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Biscoff Cinnamon Rolls

Bursting with cookie butter and brown sugar in the softest pastry, these Biscoff Cinnamon Rolls are sure to warm you up on a chilly fall day.
Course: Breakfast, Dessert, Holiday, Snack
Cuisine: American
Keyword: biscoff, biscoff rolls, cinnamon rolls, rolls, yeast
Servings: 12

Ingredients

For the Dough:

  • 1 - ¼ Ounce Pack of Yeast, instant or dry active {.25 ounce if weighing}
  • ⅓ Cup Granulated Sugar
  • 1 ⅓ Cups Whole Milk, warmed to about 110°F
  • ⅔ Cup Salted Butter, softened to room temperature
  • 2 Large Eggs, room temperature
  • 1 Teaspoon Salt
  • 4 ¾ Cups All Purpose Flour, plus more for dusting and rolling the dough out
  • ⅓ Cup Heavy cream, for pouring over the risen rolls prior to baking

For the Filling:

  • ¼ Cup Salted Butter, softened to room temperature
  • ⅓ Cup Bisoff Cookie Butter, slightly softened but not hot
  • ½ Cup Dark Brown Sugar, packed (light or golden brown sugar would work too)
  • 1 Teaspoon Ground Cinnamon

For the Biscoff Glaze:

  • ¼ Cup Salted Butter, softened to room temperature
  • ⅓ Cup Biscoff Cookie Butter
  • 1 Cup Powdered Sugar, sifted to remove any lumps
  • ½ Tablespoon Pure Vanilla Bean Paste or Vanilla Extract
  • 2 Tablespoons Half and Half, optional
  • Extra Cookie Butter + Crushed Biscoff Cookies, optional (for topping)

Instructions

  • For the Dough:
    In the bowl of you standing mixer, combine the instant or dry active yeast, the sugar, and ½ cup of the warmed milk. Let it sit for about 10-20 minutes until it becomes frothy.
    Add the remaining milk, softened butter, eggs, salt, and a cup of the flour. Attach the paddle to your mixer. Mix on low and slowly add the rest of the flour until a soft dough forms.
    Knead the dough in your mixer on low for 5 minutes on by hand on a floured surface for about 5-8 minutes until it becomes smooth and elastic. If it's too sticky, add a bit more flour as needed, ¼ cup or so, but you want a very soft dough. 
    Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 ½ - 2 hours or until it has doubled in size. 
  • For the Filling:
    In a bowl, combine the softened butter, brown sugar, and Biscoff cookie butter. Mix until you have a smooth, Biscoff-infused paste.
    Assembling the cookie butter Rolls:
    Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about ¼-inch thick.
    Spread the filling mixture evenly over the dough.
    Using a pizza cutter, cut twelve equal slices, and roll each piece up individually. You can also start from one long edge, tightly roll the dough into a log, and cut the log into 12 equal slices with a sharp knife. Either way is perfectly fine and entirely up to you and your preference. 
  • Place the slices in a greased 9x13-inch baking dish.
    Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes.
    Baking:
    Preheat your oven to 350°F (175°C).
    Before baking, pour the ⅓ cup of heavy cream over the risen rolls.
    Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.
  • For the Biscoff Glaze:
    While the rolls are baking, prepare the Biscoff glaze.
    In a bowl, beat together the softened butter, Biscoff cookie butter, powdered sugar, vanilla paste, and half and half until smooth and creamy.
  • Finishing:
    Once the Biscoff rolls are out of the oven and slightly cooled, spoon and spread the glaze over the top. Drizzle with an extra dollop of warm cookie butter and a sprinkling of crushed Biscoff cookies if desired. 
    Serve these rolls warm. Store any leftovers at room temperature in an airtight container for three days. Best served day of or next day. Warm the leftover rolls in the microwave on high for 10-15 seconds each. Enjoy! 

Notes

See blog for dietary substitutions regarding dairy and gluten.