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Ultimate Biscoff Cookie Butter Cinnamon Rolls

Fluffy, pillowy cinnamon rolls infused with Biscoff cookie butter, drenched in a rich homemade sticky toffee glaze, and topped with a generous, spiced Biscoff cookie crumble.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Sweet
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup whole milk warmed to 110°F (43°C)
  • 1 tbsp instant yeast
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted, slightly cooled
  • 1 tbsp Biscoff cookie butter smooth, softened
  • 1 tsp vanilla extract
  • 4 to 4.5 cups all-purpose flour
  • 1 tsp salt
Biscoff Filling
  • 1/2 cup unsalted butter very soft, not melted
  • 1 cup Biscoff cookie butter smooth
  • 1.5 cups light brown sugar packed
  • 2 tbsp ground cinnamon
Sticky Toffee Glaze
  • 1 cup light brown sugar packed
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 pinch fl flaky sea salt optional
Topping
  • 1 cup Biscoff cookies about 12, coarsely crumbled

Equipment

  • Stand Mixer
  • Rolling pin
  • 9x13 inch Baking Dish
  • Small saucepan
  • Mixing bowls

Method
 

  1. Activate yeast: Dissolve sugar and yeast in warm milk for 5-10 mins until foamy.
  2. Mix wet ingredients: Add eggs, cooled butter, 1 tbsp Biscoff, vanilla, and salt to yeast.
  3. Form dough: Switch to dough hook. Add 4 cups flour. Knead 5-7 mins, adding more flour if needed for smooth, tacky dough.
  4. First Proof: Let dough rise in a greased bowl, covered, in a warm spot for 1 to 1.5 hours until doubled.
  5. Roll and fill: Punch down dough, roll into an 18x12 rectangle. Spread very soft butter and 1 cup Biscoff over dough. Whisk brown sugar, cinnamon, and salt; sprinkle over Biscoff layer.
  6. Form rolls: Tightly roll dough from a long edge. Seal seam. Cut into 12 even rolls. Place into greased 9x13-inch pan.
  7. Second Proof: Cover and let rise 30-45 mins until puffed and touching. Preheat oven to 350°F (175°C).
  8. Bake: Bake rolls 20-25 mins until golden brown. Cool 10-15 mins in pan.
  9. Make toffee glaze: In a saucepan, bring brown sugar, butter, and heavy cream to a boil for 2-3 mins. Remove from heat, stir in vanilla and salt.
  10. Assembly and topping: Pour warm toffee glaze over rolls. Top generously with Biscoff cookie crumble. Serve warm.

Notes

Ensure yeast is fresh and milk is the correct temperature (110°F). For best results, use unflavored dental floss to slice the rolls cleanly. Store left-over rolls at room temperature and reheat in the microwave for 15-20 seconds.