The Most Decadent Biscoff Cookie Butter Cinnamon Rolls

Are you craving a sweet treat that goes beyond the ordinary? Something warm, gooey, and so incredibly decadent it feels like a special occasion in every bite? You’ve had regular cinnamon rolls, and while they’re great, you’re searching for something truly spectacular—a recipe that will become a legendary part of your weekend brunch or holiday breakfast.

You know the feeling. You want to bake something from scratch that looks and tastes like it came from a high-end bakery, but you’re worried about finicky yeast doughs or bland fillings. The goal is a showstopper, a dessert so memorable that friends and family will be begging for the recipe. The last thing you want is to spend hours in the kitchen only to end up with dry, lackluster rolls.

Here’s the secret to elevating your baking game: Biscoff Cookie Butter Cinnamon Rolls are a decadent twist on the classic pastry. They feature a soft, enriched yeast dough swirled with a gooey filling of brown sugar, cinnamon, and melted cookie butter, all topped with a luscious Biscoff-infused cream cheese frosting for an unforgettable treat.

Craving the Ultimate Gooey Treat? Here’s Why Biscoff Cinnamon Rolls Are Your New Obsession

Biscoff Cookie Butter Cinnamon Rolls are the ultimate upgrade to the beloved classic, combining the comforting warmth of a fresh-baked cinnamon roll with the deep, caramelized spice of European speculoos cookies. Imagine a pillowy-soft, enriched yeast dough that melts in your mouth, wrapped around a buttery, brown sugar and cinnamon filling that’s been supercharged with a generous layer of creamy Biscoff cookie butter. Each bite is a journey of incredible textures and flavors.

This isn’t just another recipe; it’s a promise of a truly indulgent experience. After countless batches and testing, I’ve perfected the recipe for the softest, most flavorful Biscoff cinnamon rolls you’ll ever make. I’m sharing all my tips and tricks to ensure you get perfect, bakery-quality results right in your own kitchen, every single time. Get ready to fall in love.

@thesapor

Brioche biscoff cinnamon rolls ✨ these were super soft and delicious! Full recipe below Ingredients – 500g all purpose flour (4 cups) – 105g granulated sugar (1 cup) – 58g unsalted butter, softened (1/4 cup) – 2 large eggs – 240ml whole milk (1 cup) – 7g active dry yeast (2 1/4 tsp) – 85g heavy cream (for pouring before baking) (1/4 cup) Filling – 110g light brown sugar, packed (1/2 cup) – 70g biscoff cookies, finely ground (1/2 cup) – 78g biscoff spread (1/3 cup) – 2 tsp ground cinnamon – 1/2 tsp nutmeg Icing – 4oz cream cheese – 113g unsalted butter, softened (1 stick) – 350g powdered sugar (1 3/4 cups) – 1/2 tsp salt Instructions – Warm the milk to about 100–110°F (37–43°C). Stir in yeast and let sit for 5–10 minutes until foamy. Once foamy add eggs and stir until well combined. – Add sugar and flour to wet mixture and mix until a shaggy consistency. Add to stand mixer with dough hook attachment or light floured surface and knead for 3-4 minutes until dough is combined. – Gradually add the softened butter, one piece at a time, letting each piece incorporate before adding the next. Mix for 10–15 minutes until the dough is smooth, shiny, and pulls away from the sides. – Transfer dough to a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size. – Preheat oven to 350°F (175°C) – Roll the dough out into a rectangle – Spread a layer of Biscoff spread over the surface. – Mix cinnamon, crushed biscoff cookies and brown sugar, then sprinkle evenly over the Biscoff layer. – Roll the dough tightly from the long side and slice into 12 rolls – Arrange rolls in a greased baking dish. – Cover and let rise for 30-45 minutes, until puffy. Pour heavy cream over top of rolls right before baking. – Bake at 350°F (175°C) for 25–30 minutes, or until golden brown. – After baking, let cool slightly then top with icing, extra biscoff crumbles, spread, and cookies. Enjoy! • • • #cinnamonroll #baking #bakingrecipe #baketok #biscoff #recipe

♬ Pirouette – James Quinn

What Makes These Biscoff Rolls So Special?

This recipe stands out by incorporating Biscoff cookie butter into three key components: the dough, the filling, and the frosting. This layering technique creates a deep, caramelized spice flavor and an ultra-moist texture that standard cinnamon rolls simply can’t match. It’s a true celebration of that unique cookie butter flavor.

Here’s the breakdown of what makes them so irresistible:

• A Richer Dough: A subtle hint of Biscoff in the dough itself provides a foundational layer of flavor that complements the filling perfectly.
• The Ultimate Gooey Filling: We don’t just add Biscoff; we layer it. A classic cinnamon-sugar paste is topped with a generous drizzle of warmed cookie butter, creating pockets of gooey, spiced caramel goodness.
• Dreamy Biscoff Frosting: The tangy cream cheese frosting is whipped with a healthy amount of Biscoff spread, creating a topping that’s perfectly balanced—sweet, tangy, and bursting with speculoos flavor.
• Texture Heaven: The contrast between the incredibly soft, pillowy roll and the luscious, creamy frosting is pure perfection. For an extra crunch, you can add crushed Biscoff cookies to the filling or as a garnish.

Baking Science 101: Using whole milk and room temperature eggs is crucial for this recipe. The higher fat content in whole milk and the warmer temperature of the eggs help create a more tender, enriched dough. This results in that signature soft, pillowy texture we’re aiming for.

6 Simple Steps to Perfect Biscoff Cinnamon Rolls (Updated for 2025)

Making these decadent rolls from scratch might seem intimidating, but I’ve broken it down into a detailed, straightforward guide. Even if you’re new to working with yeast, these steps and my pro-tips will guarantee your success. Follow along to create the most amazing cinnamon rolls you’ve ever tasted.

Here’s the foolproof plan:
1. Create the Perfect Fluffy Dough
2. Mix the Irresistible Biscoff Filling
3. Assemble, Roll & Slice Like a Pro
4. Let the Rolls Rise to Perfection
5. Bake and Prepare the Dreamy Frosting
6. Store for Later (Or Enjoy Now!)

I’ve also included my thoroughly tested make-ahead and freezing options, so you can prep these for a holiday, a special brunch, or just a lazy weekend morning with minimal fuss.

1. Create the Perfect Fluffy Dough

Creating the perfect fluffy dough involves activating your yeast properly, using enriched ingredients like whole milk and eggs, and kneading until you achieve a smooth, elastic consistency. This step builds the foundation for light, airy, and tender rolls.

Ingredients (Dough):
* 1 cup (240ml) Whole Milk, warmed to 100-110°F
* 2 ¼ tsp (1 packet) Instant or Active Dry Yeast
* ¼ cup (50g) Granulated Sugar
* 1 Large Egg + 1 Egg Yolk, at room temperature
* ¼ cup (57g) Unsalted Butter, melted
* 3 ½ cups (420g) All-Purpose Flour, plus more for dusting
* 1 tsp Fine Salt

Step-by-Step Directions:
1. Activate Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tbsp of the sugar. Let it sit for 5-10 minutes until the mixture is foamy. This shows your yeast is alive and active.
2. Combine Ingredients: Add the melted butter, egg, egg yolk, and remaining sugar to the yeast mixture. Briefly whisk to combine. Attach the dough hook to your mixer.
3. Mix Dough: In a separate bowl, whisk together the flour and salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until a shaggy, messy dough begins to form.
4. Knead: Increase the mixer speed to medium-low and knead for 5-8 minutes. The dough is ready when it’s smooth, elastic, and pulls away cleanly from the sides of the bowl. It should feel slightly tacky to the touch, but not overly sticky.
5. First Rise: Form the dough into a ball and place it in a large, lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for 1-2 hours, or until it has doubled in size.

Pro-Tip: For the perfect rise, I turn my oven on for just 2 minutes, then turn it off completely. Place the covered bowl of dough inside with the oven door closed. This creates a wonderfully warm, proofing box environment that yeast loves!

Save this dough technique for all your future baking projects!

2. Mix the Irresistible Biscoff Filling

The irresistible Biscoff filling is a two-part mixture of a classic cinnamon-sugar paste and gently warmed, spreadable Biscoff cookie butter, layered together for maximum flavor and gooeyness.

Ingredients (Filling):
* ½ cup (113g) Unsalted Butter, softened to room temperature
* ½ cup (100g) Packed Light Brown Sugar
* 2 tbsp Ground Cinnamon
* ½ cup (120g) Biscoff Cookie Butter, slightly warmed
* Optional: ½ cup Crushed Biscoff Cookies for extra texture

Step-by-Step Directions:
1. While your dough is having its first rise, you can prepare the filling components.
2. In a medium bowl, use a fork or hand mixer to beat together the softened butter, packed brown sugar, and ground cinnamon until it forms a smooth, creamy paste.
3. In a separate small, microwave-safe bowl, gently warm the Biscoff cookie butter for 20-30 seconds. You want it to be easily spreadable and drizzly, but not hot. Set both bowls aside until you’re ready to assemble.

Lesson Learned: Don’t overheat the cookie butter! I learned this the hard way. If it’s too hot, it will melt the butter-sugar paste when you spread it, causing the filling to become runny and leak out when you roll and slice the dough.

Tag a friend who loves Biscoff as much as you do!

3. Assemble, Roll & Slice Like a Pro

To assemble, roll, and slice like a pro, you must roll the dough into a tight log and use unflavored dental floss to cut clean, perfectly defined slices without squishing the beautiful spirals.

Materials Needed:
* Your risen dough
* The prepared butter-sugar paste and warmed Biscoff butter
* Rolling Pin
* Unflavored Dental Floss or a sharp serrated knife
* A greased 9×13 inch baking pan

Step-by-Step Directions:
1. Roll Out Dough: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and use a rolling pin to shape it into a large rectangle, approximately 12×18 inches and about ¼ inch thick.
2. Spread Filling: Using an offset spatula, spread the butter-sugar-cinnamon mixture evenly over the dough, leaving a ½-inch border along one of the long edges. Drizzle the warmed Biscoff cookie butter over the top. If you’re using them, sprinkle the crushed Biscoff cookies over the filling.
3. Roll Tightly: Starting from the long edge opposite the clean border, carefully and tightly roll the dough into a log. A tight roll is key for defined spirals! Pinch the seam firmly to seal it shut.
4. Slice: Here’s the magic trick. Slide a long piece of unflavored dental floss under the log. Bring the ends up, cross them over the top, and pull them in opposite directions to slice through the dough. This creates a perfectly clean cut. Repeat to create 12 equal-sized rolls.
5. Arrange in Pan: Carefully place the sliced rolls cut-side up in your prepared 9×13 inch baking pan.

Pro-Tip: The dental floss trick is a complete game-changer. It cuts through the soft dough and gooey filling without squishing the roll, keeping those beautiful spirals perfectly defined. I’ll never go back to using a knife for this!

Try the floss trick and see the difference! Pin for later.

4. Let the Rolls Rise to Perfection

The key to letting the rolls rise to perfection is giving them a second proof in a warm spot until they are puffy and have nearly doubled in size, which ensures a light, airy texture after baking.

Step-by-Step Directions:
1. Second Rise: Cover the pan of rolls loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm spot for another 30-60 minutes. You’ll know they’re ready when they are puffy, have expanded to fill the pan, and are touching each other.
2. Preheat Oven: While the rolls are enjoying their second rise, preheat your oven to 375°F (190°C).
3. (Optional Trick for Ultimate Gooeyness): Just before baking, pour ¼ to ½ cup of room temperature heavy cream over the bottom of the pan, letting it seep around the rolls. This will be absorbed during baking, creating incredibly moist and gooey roll bottoms.

Make-Ahead Overnight Option:
1. After slicing the rolls and placing them in the pan (Step 3), cover them tightly with plastic wrap and place them directly into the refrigerator for up to 16 hours.
2. The next morning, remove the pan from the fridge. Let it sit at room temperature for 1-2 hours to warm up and finish rising before baking as directed.

Experience-Based Tip: I always, always use the heavy cream trick. It might seem unusual, but trust me, it creates a self-saucing effect at the bottom of the pan that makes the rolls extra decadent and prevents any hint of dryness.

Perfect for a lazy weekend morning! Save this overnight tip.

5. Bake and Prepare the Dreamy Frosting

For perfectly baked rolls, bake at 375°F for 20-25 minutes until golden, and prepare the dreamy frosting by beating softened cream cheese, butter, and Biscoff cookie butter into a smooth, luscious spread.

Ingredients (Frosting):
* 4 oz (113g) Cream Cheese, softened
* ¼ cup (57g) Unsalted Butter, softened
* ⅓ cup (80g) Biscoff Cookie Butter
* 1 ½ cups (180g) Powdered Sugar
* 1 tsp Vanilla Extract
* 2-4 tbsp Milk or Heavy Cream, as needed for consistency

Step-by-Step Directions:
1. Bake: Place the pan of risen rolls into your preheated 375°F oven. Bake for 20-25 minutes, or until the tops are a beautiful golden brown and an instant-read thermometer inserted into the center roll reads 190°F.
2. Make Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter with a hand mixer until smooth and creamy. Add the Biscoff cookie butter, powdered sugar, and vanilla extract. Beat until fully combined. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired drizzling or spreading consistency.
3. Frost: Let the baked rolls cool in the pan for about 10-15 minutes. While they are still warm, spread the Biscoff cream cheese frosting generously over the top, allowing it to melt slightly and drip into all the crevices. Garnish with more crushed Biscoff cookies or a drizzle of melted cookie butter, if desired.

Pro-Tip: Frost the rolls while they’re still warm, but not piping hot. This is the sweet spot. The warmth of the rolls melts the frosting just enough so it seeps into all the swirls, but it won’t completely dissolve into a thin, transparent glaze.

Pin this deliciousness for your next baking day!

6. Storing and Reheating for Later

The best way to store cinnamon rolls is in an airtight container at room temperature for up to 3 days, or you can freeze unbaked rolls for up to 2 months for a fresh-baked experience later.

Step-by-Step Directions:
1. Room Temperature: Store baked and frosted rolls in an airtight container at room temperature. They are best enjoyed within 3 days.
2. Refrigerating: To store them a bit longer, keep them in an airtight container in the refrigerator for up to one week.
3. Reheating: The best part! Gently reheat a single roll in the microwave for 20-30 seconds. This restores its warm, soft, and gooey texture perfectly.
4. Freezing Unbaked Rolls: After slicing and placing the rolls in the pan (but before the second rise), cover the pan tightly with two layers of plastic wrap and a layer of foil. Freeze for up to 2 months. To bake, thaw them overnight in the fridge, then allow them to rise at room temperature for 1-2 hours before baking as directed.
5. Freezing Baked Rolls: For this method, it’s best to freeze them unfrosted. Let the baked rolls cool completely. Wrap each roll individually in plastic wrap and then foil, and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature and then gently warm before frosting and serving.

Lesson Learned: In my experience, freezing the unbaked rolls yields the best results. The fresh-from-the-oven experience is simply unmatched, and they taste just as good as if you had made the dough that very day. It’s the ultimate make-ahead secret.

A perfect freezer stash for busy mornings! Save this tip.

Key Takeaways: Your Quick Guide to Biscoff Cookie Butter Cinnamon Rolls

Here’s a quick-glance summary of the most important tips to ensure your Biscoff cinnamon rolls are a wild success.

• Temperature is King: Use warm (not hot) milk to activate the yeast and always use room temperature eggs and butter for the most tender dough.
• Don’t Over-Flour: Your dough should be slightly tacky after kneading. A little stickiness is good! Too much flour is the number one cause of dry, dense rolls.
• Floss for Clean Cuts: Don’t skip this tip! Use unflavored dental floss to slice your dough log. It guarantees perfect, un-squished spirals every time.
• The Cream Trick: For the gooiest, most decadent results, pour a little room-temperature heavy cream over the rolls just before they go into the oven.
• Frost While Warm: Apply that dreamy frosting about 10-15 minutes after the rolls come out of the oven. This allows it to melt perfectly into every delicious crevice.

People Also Ask About Biscoff Cookie Butter Cinnamon Rolls

Can I prepare Biscoff cinnamon rolls the night before?

Absolutely! You have two great options. You can assemble the rolls completely, place them in the baking pan, cover tightly, and refrigerate overnight. The next day, just let them rise at room temperature for an hour or two before baking. Alternatively, you can make the dough and let it do its first rise slowly in the fridge overnight before assembling the next day.

How do I make my cinnamon rolls soft and not dry?

The keys to soft rolls are not adding too much flour, proper kneading to develop gluten, and not overbaking them. The dough should feel slightly tacky, not dry. Also, I highly recommend the optional trick of pouring a bit of heavy cream over the rolls before they go in the oven. This adds incredible moisture and creates an unbelievably gooey texture.

Can I use active dry yeast instead of instant yeast?

Yes, you can. The process is nearly identical and they are interchangeable in this recipe. Just ensure you give the active dry yeast the full 5-10 minutes to bloom and become foamy in the warm milk and sugar mixture before proceeding. Both types of yeast will yield a beautiful, fluffy dough for these Biscoff cinnamon rolls.

Final Thoughts

These Biscoff Cookie Butter Cinnamon Rolls are so much more than just a recipe—they are an experience. They are the smell of a warm, spiced kitchen on a chilly morning, the joy of sharing a decadent treat with people you love, and the satisfaction of creating something truly special from scratch. They are perfect for holiday breakfasts, celebratory brunches, or just because you deserve an amazing treat.

I can’t wait to see your creations! When are you planning to bake these decadent Biscoff cinnamon rolls? Let me know in the comments below