I can’t get over these pillowy cinnamon rolls swirled with rich Biscoff cookie butter and crowned with creamy icing. They’re sweet, fluffy, and dangerously irresistible from the very first glance.

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I am wildly obsessed with these Biscoff Cookie Butter Cinnamon Rolls because they hit that sticky, bakery-case craving without holding back. I love the soft, fluffy pull-apart centers, the thick ribbons of Biscoff cookie butter, and the creamy cream cheese icing that melts into every swirl.

But the best part? That caramelized cookie flavor sneaking through the rolls like it owns the place.

I adore how over-the-top they feel without being fussy or precious. And yes, I absolutely want the corner piece, the middle piece, and whatever extra icing is left in the bowl.

No shame, just messy, glorious rolls.

Ingredients

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Warm milk wakes up the yeast and keeps the dough soft and cozy.
Yeast gives these rolls that fluffy, bakery-style rise you’ll want.
Sugar sweetens the dough and helps the yeast get moving.
Melted butter makes the dough rich, tender, and a little indulgent.
Salt keeps all that sweetness from tasting flat or boring.
Egg adds structure, softness, and that classic cinnamon roll chew.
Flour brings everything together into a pillowy, rollable dough.
Biscoff cookie butter makes the filling creamy, spiced, and dangerously good.
Brown sugar adds sticky sweetness and that caramel-like gooey center.
Cinnamon brings the warm, familiar spice you’d miss without it.
Soft butter helps the filling spread easily and melt into every swirl.
Cream cheese makes the icing tangy, thick, and not too sweet.
Powdered sugar keeps the icing smooth, sweet, and spoon-licking good.
Plus, extra Biscoff in the icing makes it taste like dessert on dessert.
Basically, flaky salt adds a tiny salty pop that balances everything.

Ingredient Quantities

1 cup whole milk, warmed to about 105 to 115 F

2 1/4 teaspoons active dry yeast (one 7 g packet)

1/3 cup granulated sugar

1/3 cup unsalted butter, melted and cooled slightly

1 teaspoon fine salt

1 large egg, room temperature

3 to 3 1/2 cups all purpose flour

1 cup Biscoff cookie butter, for the filling

1/2 cup packed light brown sugar, for the filling

2 teaspoons ground cinnamon

4 tablespoons unsalted butter, softened, for spreading the filling

4 ounces cream cheese, softened, for the icing

1/2 cup unsalted butter, softened, for the icing

1 to 1 1/4 cups powdered sugar, sifted, for the icing

1/3 cup Biscoff cookie butter, to swirl into the icing

1 teaspoon vanilla extract

2 to 3 tablespoons milk, to thin the icing as needed

Optional pinch of flaky salt for sprinkling on top

How to Make this

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1. Warm 1 cup whole milk to about 105 to 115 F, stir in 1/3 cup granulated sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy.

2. In a large bowl combine the foamy yeast mixture with 1/3 cup melted and slightly cooled unsalted butter, 1 teaspoon fine salt, 1 large room temperature egg, and 3 cups all purpose flour. Mix until a shaggy dough forms, adding up to 1/2 cup more flour as needed until dough is soft but not dry.

3. Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

4. Punch down dough and roll out on a floured surface to about a 12 by 16 inch rectangle. Soften 4 tablespoons unsalted butter and spread evenly over the dough.

5. Mix 1 cup Biscoff cookie butter with 1/2 cup packed light brown sugar and 2 teaspoons ground cinnamon until combined. Spread this mixture over the buttered dough, leaving a small border along one long edge.

6. Tightly roll the dough from the long side into a log. Cut into 12 equal rolls and place them cut side up in a greased 9 by 13 inch baking pan. Cover and let rise until puffy, about 30 to 45 minutes.

7. Preheat oven to 350 F. Bake the rolls for 22 to 25 minutes or until golden brown and cooked through. Remove from oven and let cool 10 minutes.

8. While the rolls bake or cool, make the icing by beating together 4 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Gradually add 1 to 1 1/4 cups sifted powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 tablespoons milk until desired thickness is reached.

9. Gently swirl 1/3 cup Biscoff cookie butter into the icing, leaving some streaks for visual interest. Spread the warm rolls with the Biscoff-cream cheese icing and sprinkle an optional pinch of flaky salt on top. Serve warm.

Equipment Needed

1. Measuring cups and spoons
2. Small saucepan or microwave-safe bowl (for warming milk and melting butter)
3. Large mixing bowl
4. Whisk and rubber spatula or wooden spoon
5. Stand mixer with dough hook or your hands for kneading
6. Rolling pin
7. Bench scraper or sharp knife (for cutting rolls)
8. 9 by 13 inch baking pan, greased or lined with parchment
9. Instant read thermometer (to check milk and oven temperature)
10. Cooling rack

FAQ

Q: My dough did not rise. What went wrong and how can I fix it?
A: Common causes are water that was too hot or too cool, expired yeast, or a drafty cold spot. Ensure milk is 105 to 115 F before adding yeast, use fresh active dry yeast, and let the dough rise in a warm, covered bowl until doubled, about 1 to 1 1/2 hours. If it fails, try proofing a new packet of yeast in warm milk and start again.

Q: The rolls are dense. How do I get a lighter, fluffier texture?
A: Do not add too much flour; the dough should be slightly tacky. Knead until smooth and elastic, and allow enough time for the first and second rise. Warmer proofing conditions and proper yeast activity also give a lighter crumb.

Q: Can I make the dough or assembled rolls ahead of time?
A: Yes. After rolling and cutting, cover the tray and refrigerate overnight for a slow second rise, then bake cold in the morning adding a few extra minutes to baking time. You can also freeze the unbaked rolls in a single layer, then bake from frozen adding about 10 to 15 minutes.

Q: How do I prevent the cookie butter filling from leaking during baking?
A: Spread softened butter first, then a thinner layer of cookie butter mixed with the brown sugar and cinnamon to make it less runny. Chill the rolled log for 15 to 30 minutes before slicing to help maintain shape.

Q: How should I store leftover rolls and how long do they keep?
A: Store cooled rolls in an airtight container in the refrigerator for up to 4 days. Rewarm gently in a low oven or microwave. You can also freeze baked rolls for up to 2 months; thaw overnight in the fridge before reheating.

Q: Can I substitute ingredients like dairy or flour?
A: You can use a non dairy milk warmed to the same temperature and a vegan butter substitute for dairy, but texture may vary. Use all purpose flour as specified; if using a different flour blend, reduce liquid slightly and watch dough consistency. For cream cheese icing, use a vegan cream cheese alternative if needed.

Biscoff Cookie Butter Cinnamon Rolls Recipe Substitutions and Variations

Whole milk, warmed to about 105 to 115 F: substitute with 2% milk warmed the same way or use unsweetened soy or oat milk at the same temperature for a dairy free option.
2 1/4 teaspoons active dry yeast: substitute with 2 1/4 teaspoons instant yeast, mixed directly into the dry ingredients, or with one 0.6 ounce fresh yeast cake, crumbled and dissolved in the warm milk.
1 cup Biscoff cookie butter for the filling: substitute with smooth peanut butter, almond butter, or another cookie butter such as Speculoos alternative for a similar flavor and texture.
4 ounces cream cheese, softened, for the icing: substitute with mascarpone cheese for a milder tang, or full fat Greek yogurt thickened by straining for a lighter option; adjust powdered sugar to taste.

Pro Tips

1. Warm the milk gently and test with your finger or a thermometer; if it feels just slightly warmer than body temperature you are good. Too hot milk will kill the yeast and too cool will slow the rise, so aim for that comfortable warm feel.

2. When spreading the Biscoff filling, warm it slightly so it is spreadable but not runny. Room temperature filling tears the dough less and gives a more even ribbon of flavor through each roll.

3. Don’t skimp on the second rise. Let the cut rolls become noticeably puffy before baking; underproofed rolls stay dense, while properly risen ones bake into soft, tender spirals.

4. Swirl the cookie butter into the icing with a spoon instead of fully mixing it in if you want those pretty streaks. For a shinier finish, spread the icing while the rolls are still a bit warm so it softens and seeps into crevices.

5. If you like a contrast of textures, sprinkle a tiny pinch of flaky salt just before serving. It brightens the sweetness and makes the Biscoff flavor pop.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

541

kcal

Equipment: 1. Measuring cups and spoons
2. Small saucepan or microwave-safe bowl (for warming milk and melting butter)
3. Large mixing bowl
4. Whisk and rubber spatula or wooden spoon
5. Stand mixer with dough hook or your hands for kneading
6. Rolling pin
7. Bench scraper or sharp knife (for cutting rolls)
8. 9 by 13 inch baking pan, greased or lined with parchment
9. Instant read thermometer (to check milk and oven temperature)
10. Cooling rack

Ingredients

1 cup whole milk, warmed to about 105 to 115 F
2 1/4 teaspoons active dry yeast (one 7 g packet)
1/3 cup granulated sugar
1/3 cup unsalted butter, melted and cooled slightly
1 teaspoon fine salt
1 large egg, room temperature
3 to 3 1/2 cups all purpose flour
1 cup Biscoff cookie butter, for the filling
1/2 cup packed light brown sugar, for the filling
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, softened, for spreading the filling
4 ounces cream cheese, softened, for the icing
1/2 cup unsalted butter, softened, for the icing
1 to 1 1/4 cups powdered sugar, sifted, for the icing
1/3 cup Biscoff cookie butter, to swirl into the icing
1 teaspoon vanilla extract
2 to 3 tablespoons milk, to thin the icing as needed
Optional pinch of flaky salt for sprinkling on top

Directions

Warm 1 cup whole milk to about 105 to 115 F, stir in 1/3 cup granulated sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy.
In a large bowl combine the foamy yeast mixture with 1/3 cup melted and slightly cooled unsalted butter, 1 teaspoon fine salt, 1 large room temperature egg, and 3 cups all purpose flour. Mix until a shaggy dough forms, adding up to 1/2 cup more flour as needed until dough is soft but not dry.
Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
Punch down dough and roll out on a floured surface to about a 12 by 16 inch rectangle. Soften 4 tablespoons unsalted butter and spread evenly over the dough.
Mix 1 cup Biscoff cookie butter with 1/2 cup packed light brown sugar and 2 teaspoons ground cinnamon until combined. Spread this mixture over the buttered dough, leaving a small border along one long edge.
Tightly roll the dough from the long side into a log. Cut into 12 equal rolls and place them cut side up in a greased 9 by 13 inch baking pan. Cover and let rise until puffy, about 30 to 45 minutes.
Preheat oven to 350 F. Bake the rolls for 22 to 25 minutes or until golden brown and cooked through. Remove from oven and let cool 10 minutes.
While the rolls bake or cool, make the icing by beating together 4 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Gradually add 1 to 1 1/4 cups sifted powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 tablespoons milk until desired thickness is reached.
Gently swirl 1/3 cup Biscoff cookie butter into the icing, leaving some streaks for visual interest. Spread the warm rolls with the Biscoff-cream cheese icing and sprinkle an optional pinch of flaky salt on top. Serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.