Introduction

These Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic favorite. The rich, spiced flavor of Biscoff cookie butter combined with warm cinnamon creates an irresistible treat that’s perfect for breakfast or dessert.

Three cinnamon rolls sit closely together on a white plate, each topped with a thick, glossy light brown icing that drips down the sides. The rolls are golden brown with visible spiral layers inside, showing a darker cinnamon filling. Crumbled brown sugar or cinnamon bits are sprinkled on top of the icing, adding texture and contrast. The plate is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package refrigerated cinnamon rolls
1/2 cup Biscoff cookie butter, plus extra for glaze
1 teaspoon ground cinnamon
2 tablespoons milk (for glaze)

Instructions

Step 1: Unroll the refrigerated cinnamon rolls and spread a generous amount of Biscoff cookie butter evenly over the surface right up to the edges.
Step 2: Sprinkle ground cinnamon evenly over the cookie butter layer.
Step 3: Carefully re-roll the dough to create a tight spiral and place each roll in a baking dish, leaving some space between them.
Step 4: Preheat the oven according to the cinnamon rolls’ package instructions, then bake the rolls for 15-20 minutes until golden brown and fully cooked.
Step 5: While the rolls bake, prepare the glaze by mixing the remaining Biscoff cookie butter with milk until smooth and pourable.
Step 6: Once baked, drizzle the glaze over the warm cinnamon rolls and serve immediately for the best flavor and texture.

Tips & Variations

For an extra gooey center, add a spoonful of Biscoff cookie butter directly to the unrolled dough before adding cinnamon.
You can substitute almond or oat milk for regular milk in the glaze to make it dairy-free.
Top finished rolls with chopped pecans or walnuts for added crunch and flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in the microwave for 20-30 seconds or in a low oven until heated through. Drizzle extra glaze after reheating if desired.

How to Serve

The image shows three cinnamon rolls, each with multiple layers of golden-brown dough spiraled tightly. A thick, smooth, light caramel-colored glaze covers the top of each roll and drips slightly down the sides, pooling on the white plate beneath. The rolls are topped with clumps of crumbly, cinnamon-spiced sugar that add texture and contrast to the shiny glaze. The background is softly blurred, highlighting the warm, inviting colors and textures of the cinnamon rolls on the white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls from scratch instead of using refrigerated dough?

Absolutely! Homemade cinnamon roll dough works well. Just spread the Biscoff cookie butter and cinnamon on your rolled-out dough before shaping and baking as directed.

Is Biscoff cookie butter the same as peanut butter?

No, Biscoff cookie butter is made from crushed speculoos cookies and has a unique spiced, caramelized flavor quite different from peanut butter’s nutty taste.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

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4.7 from 83 reviews

Indulge in these decadent Biscoff Cookie Butter Cinnamon Rolls, where classic refrigerated cinnamon rolls get a delightful twist with the rich, spiced flavor of Biscoff cookie butter. Perfect for a cozy breakfast or an irresistible treat, these rolls feature a luscious filling and a creamy Biscoff glaze drizzled on top for extra indulgence.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: 8–12 cinnamon rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cinnamon Rolls

1 package refrigerated cinnamon rolls (with icing if included, usually 8–12 rolls)
½ cup Biscoff cookie butter (for filling)
1 teaspoon ground cinnamon

Glaze

¼ cup Biscoff cookie butter
2 tablespoons milk (to thin the glaze)

Instructions

Prepare Dough: Unroll the refrigerated cinnamon rolls onto a clean surface and spread a generous amount of Biscoff cookie butter evenly over the surface, making sure to reach the edges.
Add Cinnamon: Sprinkle ground cinnamon evenly over the spread cookie butter for added warmth and flavor.
Re-roll Dough: Carefully roll the dough back up into a spiral shape, preserving the cinnamon and cookie butter filling inside. Place each roll in a baking dish, arranging them with some space between each to allow room for expansion while baking.
Bake Rolls: Preheat the oven following the package instructions for the cinnamon rolls, typically around 350°F (175°C). Bake the rolls for 15-20 minutes, or until they are golden brown and fully cooked through.
Make Glaze: While the cinnamon rolls are baking, combine the remaining Biscoff cookie butter and milk in a small bowl. Stir until you achieve a smooth, drizzle-friendly consistency.
Drizzle and Serve: Once the cinnamon rolls are baked and still warm, drizzle the prepared Biscoff glaze evenly over the top. Serve immediately to enjoy the gooey, spiced flavors at their best.

Notes

For best results, use fresh refrigerated cinnamon rolls and follow the package baking instructions closely.
You can adjust the amount of Biscoff cookie butter in the filling and glaze depending on your sweetness preference.
Serve warm for the ultimate gooey cinnamon roll experience.
This recipe is quick and convenient for an elevated store-bought cinnamon roll treat.

Keywords: Biscoff cookie butter cinnamon rolls, cinnamon roll recipe, easy cinnamon rolls, baked cinnamon rolls, sweet breakfast rolls