Biscoff Cookie Butter Cinnamon Rolls for a Sweet Brunch

Biscoff Cookie Butter Cinnamon Rolls

Okay y’all, these Biscoff Cookie Butter Cinnamon Rolls are the bake that makes everyone at my table go completely quiet after the very first bite! They are pillowy, soft, and bursting with that signature caramel Biscoff flavor in every single swirl.

Trust me, once the smell of warm dough and melted cookie butter fills your kitchen, there is no going back.

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Think of this as your favorite classic cinnamon roll with a seriously delicious upgrade. Instead of plain cinnamon sugar, we swirl in silky Biscoff cookie butter, pour a little cream over the rolls before baking for that ultra gooey center, and finish with a sticky sweet glaze and a generous shower of crushed Biscoff cookies.

The dough is rich and brioche style, so every roll comes out fluffy, airy, and tender.

Here is why this recipe is such a keeper:

• It works beautifully for breakfast, brunch, or dessert.
• A dairy free and vegan option means nobody at the table misses out.
• An overnight version makes holiday mornings completely painless.
• That crushed cookie topping adds the most satisfying little crunch.

I have baked cinnamon rolls for years, and these fluffy beauties come from plenty of practice (and plenty of taste testing!). If you love cozy bakes like this, you will also find maple bacon, strawberry shortcake, classic, and pumpkin chai cinnamon roll variations right here on the blog. But today, we are all about that Biscoff magic!

Is Biscoff Good in Cinnamon Rolls?

Yes, a hundred times yes! Biscoff and cinnamon rolls are an excellent combination. That caramelized cookie butter melts right into the swirl as it bakes, so every bite tastes like a caramel cookie in soft roll form!

What Are Biscoff Lotus Cookies?

If you have never met them, Biscoff cookies are the original caramelized biscuits. They are crunchy, they pair perfectly with tea, coffee, or a glass of milk, and their signature caramel flavor comes from Belgian brown sugar.

The spices in every cookie include cinnamon, nutmeg, ginger, allspice, and cloves. Biscoff cookie butter is simply those same cookies ground into a spread, which also makes it naturally vegan!

Why You Will LOVE Biscoff Cookie Butter Cinnamon Rolls

Friends, this recipe checks every box. Here is why these rolls earn a permanent spot in my baking rotation:

• Two desserts in one: a gooey cinnamon roll and a Biscoff cookie mashup!
• The texture is everything: soft, fluffy, and rich like brioche.
• They work as a make ahead breakfast or brunch, so your morning stays easy.
• They freeze well, which means future you gets a treat on demand.
• Kids adore the pillowy spirals, and they tuck neatly into lunchboxes.
• Warm, gooey, and comforting, they turn any day into a small celebration.

Sweet Rolls or Cinnamon Buns?

Whether you call them cinnamon rolls, sweet rolls, cinnamon buns, sticky buns, or cinnamon swirl, you are talking about the same cozy treat: a sweeter, fluffier bread dough wrapped around a filling that is usually cinnamon based.

As they bake, that filling melts and creates the iconic swirl we all love, and these beauties show up on tables all through the holidays. Whatever name you use, the result is pure comfort, one swirl at a time!

Ingredients For Biscoff Cookie Butter Cinnamon Rolls

This recipe comes together in four simple parts: the fluffy dough, the Biscoff cookie butter filling, the velvety glaze, and the crushed cookie garnish. Gather everything before you start and the whole bake feels easy!

For the dough you will need:

• 3 cups organic all purpose flour (Bob’s Red Mill organic is my pick)
• 2 ½ cups artisan bread flour (King Arthur or Bob’s Red Mill both work)
• ½ cup + 1 Tbsp organic brown sugar (organic cane or coconut sugar works too)
• 1 packet Rapid Rise yeast (that is 2 ¼ tsps)
• ¼ cup warm water
• 1 teaspoon Dessert Lover Blend (or the homemade swap in the FAQ below)
• 2 large eggs, at room temperature
• 1 ¼ cups almond milk, at room temperature (whole milk or another plant based milk is fine)
• 6 Tbsps salted butter, melted and warm, not hot (add 1 teaspoon of salt if yours is unsalted)
• 2 tsps vanilla extract

For the Biscoff cookie butter filling:

• 1 cup Biscoff cookie butter, softened
• ½ cup organic brown sugar
• 2 tsps Dessert Lover Blend
• ⅓ cup organic heavy cream, for pouring over the rolls before baking

For the Biscoff cookie butter glaze:

• ½ cup salted butter, softened at room temperature
• ½ cup Biscoff cookie butter
• 4 to 5 cups organic powdered sugar, sifted
• 1 teaspoon vanilla extract
• 4 to 6 Tbsps almond milk (any plant based milk or regular milk works)

For the garnish:

• Crushed Biscoff cookies, for that crunchy, brown sugar kissed finish

Now for the fun part! Here is exactly how it all comes together:

Make the dough:

1. Stir the yeast and 1 tablespoon of the sugar in your mixer bowl, then slowly pour in the warm water while stirring. Let it sit for 5 to 10 minutes so the yeast can activate.
2. Whisk in the room temperature milk and the warm melted butter, then add the eggs and vanilla and whisk until well combined.
3. In a separate bowl, whisk both flours, the sugar, and the Dessert Lover Blend. Add them to the wet ingredients and mix on low for 2 to 3 minutes, until a soft dough starts to form.
4. Swap to the dough hook and knead on high for 5 to 10 minutes, until the ball is smooth, elastic, and springs back when pressed with two fingers. Still sticky? Add flour 1 tablespoon at a time.
5. Lightly grease a large bowl with olive oil, turn the dough in it to coat, then cover and let it rise for 1 hour, until doubled in size.
6. While the dough rises, set the softened cookie butter in one bowl, and stir the brown sugar and Dessert Lover Blend together in another.

Fill, roll, and slice:

1. Preheat the oven to 350°F and line a large 9×13 baking dish with parchment paper, letting the excess hang over the sides.
2. On a lightly floured surface, roll the dough into a rectangle about 9 by 14 inches and ½ inch thick, trimming the edges if needed. Do not roll it too thin, or rolling it up gets tricky!
3. Spread ¾ of the softened cookie butter evenly over the dough, then sprinkle the brown sugar spice mixture across the whole surface.
4. Roll the dough up tightly from the long side, cut it into 1.5 inch rolls, and place each one cut side down in your prepared dish.

Second rise and bake:

1. Smear a little more softened cookie butter over the tops, cover the dish with plastic wrap, and let the rolls rise for another 20 minutes.
2. Once they have puffed up and grown noticeably bigger, pour the heavy cream evenly over the top and bake for 35 to 40 minutes.

Glaze and finish:

1. While the rolls bake, beat the softened butter and cookie butter with a hand mixer until creamy and smooth. Add the powdered sugar, vanilla, and milk, and beat until the glaze is velvety. Too thick? Add heavy cream 1 tablespoon at a time. Too thin? Add powdered sugar 1 tablespoon at a time.
2. Give the baked rolls 5 to 10 minutes to cool, spread the glaze generously over the top, and finish with a scatter of crushed Biscoff cookies. Cut out a roll and dig in while it is warm!

This makes 12 gloriously gooey rolls, with about 20 minutes of hands on prep and roughly 2 hours 20 minutes from start to finish.

Tips For Making The Perfect Biscoff Cookie Butter Cinnamon Rolls

I have tested this recipe plenty of times, so here are the small habits that make a big difference. Follow these and your rolls bake up tall, golden, and dreamy!

Keep the milk warm, never hot. Overheated milk kills the yeast, and without happy yeast there is no fluffy rise. If your milk runs too hot, simply let it cool before the yeast goes in.

Use butter that is fully at room temperature. Softened butter blends in seamlessly instead of sitting in little cold pockets, and that is what gives you a tender, even texture.

Keep mixing longer than feels necessary. Unlike cake batter, this yeast dough needs continued mixing to build gluten. That gluten development creates the elasticity and the light, airy, bread like crumb, so do not stop early!

Go overnight when you can. This recipe works as a quick bake, but letting the dough rise overnight develops a deeper yeast flavor that pairs beautifully with the sweet filling and frosting.

Use both bread flour and all purpose flour. Together they give these rolls that thick, tender, brioche like texture that makes them stand out.

Roll the dough up tightly. A loose roll falls apart when sliced and bakes unevenly. The good news? This dough is wonderfully elastic, so it can handle a snug, confident roll.

The golden rule in one line: warm milk, soft butter, patient rises, and a tight roll. Do that, and perfect rolls are practically guaranteed!

SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!

Curious what I bake with? This recipe uses the same trusty lineup I reach for every time: sturdy baking sheets, parchment paper, roomy mixing bowls, and a reliable rolling pin. Having your bakeware ready before you start makes the whole thing feel effortless!

Perfect Occasions For Biscoff Cookie Butter Cinnamon Rolls

Honestly, any day is a good day for these, even a plain Tuesday! But if you want an excuse, bake them for birthdays, anniversaries, barbecues, potlucks, kids’ sleepovers, holiday gatherings, graduations, baby showers, and dinner parties. They disappear fast everywhere I bring them!

Can I Knead By Hand Instead of Using a Mixer?

You sure can! I usually let my stand mixer do the heavy lifting, but I have made this dough entirely by hand and it was no trouble at all, just a bit more arm work.

Mix everything together in a large bowl, and once the dough comes together into a ball, fold it front to back repeatedly until it feels softened and elastic. A light dusting of flour keeps things from sticking.

For me, the whole process took about 5 to 6 minutes, and the rolls turned out every bit as fluffy!

What Is The Best Way To Cut Cinnamon Rolls?

Put down the knife and grab some unflavored dental floss, trust me! Slide the floss under the bottom of the roll, cross the two ends over the top, and pull. It slices cleanly from the inside out without squishing all those pretty layers.

If you would rather use a knife, saw gently back and forth instead of pressing straight down, so your rolls stay tall and round instead of flattened. It sounds like a party trick, but it truly gives you the cleanest spirals in the pan!

Common Biscoff Cookie Butter Cinnamon Rolls Q+A’s

Before you bake, here are quick answers to the questions I hear most about this recipe!

How should I store leftover rolls?

Keep them in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 2 months. A short warm up brings back that fresh baked softness.

Can I make these the night before?

Yes, and it is my favorite trick for unhurried mornings! After cutting, cover the rolls and refrigerate them for 8 to 12 hours. The next day, let them rise at room temperature for 1 to 1 ½ hours, then bake as directed.

Can I make them vegan?

Absolutely. Swap the 2 eggs for 1 tablespoon of apple cider vinegar, and use vegan butter and a plant based milk. Since the cookie butter itself is vegan, that signature flavor stays right where it belongs.

What can I use instead of Dessert Lover Blend?

No blend on hand? Whisk together 1 tablespoon of cinnamon, ½ teaspoon of nutmeg, and ⅛ teaspoon of allspice. That little mix lands very close to the same cozy flavor.

I only have active dry yeast. Will that work?

It will! Just plan ahead, because active dry yeast works more slowly. Give the dough a much longer rise, about 3 hours, until it has doubled.

Can I make these without yeast?

You can, with a caveat. Use 2 ¼ teaspoons of baking powder instead, but expect a denser texture. If pillowy and fluffy is the goal, I really recommend sticking with yeast!

How many calories are in one roll?

Per the recipe’s nutrition info, one roll comes to about 366 calories, with 18 grams of sugar, 8 grams of protein, and 10 grams of fat. Treat it as a sweet estimate!

Incredible Biscoff + Caramel infused Recipes to Try!

Once these rolls are gone (and they will not last long!), keep that caramel Biscoff magic going with a few more favorites:

• Caramel Biscoff Cookie Butter Iced Latte
• Biscoff Cookie Overnight Oats
• Salted Caramel Banana Milkshake
• Salted Caramel Apple Crisp
• Southern Salted Caramel Cake
• Peanut Butter Caramel Iced Latte
• Caramel Mocha Overnight Oats
• How to Make Caramel Sauce
• No Churn Caramel Cone Ice Cream

Bake these rolls, share them warm, and tell me which swirl disappears first!

FAQs

Biscoff Cookie Butter Cinnamon Rolls

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Biscoff Cookie Butter Cinnamon Rolls Okay y’all, these Biscoff Cookie Butter Cinnamon Rolls are the bake that makes everyone at my table go completely quiet after the very first bite! They are pillowy, soft, and bursting with that signature caramel Biscoff flavor in every single swirl.

• Total Time: 140 min
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

DOUGH
3 cups organic all-purpose flour
2 ½ cups Artisan Bread flour
½ cup + 1 Tbsp organic brown sugar
1 packet Rapid Rise Yeast
¼ cup warm water
1 teaspoon Dessert Lover Blend
2 eggs, large, at room temperature
1 ¼ cups Almond milk, room temperature
6 Tbsps salted butter, melted
2 tsps vanilla extract

BISCOFF COOKIE BUTTER FILLING
1 cup Biscoff cookie butter
½ cup organic brown sugar
2 tsps Dessert Lover Blend
⅓ cup organic heavy cream, for topping

BISCOFF COOKIE BUTTER FROSTING/GLAZE
½ cup salted butter, softened at room temperature
½ cup Biscoff cookie butter
4–5 cups organic powdered sugar, sifted
1 teaspoon vanilla extract
4–6 Tbsps Almond milk

GARNISH
Biscoff cookies, crushed

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Instructions

FOR THE DOUGH
1-Combine yeast and 1 tablespoon sugar in: Combine yeast and 1 tablespoon sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 5-10 minutes for the mixture to sit and for the yeast to activate.
2-Add in the room temperature milk and: Add in the room temperature milk and warm butter to the yeast mixture and whisk until well combined. Add in the eggs and vanilla, whisking to incorporate.
3-In a large bowl, whisk together the: In a large bowl, whisk together the all-purpose flour, bread flour, sugar, and Dessert Lover Blend, and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
4-Change “Mixer head” to kneading accessory and: Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
5-Lightly grease a large bowl with a: Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.
6-In the meantime, you can work on: In the meantime, you can work on the filling.

FOR THE FILLING
7-Add the softened cookie butter in a: Add the softened cookie butter in a bowl and set aside. In a separate bowl, combine the Dessert Lover Blend and brown sugar, mixing them together. Set aside.

ASSEMBLY
8-Once the dough has risen fully, preheat: Once the dough has risen fully, preheat the oven to 350 degrees Fahrenheit and line a large 9×13 baking dish with parchment paper, allowing excess to hang from the sides.
9-Add a bit of flour to a: Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and ½-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
10-Then, generously add ¾ of the softened: Then, generously add ¾ of the softened cookie butter atop dough (spreading it out evenly with a spoon or knife), followed by the brown sugar-spice mixture, ensuring that the top is coated evenly.
11-Tightly roll dough (long-ways) and using a: Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!).

LET IT RISE AGAIN
12-Then place plastic wrap over the baking: Then place plastic wrap over the baking dish with rolls, smear the tops with a bit more softened cookie butter and let them rise again (for another 20 minutes).

BAKE THE CINNAMON ROLLS
13-Once the roll has doubled in size: Once the roll has doubled in size (once again!) or have gotten significantly larger, pour the heavy cream evenly atop the roll and bake it for approximately 35-40 minutes in the preheated oven.
14-While all the baking magic is happening,: While all the baking magic is happening, make the Biscoff Cookie Butter Glaze.

TO MAKE THE BISCOFF COOKIE BUTTER FROSTING/GLAZE
15-In a bowl, beat (using a hand-mixer): In a bowl, beat (using a hand-mixer) the softened butter and cookie butter until creamy and smooth. Add the powdered sugar, vanilla, and milk, beating everything together until the glaze becomes smooth and velvety. NOTE: Add additional heavy cream (1 tablespoon at a time) if the glaze is too thick or powdered sugar (1 tablespoon at a time) if too thin.
16-Remove the rolls from oven and wait: Remove the rolls from oven and wait 5-10 minutes or until the rolls slightly cool before spreading the glaze atop the rolls using a rubber spatula evenly until fully covered. Lastly, top with crushed Biscoff cookies (if using).
17-To serve, cut out each roll desired: To serve, cut out each roll desired and enjoy.

Last Step:

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• Prep Time: 20 min
• Cook Time: 40 min
• Method: bake

Nutrition

• Calories: 366kcal
• Sugar: 18g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 103g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 51mg