What is Biscoff cookie butter made of?

Biscoff cookie butter is a creamy spread made from crushed Biscoff cookies, which are Belgian caramelized biscuits. The cookies are blended with oils and stabilizers to create a smooth, spiced spread with hints of cinnamon, nutmeg, and brown sugar. It's 100% nut-free and completely addictive.

Can I make Biscoff cinnamon rolls ahead of time?

Yes! After shaping the rolls, you can refrigerate them overnight and bake the next morning. You can also freeze unbaked rolls and thaw before baking. This make-ahead method is perfect for holidays or brunch prep.

Do Biscoff cinnamon rolls need yeast?

They do for the classic fluffy, bakery-style texture. However, if you’re short on time or avoiding yeast, you can use baking powder instead—just note the rolls will be more biscuit-like and less airy.

How do I make Biscoff glaze for cinnamon rolls?

Combine softened butter and Biscoff cookie butter, then mix in powdered sugar, vanilla, and a splash of milk until smooth. Drizzle over warm rolls and top with crushed cookies for extra flavor and crunch.

Biscoff Cookie Butter Cinnamon Rolls – 1 Sweet Twist You’ll Crave Again

Name: Biscoff Cookie Butter Cinnamon Rolls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 rolls
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 ½ cups bread flour; ½ cup brown sugar; 1 packet instant yeast (2 ¼ tsp); ¼ cup warm water; 2 large eggs; 1 ¼ cups almond milk (or whole milk); 6 tbsp salted butter, melted; 2 tsp vanilla extract; 1 tsp cinnamon or spice blend; 1 cup Biscoff cookie butter (filling); ½ cup brown sugar (filling); ½ tsp nutmeg; ½ cup butter, softened (glaze); ½ cup Biscoff cookie butter (glaze); 4 cups powdered sugar; 1 tsp vanilla extract; 4 tbsp milk or cream; Optional: crushed Biscoff cookies for topping

Biscoff Cookie Butter Cinnamon Rolls Recipe

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These soft, gooey Biscoff Cookie Butter Cinnamon Rolls are filled with warm spices, layered with cookie butter, and finished with a melty Biscoff glaze. Perfect for cozy breakfasts or sweet brunches.

Author: Alana
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 rolls 1x
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 cups all-purpose flour

2 ½ cups bread flour

½ cup brown sugar

1 packet instant yeast (2 ¼ tsp)

¼ cup warm water

2 large eggs

1 ¼ cups almond milk (or whole milk)

6 tbsp salted butter, melted

2 tsp vanilla extract

1 tsp cinnamon or spice blend

Filling:

1 cup Biscoff cookie butter

½ cup brown sugar

½ tsp nutmeg

Glaze:

½ cup butter, softened

½ cup Biscoff cookie butter

4 cups powdered sugar

1 tsp vanilla extract

4 tbsp milk or cream

Optional:

Crushed Biscoff cookies for topping

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Instructions

1. Activate yeast in warm water with 1 tbsp sugar. Let sit 5–10 min.

2. Mix milk, melted butter, eggs, vanilla with yeast mixture.

3. Add dry ingredients and knead until smooth.

4. Let dough rise 1 hour or until doubled.

5. Roll out into a 9×14 rectangle and spread cookie butter and brown sugar.

6. Roll tightly and slice into 1.5” rolls.

7. Place in a greased dish and let rise 20 more minutes.

8. Pour cream over top and bake at 350°F for 35–40 min.

9. Mix glaze ingredients and spread over warm rolls.

10. Top with crushed Biscoff cookies and serve warm.

Notes

Refrigerate unbaked rolls overnight and bake the next morning.
Store baked rolls at room temp for 2–3 days, or freeze without glaze.
Glaze thickens as it cools—add milk to thin as needed.

Nutrition

Serving Size: 1 roll
Calories: 366
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0.3g
Carbohydrates: 103g
Fiber: 2g
Protein: 8g
Cholesterol: 51mg

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