Biscoff Cookie Butter Rolls

This indulgent Biscoff Cookie Butter Cinnamon Rolls recipe transforms ordinary refrigerated rolls into an extraordinary breakfast treat that will make your kitchen smell like a European bakery. The caramelized spice flavor of Biscoff cookie butter elevates store-bought cinnamon rolls into something truly special with minimal effort.

I first made these on a lazy Sunday morning when my family was craving something sweet but I was short on time. The combination of warm cinnamon rolls and speculoos cookie butter created such a hit that it has become our standard weekend indulgence ever since.

Ingredients

• Refrigerated Cinnamon Rolls: the time-saving base that still delivers that fresh-baked satisfaction
• Biscoff Cookie Butter: select the creamy version for easy spreading and that distinctive caramelized spice flavor
• Ground Cinnamon: choose Ceylon cinnamon for a more delicate flavor or Cassia for a stronger punch
• Milk: whole milk creates the richest glaze but any type works well

Step-by-Step Instructions

Prepare the Rolls:

Unroll each refrigerated cinnamon roll carefully on a clean surface making sure not to tear the dough. The dough should flatten easily into rectangular strips. If they are too cold and resistant allow them to warm slightly at room temperature for easier handling.

Add the Cookie Butter:

Spread approximately 1 tablespoon of Biscoff cookie butter over each unrolled cinnamon roll using the back of a spoon or an offset spatula. Be sure to spread it evenly reaching all edges for maximum flavor in every bite. The warmth of your hands through the utensil will help make the cookie butter more spreadable if it seems too firm.

Enhance with Cinnamon:

Sprinkle additional ground cinnamon evenly across the cookie butter layer. This extra cinnamon intensifies the warm spice notes and complements the cookie butter perfectly. Use approximately ¼ teaspoon per roll for the ideal balance.

Roll and Arrange:

Carefully re-roll each prepared strip of dough into a spiral shape taking your time to maintain the tight structure. Place the rolls in a lightly greased baking dish leaving about an inch of space between each one to allow for expansion during baking.

Bake to Perfection:

Preheat your oven according to the temperature specified on the cinnamon roll package typically around 350°F. Bake for 15-20 minutes watching carefully near the end until the rolls turn golden brown and are fully cooked in the center.

Create the Glaze:

While the rolls are baking combine 3 tablespoons of Biscoff cookie butter with 1-2 tablespoons of milk in a small bowl. Stir vigorously until completely smooth and pourable adjusting with additional milk if needed to reach your desired consistency.

Finish and Serve:

Remove the baked rolls from the oven and allow them to cool for just 2-3 minutes. Drizzle the Biscoff glaze generously over the still-warm rolls allowing it to melt slightly into the crevices. Serve immediately while still warm for the most heavenly experience.

The Biscoff cookie butter is truly the star ingredient here. I discovered this European spread during a trip to Belgium years ago and have been finding ways to incorporate it into recipes ever since. The caramelized flavor comes from speculoos cookies which have been a traditional European spiced biscuit for centuries.

Make-Ahead Options

These cinnamon rolls can be prepared up to the baking stage and refrigerated overnight. Simply cover the unbaked rolls tightly with plastic wrap and refrigerate. In the morning allow them to sit at room temperature for 30 minutes before baking as directed. This makes them perfect for holiday mornings when you want something special without the early wake-up call.

Flavor Variations

While the classic Biscoff flavor is incredible these rolls welcome creative additions. Try adding a layer of mini chocolate chips alongside the cookie butter for a chocolate twist. For a fruity variation a thin layer of raspberry jam between the dough and cookie butter creates a delightful contrast. During fall months a sprinkle of pumpkin pie spice enhances the warm flavors beautifully.

Serving Suggestions

These indulgent cinnamon rolls pair wonderfully with a variety of beverages. Serve alongside a strong cup of coffee to balance the sweetness or with hot chocolate for an extra special treat. For brunch gatherings serve these rolls with fresh fruit and yogurt to create a balanced spread. They also make a wonderful dessert when slightly warmed and topped with a scoop of vanilla ice cream.

Save

Recipe FAQs

→ Can I use homemade cinnamon roll dough instead of refrigerated?

Absolutely! While refrigerated dough offers convenience, homemade dough works beautifully. Simply roll out your favorite cinnamon roll dough, proceed with the Biscoff cookie butter filling, and adjust baking time according to your dough recipe.

→ How can I make these dairy-free?

To make these dairy-free, use plant-based refrigerated cinnamon rolls if available, and substitute the milk in the glaze with almond, oat, or coconut milk. The consistency may vary slightly, so adjust quantities as needed for the perfect drizzling texture.

→ What's the best way to store leftover Biscoff cinnamon rolls?

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes until warm.

→ Can I freeze these Biscoff cookie butter rolls?

Yes! Freeze baked and cooled rolls (without glaze) in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then warm in a 300°F oven for 10 minutes. Prepare and add fresh glaze before serving.

→ What can I substitute for Biscoff cookie butter?

If Biscoff cookie butter isn't available, try speculoos cookie butter from another brand, or use alternatives like gingerbread spread or cinnamon-spiced nut butter. For a different but equally delicious variation, consider Nutella or peanut butter with extra cinnamon.

→ Can I add other ingredients to the filling?

Certainly! Consider adding crushed Biscoff cookies, chopped nuts like pecans or walnuts, or even white chocolate chips to the filling. Raisins or dried cranberries also pair wonderfully with the cinnamon and cookie butter flavors.