Irresistible Biscoff Cookie Butter Cinnamon Rolls

If you’re anything like me, cinnamon rolls are a top-tier comfort food. Add Biscoff cookie butter to the mix? Say no more. These Biscoff Cookie Butter Cinnamon Rolls are a gooey, caramelized dream that feels like it came straight from your favorite bakery—but they’re 100% homemade and totally doable.

I remember the first time I made these rolls on a chilly weekend morning. The whole house filled with the smell of warm cinnamon and sweet cookie butter, and by the time they came out of the oven, no one could wait to dig in. They disappeared in minutes, and now they’re one of my go-to recipes for brunches, holidays, or just whenever I need a cozy treat.

Whether you’re new to baking or a seasoned cinnamon roll pro, this recipe is simple, reliable, and delivers big on flavor. And the best part? You don’t need any fancy equipment or ingredients—just a few pantry staples, a jar of Biscoff cookie butter, and a little time.

Let’s dive into how to make these indulgent rolls from scratch.

Ingredients You’ll Need

For the Dough:

• ¾ cup warm milk

• 2 ¼ teaspoons active dry yeast

• ¼ cup granulated sugar

• 1 large egg + 1 egg yolk

• ¼ cup unsalted butter, melted

• 3 cups all-purpose flour

• ½ teaspoon salt

For the Filling:

• ½ cup Biscoff cookie butter, softened

• ⅓ cup brown sugar

• 1 tablespoon ground cinnamon

For the Glaze:

• ½ cup powdered sugar

• 2 tablespoons milk

• 2 tablespoons Biscoff cookie butter

STEP 1: ACTIVATE THE YEAST

First things first, let’s get that dough going. In a large mixing bowl (or the bowl of your stand mixer if you’re using one), combine ¾ cup warm milk, 2 ¼ teaspoons of active dry yeast, and a pinch of sugar. Let it sit for about 5–10 minutes until it gets foamy on top. This step helps wake up the yeast and ensures your rolls rise beautifully.

Tip: Make sure your milk is warm—not hot. Around 100–110°F is ideal. Too hot and it could kill the yeast; too cold and it won’t activate properly.

STEP 2: MIX THE DOUGH

Once the yeast is foamy, add in the remaining ¼ cup sugar, 1 large egg, 1 egg yolk, and ¼ cup melted butter. Give that a good mix.

Next, add the 3 cups of all-purpose flour and ½ teaspoon salt. Stir everything together until a soft dough begins to form. If you’re using a stand mixer, switch to a dough hook and knead on medium speed for about 8 to 10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead until it becomes smooth and elastic.

What you’re looking for: The dough should be soft and slightly tacky, but not sticky. If it’s sticking too much to your hands, dust in a tablespoon or two of extra flour.

STEP 3: FIRST RISE

Once your dough is smooth and stretchy, form it into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until it’s doubled in size.

My go-to rising spot: I like to place the bowl in my (turned-off) oven with just the oven light on. It creates the perfect cozy environment for dough to rise faster.

STEP 4: ROLL OUT THE DOUGH AND ADD THE FILLING

After the dough has doubled in size, turn it out onto a floured surface. Use a rolling pin to roll it into a large rectangle, about ¼ inch thick.

Now for the best part: the filling.

Take ½ cup of softened Biscoff cookie butter and spread it evenly over the surface of the dough. You want every inch coated in that rich, spiced cookie goodness.

In a small bowl, mix together ⅓ cup brown sugar and 1 tablespoon cinnamon, then sprinkle that all over the Biscoff layer.

STEP 5: ROLL AND SLICE

Starting from one of the long sides of your rectangle, roll the dough up tightly into a log. Take your time and roll evenly so the layers are uniform.

Once rolled, use a sharp knife or unflavored dental floss to slice the log into 9 to 12 equal rolls, depending on how thick you like them. I usually go for 9 larger rolls because they feel more indulgent, but 12 smaller ones work great if you’re serving a crowd.

Grease a 9×13 baking dish and arrange your rolls inside, leaving just a little space between them to rise again.

Now that our rolls are shaped and nestled in the baking dish, we’re getting close to the finish line. This next part is where the magic really happens—when those spirals of dough puff up, bake to golden perfection, and get drizzled with the most luscious cookie butter glaze. Trust me, you’re going to want to lick the spoon.

Let’s keep the momentum going and get these Biscoff cinnamon rolls ready to serve!

STEP 6: SECOND RISE

Once your rolls are arranged in the greased baking dish, it’s time for the second rise. Cover them with plastic wrap or a clean kitchen towel and let them rest in a warm place for 30 to 45 minutes, or until they’ve puffed up noticeably.

This rise helps the rolls become extra soft and fluffy, so don’t skip it!

Tip: If you’re prepping ahead, this is the perfect stopping point. You can cover the rolls and pop them in the fridge overnight. In the morning, just take them out and let them come to room temperature while the oven preheats.

STEP 7: BAKE TO GOLDEN PERFECTION

Preheat your oven to 350°F (175°C). Once the rolls are puffy and ready, place the baking dish on the center rack and bake for 20 to 25 minutes, or until the tops are golden brown and the centers are cooked through.

Every oven is a little different, so start checking around the 20-minute mark. You want the rolls to be lightly golden—not too pale, but not overly browned either.

Baking Tip: If the tops are browning too quickly, loosely tent the dish with aluminum foil during the last 5–7 minutes of baking.

STEP 8: MAKE THE GLAZE

While the rolls are in the oven, it’s the perfect time to whip up the Biscoff glaze. This simple, three-ingredient topping ties everything together with its sweet, cookie butter richness.

In a small bowl, whisk together:

• ½ cup powdered sugar

• 2 tablespoons milk

• 2 tablespoons Biscoff cookie butter

Mix until smooth and pourable. If you prefer a thicker glaze, use a little less milk; for a thinner drizzle, add a splash more.

Optional but delightful: For extra flair, crumble a couple of Biscoff cookies on top after glazing. It adds a nice crunch and really brings that flavor home.

STEP 9: GLAZE WHILE WARM

As soon as the rolls come out of the oven, drizzle the glaze over the top while they’re still warm. This lets it sink into the crevices just a bit, making every bite gooey and irresistible.

You can serve them right away or let them cool for 10–15 minutes if you prefer a firmer texture. Either way, they’re going to be amazing.

Tips for Success

These Biscoff cinnamon rolls are pretty straightforward, but here are a few tried-and-true tips to make sure they come out bakery-perfect every time:

• Use room-temperature ingredients: Make sure your eggs and butter aren’t cold. It helps everything mix together smoothly and creates a better dough texture.

• Don’t over-flour the dough: A little tackiness is okay! Adding too much flour can make the rolls dense.

• Softened, not melted, cookie butter: If your Biscoff is too runny, it can leak out during rolling. Aim for a spreadable, peanut butter-like consistency.

• Chill overnight for easy mornings: Want fresh rolls in the morning without the hassle? Prep the night before, let them do the second rise in the fridge, and bake when you wake up.

• Store extras right: Keep leftovers in an airtight container at room temp for 2–3 days. Pop them in the microwave for 10–15 seconds to bring back that fresh-from-the-oven taste.

Fun Variations to Try

Once you’ve nailed the base recipe, there’s plenty of room to play:

• Add chopped pecans or walnuts to the filling for some crunch.

• Top with cream cheese frosting instead of Biscoff glaze for a tangy twist.

• Sprinkle crushed Biscoff cookies on the filling before rolling for extra flavor and texture.