Go Back

Biscoff Cookie Butter Cinnamon Rolls

Incredibly soft, pillowy homemade cinnamon rolls filled with brown sugar and Biscoff cookie butter, topped with a rich, glossy Speculoos cream cheese frosting and crushed cookies.
Print Recipe
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour plus extra for dusting
  • 2.25 tsp instant yeast 1 packet
  • 1 cup whole milk warm (110°F)
  • 0.33 cup granulated sugar
  • 0.33 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1 tsp fine sea salt
Filling
  • 0.5 cup unsalted butter very soft
  • 0.75 cup light brown sugar packed
  • 2 tbsp ground cinnamon
  • 0.5 cup Biscoff cookie butter slightly warmed
Frosting & Topping
  • 0.5 cup Biscoff cookie butter
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2-3 tbsp whole milk or heavy cream
  • 4-6 Lotus Biscoff cookies crushed

Equipment

  • Stand mixer or large bowl
  • Rolling Pin
  • 9x13 inch baking dish
  • Dental floss or sharp knife

Method
 

  1. In a stand mixer bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit 5-10 minutes until frothy.
  2. Add remaining sugar, melted butter, eggs, and salt. Whisk to combine. Attach dough hook.
  3. Gradually add flour, mixing on low until a shaggy dough forms. Knead on medium-low for 5-7 minutes until smooth and tacky.
  4. Place dough in a lightly greased bowl, cover with a warm towel, and let rise for 1-1.5 hours until doubled in size.
  5. For the filling, mix softened butter, brown sugar, and cinnamon into a paste.
  6. Punch down dough and roll out on a floured surface into a 12x18 inch rectangle.
  7. Spread cinnamon-sugar butter evenly over dough. Drizzle and spread the slightly warmed cookie butter on top.
  8. Roll dough tightly into a log. Cut into 12 even slices using unflavored dental floss or a serrated knife.
  9. Place rolls in a greased 9x13 baking dish. Cover and let rise another 30-45 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
  11. While baking, make frosting: beat softened cream cheese and cookie butter. Add powdered sugar and milk until smooth and glossy.
  12. Let rolls cool 10 minutes in the pan, then spread generously with frosting and top with crushed Biscoff cookies.

Notes

Overnight option: After cutting the rolls and placing them in the pan, cover tightly and refrigerate overnight. The next morning, let them sit at room temperature for 1 to 1.5 hours to rise before baking.