Biscoff Cookie Cinnamon Rolls
Indulge in soft and fluffy cinnamon rolls infused with rich Biscoff cookie butter, perfect for breakfast, brunch, or a cozy afternoon snack.
Ingredients
Dough Ingredients
- 2 3/4 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk (around 110°F) Do not overheat to avoid killing the yeast.
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling Ingredients
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted
- 2 tablespoons Biscoff cookie butter
Topping Ingredients
- 1/2 cup Biscoff cookie butter, melted For drizzling on top.
- 4 to 5 pieces crushed Biscoff cookies For added texture on top.
Instructions
Dough Preparation
- In a medium bowl, combine warm milk, granulated sugar, active dry yeast, and salt. Let sit for 5 to 10 minutes until frothy.
- Add melted unsalted butter and egg to the yeast mixture, stirring until well combined.
- Gradually mix in the all-purpose flour until a soft, slightly sticky dough forms.
- Knead the dough on a floured surface for about 6 to 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for about 1 hour, until doubled in size.
Filling Preparation
- In a small bowl, combine brown sugar and ground cinnamon.
- Once the dough has risen, roll it out into a large rectangle about 1/4 inch thick.
- Spread melted butter over the surface of the dough, followed by drizzling the Biscoff cookie butter and sprinkling the cinnamon-sugar mixture evenly.
- Roll the dough tightly from one long edge and slice into 8 to 10 pieces.
Baking
- Arrange the rolls in a greased baking dish and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake rolls for 20 to 25 minutes until golden brown.
- Immediately drizzle the warm melted Biscoff cookie butter over the rolls and sprinkle with crushed Biscoff cookies before serving.
Notes
Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 3 months.