Biscoff Cinnamon Rolls with Cookie Butter Frosting

These soft, pillowy cinnamon rolls get a double hit of cookie butter—swirled right into the cinnamon filling and whipped into the tangy cream cheese frosting that goes on top. They taste like a roll fresh from a bakery, but with that warm, spiced caramel flavor only Biscoff can bring.

They’re easy enough for a relaxed weekend morning and fancy enough to pull out for a holiday brunch. Just know the pan empties fast.

What Makes These Biscoff Cinnamon Rolls So Good

The filling is where things get interesting. Instead of the usual cinnamon sugar, you spread a thick layer of smooth Biscoff straight onto the dough. It melts into a buttery, almost caramelized swirl as the rolls bake, and the edges get a little crisp.

The frosting keeps it balanced. A little cream cheese cuts the sweetness, and I stir in extra cookie butter so every bite tastes like a Biscoff cookie dunked in coffee. The dough itself is soft and tender thanks to a good amount of milk, butter, and just the right amount of kneading.

Ingredients

• 1 3/4 cups (245 g) all-purpose flour, plus more for dusting: spoon and level so you don’t pack it in.
• 2 1/4 tsp (1 packet) instant yeast: no need to proof it first, just mix it in dry.
• 1/4 cup (50 g) granulated sugar: for a gentle sweetness in the dough.
• 1/2 tsp salt: fine sea salt or table salt work.
• 1/2 cup (120 ml) whole milk, warm (about 110°F / 43°C): lukewarm, not hot. It should feel like a comfortable bath.
• 3 tbsp unsalted butter, melted and cooled slightly: melted butter right off the stove will kill the yeast, so let it cool a minute.
• 1 large egg, at room temperature: cold eggs can make the dough slow to rise.
• 1/2 cup (125 g) smooth Biscoff cookie butter: use the creamy one so it spreads easily.
• 1/3 cup (70 g) packed light brown sugar: adds moisture and that molasses note.
• 1 tsp ground cinnamon: classic pairing.
• For the frosting:
• 4 oz (115 g) full-fat cream cheese, softened: cold cream cheese makes lumpy frosting, so leave it out for 30 minutes.
• 3 tbsp (50 g) Biscoff cookie butter: melted for a few seconds so it stirs in smoothly.
• 3/4 cup (90 g) powdered sugar: sifted if it’s lumpy.
• 1/2 tsp vanilla extract: rounds out the flavor.
• 1 to 2 tbsp milk: just enough to thin the frosting to a spreadable consistency.

Variations / Substitutions

• No Biscoff?: any smooth speculoos cookie butter works the same way. Trader Joe’s Speculoos Cookie Butter is a direct swap.
• Dairy-free: use oat milk, a plant-based butter stick, and a dairy-free cream cheese. The cookie butter is already dairy-free.
• Less sweet frosting: swap the cream cheese frosting for a simple glaze of 1/2 cup powdered sugar, 1 tbsp milk, and 1 tbsp melted Biscoff—whisk and drizzle.
• Gooey center: tuck a few whole Biscoff cookie crumbs into the filling before rolling for little crunchy pockets.
• If you’re after a more traditional flavor, our Classic Buttery Cinnamon Rolls are the recipe I’d reach for.

How to Make Biscoff Cinnamon Rolls

Step 1: Mix and Knead the Dough

In a large bowl, whisk together the 1 3/4 cups flour, instant yeast, granulated sugar, and salt until everything is evenly distributed. Make a well in the center and pour in the warm milk, melted butter, and the egg. Stir with a wooden spoon until a shaggy, sticky dough forms, about 1 minute.

Scrape the dough onto a lightly floured counter and knead for about 5 to 6 minutes. You’ll know it’s ready when the dough feels smooth and elastic, and it springs back slowly when you press it with a finger. Add only a dusting of flour if it really sticks, but keeping it a little tacky gives you softer rolls.

Step 2: Proof the Dough

Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat the top. Cover tightly with plastic wrap or a clean kitchen towel and let it rise in a warm spot until it doubles in size. This takes 60 to 75 minutes depending on your kitchen.

A good test: poke the dough gently with two floured fingers. If the indent stays and doesn’t spring back, it’s ready. If it deflates, it over-proofed—still usable but the rolls might be a touch dense.

Step 3: Roll and Fill with Cookie Butter

Punch the dough down gently to deflate it, then turn it out onto a lightly floured surface. Roll it into a rectangle about 12 by 16 inches, with the long side facing you. Spread the 1/2 cup Biscoff evenly over the dough, leaving a 1-inch border along the top long edge. Sprinkle the brown sugar and cinnamon over the cookie butter, then press them down lightly so they stick.

Starting from the long edge closest to you, roll the dough up tightly like a jelly roll. Pinch the seam to seal, then use a sharp serrated knife (or unflavored dental floss) to cut the log into 12 equal pieces. Arrange them cut-side down in a greased 9×13-inch baking pan. Cover and let them rise again until puffy and doubled, about 30 to 45 minutes.

Step 4: Bake the Rolls

While the rolls finish their second rise, position a rack in the center of the oven and preheat it to 350°F (175°C). When they look puffy and fill the pan, slide them onto the center rack and bake for 22 to 26 minutes.

You’re looking for the tops to turn a light golden brown and the filling to bubble at the edges. If you pull a roll slightly from the corner and the dough doesn’t look raw, they’re done. Let them cool in the pan for about 10 minutes so the filling sets a bit.

Step 5: Frost with Biscoff Cream Cheese

While the rolls cool, beat the softened cream cheese with an electric mixer until smooth. Add the 3 tablespoons melted Biscoff, powdered sugar, vanilla, and 1 tablespoon milk. Beat on low until combined, then add the extra milk a little at a time until the frosting is thick but spreadable.

Spoon the frosting over the warm rolls and spread it to the edges. The heat will melt the frosting into every crevice, which is exactly what you want. Serve while they’re still a little warm.

Tips for the Softest Rolls

• Warm milk, not hot: anything above 120°F can kill the yeast. If you’d put a baby in it, it’s the right temperature.
• Don’t add too much flour: the dough should feel slightly tacky but manageable. Over-flouring makes dry, tough rolls.
• Let them rise fully: the second proof is what gives them that pillowy texture. If your kitchen is cool, turn your oven to the lowest setting for 2 minutes, turn it off, then let the rolls rise inside with the door cracked.
• Use dental floss for clean cuts: slide a piece of unflavored floss under the log, cross the ends over the top, and pull. It slices without squishing the swirl.
• Make-ahead option: after Step 3, cover the pan of shaped rolls tightly and refrigerate for up to 16 hours. In the morning, let them sit at room temp for 30-45 minutes before baking.

Bake times by pan:

Storing Leftover Rolls

• Refrigerate: keep any rolls you don’t finish in an airtight container in the fridge for up to 4 days. They’ll firm up as the butter chills.
• Reheating: warm single rolls in the microwave for 15 to 20 seconds. A quick 5-minute stint in a 300°F oven revives the outer texture better.
• Serve cold: these are surprisingly good straight from the fridge—the filling gets fudgy and the frosting stays thick.

Frequently Asked Questions

Can I make these rolls the night before?

Yes. After you arrange the cut rolls in the pan, cover tightly and refrigerate them overnight. Take them out 30 to 45 minutes before baking so they lose the chill and finish rising.

Why is my dough not rising?

The most common reason is the milk was too hot and killed the yeast. Drafty kitchens or using cold ingredients can also slow things down. Place the bowl near a sunny window or inside a turned-off oven with the light on.

What if I can’t find Biscoff cookie butter?

Any smooth speculoos spread works just as well. Look for it near the peanut butter or with the international foods.

Can I freeze the baked rolls?

Yes. Freeze unfrosted rolls tightly wrapped for up to 2 months. Thaw overnight in the fridge, then warm and frost before serving. You can also freeze individual frosted rolls, though the frosting may soften a bit after thawing.

Biscoff Cinnamon Rolls Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories: 364

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups (245 g) all-purpose flour, plus more for dusting
• 2 1/4 tsp (1 packet) instant yeast
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warm (110°F / 43°C)
• 3 tbsp unsalted butter, melted and cooled slightly
• 1 large egg, at room temperature
• 1/2 cup (125 g) smooth Biscoff cookie butter
• 1/3 cup (70 g) packed light brown sugar
• 1 tsp ground cinnamon
• 4 oz (115 g) full-fat cream cheese, softened
• 3 tbsp (50 g) Biscoff cookie butter, melted
• 3/4 cup (90 g) powdered sugar
• 1/2 tsp vanilla extract
• 1 to 2 tbsp milk

Method

 

1. In a large bowl, whisk together flour, yeast, granulated sugar, and salt. Add warm milk, melted butter, and egg; stir to form a shaggy dough. Knead on a floured surface for 5-6 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, 60-75 minutes.
2. Punch down the dough and roll it into a 12×16-inch rectangle. Spread the 1/2 cup Biscoff over the dough, leaving a 1-inch border on the top long edge. Sprinkle with brown sugar and cinnamon, press lightly, then roll up tightly from the long edge. Cut into 12 rolls and place cut-side down in a greased 9×13-inch pan. Cover and let rise until puffy, 30-45 minutes.
3. Preheat oven to 350°F (175°C). Bake rolls until golden and bubbling, 22-26 minutes. Cool in the pan for 10 minutes.
4. Beat cream cheese until smooth. Mix in melted Biscoff, powdered sugar, vanilla, and 1 tbsp milk, adding more milk as needed for a spreadable consistency. Frost the warm rolls and serve.

Notes

Dough rising time is not included in the prep total; allow about 1 hour 30 minutes for both rises. The rolls taste best the day they’re baked, but leftovers keep well. If you prefer a thicker frosting, use the lower amount of milk.