There are cinnamon rolls… and then there are Biscoff Cookie Butter Cinnamon Rolls. Rich, aromatic, and impossibly soft, these rolls elevate the classic cinnamon roll into a bakery-worthy masterpiece infused with the unmistakable caramelized spice flavor of Biscoff cookie butter. If you love cozy breakfasts, indulgent brunch spreads, or desserts that feel both nostalgic and luxurious, this recipe belongs at the very top of your must-bake list.

Biscoff cookie butter has become a cult favorite for good reason. Made from spiced caramelized cookies, it melts into a velvety spread with notes of brown sugar, cinnamon, and toasted warmth. When layered inside fluffy yeasted dough and finished with a silky cookie butter glaze, the result is pure comfort with a modern twist.

These rolls are perfect for slow weekend mornings, holiday brunches, special occasions, or anytime you want your kitchen to smell like a high-end pastry shop. Despite their impressive look and flavor, they are surprisingly approachable for home bakers—even if you’re new to working with yeast.

Why Biscoff Cookie Butter Cinnamon Rolls Are So Addictive

Traditional cinnamon rolls rely heavily on sugar and cinnamon for flavor. Biscoff cookie butter adds depth, complexity, and a subtle crunch when paired with crushed cookies. The spice blend already present in Biscoff complements cinnamon perfectly, creating a layered flavor profile without overpowering sweetness.

What truly sets these rolls apart is the texture. The dough is pillowy and tender, the filling melts into every swirl, and the glaze settles into the crevices, ensuring every bite is rich, gooey, and aromatic. It’s indulgence done right.

Ingredients You’ll Need

For the Dough

3 ½ cups all-purpose flour
2 ¼ tsp active dry yeast
¾ cup warm milk
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
1 tsp salt

For the Biscoff Cinnamon Filling

¾ cup Biscoff cookie butter
½ cup brown sugar, packed
1 ½ tbsp ground cinnamon
¼ cup unsalted butter, softened
½ cup crushed Biscoff cookies

For the Cookie Butter Glaze

½ cup Biscoff cookie butter
1 cup powdered sugar
2–3 tbsp milk or cream
1 tsp vanilla extract

Step-by-Step Instructions

Warm the milk until just lukewarm. Stir in yeast and a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, remaining sugar, and salt.
Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1–1½ hours until doubled in size.
Roll dough into a large rectangle on a lightly floured surface.
Spread softened butter evenly over the dough.
Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
Warm Biscoff cookie butter slightly and drizzle across the dough.
Sprinkle crushed Biscoff cookies over the filling.
Roll dough tightly from the long edge into a log.
Slice into 10–12 equal rolls.
Arrange rolls in a greased baking dish. Cover and let rise for 30 minutes.
Preheat oven to 350°F (175°C).
Bake for 25–30 minutes until golden and cooked through.
While warm, whisk glaze ingredients until smooth.
Drizzle generously over rolls and serve warm.

Pro Tips for Bakery-Perfect Results

Slightly warming the Biscoff cookie butter makes it easier to spread without tearing the dough.
Don’t overbake—soft centers are key to that signature cinnamon roll texture.
For extra richness, brush rolls with melted butter right out of the oven before glazing.

Variations You’ll Love

Overnight Rolls: Assemble the rolls, refrigerate overnight, and bake fresh in the morning.
Cream Cheese Glaze: Replace half the cookie butter glaze with cream cheese frosting for balance.
Nutty Crunch: Add chopped pecans or walnuts to the filling for texture.

Serving Suggestions

Serve these rolls warm with coffee, chai, or a glass of cold milk. They shine on brunch tables, holiday breakfasts, and cozy afternoons. Leftovers reheat beautifully in the microwave for 15–20 seconds.

A Fun Biscoff Fact

Biscoff originated in Belgium and was traditionally served with coffee. Turning it into cookie butter was a brilliant evolution—and now it stars in desserts worldwide.