34 Irresistible Biscoff Cookie Butter Cinnamon Rolls You Need Now

Oh my goodness, if you haven’t tried baking with Biscoff cookie butter yet, you are in for a treat! These cinnamon rolls are my absolute go-to when I’m craving something sweet, rich, and a little bit indulgent. The first time I swapped regular butter for Biscoff in my cinnamon roll filling, it was like a lightbulb moment—why hadn’t I done this sooner? The caramelized, spiced flavor of the cookie butter takes these rolls to a whole new level, and the best part? They’re just as easy to make as classic cinnamon rolls. Trust me, once you bake a batch, you’ll never go back to plain old cinnamon sugar again.

I’ve been baking these for years—birthday mornings, lazy Sundays, even holiday brunches—and they always disappear in minutes. The dough is soft and pillowy, the filling just oozes with that warm Biscoff goodness, and the smell? Oh, it’ll make your whole kitchen feel like a cozy bakery. Even if you’re not a seasoned baker, I promise this recipe is foolproof. Let’s get started—you’re going to love these!

Why You’ll Love These Biscoff Cookie Butter Cinnamon Rolls

Okay, I know I’m biased, but these rolls are seriously addictive—and here’s why:

• That caramelized, spiced Biscoff magic: Swapping plain cinnamon sugar for cookie butter adds this deep, toasty flavor that makes every bite taste like a warm hug.
• Easier than you think: The dough comes together fast, and even if you’ve never rolled cinnamon rolls before, I’ll walk you through it—no fancy skills needed!
• Instant crowd-pleaser: Whether it’s breakfast, brunch, or midnight snack time, these disappear fast. (Pro tip: Bake a double batch. You’ll thank me later.)
• The smell alone is worth it: Imagine cinnamon, brown sugar, and Biscoff swirling through your kitchen. Yeah, it’s that good.

Seriously, once you try these, there’s no going back. They’re the kind of recipe you’ll scribble down for friends—then pretend it’s a “secret family recipe.” (Your secret’s safe with me!)

Ingredients for Biscoff Cookie Butter Cinnamon Rolls

Gather these simple ingredients—most are probably already in your pantry! The magic happens when the dough meets that dreamy Biscoff filling. Here’s what you’ll need:

For the Dough:

• 2 1/4 cups all-purpose flour (spooned & leveled—no packing!)
• 1/4 cup granulated sugar (the little bit of sweetness helps the yeast work its magic)
• 1 tsp salt (trust me, it balances everything)
• 1 packet active dry yeast (about 2 1/4 tsp—check the expiration date!)
• 1/2 cup warm milk (around 110°F—think “baby bottle warm”)
• 1/4 cup melted butter (slightly cooled so it doesn’t kill the yeast)
• 1 large egg (room temperature—just leave it out for 30 minutes)

For That Irresistible Filling:

• 1/2 cup Biscoff cookie butter (softened—microwave for 10 seconds if needed)
• 1/4 cup brown sugar (light or dark, but dark adds extra molasses depth)
• 1 tbsp ground cinnamon (because we’re still making cinnamon rolls, after all!)

See? Nothing crazy! Just good, simple ingredients ready to transform into something spectacular. Now let’s get mixing!

How to Make Biscoff Cookie Butter Cinnamon Rolls

Alright, let’s dive into the fun part—making these heavenly rolls! Don’t let the steps intimidate you; I’ve broken everything down so even first-timers can nail it. Just follow along, and soon you’ll have a tray of warm, gooey Biscoff cinnamon rolls ready to devour.

Preparing the Dough

First things first: the dough. In a big bowl, whisk together your flour, sugar, salt, and yeast. (Yes, dry ingredients first—this keeps the yeast from clumping.) Pour in the warm milk, melted butter, and that room-temperature egg. Now, grab a wooden spoon and stir until it starts coming together. It’ll look shaggy at first—that’s totally normal!

Next, turn the dough onto a lightly floured surface and knead for about 5 minutes. You’re looking for a smooth, slightly tacky dough that springs back when you poke it. If it sticks to your hands like glue, add a sprinkle more flour—but go easy! Too much flour makes tough rolls. Pop the dough back in the bowl, cover it with a clean towel, and let it rise in a warm spot (like near the oven) for 1 hour, or until it’s doubled in size. Patience is key here!

Assembling the Rolls

Once your dough is puffy and gorgeous, punch it down (so satisfying!) and roll it out into a rectangle—roughly 12×16 inches. Now, the star of the show: Biscoff! Spread that cookie butter evenly over the dough, leaving just a tiny border at the edges. Sprinkle the brown sugar and cinnamon on top—don’t skimp! Then, starting from the long side, roll it up tightly, like a cozy cinnamon-filled burrito.

Here’s my trick for clean slices: use unflavored dental floss. Slide it under the roll, cross the ends, and pull—perfect cuts every time! You’ll get about 12 rolls. Arrange them in a greased baking dish (they’ll snuggle up as they rise again), cover, and let them rest for 30 minutes while your oven preheats to 350°F.

Baking and Serving

Bake those beauties for 25 minutes, or until they’re golden brown and the centers are set. (A toothpick should come out clean—no doughy middles!) The smell will be insane—try not to eat one straight from the pan! Let them cool for just 5 minutes (any longer, and you’ll miss that melty Biscoff magic), then dig in. I love them as-is, but a drizzle of vanilla glaze or extra warmed Biscoff on top? *Chef’s kiss.*

Tips for Perfect Biscoff Cookie Butter Cinnamon Rolls

I’ve made enough batches of these to know a few tricks that’ll guarantee bakery-worthy results every time! Here are my must-follow tips:

• Warm your Biscoff: If your cookie butter’s too thick, pop it in the microwave for 10 seconds—it’ll spread like a dream.
• Floss is your friend: Skip the knife and use unflavored dental floss to slice the rolls cleanly (no squished spirals!).
• Let them rise properly: If your kitchen’s chilly, place the dough near your oven while it preheats for a cozy spot.
• Don’t overbake: Pull them out when they’re just golden—they’ll keep cooking slightly from residual heat.

Follow these, and you’ll have foolproof, swoon-worthy rolls every single time!

Variations for Biscoff Cookie Butter Cinnamon Rolls

Once you’ve mastered the basic version, try these fun twists! Swap half the Biscoff for Nutella (trust me—it’s amazing), or sprinkle chopped pecans or walnuts over the filling for crunch. Feeling fancy? Drizzle warm caramel sauce over the baked rolls, or add a pinch of cardamom to the filling for extra spice. The options are endless!

Storing and Reheating Biscoff Cookie Butter Cinnamon Rolls

These rolls taste best fresh, but if (somehow!) you have leftovers, here’s how to keep them delicious. Store cooled rolls in an airtight container at room temp for up to 2 days, or freeze them for a month—just wrap tightly in foil first. To reheat, pop them in the microwave for 15 seconds until warm and gooey, or bake at 300°F for 5-10 minutes to crisp them up again. Pro tip: Add a tiny splash of milk before microwaving to keep them extra soft!

Biscoff Cookie Butter Cinnamon Rolls FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about these irresistible rolls:

Can I use crunchy Biscoff instead of smooth?
Absolutely! The crunchy version adds a fun texture—just know it might be trickier to spread evenly. I’d warm it slightly to help.

How long do these stay fresh?
They’re best eaten the same day (no problem in my house!), but stored airtight, they’ll stay soft for 2 days. After that, freeze ’em!

Can I make these ahead?
Yes! Prep the rolls the night before, cover tightly, and refrigerate overnight. In the morning, let them sit at room temp for 30 minutes before baking.

No yeast? No problem!
Swap 2 1/2 tsp baking powder + 1/2 tsp baking soda for the yeast, but skip the rise time—they’ll be denser but still delicious.

Nutritional Information

Here’s the scoop per roll (but remember, estimates vary based on ingredients and brands!): about 280 calories, 15g sugar, and 12g fat—most from that heavenly Biscoff. Not diet food, but totally worth every bite!

Share Your Biscoff Cookie Butter Cinnamon Rolls

Did you make these? I’d love to see your swirls! Tag me or leave a comment—I live for your baking victories (and maybe sneak a peek at your secret tweaks!).

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