Biscoff Cookie Cinnamon Rolls
Delightful cinnamon rolls infused with the rich, caramel notes of Biscoff cookie butter, perfect for any sweet treat lover.
Ingredients
Dough Ingredients
- 2 3/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk (around 110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling Ingredients
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted
- 2 tablespoons Biscoff cookie butter
- 1/2 cup Biscoff cookie butter, melted
- 4 to 5 crushed Biscoff cookies
Instructions
Preparation
- Combine the warm milk, granulated sugar, active dry yeast, and salt in a medium bowl. Let sit for about 5 to 10 minutes until frothy.
- Add the melted butter and the egg to the yeast mixture. Stir to combine.
- Gradually introduce the all-purpose flour, stirring until a sticky dough begins to form.
- Knead the dough for 6 to 8 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a towel, and let it rise until doubled in size, about 1 hour.
Filling and Shaping
- Mix the brown sugar with ground cinnamon in a small bowl.
- Punch down the risen dough gently and roll into a rectangle about 1/4 inch thick. Spread melted butter and Biscoff cookie butter over the surface.
- Sprinkle the cinnamon and brown sugar mixture evenly over the buttered dough.
- Roll the dough tightly into a log and cut it into 8 to 10 equal pieces.
- Place the rolls in a greased baking dish, cover with a towel, and let rise for another 30 minutes.
Baking
- Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden brown.
- Drizzle melted Biscoff cookie butter over the warm rolls and sprinkle with crushed Biscoff cookies before serving.
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Notes
Store rolls at room temperature in an airtight container for up to 2 days, or refrigerate for 5 days. For longer storage, freeze in plastic wrap and a freezer bag for up to 3 months.