Biscoff Cookie Butter Cinnamon Rolls
Soft and fluffy cinnamon rolls swirled with creamy Biscoff cookie butter and topped with spiced cookie butter glaze. Ultimate comfort pastry.
Mastering Yeasted Dough Perfection
The foundation of exceptional cinnamon rolls is perfectly developed dough. Bread flour provides the protein structure needed for soft, pillowy texture, while proper kneading develops the gluten network that creates the characteristic pull-apart layers.
Temperature control is crucial for both yeast activation and rising. Warm milk should feel just slightly warm to the touch - too hot will kill the yeast, too cool will slow fermentation. The dough is ready when it passes the windowpane test and doubles in size during the first rise.
💡 Professional Tip
For overnight preparation, complete through shaping, then refrigerate overnight. Remove 2 hours before baking to come to room temperature and complete the second rise.
Frequently Asked Questions
Yes! Shape the rolls, place in pan, cover tightly, and refrigerate overnight. Remove 2-3 hours before baking to rise at room temperature, then bake as directed.
Warm it gently in the microwave for 15-20 seconds or mix with a tablespoon of melted butter to make it more spreadable. It should be easy to spread but not runny.
Bread flour is preferred for better structure, but all-purpose works in a pinch. The rolls may be slightly less chewy and structured but still delicious.
Mix yeast with warm milk and a pinch of sugar. It should foam and bubble within 5-10 minutes. If it doesn't, your yeast may be expired or the milk was too hot.
This usually results from too much flour or overkneading. Add flour gradually during kneading and stop once the dough is smooth and elastic.
Yes! Freeze baked rolls without glaze for up to 3 months. Thaw at room temperature and warm in 300°F oven for 10 minutes, then add fresh glaze.
Wrap in damp paper towel and microwave 20-30 seconds, or warm in 300°F oven for 8-10 minutes. Cover with foil to prevent over-browning.
Absolutely! Cut the log into 18 pieces instead of 12 and arrange in a 9x13 pan. Reduce baking time to 15-18 minutes and watch for golden color.
Recipe Troubleshooting Guide
Dough Won't Rise
Problem: Dough doesn't double in size during rising
Solution: Check yeast expiration date, ensure milk wasn't too hot, and place in warmer location. Cold environments slow yeast activity significantly.
Filling Leaks Out
Problem: Cookie butter mixture oozes out during baking
Solution: Don't overfill, roll tightly but not aggressively, and ensure filling isn't too warm when spreading. Pinch seam well.
Uneven Browning
Problem: Some rolls brown faster than others
Prevention: Rotate pan halfway through baking, ensure even spacing between rolls, and tent with foil if tops brown too quickly.
Dense Texture
Problem: Rolls are heavy and dense instead of fluffy
Recovery: Don't add too much flour during kneading, ensure proper rising time, and don't overbake. Altitude may require adjustments.
Glaze Too Thick
Problem: Cookie butter glaze won't drizzle smoothly
Prevention: Add cream 1 tablespoon at a time until desired consistency. Warm slightly if needed, but don't make it too thin.
Flavor Balance Issues
Too Sweet: Add a pinch of salt to the glaze to balance sweetness
Too Salty: Increase vanilla extract or add more powdered sugar to glaze
Bland: Increase cinnamon and cardamom, ensure Biscoff is well-distributed, add extra vanilla
Selecting Premium Ingredients
Quality ingredients make a noticeable difference in yeasted breads. Fresh, active yeast is essential - check expiration dates and store properly. Bread flour provides better structure than all-purpose due to higher protein content, creating the perfect chewy-tender texture.
Authentic Biscoff cookie butter (also called speculoos spread) provides the signature spiced flavor that makes these rolls special. The creamy version spreads more easily than crunchy, though both work. European-style butter adds richness to both the dough and filling.
Essential Ingredient Notes
- Yeast Quality: Store yeast in the refrigerator and check expiration dates. Active dry yeast should foam when mixed with warm liquid and sugar.
- Cookie Butter: Biscoff brand works best, but any speculoos spread will do. Soften to room temperature for easy spreading, or warm gently if too thick.
- Flour Choice: Bread flour creates better structure and chew. If using all-purpose, you may need slightly less liquid to achieve proper dough consistency.
Perfecting the Rolling and Shaping
Proper rolling technique ensures even distribution of filling and uniform rolls. Roll the dough to approximately 18x12 inches - too thin and the rolls will be flat, too thick and they won't have enough layers. Apply filling evenly, leaving a small border for sealing.
When cutting the rolled log, use a sharp knife or unflavored dental floss for clean cuts that don't compress the dough. Cut with a swift motion rather than sawing back and forth. Arrange with slight space between each roll to allow for expansion during the second rise.
The Perfect Roll
Roll from the long side, keeping it tight but not so tight that filling squeezes out. Pinch the seam closed and place seam-side down in the pan.
Biscoff Cookie Butter Cinnamon Rolls
📋 Ingredients
For the Dough
- 200g Biscoff cookie butter, softenedKey flavor component for filling
- 100g brown sugar, packedAdds sweetness and caramel notes
- 10g ground cinnamonClassic warming spice
- 2g ground cardamomComplements cookie butter spices
- 225g powdered sugarBase for smooth glaze
- 60g Biscoff cookie butter for glazeReinforces cookie butter flavor
- Crushed Biscoff cookiesTextural garnish and visual appeal
For the Filling & Glaze
- 480g bread flourProvides structure for soft, chewy texture
- 50g granulated sugarFeeds yeast and adds mild sweetness
- 7g active dry yeastMust be fresh for proper rise
- 240ml warm milkShould feel just warm to touch
- 60g unsalted butter, meltedAdds richness and tender texture
- 1 large eggRoom temperature for better incorporation
- 8g saltEnhances flavor and controls yeast
Instructions
Make Dough
In a large bowl, whisk flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix until shaggy dough forms, then knead 8-10 minutes until smooth and elastic.
First Rise
Place dough in greased bowl, cover, and rise in warm place for 1-2 hours until doubled in size.
Prepare Filling
Mix softened Biscoff cookie butter, brown sugar, cinnamon, and cardamom until smooth. Roll dough into 18x12-inch rectangle, spread with softened butter, then cookie butter mixture.
Shape and Second Rise
Roll tightly into log, cut into 12 pieces. Place in greased 9x13-inch pan, cover, and rise 45 minutes until puffy.
Bake and Glaze
Bake at 375°F (190°C) for 22-25 minutes until golden brown. Make glaze by whisking powdered sugar, cream, cookie butter, and vanilla. Drizzle over warm rolls and top with crushed cookies.
Recipe Notes & Tips
Storage
Store covered at room temperature for up to 3 days. For longer storage, freeze without glaze for up to 3 months. Warm before serving and add fresh glaze.
Make-Ahead Tips
Shape rolls the night before, cover tightly, and refrigerate. Remove 2-3 hours before baking to rise at room temperature. This actually improves flavor development.
Variations
Try adding chopped toasted pecans to the filling, or substitute half the cookie butter with Nutella for a chocolate-hazelnut version. A cream cheese glaze also pairs beautifully.