Biscoff Cookie Butter Cinnamon Rolls
Delightful cinnamon rolls combining creamy Biscoff cookie butter and cinnamon, perfect for breakfast or brunch.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 1/2 cup milk Warm, can substitute almond milk for dairy-free
- 1/4 cup unsalted butter Melted
- 1 large egg
Filling Ingredients
- 1/2 cup Biscoff cookie butter
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
Frosting Ingredients
- 1/4 cup powdered sugar
- 1 tbsp milk
Instructions
Preparing the Dough
- In a large bowl, combine the flour, sugar, yeast, and salt.
- Warm the milk and butter over low heat until melted, then allow it to cool slightly.
- Pour the milk mixture into the dry ingredients, along with the egg. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Transfer the dough to a greased bowl, cover, and let it rise for about 1 hour, until doubled in size.
Rolling and Filling
- Roll out the dough into a rectangle.
- Spread the Biscoff cookie butter evenly across the top, then sprinkle brown sugar and cinnamon on top.
- Roll the dough into a log and slice it into 12 rolls.
- Place the rolls in a greased baking dish and let them rise for another 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and bake for 25-30 minutes, or until golden brown.
Frosting and Serving
- For the frosting, whisk together the powdered sugar and milk until smooth.
- Drizzle over the warm rolls before serving.
Notes
These cinnamon rolls are best served warm right from the oven. Pair with coffee or yogurt for a full experience. Store in an airtight container for up to 2 days, or refrigerate for up to a week. They freeze well too.