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Freshly baked cinnamon rolls drizzled with icing, swirled with Biscoff cookie butter filling, and topped with crushed Biscoff cookies.

Irresistible Biscoff Cookie Butter Cinnamon Rolls Recipe – Easy Dessert Idea

These Biscoff Cookie Butter Cinnamon Rolls are a dreamy twist on the classic pastry. Soft, fluffy rolls are layered with cinnamon sugar and rich cookie butter, then baked to golden perfection and topped with icing and cookie crumbles. Perfect for brunch, holidays, or anytime you crave a sweet indulgence, this recipe is guaranteed to impress.
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Prep Time 30 minutes
Total Time 2 hours 5 minutes
Course Breakfast, Brunch, Dessert
Cuisine Bakery-style, European-inspired
Servings 12 rolls
Calories 310 kcal

Equipment

  • Mixing bowls
  • Measuring cups & spoons
  • Whisk & spatula
  • Rolling Pin
  • Baking pan (8×8 or 9×9 in)
  • Oven
  • Small saucepan or microwave (for warming Biscoff glaze)
  • Pastry brush (optional)

Ingredients
  

Dough:

  • 1 cup warm milk
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1 tsp salt
  • 1 large egg
  • 3 cups all-purpose flour (approximate)

Filling:

  • 1/2 cup unsalted butter, softened
  • 1/2–3/4 cup Biscoff cookie butter, slightly warmed
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon

Glaze (optional but recommended):

  • 1/2 cup powdered sugar
  • 2 tbsp Biscoff cookie butter
  • 1–2 tsp milk

Instructions
 

Prepare the Dough

  • Warm milk to ~110°F. Mix with yeast and sugar; let bloom 5–10 minutes.
    Add melted butter, egg, and salt; mix. Gradually add flour until a soft, slightly sticky dough forms.
    Knead 5–7 minutes until smooth and elastic. Cover and let rise in a warm, draft-free spot until doubled (~1 hr).

Roll Out & Spread Filling

  • Roll dough into a rectangle (~12×8 inches).
    Spread softened butter evenly, then Biscoff cookie butter. Sprinkle brown sugar and cinnamon.

Form Rolls

  • Roll dough tightly from the long side. Slice into 8–12 even rolls.
    Place rolls in a greased baking pan, spaced slightly apart.

Second Rise

  • Cover loosely and let rolls rise 30–45 minutes until puffy.

Bake

  • Preheat oven to 350°F (175°C).
    Bake rolls 20–25 minutes until golden brown. Rotate halfway if needed for even baking.

Glaze

  • Mix powdered sugar, Biscoff, and milk until smooth. Drizzle over warm rolls.

Serve

  • Let cool 5 minutes before serving. Rolls are best warm.

Notes

  • Slightly warm Biscoff before spreading to avoid tearing the dough.
  • Don’t skip the second rise for soft, fluffy rolls.
  • Rolls can be refrigerated overnight before baking—bake fresh in the morning.
  • Freeze unbaked rolls in a pan covered with plastic wrap for up to 1 month. Bake from frozen with extra 5–10 min.
  • Optional glaze can be adjusted for thickness; drizzle lightly or fully coat.
Keyword Biscoff cinnamon rolls, breakfast pastry, brunch recipe, cookie butter rolls, homemade cinnamon rolls, sweet rolls