Biscoff Cookie Butter Cinnamon Rolls Recipe

Okay, so here’s the thing—I’ve been obsessed with Biscoff Cookie Butter Cinnamon Rolls for like six months now, and I’m pretty sure I’ve made them at least twenty times. Maybe more. I stopped counting after my jeans stopped fitting. Worth it though.

Look, I’m gonna be honest with you. The first time I tried making these? Complete disaster. I mean, the dough didn’t rise, the cookie butter was everywhere except where it was supposed to be, and my kitchen looked like a Biscoff explosion. My husband walked in and just… stared. Didn’t say a word. Just stared and slowly backed out of the room.

But now? Now I’ve got this down to a science. Well, more like a really good guess that works most of the time.

Why Biscoff Cookie Butter Cinnamon Rolls Are Actually Genius

Everyone knows regular cinnamon rolls are amazing. But adding Biscoff? Game changer. Like, why didn’t I think of this sooner? Oh wait, I didn’t—I saw someone mention it on Instagram at 2 AM when I couldn’t sleep (new baby, don’t ask), and I became slightly obsessed.

The thing about Biscoff is that it’s got this caramelized, almost burnt sugar taste that’s kinda like speculoos cookies. And when you swirl it into cinnamon roll dough with actual cinnamon and brown sugar? Your house smells like a bakery had a baby with a coffee shop. Is that weird? Maybe. But it’s TRUE.

My neighbor Jenny tried these at a brunch I hosted (back when I used to have energy for hosting brunches), and she literally asked for the recipe three times. WHILE SHE WAS EATING THEM. That’s when I knew I’d done something right.

What You’ll Need for Biscoff Cinnamon Rolls

For the Dough:

• 1 cup whole milk (warm, like bath water—not hot or you’ll kill the yeast. Ask me how I know.)
• 2 ¼ teaspoons active dry yeast (that’s one packet if you’re buying the little envelopes)
• ½ cup granulated sugar
• ⅓ cup butter, melted (I use salted because that’s what I always have)
• 2 large eggs
• 4 cups all-purpose flour (maybe a bit more, dough is moody)
• 1 teaspoon salt

For the Biscoff Filling:

• ¾ cup Biscoff cookie butter (the smooth kind, not crunchy. Trust me on this.)
• ½ cup brown sugar, packed
• 2 tablespoons cinnamon
• ¼ cup butter, softened (leave it out for like an hour before you start)

For the Biscoff Frosting:

• ½ cup Biscoff cookie butter
• 4 oz cream cheese, softened (DO NOT use the low-fat kind. Just don’t.)
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Shopping tip: I usually grab two jars of Biscoff because I inevitably eat some straight from the jar while making these. No judgment here.

Making These Biscoff Cookie Butter Cinnamon Rolls (The Real Way)

Step 1: The Dough Drama

Warm your milk to about 110°F. I just microwave it for 45 seconds and call it a day. Add the yeast and a tablespoon of that sugar, stir it around, and let it sit for like 5-10 minutes until it gets foamy. If it doesn’t foam? Your yeast is dead. Start over. (This happened to me last month. I cried a little.)

In a big bowl—and I mean BIG because this dough expands like crazy—mix the rest of the sugar, melted butter, and eggs. Pour in your foamy yeast mixture. Feels kinda science-y, right?

Add the flour one cup at a time, mixing after each addition. I use a wooden spoon until my arm gets tired, then I just knead it with my hands. The dough should be soft and slightly sticky but not like, sticking-to-everything sticky. If it’s too wet, add more flour a tablespoon at a time.

Knead this for about 5 minutes. My Apple Watch always congratulates me on the workout. Thanks, watch.

Step 2: The Waiting Game

Put the dough in a greased bowl, cover it with a kitchen towel (I have one that’s specifically for this because it’s got butter stains that won’t come out), and let it rise for about an hour. It should double in size.

This is when I usually panic-clean the kitchen because there’s flour literally everywhere. How does it get on the ceiling? Anyone else have this problem?

Step 3: The Fun Part (Rolling and Filling)

Okay so here’s where it gets messy but in a good way. Punch down that dough—it’s oddly satisfying, like popping bubble wrap—and roll it out on a floured surface into a rectangle. Aim for about 15×9 inches. Mine is never perfect. Rectangles are hard.

Spread that softened butter all over the dough. Then—and this is where I struggled at first—warm up the Biscoff cookie butter for like 15 seconds in the microwave so it’s spreadable. Cold cookie butter just tears the dough. Learned that the hard way on attempt number two.

Spread the Biscoff all over the buttered dough. Mix your brown sugar and cinnamon together and sprinkle it on top. I use way more cinnamon than the recipe calls for because I’m obsessed with cinnamon. My dentist probably hates me.

Roll it up from the long side, trying to keep it tight but not SO tight that the filling squishes out the sides. Pinch the seam closed.

Step 4: Cutting Without Crying

Cut this log into 12 rolls. I use dental floss for this because a knife just squishes everything. Slide the floss under the roll, cross the ends over the top, and pull. Clean cuts every time. This tip changed my life. Well, my cinnamon roll life anyway.

Place them in a greased 9×13 pan. They’ll look kinda small and sad. That’s normal.

Cover them again and let them rise for another 30-45 minutes. I always forget about this rise and then I’m like “why aren’t these baking yet?” Set a timer. Seriously.

Step 5: Baking These Bad Boys

Preheat your oven to 350°F. (Oh wait, I forgot to mention—you need to preheat your oven first. See? I mess up the order too.)

Bake for 25-30 minutes until they’re golden brown on top. Mine are usually done around 27 minutes, but every oven is different and mine runs hot because it’s old and cranky like me before coffee.

The smell during this part is INSANE. Your family will suddenly appear in the kitchen asking when they’ll be ready approximately 47 times.

Step 6: The Biscoff Frosting Glory

While those cool for about 10 minutes (if you can wait that long), make the frosting. Beat together the Biscoff, cream cheese, and vanilla until smooth. Add the powdered sugar gradually unless you want a sugar cloud in your kitchen. Add milk until it’s spreadable but not runny.

Spread this all over the warm rolls. Some of it will melt into the cracks and crevices. This is not a problem. This is a FEATURE.

Tips I’ve Learned from Making These Way Too Many Times

The overnight trick: You can make these the night before, cut them, put them in the pan, cover tightly with plastic wrap, and refrigerate. In the morning, let them sit out for 30 minutes while your oven preheats, then bake. Fresh cinnamon rolls for breakfast without the morning chaos. You’re welcome.

Cookie butter substitute: I mean, you could use regular cinnamon roll filling, but why would you? That’s like having a regular brownie when you could have a slutty brownie. (Google it, your mind will be blown.)

Freezing: These freeze really well after baking. Wrap them individually, freeze, and microwave for 30 seconds when you want one. It’s dangerous having them available like this. I’ve eaten three in one day. I’m not proud.

The cream cheese thing: Some people make Biscoff cinnamon rolls with just a cookie butter glaze, but I think the cream cheese frosting balances out the sweetness. Plus, I always have cream cheese because I’m perpetually planning to make cheesecake and never do.

Kids and Biscoff: My 6-year-old calls these “cookie cinnamon rolls” and asks for them Every. Single. Weekend. I’ve created a monster.

About Those Cinnabon Biscoff Cinnamon Rolls

So apparently Cinnabon made Biscoff cinnamon rolls for a limited time, and people lost their minds. I never tried them (there’s not one near me and I refuse to drive an hour for cinnamon rolls… okay I thought about it), but I’m pretty sure these homemade ones are better. At least my husband says so, and he’s legally obligated to be honest with me. Right? That’s how marriage works?

The difference with homemade is you can control the Biscoff-to-dough ratio. Want more cookie butter? Add more. Want to cut down on calories? Kidding, there’s no way to do that with these. Just embrace it.

The Calorie Situation

Look, I’m not gonna lie to you. These are not Weight Watchers friendly. Each roll is probably around 380-420 calories depending on how much frosting you use. I use a lot. You’ve been warned.

But honestly? Life is short. Eat the Biscoff cinnamon roll.

Final Thoughts on This Biscoff Rolls Recipe

These Biscoff Cookie Butter Cinnamon Rolls have become my signature dish. When people ask me to bring something to a gathering, they specifically request these. It’s gotten to the point where I’m slightly annoyed because making them takes time, but also I’m flattered? Mixed feelings.

They’re soft, gooey, packed with that distinctive Biscoff flavor, and honestly just make people happy. I brought them to my book club last month and we spent more time eating these and moaning (not in a weird way, just in a these-are-really-good way) than discussing the book. Worth it.

If you make these, seriously let me know how they turn out! And if you have any tricks for making them even better, drop a comment because I’m always looking for ways to improve. Although I’m not sure how you improve on perfection. Just kidding. Kind of.

Now I’m craving these again and I literally made them yesterday. This is a problem. A delicious, Biscoff-filled problem.

Happy baking! (And maybe do some extra cardio this week.) 😊