
This Biscoff Cookie Butter Cinnamon Rolls recipe transforms ordinary refrigerated cinnamon rolls into an extraordinary breakfast treat with just a few extra ingredients. The warm, spiced notes of Biscoff cookie butter elevate these rolls to bakery-quality status while keeping the preparation incredibly simple.
I first made these on a lazy Sunday morning when my family was craving something special but I was short on time. The combination was so delicious that it has become our go-to weekend breakfast treat whenever we have guests staying over.
Ingredients
- Refrigerated Cinnamon Rolls: The base of the recipe providing structure and that classic cinnamon roll texture. Choose a quality brand for best results.
- Biscoff Cookie Butter: This spread adds a distinctive caramelized spice flavor that takes these rolls to the next level. The creamy texture creates the perfect filling.
- Ground Cinnamon: Enhances the warm flavor profile and complements the cookie butter beautifully. Fresh cinnamon makes a noticeable difference here.
- Milk: Used to thin the glaze to the perfect consistency. Whole milk creates the richest result but any type works.
Step-by-Step Instructions
- Prepare the Rolls:
- Unroll the refrigerated cinnamon rolls completely on a clean surface. Take your time to ensure they don't tear. Apply a generous layer of Biscoff cookie butter over the entire surface using the back of a spoon to spread it evenly all the way to the edges. The warmth of the spoon helps spread the cookie butter more easily.
- Add Cinnamon:
- Sprinkle ground cinnamon evenly across the cookie butter layer. Be generous here as the cinnamon intensifies the warm spiced notes already present in the Biscoff spread. Use your fingers to ensure even distribution.
- Reform and Bake:
- Carefully roll the dough back up tightly to create a spiral with the fillings inside. Place each roll in a greased baking dish allowing about an inch of space between each one for expansion. Bake according to the package directions usually around 15-20 minutes until they turn golden brown and are fully cooked in the center.
- Create the Glaze:
- While the rolls are baking combine additional Biscoff cookie butter with milk in a small bowl. Start with a small amount of milk and gradually add more until you achieve a pourable consistency that will nicely coat the back of a spoon. Warming the mixture slightly makes it easier to combine.
- Finish and Serve:
- Once the rolls are baked remove them from the oven and allow to cool for just 2-3 minutes before drizzling the Biscoff glaze generously over the top. Serve immediately while still warm for the ultimate gooey experience.

My favorite part of this recipe is watching the Biscoff cookie butter melt slightly into the warm cinnamon rolls. It creates these pockets of spiced caramel flavor that make each bite different from the last. When my daughter first tried these she declared them better than any bakery version we had ever purchased.
Make-Ahead Options
These cinnamon rolls can be prepared up to the baking stage the night before. Simply assemble them in your baking dish cover tightly with plastic wrap and refrigerate overnight. In the morning allow them to sit at room temperature for about 30 minutes while your oven preheats then bake as directed. The glaze should always be made fresh just before serving for the best consistency.
Ingredient Substitutions
If you cannot find Biscoff cookie butter other cookie butters will work though each brings its own unique flavor profile. Speculoos cookie butter is virtually identical. For a completely different but equally delicious variation try using Nutella or peanut butter instead. The milk in the glaze can be substituted with cream for an even richer result or with any plant-based milk for a dairy-free version.
Serving Suggestions
These Biscoff cinnamon rolls make an impressive centerpiece for a brunch spread. Pair them with fresh fruit to balance the sweetness and a protein like scrambled eggs or yogurt to make a complete meal. For an extra indulgent dessert version serve warm with a scoop of vanilla ice cream on top and watch as it melts into the warm roll creating a creamy sauce. These rolls also pair beautifully with coffee especially those with caramel or hazelnut notes.
Recipe FAQs
- → Can I make these Biscoff cinnamon rolls ahead of time?
Yes! You can prepare them the night before by assembling the rolls in your baking dish, covering tightly with plastic wrap, and refrigerating overnight. In the morning, allow them to come to room temperature for about 30 minutes before baking as directed.
- → What can I substitute for Biscoff cookie butter?
If Biscoff spread isn't available, you can substitute speculoos cookie butter from another brand, or try alternatives like Nutella, peanut butter, or even apple butter for a different but equally delicious flavor profile.
- → How should I store leftover Biscoff cinnamon rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, microwave individual rolls for 15-20 seconds or warm in a 300°F oven for 5 minutes until heated through.
- → Can I make these rolls from scratch instead of using refrigerated dough?
Absolutely! You can use your favorite homemade cinnamon roll dough instead of the refrigerated version. Simply prepare the dough, roll it out, then follow the same instructions for adding the Biscoff cookie butter filling and glaze.
- → How can I make the Biscoff glaze thicker or thinner?
For a thicker glaze that sits on top of the rolls, use less milk. For a thinner glaze that seeps into the rolls, add more milk. Start with small amounts (1 teaspoon at a time) until you reach your desired consistency.
- → Can I add other ingredients to these Biscoff cinnamon rolls?
Yes! Consider adding chopped Biscoff cookies, toasted pecans, or crushed speculoos cookies between the layers or on top. You could also add a touch of vanilla extract or a pinch of cardamom to the glaze for additional flavor complexity.