Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe

If you’re a fan of cinnamon rolls but want to take things up a notch with something truly irresistible, this Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe is your new go-to. I absolutely love how these rolls turn out light and airy, layered with that rich, caramelized Biscoff spread twist, and topped off with the creamiest cookie butter frosting you’ll ever taste. Trust me, once you try these, you’ll never look back at plain cinnamon rolls again.

this …

Ingredients You’ll Need

Getting the ingredients right is key—each item plays a role in balancing flavor and texture. I recommend using high-quality Biscoff cookie butter and fresh yeast or active dry yeast for those fluffy, perfect rolls.

• All-purpose flour: Provides structure and chewiness but don’t skimp on sifting it if it’s clumpy for the best dough.
• Active dry yeast: Essential for that great rise; proof it properly to ensure your dough puffs up nicely.
• Whole milk: Adds richness—warm it just enough to help activate the yeast without killing it.
• Granulated sugar: Sweetens the dough and feeds the yeast for a good rise.
• Unsalted butter: I use softened butter for the dough and melted butter to coat the dough before rolling for moisture and flavor.
• Eggs: Add richness and tenderness.
• Biscoff cookie butter: This is the star—spread it thick to get that delicious caramel cinnamon swirl.
• Ground cinnamon: The classic spice in cinnamon rolls, pairing perfectly with Biscoff.
• Salt: Just a pinch to balance out all the sweetness.
• Cream cheese: For the frosting, I always use full-fat for the creamiest texture.
• Powdered sugar: Sweetens the frosting and gives it that smooth, dreamy finish.
• Vanilla extract: Enhances the frosting’s flavor with warm notes.

Variations

One of the best parts about this recipe is how easy it is to tweak and personalize. I love mixing in different add-ins or swapping the frosting out depending on the season or mood. Don’t be shy to experiment!

• Chocolate Chips: I sometimes sprinkle mini chocolate chips into the roll before baking; it adds a lovely melty surprise.
• Nutty Twist: Adding chopped toasted pecans or walnuts gives a nice crunch contrast—I highly recommend trying this for holiday brunches.
• Vegan Substitutes: Use plant-based milk, dairy-free butter, and vegan cream cheese to make them vegan-friendly without losing that fluffiness.
• Spiced Up: For fall vibes, I add a pinch of nutmeg and cloves to the cinnamon swirl—that warm spice combo is incredible.

How to Make Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe

Step 1: Prepare the Dough

Start by warming your milk until it’s just lukewarm – about 110°F (43°C) is perfect. Stir in the sugar and then sprinkle the yeast on top, letting it bloom for around 5-7 minutes until it gets frothy. This step is crucial because it tells you the yeast is active and ready to work its magic. Then, mix in the softened butter, eggs, and salt. Gradually add the flour, mixing until a sticky dough forms. I like to knead the dough by hand for about 8-10 minutes on a floured surface—it really helps develop that beautiful gluten structure that leads to fluffy rolls. Once kneaded, place your dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.

Step 2: Roll Out and Add Biscoff Swirl

Once your dough has doubled, punch it down gently to release any large air bubbles. Roll it out on a floured surface into a big rectangle—aiming for about 16×12 inches. Spread the softened butter over the dough evenly (this keeps it moist during baking), and then generously spread your Biscoff cookie butter on top. Dust the surface with cinnamon—this spice along with the cookie butter gives that signature caramel cinnamon flavor. The key I’ve learned here is to not be shy with the Biscoff; it can be thick but it melts deliciously when baked.

Step 3: Shape and Let Rise Again

Roll the rectangle tightly from the long side to form a log. Use a sharp knife or dental floss to cut the log into 12 equal rolls. Placing them snugly in a greased baking dish allows the rolls to bake end to end, helping them bake evenly and stay moist inside. Cover the dish with a cloth again and let them rise for another 30-45 minutes—you’ll see them puff up nicely, which I always find so satisfying.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for about 25-30 minutes or until they’re golden brown on top and feel springy when touched. The aroma at this point fills the whole house with the most comforting, warm scent—it’s what keeps me hooked every time. If you notice the tops browning too fast, tent with foil halfway through baking.

Step 5: Make the Cookie Butter Cream Cheese Frosting

While the rolls are baking, prepare the frosting by beating room temperature cream cheese and softened butter until smooth. Then mix in powdered sugar, vanilla extract, and a generous spoonful of cookie butter. I especially love this part because the cookie butter adds an irresistible depth of flavor that fans of Biscoff will swoon over. The frosting should be thick enough to spread but soft enough to drizzle or dollop.

Step 6: Frost and Serve Warm

Once the rolls have cooled just slightly—warm but not hot—slather a generous layer of the cookie butter cream cheese frosting over each soft spiral. I find the ideal moment is right before serving since the frosting melts into the nooks and crannies effortlessly, creating that perfect gooey bite. Get ready to enjoy the fluffiest, most flavorful cinnamon rolls you’ve ever had!

How to Serve Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple by sprinkling crushed Biscoff cookies on top of the frosting for an extra crunch and presentation boost. Sometimes, a small drizzle of melted chocolate or a dusting of cinnamon sugar adds a fancy touch when serving guests.

Side Dishes

For a full brunch spread, I love pairing these rolls with fresh fruit like berries or sliced apples, and a hot cup of coffee or chai latte. The flavors complement each other so well and keep things balanced.

Creative Ways to Present

For special occasions, I’ve arranged these rolls in a circular pattern on a platter and added edible flowers or fresh mint leaves as garnish—it makes the presentation pop and feels really festive. You can also bake them in individual ramekins for single-serve cinnamon roll cups, which are adorable and perfect for gifting.

Make Ahead and Storage

Storing Leftovers

I always store leftover rolls tightly covered in an airtight container or wrapped well in plastic wrap at room temperature for one to two days. They stay soft and flavorful, but if you want to keep them longer, refrigeration is an option—just bring to room temp before reheating.

Freezing

Freezing these cinnamon rolls works like a charm. I freeze them unbaked (after shaping) on a baking sheet and then transfer to freezer bags. When I’m ready, I thaw and let them rise before baking fresh. You can also freeze baked rolls with frosting separately (frost after thawing) for quick reheating later.

Reheating

To reheat, I warm leftover rolls in the oven at 300°F (150°C) for about 10-12 minutes wrapped loosely in foil to keep them moist. If unfrosted, add frosting fresh after reheating or warm it slightly to drizzle.

FAQs

Final Thoughts

Making these Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting Recipe has quickly become one of my favorite weekend traditions. I love seeing the delight on my family’s faces when I serve these warm, gooey, and aromatic rolls fresh from the oven. If you’re looking to impress yourself or guests with something comfortingly familiar yet elevated by unique flavors, this recipe is worth every lie-in morning. Give it a try—you won’t regret having these buttery, cinnamon-spiced, cookie butter-fudged rolls in your life!

Print