Description
Soft, fluffy cinnamon rolls swirled with cookie butter and topped with silky Biscoff glaze.
Ingredients
- Biscoff cookie butter
- Brown sugar
- Ground cinnamon
- Powdered sugar
- All-purpose flour
- Warm milk
- Active dry yeast
- Granulated sugar
- Unsalted butter (softened)
- Egg
- Vanilla extract
- Crushed Biscoff cookies (for topping)
- Pinch of salt
Instructions
- In warm milk, dissolve yeast and a teaspoon of sugar. Let sit 5–10 minutes until foamy.
- Mix flour, remaining sugar, salt, egg, and softened butter. Add yeast mixture and knead until smooth. Cover and let rise 1 hour.
- Roll dough into a rectangle. Spread a thick layer of Biscoff cookie butter evenly across the surface.
- Sprinkle brown sugar and cinnamon over the cookie butter layer. Roll tightly into a log and slice into 9 rolls.
- Arrange in a greased baking dish and let rise 30 minutes. Bake at 350°F for 22–25 minutes until golden.
- Whisk powdered sugar with warmed cookie butter and a splash of milk to create a smooth glaze.
- Spread glaze over warm rolls and sprinkle crushed Biscoff cookies on top before serving.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- For best results, use fresh Biscoff cookie butter.
- These rolls are best served warm.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg