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Cookie Butter Swirl Cinnamon Rolls with Biscoff Glaze

A single, fluffy Cookie Butter Cinnamon Roll pulled apart, showing the soft interior and drizzled with thick cookie butter glaze.
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Make soft, sweet cinnamon rolls featuring a rich cookie butter swirl in the filling and topped with a simple Biscoff glaze.

Ingredients

Scale
  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup cookie butter (like Biscoff), softened, for filling
  • 2 tablespoons ground cinnamon
  • 1/2 cup powdered sugar, for glaze
  • 2 tablespoons cookie butter, melted, for glaze
  • 1 tablespoon milk, for glaze

Instructions

  1. Combine the warm milk, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand for 5 minutes until foamy.
  2. In a large bowl, whisk together the remaining sugar, melted butter, and egg. Add the yeast mixture and mix well.
  3. Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms, then turn out onto a lightly floured surface.
  4. Knead the dough for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
  6. Spread the softened cookie butter evenly over the entire surface of the dough. Sprinkle the cinnamon over the cookie butter layer.
  7. Starting from the long edge, roll the dough tightly into a log. Pinch the seam closed.
  8. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  9. Cover the pan loosely and let the rolls rise again for 30 minutes. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) during the last 15 minutes of the second rise.
  10. Bake for 20 to 25 minutes, or until golden brown.
  11. While the rolls cool slightly, whisk together the powdered sugar, melted cookie butter, and milk until smooth to create the glaze.
  12. Drizzle the glaze over the warm rolls before serving.

Notes

  • If your cookie butter is too hard to spread, microwave it for 10 seconds to soften it slightly.
  • For extra soft rolls, cover the pan with plastic wrap during the second rise and place it in a slightly warm (but turned off) oven.
  • You can substitute store-bought dough for this recipe if you prefer a quicker method, but adjust the rising times.

Nutrition

Find it online: https://delishdreams.com/cookie-butter-cinnamon-rolls/