Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting
These fluffy Biscoff cinnamon rolls are filled with cookie butter, crushed Biscoff cookies, and cinnamon sugar, then topped with a luscious cream cheese Biscoff cookie butter frosting. The ultimate breakfast or dessert treat for Biscoff lovers!
Ingredients
Dough
- 1 cup warm whole milk 100–110°F
- 3 teaspoon active dry yeast
- ⅓ cup light brown sugar
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 cups bread flour or all-purpose flour
- 1 teaspoon salt
Filling
- ¼ cup unsalted butter melted
- ¼ cup Biscoff cookie butter
- ½ cup light brown sugar
- ½ cup finely crushed Biscoff cookies
- 1 tablespoon ground cinnamon
Frosting
- 8 oz cream cheese room temperature
- ¼ cup unsalted butter room temperature
- ¼ cup Biscoff cookie butter
- 2 cups powdered sugar
Optional
- ¼ cup heavy cream optional for topping before baking
- additional crushed Biscoff and brown sugar for bottom of pan, optional
Instructions
Instructions
- Heat your milk in the microwave in 20-second increments until it’s between 100–110°F (38–43°C). Stir in your yeast and let sit 5–10 minutes until bubbles and foam form.
- In a large bowl or stand mixer, add the melted butter, vanilla, eggs, and brown sugar. Mix until smooth, then pour in the activated milk-yeast mixture.
- Add flour and salt. Mix with dough hook on low speed for 2 minutes until a shaggy dough forms, then knead on medium speed for 8 minutes. If by hand, knead on floured surface for 10 minutes.
- Place dough in greased bowl, cover, and let rise in warm area for 60–90 minutes or until doubled.
- Punch down dough, roll onto floured surface into a 12×18 inch rectangle.
- Mix melted butter and Biscoff cookie butter; spread edge to edge on dough. Mix crushed Biscoff cookies, brown sugar, and cinnamon; sprinkle evenly on dough.
- Cut dough into 12 equal strips. Roll each strip into a spiral.
- Grease or line baking pan. Optionally sprinkle brown sugar and crushed cookies at bottom. Place rolls swirl-side up in pan.
- Cover and let rolls rise again 30–45 minutes until puffy.
- Optionally pour ¼ cup heavy cream over rolls before baking for soft bottoms.
- Bake rolls at 350°F (175°C) for 20–25 minutes until golden and cooked through but still soft.
- While baking, beat cream cheese, butter, and Biscoff cookie butter until smooth. Gradually add powdered sugar and beat until fluffy. Frost warm rolls and serve immediately.
Notes
Serve the rolls warm and enjoy the gooey, soft texture with luscious frosting. Overnight options include refrigerating the prepared rolls before baking or baking ahead and reheating.
