Biscoff Cookie Butter Cinnamon Rolls
Deliciously soft and sweet cinnamon rolls filled with Biscoff cookie butter, topped with a creamy glaze, perfect for cozy breakfasts.
Ingredients
For the Dough
- 2 cups all-purpose flour Use unbleached for best results.
- 1/4 cup granulated sugar
- 1 packet instant yeast Approx. 2 1/4 teaspoons.
- 1/2 teaspoon salt
- 1/2 cup milk, warmed Warmed to about 110°F (43°C).
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling
- 1/2 cup Biscoff cookie butter
- 1 tablespoon ground cinnamon Adjust according to taste.
- 1/4 cup brown sugar
For the Glaze
- 1/4 cup powdered sugar
- 1-2 tablespoons milk Add more for thinner glaze.
Instructions
Preparation
- In a bowl, mix together the flour, sugar, yeast, and salt.
- In another bowl, combine the warm milk, melted butter, and egg.
- Add the wet ingredients to the dry ingredients and knead until a dough forms. Let it rise for about 1 hour.
Baking
- Preheat the oven to 350°F (175°C).
- Roll out the dough into a rectangle and spread Biscoff cookie butter evenly over the surface.
- Sprinkle cinnamon and brown sugar on top.
- Roll the dough tightly into a log and slice into rolls.
- Place the rolls in a greased baking dish and let them rise for another 30 minutes.
- Bake for 20-25 minutes until golden brown.
Glazing
- Mix powdered sugar and milk to make a glaze, then drizzle it over the warm rolls before serving.
Notes
If your dough is sticky, add flour in tablespoon increments. Let it rise fully and preheat the oven completely. Allow the rolls to cool slightly before glazing to avoid a sticky mess.