Hey y'all! If you've got a soft spot for gooey cinnamon rolls and a love for all things Biscoff, you're in for a sweet treat. These Biscoff Cinnamon Rolls with Cookie Butter Glaze combine pillowy-soft dough, swirls of spiced Biscoff cookie butter, and a velvety glaze that's simply irresistible. Whether it's breakfast, brunch, or a special dessert, these rolls will wow everyone at the table. Let's get cooking!
Why You'll Love This Biscoff Cinnamon Rolls with Cookie Butter Glaze Recipe
- Ultra-soft, fluffy rolls packed with caramelized cinnamon and Biscoff flavor.
- Perfect for breakfast, holiday brunches, or an indulgent dessert.
- Easy to make ahead and reheat for stress-free mornings.
- Cookie butter glaze adds a unique, decadent finish.
- Customizable and crowd-pleasing for all ages!
Ingredients for Biscoff Cinnamon Rolls with Cookie Butter Glaze
For the Dough:
- 3 ½ cups (420g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoon (1 packet) active dry yeast
- ½ teaspoon salt
- 1 cup (240ml) warm milk (110°F/43°C)
- ¼ cup (60g) unsalted butter, melted
- 1 large egg, room temperature
For the Biscoff Filling:
- ½ cup (120g) unsalted butter, softened
- ¾ cup (180g) Biscoff cookie butter spread
- ½ cup (100g) brown sugar
- 2 tablespoon ground cinnamon
For the Cookie Butter Glaze:
- 1 cup (120g) powdered sugar
- ¼ cup (60g) Biscoff cookie butter spread
- 2–3 tablespoon milk
- ½ teaspoon vanilla extract
How to Make Biscoff Cinnamon Rolls with Cookie Butter Glaze
Step 1: Prepare the Dough
- In a large mixing bowl, combine warm milk, yeast, and a tablespoon of sugar. Let sit for 5 minutes, until foamy.
- Add melted butter, remaining sugar, egg, and salt. Mix until combined.
- Gradually add flour, mixing until a soft dough forms. Knead by hand or with a stand mixer (dough hook) for 6–8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
Step 2: Make the Biscoff Cinnamon Filling
- In a medium bowl, beat together softened butter, Biscoff cookie butter, brown sugar, and cinnamon until smooth and spreadable.
Step 3: Roll and Fill
- Punch down risen dough and turn onto a lightly floured surface. Roll into a 16x12-inch rectangle.
- Evenly spread the Biscoff cinnamon filling over the dough, reaching all edges.
- Tightly roll up the dough from the long edge, pinching the seam to seal.
- Cut into 12 even rolls and arrange in a greased 9x13-inch baking pan.
- Cover and let rise for 30–45 minutes, until puffy.

Step 4: Bake
- Preheat oven to 350°F (175°C).
- Bake rolls for 22–25 minutes, until golden and cooked through.
- Let rolls cool slightly while you prepare the glaze.
Step 5: Make the Cookie Butter Glaze
- Whisk powdered sugar, Biscoff cookie butter, milk, and vanilla in a bowl until smooth. Add more milk for desired consistency.
- Spread glaze generously over warm rolls before serving.
Notes for Perfect Biscoff Cinnamon Rolls with Cookie Butter Glaze
- To speed up dough rising, place the bowl in a slightly warmed (but turned-off) oven. See more yeast dough tips at King Arthur Baking.
- Ensure all ingredients are at room temperature for best mixing results.
- Biscoff cookie butter can be found at most grocery stores or ordered online—learn more about Biscoff on the official website.
Variations for Biscoff Cinnamon Rolls with Cookie Butter Glaze
- Nutty Crunch: Sprinkle chopped toasted pecans or walnuts over the filling before rolling up.
- Chocolate Swirl: Add a handful of mini chocolate chips to the filling for a chocolatey upgrade.
- Vegan Version: Substitute dairy-free milk, vegan butter, and a flax egg for a plant-based treat.
Required Equipment
- Large mixing bowls
- Stand mixer (optional, with dough hook)
- 9x13-inch baking pan
- Rolling pin
- Measuring cups and spoons
- Spatula
Storage Instructions
Store leftover Biscoff Cinnamon Rolls with Cookie Butter Glaze in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual rolls for 15–20 seconds or warm in a 300°F (150°C) oven for 10 minutes. For longer storage, freeze unfrosted rolls for up to 2 months and glaze after reheating.
Serving Recommendations and Pairings
- Enjoy these rolls warm with a steaming cup of coffee or chai latte.
- Pair with a fresh fruit salad for a balanced brunch spread.
- Serve as a decadent dessert with a scoop of vanilla ice cream.
Pro Tips for Biscoff Cinnamon Rolls with Cookie Butter Glaze
- Don’t overbake—pull the rolls when the tops are light golden and the centers are just set for gooey results.
- For ultra-fluffy rolls, do a double rise: after shaping, refrigerate overnight, then let come to room temp before baking (+30 minutes rise in the morning).
- Use a piece of dental floss to slice rolls evenly and without squishing; check out more cinnamon roll cutting tips at Serious Eats.
FAQ: Biscoff Cinnamon Rolls with Cookie Butter Glaze
- Can I make these cinnamon rolls ahead of time?
- Yes! Shape the rolls, cover, and refrigerate overnight. Let them rise at room temperature for 30–45 minutes before baking.
- Can I freeze Biscoff Cinnamon Rolls?
- Absolutely. Freeze unfrosted, baked rolls in a freezer-safe bag for up to 2 months. Thaw and rewarm, then add glaze before serving.
- What if I can’t find Biscoff spread?
- You can substitute with other cookie butter spreads, or make your own by blending Biscoff cookies and a touch of oil in a food processor.
Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: ~2 hours 30 minutes (includes rising)
Ingredients
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ teaspoon salt
- 1 large egg
- ½ cup Biscoff cookie butter (plus more for glaze)
- ½ cup brown sugar
- 2 teaspoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoon milk (for glaze)
Instructions
-
1In a large bowl, combine warm milk, yeast, and granulated sugar. Let sit for 5 minutes until foamy.
-
2Add melted butter, egg, and salt. Gradually mix in flour until a soft dough forms. Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size.
-
3Roll dough into a rectangle. Spread ½ cup Biscoff cookie butter over the dough. Sprinkle with brown sugar and cinnamon.
-
4Roll up the dough tightly and cut into 12 equal rolls. Place in a greased baking dish. Cover and let rise for 20 minutes.
-
5Bake at 350°F (175°C) for 25 minutes, or until golden brown.
-
6For the glaze, whisk together ¼ cup Biscoff cookie butter, powdered sugar, and milk until smooth. Drizzle over warm rolls before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!