Biscoff Cookie Butter Cinnamon Rolls
Biscoff Cookie Butter Cinnamon Rolls
These Biscoff Cookie Butter Cinnamon Rolls are ridiculously soft, fluffy, and gooey! We’re taking my favorite tangzhong cinnamon roll dough and filling it with creamy Biscoff cookie butter, brown sugar, and cinnamon, then covering the warm rolls with cookie butter cream cheese frosting.
And because there’s no such thing as too much Biscoff, we’re finishing them with a drizzle of warm cookie butter and crushed Biscoff cookies.
If you’re a cookie butter person, you need to make these.
The tangzhong dough makes the rolls incredibly soft and pillowy, while the cookie butter melts into the cinnamon brown sugar filling as they bake. They’re warm, gooey, sweet, and absolutely perfect with a cup of coffee.
The Softest Cookie Butter Cinnamon Rolls
After making cinnamon rolls with tangzhong, it’s hard to go back to regular cinnamon roll dough.
They’re just so soft!
Tangzhong sounds fancy, but it’s actually incredibly easy. You simply cook a small amount of flour and milk together for a few minutes before adding it to the dough.
That little extra step helps the dough hold onto more moisture, giving you those beautiful soft, pillowy cinnamon rolls.
For these rolls, we’re pairing that dough with one of my favorite flavors: Biscoff cookie butter.
And we’re putting it everywhere.
What Do Biscoff Cinnamon Rolls Taste Like?
If you’ve had Biscoff cookies, you already know that wonderful caramelized, lightly spiced flavor.
Now imagine that flavor tucked inside a warm cinnamon roll.
The cookie butter combines with brown sugar and cinnamon to create this incredibly gooey center, while the cream cheese frosting gives the rolls just enough tanginess to balance all that sweetness.
Then you get little crunchy pieces of Biscoff cookie on top.
SO good.
Biscoff Cookie Butter Cinnamon Rolls Recipe
Servings: 12 cinnamon rolls
Prep Time: 30 minutes
Rise Time: 1 hour 45 minutes to 2 hours
Bake Time: 22–27 minutes
Total Time: About 3 hours
Ingredients
Tangzhong
- 3 tablespoons all-purpose flour
- 1/2 cup whole milk
Cinnamon Roll Dough
- Prepared tangzhong
- 3/4 cup whole milk, warmed to 105–110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 6 tablespoons unsalted butter, softened
- 3 1/2 cups all-purpose flour, plus more if needed
- 1 teaspoon salt
- 2 tablespoons dough enhancer, optional
Biscoff Cookie Butter Filling
- 1/2 cup creamy Biscoff cookie butter
- 4 tablespoons unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Cookie Butter Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/3 cup creamy Biscoff cookie butter
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk
For the Top
- 5–6 Biscoff cookies, crushed
- 2–3 tablespoons Biscoff cookie butter, warmed
How to Make Tangzhong
Let’s start with the secret to these super-soft cinnamon rolls.
Add 3 tablespoons of flour and 1/2 cup of milk to a small saucepan.
Whisk them together until smooth.
Cook over medium-low heat, whisking constantly, until the mixture thickens.
It should look almost like a thick pudding or paste.
This only takes a few minutes.
Remove the tangzhong from the heat and let it cool until it’s just warm.
Make the Cinnamon Roll Dough
Add the warm milk to the bowl of your stand mixer.
Sprinkle the yeast over the milk and add a little pinch of the sugar.
Let it sit for about 5–10 minutes.
You should see the yeast become foamy.
Add the remaining sugar, egg, egg yolk, softened butter, cooled tangzhong, flour, salt, and dough enhancer if you’re using it.
Using the dough hook, mix everything together on low.
Once the dough starts coming together, increase the mixer to medium-low and knead for about 8–10 minutes.
Your dough should be smooth, stretchy, and SOFT.
It may still feel slightly tacky.
That’s okay!
Don’t keep dumping flour into the dough until it feels dry. That’s one of the easiest ways to end up with heavy cinnamon rolls instead of soft, fluffy ones.
If it’s truly too sticky to work with, add flour just 1 tablespoon at a time.
Transfer the dough to a lightly greased bowl and cover.
Let it rise somewhere warm for about 60–90 minutes, or until doubled in size.
Make the Biscoff Filling
While the dough is rising, let’s make that cookie butter filling.
Combine the softened butter, Biscoff cookie butter, and vanilla.
In another small bowl, stir together the brown sugar, cinnamon, and a pinch of salt.
You want the cookie butter mixture soft enough to spread without tearing the dough.
If your cookie butter is really firm, microwave it for just a few seconds.
Don’t completely melt it. We want it spreadable, not runny.
Roll Out the Dough
Once your dough has doubled, lightly flour your work surface.
Roll the dough into a large rectangle, approximately 14 × 18 inches.
Spread the cookie butter mixture all over the dough.
Leave just a little space around the outside edges.
Now sprinkle the cinnamon brown sugar mixture evenly over the cookie butter.
This is where it starts getting really good.
Roll and Cut
Starting with one of the long sides, roll the dough tightly into a log.
Try to keep the roll fairly snug so you get those beautiful swirls when you cut into it.
Cut the log into 12 cinnamon rolls.
I love using unflavored dental floss for this because it slices right through the dough without smashing those pretty swirls.
Arrange the cinnamon rolls in a lightly greased 9 × 13-inch baking dish.
Cover the pan and let them rise again for about 35–45 minutes.
They should look big, soft, and puffy.
Bake the Cinnamon Rolls
Preheat the oven to 350°F.
Bake the cinnamon rolls for approximately 22–27 minutes.
You’re looking for lightly golden tops with baked centers.
Don’t overbake these!
That’s another secret to really soft cinnamon rolls. If you leave them in until they’re deeply browned, you’ll start losing some of that wonderful pillowy texture.
Let them cool for about 10 minutes while you make the frosting.
Cookie Butter Cream Cheese Frosting
Now we’re going to put even more Biscoff on them.
Beat the softened cream cheese and butter until smooth and fluffy.
Add the cookie butter and mix again.
Add the powdered sugar and vanilla.
Beat until smooth.
Add a tablespoon of heavy cream or milk and mix.
If you’d like the frosting a little softer, add another tablespoon.
I like the frosting soft enough that it starts melting slightly when it hits those warm cinnamon rolls.
Frost and Decorate
Spread the cookie butter cream cheese frosting all over the warm cinnamon rolls.
Now warm a few tablespoons of Biscoff cookie butter in the microwave until it’s thin enough to drizzle.
Drizzle it back and forth over the frosting.
Finally, crush several Biscoff cookies and sprinkle them generously over the top.
Don’t crush every cookie into dust. Leave a few bigger cookie pieces in there.
It looks prettier, and you get a little crunch with that super-soft cinnamon roll.
My Secret for Super-Soft Cinnamon Rolls
Tangzhong.
If you’ve never tried it before, don’t let the name intimidate you.
It’s just flour and milk cooked together.
The difference it makes in homemade bread and cinnamon rolls is incredible.
But there are a couple of other things that matter, too.
Don’t add too much flour.
The dough should be soft. If you’re used to adding flour until bread dough doesn’t stick to anything, resist that temptation here.
Don’t overbake them.
You want them lightly golden, not dark brown.
Give the dough time to rise.
Go by what your dough looks like rather than watching the clock. If your kitchen is cool, it might take a little longer.
Can I Make These the Night Before?
Yes!
And this is such a good recipe for overnight cinnamon rolls.
Make the cinnamon rolls and arrange them in your baking dish.
Instead of doing the second rise, cover the pan and put it in the refrigerator overnight.
The next morning, take them out and let them sit at room temperature until they’re soft and puffy.
Depending on how warm your kitchen is, this can take about 45–75 minutes.
Then bake them normally.
You can make the frosting while they’re baking.
Imagine waking up on Christmas morning and putting a pan of Biscoff cinnamon rolls in the oven.
Yes, please.
How to Store Biscoff Cinnamon Rolls
Because we’re using cream cheese frosting, keep leftover cinnamon rolls covered in the refrigerator.
They’ll stay good for about 3–4 days.
But here’s what I do before eating one.
Pop it in the microwave for a few seconds.
That softens the tangzhong dough again, warms up the center, and makes that Biscoff filling gooey.
It tastes almost like it just came out of the oven.
Jennie’s Thoughts
Okay, these might be dangerous.
You have the softest, fluffiest cinnamon roll dough, and then we’re filling it with Biscoff cookie butter AND putting cookie butter in the frosting.
Then we’re drizzling more over the top.
And adding cookies.
I mean…
If we’re making Biscoff cinnamon rolls, we’re MAKING Biscoff cinnamon rolls.
I especially love the contrast between the super-soft cinnamon roll and those little crunchy cookie pieces on top.
And you absolutely need coffee with these.
A hot cinnamon latte, vanilla latte, or even just a big mug of regular coffee would be perfect.
Make them for a cozy weekend breakfast, Christmas morning, brunch, or whenever you’ve got a jar of cookie butter staring at you from the pantry.
Just make sure you eat one while they’re still warm.
That’s when they’re absolutely incredible.
