These Biscoff Cookie Butter Cinnamon Rolls are an indulgent twist on the classic sweet roll—soft, fluffy yeasted dough generously swirled with a rich Biscoff cookie butter filling, brown sugar, cinnamon, and even crushed Biscoff cookies for extra texture. Each roll is topped with a luscious cream cheese frosting spiked with more cookie butter, and optionally drizzled with warmed melted Biscoff spread. The result is a warm, gooey, caramel-spiced pastry that’s perfect for brunch, dessert, or satisfying any cookie butter craving.

Ingredients (makes about 12 rolls)

Dough

• ~1 cup (240 ml) warm whole milk (100–110 °F / 38–43 °C) 

• ~3 teaspoons active dry yeast
  
  

• ~⅓ cup light brown sugar
  
  

• ~⅓ cup unsalted butter, melted
  
  

• 2 large eggs
  
  

• ~4 cups bread flour (or all‑purpose)
  
  

• 1 teaspoon salt
  
  

Filling

• ~¼ cup melted unsalted butter
  
  

• ~¼ cup Biscoff cookie butter (Lotus Speculoos)
  
  

• ~½ cup light brown sugar
  
  

• ~1 tablespoon ground cinnamon
  
  

• ~½ cup finely crushed Biscoff cookies (optional, for texture)
  
  

Frosting

• 8 oz (225 g) cream cheese, room temperature
  
  

• ~¼ cup unsalted butter, softened
  
  

• ~¼ cup Biscoff cookie butter
  
  

• ~2 cups powdered sugar
  
  

Optional Drizzle/Topping

• ~2 Tbsp warmed Biscoff cookie butter for drizzling over baked rolls
  
  

Directions

1. Activate Yeast: Warm the milk to 100–110 °F (38–43 °C), stir in yeast and a pinch of sugar, let sit 5–10 min until foamy.
   
   

2. Mix Dough: In a mixing bowl or stand mixer, combine melted butter, eggs, brown sugar, vanilla (optional), then add yeast mixture. Gradually add flour and salt until a soft dough forms. Knead until smooth and elastic.
   
   

3. First Rise: Place dough in greased bowl, cover, let rise until doubled, ~1–2 hours.
   
   

4. Roll Out: Punch down dough, roll into ~12 × 18 inch (30 × 45 cm) rectangle on floured surface.
   
   

5. Add Filling: Spread melted butter and cookie butter evenly. Sprinkle brown sugar, cinnamon, and crushed cookies over the surface.
   
   

6. Roll & Slice: Roll tightly from long edge into a log. Slice into 12 even rolls and place in a greased or lined baking pan, swirl‑side up.
   
   

7. Second Rise: Cover rolls and let rise again for 30–45 minutes, until puffy.
   
   

8. Bake: Preheat oven to 375 °F (190 °C). Bake 14–25 minutes until lightly golden and cooked through.
   
   

9. Make Frosting: While rolls cool slightly (~5 min), beat cream cheese, softened butter, Biscoff spread until smooth. Gradually add powdered sugar until fluffy. 

10. Frost & Serve: Spread frosting over warm rolls. Drizzle warmed cookie butter on top if desired, and optionally sprinkle crushed cookies. Serve warm.

Nutritional Estimate (per roll)

(Approximate, varies with exact ingredients)

• Calories: ~450–550 kcal
  
  

• Carbohydrates: ~60–70 g
  
  

• Fat: ~20–25 g
  
  

• Protein: ~6–8 g
  
  

• Sugar: ~35–45 g