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Cookie Butter Cinnamon Rolls

These cookie butter cinnamon rolls are soft, fluffy, and filled with layers of rich Biscoff cookie butter and brown sugar. Each roll is baked with a warm vanilla cream poured over the top, creating an ultra-gooey texture that soaks into every swirl. Finished with a smooth cookie butter cream cheese glaze, these rolls are perfect for brunch, holidays, or a cozy baking day at home.
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Prep Time 25 minutes
Cook Time 24 minutes
Rising Time 2 hours 15 minutes
Total Time 3 hours 4 minutes
Servings: 12 Rolls
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

  • 500 g (4 cups) all-purpose flour
  • 7 g (1 packet/ 2¼ tsp) instant yeast
  • 200 ml (¾+1 tbsp) whole milk warm, 105℉
  • 50 g (¼ cup) granulated sugar
  • 75 g (5⅓ tbsp) unsalted butter melted and cooled
  • 1 large egg room temperature
  • ½ tsp (3g) salt
  • 120 ml (½ cup) heavy cream warmed slightly, 105℉
  • 1 tsp vanilla extract
The Cookie Butter Filling
  • 250 g (1 cup) Biscoff Cookie Butter creamy
  • 40 g (3 tbsp) unsalted butter very soft
  • 50 g (¼ cup) light brown sugar
  • 8 Biscoff COokies crushed
Cookie Butter Cream Cheese Glaze
  • 100 g (3.5 oz) cream cheese softened
  • 60 g (¼ cup) Biscoff Cookie Butter
  • 30-60 ml (2-4 tbsp) heavy cream

Equipment

  • Mixing Bowl
  • stand mixer
  • Rolling Pin
  • 9x13-inch baking dish
  • Measuring cups & spoons
  • Pizza cutter or sharp knife

Method
 

  1. Whisk warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
    Mix in melted butter, egg, and salt. Gradually add flour. Knead for 8–10 minutes until smooth.
    Place in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled.
  2. Roll dough into a 30x45cm (12x18 inch) rectangle. Spread the Biscoff/butter mixture edge-to-edge. Sprinkle the brown sugar and crushed cookie over the top.
  3. Use a pizza cutter to slice 12 even strips and roll tightly or roll tightly and cut into 12 even pieces.
  4. Place in a greased 23x33cm (9x13 inch) baking dish. Cover and rise for 45 minutes. They should be very puffy and touching.
  5. Right before putting them in the oven, pour the 120ml (½ cup) of warm vanilla cream all around and over the rolls.
  6. Preheat oven to 350°F. Bake for 24–27 minutes. Do not overbake. They should be just barely golden on top.
  7. Whisk the glaze. Spread half on the rolls while they are hot (it will melt into the spirals) and the rest once they have cooled for 10 minutes.