Amazing Biscoff Cookie Butter Cinnamon Rolls

Oh my goodness, you guys! If you are anything like me, you are constantly looking for that perfect sweet treat that hits all the right notes – you know, that little something that makes your kitchen smell amazing and your taste buds sing? Well, I have found it! Seriously, the combination of Biscoff cookie butter and cinnamon in a warm, fluffy roll? IT’S LIFE-CHANGING. I first dreamt up these Biscoff Cookie Butter Cinnamon Rolls during a crazy busy week when I needed a major pick-me-up. I wanted something way beyond your average cinnamon roll, something that felt a little decadent but was secretly super easy to whip up. And guess what? I nailed it! These are officially my go-to for the quickest way to satisfy that sweet tooth craving, and I just know you’re going to love them just as much as my family does.

Why You’ll Love These Biscoff Cookie Butter Cinnamon Rolls

Seriously, why wouldn’t you love these little swirls of happiness? Let me tell you:

• Unbeatable Flavor Combo: You get that warm, toasty spice of cinnamon PLUS the uniquely caramelized, slightly gingery taste of Biscoff cookie butter. It’s a match made in baking heaven!
• Super Easy & Quick: We’re using pre-made biscuit dough, so you skip all the fuss of yeast and rising times. From start to finish, you can have these warm and gooey goodness in under an hour!
• Incredibly Soft & Gooey: The cookie butter makes these rolls extra moist and tender, and that simple powdered sugar drizzle? Perfection!
• Crowd-Pleaser Guaranteed: Whether it’s for breakfast, brunch, or a special dessert, everyone goes absolutely nuts for these. They’re just pure comfort in a bite.

Gather Your Ingredients for Biscoff Cookie Butter Cinnamon Rolls

Alright, let’s get our goodies together! The beauty of these rolls is that they start with some pretty basic pantry staples, plus that magical jar of Biscoff. Here’s exactly what you’ll need to grab:

• 1 package (17.5 oz) refrigerated biscuit dough: You know, the kind that pops open! Make sure they’re refrigerated, not frozen. This is our shortcut to fluffy, tender rolls without any of the yeasty fuss.
• 1/2 cup Biscoff cookie butter: This is the star of the show! For the best spreadability, try to have it at room temperature, or just pop it in the microwave for about 10-15 seconds to soften it up. It should be smooth and easily spreadable.
• 1/4 cup granulated sugar: Just regular white sugar is perfect here. It’ll get mixed with the cinnamon for that classic sweet swirl.
• 1 tablespoon ground cinnamon: This is for that signature warm spice we all love in cinnamon rolls. Make sure it’s fresh for the best flavor!
• 1/4 cup powdered sugar: For our super simple, sweet drizzle on top. Sift it if you want to be extra fancy, but it’s not totally necessary here.
• 1-2 tablespoons milk: Just a splash to get our powdered sugar glaze to that perfect drizzling consistency. Whole milk or even almond milk works great.

That’s it! See? Nothing too crazy. Having everything ready to go makes the whole process totally stress-free and super fast.

Step-by-Step Guide to Making Biscoff Cookie Butter Cinnamon Rolls

Alright, ready to turn that can of biscuits into pure magic? It honestly could not be easier. I’ll walk you through it, step-by-step, so you get those perfect swirls every time. It’s faster than you think, and trust me, the smell that fills your kitchen while these bake is just heavenly. You’ll definitely want to try these Biscoff Cookie Butter Cinnamon Rolls for your next weekend brunch or even as a quick dessert!

Preparing the Dough and Filling

First things first, grab that tube of biscuit dough. Give it a good shake and pop it open – always a little thrill, right? Gently unroll the biscuits and press the seams together on a clean surface. We’re just trying to make one big rectangle out of all those little rounds. Once you have your rectangle, it’s time for the star: slide that lovely, smooth Biscoff cookie butter all over the dough. Make sure you get it pretty close to the edges, but maybe leave a tiny border so it doesn’t all ooze out when you roll. Then, in a little bowl, just mix up that granulated sugar and cinnamon. Sprinkle this glorious mixture evenly over the cookie butter. It smells amazing already!

Cutting and Baking Your Biscoff Cookie Butter Cinnamon Rolls

Now for the fun part – rolling! Start from one of the long sides and roll that dough up as tightly as you can. Think of it like a little carpet roll. Once it’s rolled up, use a sharp knife to cut it into 8 equal slices. Just tuck them cut-side up into a greased baking dish – they’ll snuggle up next to each other. Pop them into your preheated oven (that’s 375°F or 190°C) and let them bake for about 15 to 20 minutes. You’re looking for that beautiful golden brown color. If you’ve got a baking dish, maybe pair it with something like my easy breakfast quiche for a full spread!

Creating and Applying the Glaze

While those yummy rolls are doing their thing in the oven, whip up that super simple glaze. Just take your powdered sugar and add a tablespoon of milk. Whisk it all together until it’s smooth and pourable. If it looks too thick, just add another tiny splash of milk, a teaspoon at a time, until you get that perfect drizzly consistency. As soon as the rolls come out of the oven, still warm and smelling divine, drizzle this sweet glaze all over the top. It melts right in!

Tips for Perfect Biscoff Cookie Butter Cinnamon Rolls

Okay, so these are pretty foolproof, but a few little tricks can take them from “really good” to “absolutely mind-blowing”! Trust me, I’ve made these a bunch, and here are my secrets:

• Don’t Skip Softening the Cookie Butter! If your Biscoff is straight from a cold pantry, it’ll be too stiff to spread evenly. A quick 10-second zap in the microwave makes it super spreadable, ensuring every bite has that Cookie Butter goodness. No one wants a dry, crumbly patch!
• Roll Them TIGHT! When you’re rolling up the dough, really try to keep it snug. A tight roll means you get more of those beautiful swirly layers when you slice them. It also helps them hold their shape when baking. Think of it like you’re wrapping a gift – gotta be neat!
• A Gentle Hand with the Glaze: When you drizzle that powdered sugar glaze, do it while the rolls are still warm, but not piping hot. This lets it melt just enough to coat them beautifully without making them soggy. If it’s too thick, just add a whisper more milk. You want ribbons, not blobs! Similar to how I get my zucchini brownies just right, it’s all about that texture!
• Spice it Up (Optional!): Feeling adventurous? Add a tiny pinch of nutmeg or even a smidge of cardamom to your cinnamon-sugar mix. It adds another layer of warm, cozy flavor that’s just divine. This is also how I get extra flavor into my banana muffins!

Ingredient Notes and Substitutions for Biscoff Cookie Butter Cinnamon

So, about those ingredients! The Biscoff cookie butter is really the magic here, but I know sometimes you might not have it on hand, or maybe you’re just curious about options. If you can’t find Biscoff, don’t fret! A good quality peanut butter or almond butter works surprisingly well, though the flavor will be different, of course. You could even try regular cookie butter if you find that. For the biscuit dough, while the refrigerated kind is my secret weapon for speed, you could technically make these with homemade cinnamon roll dough if you’re feeling ambitious – just know it’ll add a lot more time and effort! But honestly, the canned biscuits are what make this recipe so incredibly easy, so I highly recommend sticking with them if you can!

Serving and Storing Your Biscoff Cookie Butter Cinnamon Rolls

Okay, the best part: enjoying these warm, gooey delights! Honestly, these Biscoff Cookie Butter Cinnamon Rolls are absolutely divine when they’re fresh out of the oven, with that melty glaze. They’re perfect for a cozy breakfast or a delightful afternoon treat. If you have any leftovers (big if, I know!), just pop them into an airtight container. They’ll stay pretty fresh at room temperature for about two days. If you want to warm them up, just pop one or two in the microwave for about 10-15 seconds – just enough to get them cozy and gooey again. Absolutely do NOT try to reheat them in the oven, or they might get tough and chewy!

Frequently Asked Questions about Biscoff Cookie Butter Cinnamon

Got questions about these dreamy rolls? I’ve totally got you covered! It’s natural to wonder about a few things when you’re trying a new spin on an old favorite. Let’s dive into some of the most common things people ask about these Biscoff Cookie Butter Cinnamon delights!

Can I make these from scratch without the biscuit dough?

You absolutely *can*, but honestly, the whole point is how ridiculously easy these are using the refrigerated biscuit dough! If you’re feeling super ambitious and want to make your own cinnamon roll dough, go for it! Just know it’ll take a lot longer with proofing and rising. But for that quick fix of cookie butter-y, cinnamon-y goodness? The canned biscuits are your best friend. You could try something like my keto cookies if you’re exploring ‘from-scratch’ options, but for these rolls, the shortcut is really the way to go!

What can I use instead of Biscoff cookie butter?

Biscoff is pretty unique, right? That caramelized, slightly spiced flavor is what makes these rolls special. If you absolutely can’t find it, don’t panic! A good quality peanut butter or almond butter will give you a delicious cinnamon roll, though the flavor will be different, of course – more nutty. You could even try a cookie butter made from other types of biscuits if you can find it! It’s all about that creamy, spreadable texture inside.

How do I get the swirls to show up really well?

Ah, the swirls! That’s my favorite part too. The trick is to roll the dough up nice and tight, like a little jelly roll. When you cut them, make sure your knife is sharp so it doesn’t squish the roll. Placing them cut-side up in the baking dish is key too! If they’re snug, they’ll bake up beautifully and those lovely spirals will be right there for you to see. It’s kind of like getting the layers right in my no-bake brownies – technique matters!

Estimated Nutritional Information

Now, I always like to give you a little heads-up about the numbers, but remember, these are just estimates! What you see here can totally change depending on the specific brands you use, or if you decide to add a little extra something-something – like maybe a tiny bit more cookie butter or a splash of milk for a thinner glaze. When I make these, especially when I’m also whipping up something like this high-protein banana bread, I just eyeball it! But generally, you’re looking at around 250 calories per roll. It’s a sweet treat, but honestly, totally worth it!

Share Your Biscoff Cookie Butter Cinnamon Creations!

Seriously, I am dying to see your Biscoff cookie butter cinnamon rolls! Did you make them? How did they turn out? Please, please, please leave a comment below and tell me all about it! Did you try any fun variations? Did you make extra? Or maybe you snapped some pics and want to share them? You can tag me on social media – finding you would just make my day! It’s so fun to see how everyone puts their own little spin on things, and I love hearing from you all! If you’re curious about my kitchen adventures, you can peek at my about me page!

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