Irresistible Biscoff Cookie Butter Cinnamon Rolls

If you’re anything like me, cinnamon rolls are a non-negotiable comfort food. There’s just something magical about a tray of warm, gooey rolls straight from the oven—especially when they’re filled with something extra special. And that’s where Biscoff cookie butter comes in.

These Biscoff Cookie Butter Cinnamon Rolls are a decadent twist on the classic treat, and let me tell you—they’re next-level. Soft, fluffy dough wraps around a rich, spiced filling of cookie butter, brown sugar, and cinnamon, all topped with a creamy cookie butter glaze. The result? A warm, melt-in-your-mouth dessert (or breakfast!) that tastes like a bakery-level masterpiece but is totally doable at home.

I made these for a Saturday brunch with some friends recently, and not a single roll made it past noon. Everyone asked for the recipe, and now it’s officially on our permanent weekend rotation. Whether you’re a seasoned baker or just diving into the world of homemade dough, these rolls are easy to make and hard to mess up—with the kind of flavor that makes you want to eat more than one (or two… no judgment here).

So let’s dive into the magic of making these beauties from scratch. I promise, it’s easier than you think—and 100% worth the effort.

Ingredients You’ll Need

For the Dough

• ¾ cup warm milk (around 110°F)

• 2 ¼ tsp active dry yeast

• ¼ cup granulated sugar

• 1 egg plus 1 egg yolk

• ¼ cup unsalted butter, melted

• 3 cups all-purpose flour

• ½ tsp salt

For the Filling

• ½ cup Biscoff cookie butter

• ½ cup brown sugar, packed

• 1 tbsp ground cinnamon

• 2 tbsp unsalted butter, softened

For the Glaze

• ⅓ cup Biscoff cookie butter

• 2 tbsp cream cheese, softened

• ½ cup powdered sugar

• 2–3 tbsp milk (to adjust consistency)

STEP 1: Activate the Yeast

In a large mixing bowl—or the bowl of a stand mixer—combine the warm milk and active dry yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This is a great sign that your yeast is alive and ready to work its magic.

Once it’s foamy, add in the granulated sugar, the egg, egg yolk, and melted butter. Give it a good stir until everything is nicely combined.

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STEP 2: Make the Dough

Now it’s time to bring the dough together. Add in the flour and salt, and mix until a dough forms. If you’re using a stand mixer, switch to the dough hook attachment and knead the dough for 8–10 minutes until it becomes smooth and elastic.

If the dough feels too sticky, don’t panic—just add a little more flour, one tablespoon at a time. You want the dough to be soft and slightly tacky, but not wet or too sticky to handle.

STEP 3: Let It Rise

Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm, draft-free spot. It should take about an hour to double in size.

Tip: If your kitchen tends to be chilly, you can place the bowl in a slightly warmed (but turned off) oven to help the dough rise faster.

STEP 4: Make the Filling

While the dough is rising, mix together the filling ingredients. In a small bowl, stir together the Biscoff cookie butter, brown sugar, cinnamon, and softened butter. You’ll end up with a sweet, spiced paste that’s super easy to spread.

This filling is what takes these cinnamon rolls to a whole new level—the cookie butter brings this buttery, caramelized flavor that pairs so well with the cinnamon. It’s rich without being too sweet, and gives every bite that extra wow factor.

STEP 5: Roll and Fill the Dough

Once your dough has doubled in size, punch it down gently to release some of the air. Turn it out onto a floured surface and roll it into a large rectangle—about ¼ inch thick. Try to keep it as even as possible, but don’t stress about perfection.

Spread the cookie butter filling evenly over the dough, going almost all the way to the edges. The warmth from the dough helps the filling spread easily, and you’ll want to make sure every swirl is packed with that irresistible flavor.

Soft, sweet, and swirled with cookie butter magic—these rolls just keep getting better.

STEP 6: Roll It Up and Slice

Once the filling is spread evenly across your dough, it’s time to roll it up.

Starting from the long edge, roll the dough up tightly into a log. Try to keep the roll even as you go, but don’t stress too much—these rolls are very forgiving once they bake up.

Once you’ve got a tight log, use a sharp knife or unflavored dental floss (yes, really—it works wonders!) to slice the log into 9 to 12 even pieces. The number of rolls depends on how thick you like them. I usually aim for 9 slightly larger rolls because they come out tall and bakery-style, but 12 will give you a more standard size.

STEP 7: Second Rise

Arrange your rolls in a greased or parchment-lined 9×13-inch baking dish or large round pan, leaving just a little space between them so they have room to puff up.

Cover the pan loosely with plastic wrap or a clean towel, and let the rolls rise again for 30–45 minutes. They should look soft, puffy, and slightly bigger—this step is key to that light, fluffy texture.

Tip: If you’re prepping ahead, this is the point where you can refrigerate the unbaked rolls overnight. Just bring them to room temperature in the morning before baking.

STEP 8: Bake Until Golden

Preheat your oven to 350°F (175°C) while the rolls are finishing their second rise.

Once they’re ready, bake the rolls in the center of the oven for about 20 to 25 minutes, or until the tops are lightly golden and the centers are just cooked through. You don’t want to overbake them—part of their magic is that soft, gooey texture.

If you’re unsure, you can check the internal temperature with a thermometer—it should read around 190°F in the center of the rolls.

STEP 9: Make the Glaze

While the rolls are baking (and your kitchen smells absolutely amazing), it’s time to make the glaze.

In a medium bowl, whisk together:

• ⅓ cup Biscoff cookie butter

• 2 tbsp softened cream cheese

• ½ cup powdered sugar

• 2–3 tbsp milk, added gradually until the glaze is smooth and pourable

You can adjust the milk amount depending on how thick or thin you like your glaze. I prefer a drizzle that melts beautifully over the warm rolls, but if you like it thicker, just use a little less milk.

Bonus Tip: For extra indulgence, warm a little extra cookie butter and drizzle it on top of the glaze. It’s not necessary, but it is delicious.

STEP 10: Glaze and Serve

As soon as the rolls are out of the oven, give them a few minutes to cool slightly—just enough that they won’t melt the glaze into a puddle.

Then, generously spoon or drizzle the glaze over the warm rolls. Let it sink into all those nooks and swirls.

Now comes the best part: serving them up while they’re still warm, soft, and dripping with glaze.

These are perfect for weekend brunch, a holiday breakfast, or even dessert. And yes, they reheat beautifully, so don’t be afraid to save a few (if you can resist eating them all at once).

Helpful Tips & Variations

• Make-Ahead Option: Prepare the rolls up to the second rise, cover the pan, and refrigerate overnight. Let them come to room temp before baking the next morning.

• Freezing: Baked rolls can be frozen (with or without glaze). Just wrap them tightly and freeze for up to 2 months. Reheat in the oven or microwave until soft and warm.

• Add Crunch: For a little texture, sprinkle crushed Biscoff cookies over the glaze.

• Dairy-Free Version: Use plant-based milk and vegan butter alternatives—the recipe holds up really well with these swaps.

• Go Big: Want to impress? Bake the rolls in a round cake pan for a beautiful spiral presentation.