla. Mix. Add flour and salt, kneading with a dough hook for 5-7 minutes until smooth.
  3. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
  4. Punch down dough and roll into a 12x18 inch rectangle. Spread softened butter over the dough.
  5. Mix brown sugar, cinnamon, and crushed cookies. Sprinkle evenly over the buttered dough.
  6. Roll the dough tightly into a log. Use unflavored dental floss or a serrated knife to cut into 12 even slices.
  7. Place rolls in a greased 9x13 baking dish. Cover and let rise for another 30-45 minutes.
  8. Bake at 350°F (175°C) for 22-27 minutes until golden brown. Let cool slightly.
  9. Beat cream cheese and butter until smooth. Add cookie butter, powdered sugar, vanilla, and heavy cream until glossy.
  10. Spread the glaze generously over warm rolls and top with extra crushed cookies.

Notes

Use unflavored dental floss to cut the rolls for perfectly round spirals that don't get squished.