If you're on the hunt for a cozy, indulgent treat that’s quick to pull together, I’ve got you covered with this Biscoff Cookie Butter Cinnamon Rolls Recipe. It’s the perfect weekend breakfast, brunch, or anytime sweet escape, blending the toasty, caramelized flavors of Biscoff cookie butter with soft, pillowy cinnamon rolls. You’ll love how easily this recipe transforms humble refrigerated dough into a gourmet experience that feels special but requires minimal effort.
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Why You’ll Love This
This recipe is a delightful fusion of convenience and incredible flavor. Using pre-made cinnamon rolls cuts down on prep time without sacrificing that homemade feel, while the addition of Biscoff cookie butter adds a unique, rich spice profile that feels both nostalgic and indulgent.
- Reliable Texture, Great Flavor: The combination of fluffy dough and cookie butter delivers a sweet, creamy, and slightly spiced bite every single time.
- Crisp–Golden Finish: Baking until the edges turn golden gives the rolls a slight crunch that contrasts perfectly with the soft interior.
- Pantry-Friendly Ingredients: This uses ingredients you likely have on hand or can easily find, making those spontaneous baking cravings effortless to satisfy.
- Weeknight Easy, Weekend Worthy: Whether rushed or leisurely, this recipe scales well to fit your schedule.
Ingredient Snapshot
For the Biscoff Cookie Butter Cinnamon Rolls Recipe, choosing quality ingredients makes all the difference. Refrigerated cinnamon rolls give you a reliable base, while real Biscoff cookie butter is key for that signature toasty cinnamon and caramel flavor.
- Refrigerated Cinnamon Rolls: Look for a brand with a soft yet sturdy dough that bakes up fluffy without becoming soggy.
- Biscoff Cookie Butter: Use the classic spread, not crunchy or flavored variations, for authentic, smooth richness.
- Ground Cinnamon: Freshly ground or a good quality store brand creates that warm spice perfect for balancing sweetness.
- Milk: Whole milk is best for a creamy glaze but any milk or milk alternative will work in a pinch.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Biscoff Cookie Butter Cinnamon Rolls Recipe
Step 1 — Set Up & Season
Start by unrolling the refrigerated cinnamon rolls onto a clean baking sheet or countertop. You’ll see the raw dough spirals ready for the cozy filling. Next, generously spread about half a cup of Biscoff cookie butter evenly over each roll. Don’t be shy — get it right to the edges so every bite is packed with that signature flavor. Finally, sprinkle a teaspoon of ground cinnamon on top for that extra comforting spice note that pairs beautifully with Biscoff’s caramel undertones.
Step 2 — Sear, Toast, or Mix
Once your rolls are fully coated, carefully roll the dough back into its spiral shape to enclose the Biscoff butter and cinnamon. Place each cinnamon roll into a baking dish, leaving a little space between them because they’ll puff up oven-side. This step is crucial for even baking and prevents the rolls from sticking together. Trust me, I’ve learned the hard way — give them breathing room!
Step 3 — Finish for Best Texture
Preheat your oven to 350°F (175°C) as per the package instructions. Bake the rolls for 15–20 minutes until they’re golden brown on the edges and cooked through. While they’re baking, mix together the glaze by whisking ¼ cup cookie butter with 2–3 tablespoons milk until you get a smooth, drizzle-friendly consistency. Once the rolls are done, let them cool just a bit before liberally drizzling this luscious glaze all over. The warm rolls soak up the glaze perfectly, creating that toasty, glossy finish you’ll crave.
Smart Little Tips
These tips come from my own kitchen experiments and are total game changers for perfecting your Biscoff Cookie Butter Cinnamon Rolls Recipe.
- Doneness Cue: Look for golden edges and a slightly puffed center — the rolls should spring back lightly when touched.
- Temperature Trick: Use a warm (not hot) oven for gentle baking to prevent the sugar in cookie butter from burning.
- Make-Ahead Move: Prepare rolls the night before, cover tightly and refrigerate, then bake fresh in the morning for that just-made magic.
- Avoid This Pitfall: Don’t overload with cookie butter or cinnamon or rolls might become soggy or tough; balance is key!
Serving Ideas
Finishing Touches
For finishing, I always like to drizzle extra Biscoff cookie butter glaze right before serving. It adds that glazy, caramel sheen and an irresistible sweet layer that’s just perfect. You can even sprinkle a pinch of flaky sea salt on top to add a subtle balance to the sweetness, elevating these cinnamon rolls into something truly special.
Pair It With
Try these rolls with a rich cup of coffee or a creamy chai latte — the warm spices meld beautifully. Fresh fruit, like tangy berries or crisp apple slices, also adds a refreshing contrast to the indulgent rolls.
Easy Plating Upgrades
Serve these cinnamon rolls wrapped in parchment with a sprinkle of powdered sugar for a casual brunch vibe. For a fussier occasion, arrange them on a pretty platter with fresh mint leaves or edible flowers for that wow factor without extra fuss.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover rolls in an airtight container at room temperature for up to two days or in the fridge for 4-5 days. You’ll notice they’re best enjoyed slightly warmed to bring back that soft, fresh-baked feel.
Freezing Tips
These cinnamon rolls freeze wonderfully. Wrap them individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge, then warm gently in the oven to revive their softness and Biscoff flavor.
Reheating Biscoff Cookie Butter Cinnamon Rolls Recipe Without Drying Out
Warm gently by microwaving for 20–30 seconds or reheating in a 300°F oven for 8–10 minutes wrapped loosely in foil. You can also use an air fryer at 320°F for 3–4 minutes for a crispier edge. To keep them moist, place a small oven-safe cup of water nearby while reheating.
Frequently Asked Questions
Absolutely! If you want to make your own dough, just prepare a soft, enriched yeast dough and follow the same steps for spreading the Biscoff cookie butter and cinnamon. It’s more time-consuming but totally worth it if you love baking from scratch.
You can substitute creamy peanut butter or almond butter for a different but still delicious twist. Keep in mind, the signature spiced caramel notes of Biscoff will be missing, but these spreads add their own rich flavor.
Spread the cookie butter evenly but not too thickly, and make sure to bake the rolls fully until golden. Also, re-roll the dough gently — overhandling can squeeze out the filling and make it messy.
Definitely! Just use a larger baking dish or two pans, and keep an eye on baking times since larger batches can sometimes need a few extra minutes to cook through.
Final Thoughts
PrintPrint Recipe
Biscoff Cookie Butter Cinnamon Rolls Recipe
Indulge in these delightful Biscoff Cookie Butter Cinnamon Rolls featuring soft, flaky cinnamon rolls generously filled with creamy Biscoff cookie butter and a hint of ground cinnamon, topped with a luscious Biscoff glaze for an irresistible treat perfect for breakfast or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Cinnamon Rolls
- 1 package refrigerated cinnamon rolls (8 count)
- ½ cup Biscoff cookie butter (divided)
- 1 teaspoon ground cinnamon
Glaze
- ¼ cup Biscoff cookie butter
- 2–3 tablespoons milk
Instructions
- Prepare the rolls: Unroll the refrigerated cinnamon rolls onto a clean surface or baking sheet. Spread a generous ½ cup of Biscoff cookie butter evenly over each roll, making sure to reach the edges to infuse them with rich flavor.
- Add cinnamon: Sprinkle 1 teaspoon of ground cinnamon evenly over the Biscoff cookie butter layer to enhance the warm, spiced flavor profile.
- Re-roll the dough: Carefully roll the dough back into spiral shapes, maintaining the spread inside. Place each rolled cinnamon roll into a baking dish ensuring some space between each for expansion during baking.
- Bake the rolls: Preheat your oven according to the refrigerated cinnamon roll package instructions, typically at 350°F (175°C). Bake the rolls for 20 minutes or until they appear golden brown and are cooked through.
- Prepare the glaze: While the rolls bake, mix ¼ cup of Biscoff cookie butter with 3 tablespoons of milk in a small bowl. Stir until the mixture becomes smooth and drizzle-friendly.
- Glaze and serve: Once baked, remove the cinnamon rolls from the oven and allow them to cool slightly. Drizzle the prepared Biscoff cookie butter glaze generously over the warm rolls. Serve immediately for the best flavor and texture experience.
Notes
- Use the full 3 tablespoons of milk if you prefer a thinner glaze for easier drizzling.
- Ensure to leave enough space between rolls in the baking dish to allow for expansion during baking.
- You can substitute Biscoff cookie butter with another cookie butter or nut butter if desired.
- Serve warm for optimal softness and flavor.
- If using larger or smaller cinnamon rolls, adjust baking time accordingly and monitor closely.
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