Description
Soft, homemade cinnamon rolls filled with sweet Biscoff spread and topped with a creamy cookie butter glaze—perfect for brunch or dessert.
Ingredients
For the Dough:
- 4 cups all-purpose flour (500 g)
- 1/4 cup granulated sugar (50 g)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup whole milk, warmed (240 ml)
- 1/3 cup unsalted butter, melted (75 g)
- 2 large eggs
- 1/4 tsp salt
For the Filling:
- 1/2 cup Biscoff cookie butter (150 g)
- 1 tbsp ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar (60 g)
- 2 tbsp Biscoff cookie butter (30 g)
- 1–2 tbsp milk (15–30 ml)
Instructions
- Activate yeast in warm milk with sugar. Let it foam.
- Add melted butter, eggs, salt, and flour. Knead until smooth.
- Let dough rise 1–1.5 hours until doubled.
- Roll dough into rectangle. Spread cookie butter, sprinkle cinnamon.
- Roll, slice into 12 rolls. Place in greased pan. Rise 30–45 minutes.
- Bake at 350°F (175°C) for 20–25 minutes.
- Whisk glaze ingredients and drizzle over warm rolls.
Notes
- Slightly warm the cookie butter for easier spreading.
- Use dental floss to cut rolls cleanly.
- Add chopped pecans for crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes