Description
Experience the indulgence of Fluffy Biscoff Cinnamon Rolls topped with a luscious Cookie Butter Cream Cheese Frosting. These soft, pillowy rolls are packed with the iconic warm spice flavor of Biscoff spread, combined with cinnamon, and finished with a rich, tangy frosting that elevates the classic cinnamon roll to a gourmet treat perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 1 cup warm milk (110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
Filling
- 1 cup Biscoff cookie butter spread
- 1/2 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
Cookie Butter Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar, sifted
- 1/2 cup Biscoff cookie butter spread
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until frothy to ensure the yeast is active and ready for dough making.
- Make Dough: In a large mixing bowl, whisk together sugar, melted butter, eggs, and salt. Pour in the activated yeast mixture. Gradually add flour, mixing with a wooden spoon or dough hook until a soft dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Prepare Filling: Mix Biscoff cookie butter, brown sugar, cinnamon, and softened butter in a bowl until well combined and spreadable.
- Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the Biscoff cinnamon filling evenly over the dough, leaving a small border around the edges.
- Form Rolls: Starting at the long edge, tightly roll up the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, slice into 12 equal rolls.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let them rise again for 30-45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls in the center rack for 25-30 minutes or until golden brown and cooked through.
- Make Frosting: While the rolls bake, beat together cream cheese, butter, powdered sugar, cookie butter spread, and vanilla extract until smooth and creamy.
- Frost and Serve: Remove rolls from oven and let cool for 10 minutes. Spread the cookie butter cream cheese frosting generously over the warm rolls before serving.
Notes
- You can warm the Biscoff spread slightly to make spreading easier.
- Ensure the milk is not too hot to avoid killing the yeast.
- For softer rolls, cover them tightly during rising and baking.
- Store leftovers in an airtight container and reheat gently before serving.
- These cinnamon rolls are best enjoyed fresh but can be frozen before the second rise for up to 1 month.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 22g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
