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- 4 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet (2 1/4 teaspoons) active dry yeast - 1 teaspoon salt - 1 cup whole milk, warmed - 1/4 cup unsalted butter, melted - 2 large eggs, at room temperature - 1/2 cup Biscoff cookie butter - 1 tablespoon ground cinnamon - 1/2 cup brown sugar, packed - 1/4 cup powdered sugar (for icing) - 1 tablespoon milk (for icing) - Optional: crushed Biscoff cookies for topping When making Biscoff cookie butter cinnamon rolls, the right ingredients make all the difference. First, we need all-purpose flour. It gives the rolls their structure. Granulated sugar adds that sweet touch to the dough. The yeast helps the rolls rise, making them light and fluffy. Salt is key too; it enhances all the flavors. Next, we warm the milk. This step helps activate the yeast. The unsalted butter adds richness, while the eggs give moisture and help bind everything together. The star of our show is the Biscoff cookie butter. Its unique flavor shines through every roll. Ground cinnamon and brown sugar create the sweet filling we all crave. Lastly, we have powdered sugar and milk for a sweet icing that ties everything together. By using these ingredients, you set yourself up for a delicious treat. For the full recipe, check the previous section. - Combine 2 cups of all-purpose flour, granulated sugar, active dry yeast, and salt in a large mixing bowl. - In another bowl, mix together warmed milk, melted butter, and room-temperature eggs. Whisk until smooth. - Pour the wet mixture into the dry ingredients. Stir gently until just combined. - Gradually add the remaining flour, about 1 cup at a time, until a soft, slightly sticky dough forms. - Transfer the dough to a floured surface. Knead for 5 to 7 minutes until smooth and elastic. - Shape your dough into a ball. Place it in a greased bowl. Cover it with a cloth and let it rise in a warm spot until it doubles in size, about 1 hour. - Once the dough has risen, punch it down gently to release air. Roll it out into a 12x18-inch rectangle on a floured surface. - Spread Biscoff cookie butter evenly over the rolled-out dough, leaving a small border. - In a small bowl, combine brown sugar and ground cinnamon. Sprinkle this mixture generously over the cookie butter. - Starting from one long edge, roll the dough tightly into a log. Slice it into 12 equal rolls using a sharp knife. - Arrange the rolls in a greased baking dish with space between them to expand. Cover and let rise for another 30 minutes. - Preheat your oven to 350°F (175°C) while the rolls rise. - Bake the cinnamon rolls for 25 to 30 minutes, until golden brown on top. - While baking, prepare the icing by whisking powdered sugar and milk in a small bowl until creamy. - After baking, let the rolls cool for about 5 minutes. Drizzle the icing over the warm rolls. Add crushed Biscoff cookies on top if you like. For the full recipe, check the complete details above. Enjoy these delightful Biscoff cookie butter cinnamon rolls! To get the right dough, aim for a soft and slightly sticky feel. If it's too wet, add a bit more flour. If it's too dry, a splash of milk can help. When kneading, the dough should spring back when touched. This springiness shows it’s ready to rise. To know if the dough has risen properly, look for it to double in size. It should feel light and airy. After about an hour, gently poke it. If the dough holds the indent, it’s ready to roll out. You can add spices like nutmeg or cardamom for a warm twist. If you want more filling, try adding chocolate chips or nuts. These give another layer of taste. For serving, warm rolls are best. Drizzle icing on top and sprinkle with crushed Biscoff cookies. This makes a lovely presentation. You can even serve them with whole Biscoff cookies on the side for added flair. To test for doneness, look for golden-brown tops. You can also tap the bottom of a roll. If it sounds hollow, it’s baked through. For golden-brown rolls, keep an eye on them in the oven. If they start to brown too quickly, cover them with foil. This helps ensure even baking without burning. {{image_4}} You can play with flavors to make these rolls even more fun. - Chocolate chip Biscoff cookie butter cinnamon rolls: Add chocolate chips to the filling. The chocolate pairs nicely with the cookie butter. - Adding fruit or nut fillings for extra taste: Try adding chopped apples, pecans, or walnuts. They will add texture and flavor. Not everyone has the same diet. You can change the recipe to fit your needs. - Gluten-free option using almond flour: Use almond flour instead of all-purpose flour. This makes a tasty, gluten-free roll. - Vegan alternatives for butter and milk: Swap butter for coconut oil and milk for almond milk. This keeps it vegan and still delicious. How you serve the rolls can make a big difference. - Creative ways to serve or plate the rolls: Stack the rolls on a tiered stand for a fancy look. You can also use a flat plate for a more casual vibe. - Using different toppings or icing flavors: Try using cream cheese icing or a caramel drizzle instead. You can also add crushed Biscoff cookies on top for extra crunch. These variations make your Biscoff cookie butter cinnamon rolls unique and exciting. Check out the Full Recipe for all the details! To keep your Biscoff cookie butter cinnamon rolls fresh, place them in an airtight container. This method helps prevent them from drying out. If you have more rolls than you can eat, consider freezing them. Wrap each roll tightly in plastic wrap, then place them in a freezer bag. This way, they can last up to three months in the freezer. When you're ready to enjoy a leftover roll, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Cover them with aluminum foil to keep them soft. Heat for about 10 minutes or until warm. For a microwave option, heat a single roll for 15-20 seconds. However, the oven keeps the texture better. If you want to restore their soft and gooey goodness, consider adding a touch of extra Biscoff cookie butter on top before heating. Enjoy the warm, rich flavor! Yes, you can use store-bought dough. It saves time and effort. Look for dough labeled as "cinnamon roll dough" for best results. Just roll it out and follow the filling steps. You will still enjoy that Biscoff flavor. These cinnamon rolls stay fresh for about 2 to 3 days when stored properly. Keep them in an airtight container at room temperature. They can also last up to a week in the fridge. Just warm them up before serving. Yes, you can prep the rolls the night before. After rolling the dough, place the rolls in a greased dish and cover. Refrigerate overnight. In the morning, let them rise for 30 minutes before baking. This gives you warm rolls with less work. If you can't find Biscoff cookie butter, try using almond butter or peanut butter. You can also make a homemade cookie butter by blending cookies with butter. This adds a unique twist while keeping the same creamy texture. To keep the rolls moist, do not overbake them. Check for doneness at 25 minutes. You want them golden, but not brown. Adding a little extra butter to the filling can also help keep them soft and rich. In this blog post, we explored how to make Biscoff cookie butter cinnamon rolls from scratch. We covered essential ingredients, step-by-step instructions, and offered tips for perfect results. You can even experiment with variations to suit your taste. Remember, these rolls are best fresh but can be stored and reheated. Enjoy baking, and savor the delicious flavors. You’ll impress family and friends with these tasty treats. Dig in and share your sweet creations!

Biscoff Cookie Butter Cinnamon Rolls

Indulge in the deliciousness of Biscoff Cookie Butter Cinnamon Rolls with this easy recipe! Soft, gooey rolls filled with a rich spread and topped with sweet icing make for the perfect breakfast treat or dessert. Follow our step-by-step guide to create these delightful rolls that will impress your family and friends. Don't miss out on baking bliss—click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

4 cups all-purpose flour

1/4 cup granulated sugar

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

1 teaspoon salt

1 cup whole milk, warmed (about 110°F or 43°C)

1/4 cup unsalted butter, melted

2 large eggs, at room temperature

1/2 cup Biscoff cookie butter, plus extra for spreading

1 tablespoon ground cinnamon

1/2 cup brown sugar, packed

1/4 cup powdered sugar (for icing)

1 tablespoon milk (for icing)

Optional: crushed Biscoff cookies for topping

Instructions
 

In a large mixing bowl, whisk together 2 cups of the all-purpose flour, granulated sugar, active dry yeast, and salt until evenly combined.

    In a separate bowl, combine the warmed milk, melted butter, and room-temperature eggs; whisk together until smooth and well blended.

      Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.

        Slowly incorporate the remaining flour into the mixture, about 1 cup at a time, until a soft and slightly sticky dough forms.

          Transfer the dough onto a floured surface. Knead for about 5-7 minutes, or until the dough becomes smooth and elastic. The goal is to ensure it springs back when gently touched.

            Shape the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a clean cloth or plastic wrap, and let the dough rise in a warm area until it has doubled in size, approximately 1 hour.

              Once the dough has risen, gently punch it down to release air bubbles. Roll out the dough into a rectangle measuring about 12x18 inches on a lightly floured surface.

                Evenly spread the Biscoff cookie butter over the entire surface of the rolled-out dough, leaving a small border around the edges.

                  In a small mixing bowl, combine the packed brown sugar and ground cinnamon. Sprinkle this mixture generously over the layer of cookie butter.

                    Starting from one long edge, carefully roll the dough into a tight log, ensuring the filling stays intact. Once rolled up, use a sharp knife to slice it into 12 equal-sized rolls.

                      Arrange the cinnamon rolls in a greased baking dish, making sure they have enough space to expand. Cover them and let rise for an additional 30 minutes.

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

                          Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown on top and cooked through.

                            While the rolls are baking, prepare the icing. In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk until smooth and creamy.

                              After removing the rolls from the oven, allow them to cool for about 5 minutes. Drizzle the icing generously over the warm rolls. For an added crunch and flavor, sprinkle crushed Biscoff cookies on top if desired.

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

                                  - Presentation Tips: Serve the cinnamon rolls warm, garnished with a few whole Biscoff cookies on the side for an inviting touch.