Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls take classic cinnamon rolls to a delightful new level by adding rich, spiced cookie butter both inside and on top. Soft, gooey, and irresistibly flavorful, they’re perfect for a cozy breakfast or a special treat any time of day.

Ingredients

• 1 can refrigerated cinnamon rolls (8 count)
• ½ cup Biscoff cookie butter
• 1 teaspoon ground cinnamon

For the Glaze

• ¼ cup Biscoff cookie butter
• 2–3 tablespoons milk (or plant-based alternative)

Instructions

1. Step 1: Unroll the refrigerated cinnamon rolls onto a clean surface, taking care to keep them intact.
2. Step 2: Using a butter knife, spread ½ cup of Biscoff cookie butter evenly over the surface of the unrolled dough, reaching to the edges.
3. Step 3: Sprinkle 1 teaspoon of ground cinnamon evenly over the cookie butter for a warm, spicy flavor.
4. Step 4: Carefully roll the dough back into its spiral shape, then place the rolls into a lightly greased baking dish, leaving a little space between each one.
5. Step 5: Preheat your oven according to the cinnamon roll package instructions. Bake the rolls for 15–20 minutes, or until they are golden brown and fluffy.
6. Step 6: While the rolls bake, whisk together ¼ cup Biscoff cookie butter with 2 to 3 tablespoons of milk or a plant-based alternative until smooth and pourable to make the glaze.
7. Step 7: As soon as the rolls come out of the oven, drizzle the warm glaze generously over the top. Serve immediately to enjoy them warm and gooey.

Tips & Variations

• For a dairy-free glaze, substitute milk with almond, oat, or soy milk without any change to taste.
• Assemble the rolls the night before, cover tightly, and bake fresh in the morning for a quick breakfast.
• Add a crunchy texture by sprinkling crushed Biscoff cookies on top just after glazing.
• Use a baking dish slightly larger than the rolls to prevent them from sticking together while baking.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm in the microwave for about 20 seconds or until soft and gooey again. For best texture, reheat in the oven at 350°F for 5–7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cinnamon roll dough instead of refrigerated rolls?

Yes, homemade dough works well. Just roll it out, spread the cookie butter and cinnamon, then shape and bake as instructed.

What if I don’t have Biscoff cookie butter?

You can substitute with any similar spiced cookie butter or smooth peanut butter for a different but delicious flavor twist.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

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Indulge in the comforting sweetness of Biscoff Cookie Butter Cinnamon Rolls, a delightful twist on classic cinnamon rolls featuring creamy Biscoff cookie butter filling and glaze. Perfect for an easy breakfast or special treat, this recipe uses store-bought refrigerated cinnamon rolls for a quick and delicious bake that comes out golden, fluffy, and irresistibly gooey.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 8 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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The Rolls

• 1 can refrigerated cinnamon rolls (8 count)
• ½ cup Biscoff cookie butter
• 1 teaspoon ground cinnamon

The Glaze

• ¼ cup Biscoff cookie butter
• 2–3 tablespoons milk (or plant-based alternative such as almond, oat, or soy milk)

Instructions

1. Prep the rolls: Unroll refrigerated cinnamon rolls onto a clean surface to prepare for filling.
2. Spread filling: Using a butter knife, evenly spread ½ cup Biscoff cookie butter all the way to the edges of each unrolled cinnamon roll to create a rich base.
3. Add spice: Sprinkle 1 teaspoon of ground cinnamon evenly over the cookie butter layer to enhance the flavor with warm spice notes.
4. Re-roll & arrange: Carefully roll the cinnamon rolls back into spirals and place them into a lightly greased baking dish, making sure to leave space between each roll for even baking.
5. Bake: Preheat oven according to the refrigerated cinnamon rolls package instructions (typically 350°F/175°C). Bake the cinnamon rolls for 15 to 20 minutes, or until they are golden brown, fluffy, and cooked through.
6. Make glaze: While the rolls bake, whisk together ¼ cup Biscoff cookie butter with 2 to 3 tablespoons of milk (or your chosen plant-based alternative) until the mixture is smooth and pourable.
7. Glaze & serve: Once the rolls come out of the oven, immediately drizzle the warm glaze over the top. Serve the rolls right away while they are gooey and soft for maximum indulgence.

Notes

• Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
• Dairy-Free Swap: Use almond, oat, or soy milk in the glaze for a dairy-free option.
• Make Ahead: Assemble the rolls the night before, cover tightly, and bake fresh in the morning for convenience.
• Extra Indulgence: Add a dusting of crushed Biscoff cookies on top of the glaze for additional crunch and flavor.

Keywords: Biscoff cinnamon rolls, cookie butter cinnamon rolls, easy cinnamon roll recipe, Biscoff glaze, breakfast rolls, sweet rolls, homemade cinnamon rolls, easy baking recipes