Biscoff Cookie Butter Cinnamon Rolls

$- 4 cups all-purpose flour - 1/3 cup granulated sugar - 1 packet (2 1/4 tsp) active dry yeast - 1 cup whole milk, warmed - 1/3 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1/2 cup Biscoff cookie butter - 1 tablespoon ground cinnamon - 1/4 cup brown sugar - 1/2 cup powdered sugar (for icing) - 2 tablespoons milk (for icing) When making Biscoff cookie butter cinnamon rolls, each ingredient plays a key role. The flour gives structure, while the sugar adds sweetness. The active dry yeast helps the dough rise, giving it a soft texture. Warm milk activates the yeast, making it frothy. Melted butter adds richness, and eggs bind everything together. Vanilla extract boosts the flavor, and salt balances the sweetness. Biscoff cookie butter is the star, providing a unique taste. Ground cinnamon and brown sugar create a warm filling. Finally, powdered sugar and milk make a sweet icing. - Flour: Use whole wheat flour for a healthier option. - Sugar: Coconut sugar can replace granulated sugar for a lower glycemic index. - Butter: Coconut oil or vegan butter works for dairy-free rolls. - Milk: Almond milk or oat milk can substitute whole milk. - Biscoff Cookie Butter: Any other cookie butter flavor can work, like speculoos or nut-based options. - Icing Ingredients: Use maple syrup or honey instead of powdered sugar for a different glaze. These substitutions will keep the flavor delightful while catering to different diets. Start by warming 1 cup of milk in a bowl. Add 2 1/4 teaspoons of active dry yeast. Let it sit for 5 minutes. You want it to get frothy. In a large bowl, mix 4 cups of all-purpose flour, 1/3 cup of granulated sugar, and 1/2 teaspoon of salt. Make a well in the center. Pour in the melted 1/3 cup of unsalted butter, the yeast mixture, and 2 large eggs. Add 1 teaspoon of vanilla extract. Mix until the dough forms. Now, knead the dough on a floured surface for 8 to 10 minutes. You want it smooth and elastic. Place the dough in a greased bowl. Cover it with a clean kitchen towel. Let it rise in a warm spot for 1 hour. It should double in size. Once the dough has risen, punch it down. Roll it out to a rectangle, about 12 by 18 inches. Spread 1/2 cup of Biscoff cookie butter on top. Sprinkle 1/4 cup of brown sugar and 1 tablespoon of ground cinnamon evenly over the cookie butter. Starting from one long edge, tightly roll the dough into a log. Cut this log into 12 equal rolls. Place them in a greased baking dish. Cover the rolls with the kitchen towel. Let them rise again for another 30 minutes. While the rolls rise, preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes. They should be golden brown when done. Next, make the icing. In a bowl, whisk together 1/2 cup of powdered sugar and 2 tablespoons of milk until smooth. Once the rolls cool for 10 minutes, drizzle the icing on top. Enjoy your warm, delicious Biscoff cookie butter cinnamon rolls! - Use warm milk, not hot. This helps yeast grow well. - Knead your dough until it's smooth and elastic. This makes the rolls soft. - Let the dough rise in a warm place. It needs warmth to double in size. - Roll the dough evenly. This helps with even baking and filling distribution. - Cut the rolls with a sharp knife. A serrated knife works best for clean cuts. - Don't skip the yeast proofing step. This ensures your dough will rise. - Avoid over-kneading the dough. It can make the rolls tough. - Don't rush the rising time. Patience leads to fluffier rolls. - Be careful not to overfill. Too much filling can make rolling hard. - Use a generous layer of Biscoff cookie butter. It adds rich flavor. - Mix in a pinch of sea salt with the icing. This balances the sweetness. - Drizzle extra cookie butter on top before serving. It makes the rolls extra special. - Experiment with spices like nutmeg or ginger. They pair well with cinnamon. {{image_2}} You can make these rolls even more fun. Try adding fruit, nuts, or chocolate. For a fruity twist, spread some apple pie filling or mashed bananas with the Biscoff. Chopped pecans or walnuts add a nice crunch. You can also sprinkle chocolate chips for a sweet surprise. Just remember to balance the flavors so they mix well with the cookie butter. Want to change up the flavor? There are many options. You can add spices like nutmeg or cardamom for warmth. For a nutty touch, mix in some almond or hazelnut extract. You can even swap Biscoff with other cookie butters, like speculoos or peanut butter. Each option brings a new taste to your rolls. Be creative and find your favorite! If you need a gluten-free version, it's easy! Use a gluten-free flour blend instead of all-purpose flour. Make sure it has xantham gum for the right texture. You may need to adjust the liquid in the dough. Keep an eye on the consistency. These rolls can be just as soft and tasty. Enjoy the same deliciousness without gluten! After enjoying your Biscoff cookie butter cinnamon rolls, you may have some left. To store them, place the rolls in an airtight container. They will stay fresh for about 3 days at room temperature. If you want to keep them longer, consider freezing. Freezing is a great way to save your cinnamon rolls. Allow the rolls to cool completely. Then, wrap each roll tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When ready to eat, simply thaw them in the fridge overnight. Reheating your cinnamon rolls is easy. For best results, use the oven. Preheat it to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This will keep them soft and warm. If you're in a hurry, you can use the microwave. Heat each roll for about 15-20 seconds on a microwave-safe plate. Enjoy your delicious rolls again! To make these cinnamon rolls vegan, swap the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens. For the milk, use almond or soy milk instead of whole milk. Replace the unsalted butter with a vegan butter alternative. Yes, you can use other types of cookie butter. Sunflower seed butter or almond butter works well too. Just keep in mind that flavors may change. You might want to adjust the sugar if the butter is sweet. To check if your rolls are done, look for a golden brown color. Insert a toothpick into the center; it should come out clean. The rolls should also feel firm to the touch. If they are still doughy, bake for a few more minutes. You now know how to make delicious cinnamon rolls from scratch. We covered key ingredients, step-by-step instructions, and helpful tips. Remember, enjoy experimenting with flavors like Biscoff cookie butter and various fillings. Proper storage is key to keeping them fresh. Don’t forget, practice makes perfect. You’ll bake tasty rolls in no time!$

Biscoff Cookie Butter Cinnamon Rolls

Indulge in the deliciousness of Biscoff Cookie Butter Cinnamon Rolls with this easy recipe! These fluffy rolls are packed with rich Biscoff flavor and topped with a sweet icing that will leave everyone wanting more. Perfect for breakfast or a sweet treat, they are sure to impress. Follow our step-by-step guide to create this delightful dessert in just 2 hours. Click through to explore the full recipe and elevate your baking game today!

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Ingredients

4 cups all-purpose flour

1/3 cup granulated sugar

1 packet (2 1/4 tsp) active dry yeast

1 cup whole milk, warmed

1/3 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup Biscoff cookie butter

1 tablespoon ground cinnamon

1/4 cup brown sugar

1/2 cup powdered sugar (for icing)

2 tablespoons milk (for icing)

Instructions

In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center and add the melted butter, eggs, vanilla extract, and the yeast mixture.

Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour or until doubled in size.

After the dough has risen, punch it down and roll it out into a rectangle (about 12x18 inches) on a floured surface.

Spread the Biscoff cookie butter evenly over the dough. Sprinkle the brown sugar and ground cinnamon over the top.

Starting from one long edge, tightly roll the dough into a log. Cut the log into 12 equal rolls and place them in a greased baking dish.

Cover the rolls with the kitchen towel and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C) while the rolls are rising.

Bake the cinnamon rolls in the preheated oven for 25-30 minutes or until they are golden brown.

While the rolls are baking, prepare the icing by whisking together the powdered sugar and 2 tablespoons of milk until smooth.

Once the rolls are done baking, allow them to cool for about 10 minutes before drizzling the icing over the top.

Prep Time: 20 mins | Total Time: 2 hrs | Servings: 12 rolls

- Presentation Tips: Serve warm on a rustic wooden board, garnished with a dusting of powdered sugar and a drizzle of extra Biscoff cookie butter on top for added flair. Enjoy with a side of coffee or tea!