Oh, there’s just nothing that says ‘cozy morning’ like a warm, gooey cinnamon roll, right? They are the ultimate comfort food, but let’s be honest—making them from scratch takes all morning! That’s why I’m obsessed with this recipe where we take that easy refrigerated dough and completely transform it. Trust me, wrapping that dough around creamy, spiced Biscoff cookie butter changes everything. When I first tried this trick, I nearly fell over backward! These Biscoff Cookie Butter Cinnamon Rolls are shockingly fast, ridiculously sweet, and they taste like you spent hours on them. You’ve got to try this!
Why You Will Love These Biscoff Cookie Butter Cinnamon Rolls
- They take less than 30 minutes from start to finish—seriously! That’s maximum payoff for minimum effort.
- We cheated by using store-bought dough so you don’t have to wait for yeast to rise. Perfect for quick weekend mornings!
- That signature Biscoff flavor adds a deep, spiced caramel note that plain cinnamon can’t touch. It’s addictive!
- The simple glaze comes together while they bake, making cleanup a breeze. Everything goes in the oven and then onto the plate!
If you need super fast results for a holiday morning, check out these stupid easy caramel rolls too, but these Biscoff ones are truly special.
Essential Ingredients for Biscoff Cookie Butter Cinnamon Rolls
Okay, since we are jumping straight to assembly, the ingredient list is super short, which I love! You need that tub of refrigerated cinnamon roll dough—the 14.3 oz package is perfect.
The superstar, of course, is the Biscoff cookie butter. Make sure you have about half a cup, and this is key: it needs to be somewhat soft so you can spread it easily. If it’s rock hard straight from the pantry, just pop it in the microwave for 10 seconds, seriously. We also rely on a tiny bit of powdered sugar, milk, and vanilla for that quick drizzle on top. That’s it! Seven items total, and most are already in your fridge!
Step-by-Step Instructions for Perfect Biscoff Cookie Butter Cinnamon Rolls
Since we are using pre-made dough, this part moves really fast, but you still need to pay attention to how you handle that sweet filling! First things first, get that oven preheated according to the temperature printed right on your cinnamon roll package. That’s the essential first step—don’t skip it!
For ultimate gooeyness, if your cookie butter is stiff, you absolutely must warm it up slightly. Just 10 seconds in the microwave turns it into the most spreadable paste imaginable. If you’re looking for next-level gooeyness, you might want to study the secrets behind Cinnabon greatness.
Preparing the Dough and Filling the Biscoff Cookie Butter Cinnamon Rolls
Gently unroll your dough onto a clean countertop or parchment paper. Now, take that softened Biscoff and use an offset spatula or the back of a spoon to spread it completely, edge-to-edge, over the entire surface. Don’t leave any white patches showing! Once coated, roll it up tightly, making sure the seam is tucked underneath. Then, grab a serrated knife and cut that log into 8 nice, even rolls. Be firm but gentle to keep those layers intact!
Baking and Glazing Your Biscoff Cookie Butter Cinnamon Rolls
Grease your baking dish—a 9×9 catches the 8 rolls perfectly—and nestle them in. Bake them exactly as the package tells you to. While they are puffing up and getting golden brown, whisk together your simple glaze: powdered sugar, one tablespoon of milk, and vanilla extract until it’s smooth and drizzly. When the rolls come out, let them sit for just a minute or two so they aren’t burning hot, then drizzle that lovely glaze right over the top while they are still warm. That warmth helps the glaze melt just perfectly!
Tips for Success with Biscoff Cookie Butter Cinnamon Rolls
Even though this recipe is built for speed, there are a few little secrets I use to make sure they come out looking and tasting like they took all day. First, when you cut those rolls apart—remember, 8 even pieces—make sure your knife is clean and sharp. If you try to saw through the log, you’ll just smash the layers together, and they won’t rise up nicely in the pan.
Secondly, don’t overbake them! This is the biggest mistake with any refrigerated dough. As soon as those tops are golden around the edges, they are likely done, even if the center looks a little soft. They firm up as they cool, and that slight under-baking guarantees you get that pull-apart fluffiness that makes sweet rolls legendary. You can learn a lot about dough handling when you check out these cake batter cinnamon rolls, too!
Finally, for maximum loft, let the rolls sit—covered loosely with plastic wrap—in the prepared pan for about 15 minutes right before they slide into the oven. This little rest time lets the dough relax and start puffing up a bit before the heat hits them hard. It really makes a difference in how spread out and fluffy they get in the baking dish!
Variations for Your Biscoff Cookie Butter Cinnamon Rolls
If you’re feeling extra creative and want to jazz these up even more, I have two quick ways to upgrade them! First, you can mix just a tiny pinch of ground cloves or allspice right into that softened Biscoff cookie butter before you spread it. It gives the whole roll a deeper spice note when it bakes.
Or, forget the simple powdered sugar glaze entirely! Swap it out for chopped pecans or walnuts sprinkled over the rolls right after they come out of the oven. That crunch against the soft dough and rich Biscoff? Perfection! You could even whip up a quick cream cheese frosting if you have some on hand for an extra decadent breakfast treat.
Storage and Reheating Biscoff Cookie Butter Cinnamon Rolls
I hope you don’t have too many leftovers because they are best fresh! If you do have some extras, just store them tightly covered at room temperature for up to two days. If you’re planning to keep them longer, the fridge helps, but be sure they are sealed tight.
To bring back that just-baked softness, here’s what I do: pop one or two rolls on a microwave-safe plate and zap them for about 15 to 20 seconds. They get instantly gooey! If you’re reheating a whole dish, cover it loosely with foil and warm it up in a 300°F oven for about 10 minutes. Don’t forget a tiny splash of milk or water in the dish if you use the oven method!
Frequently Asked Questions About Biscoff Cookie Butter Cinnamon Rolls
Can I make Biscoff Cookie Butter Cinnamon Rolls from scratch?
You absolutely can! This recipe is designed as a super-speedy breakfast hack using the refrigerated dough because, honestly, sometimes we need amazing rolls *now*. If you have the time and the energy for a full yeast dough, go for it! Making your own dough is the gold standard, and if you’re interested in learning the techniques for amazing homemade sweet rolls, you should definitely look into methods for homemade roll recipes to get that foundation right.
What is the best way to serve Biscoff Cookie Butter Cinnamon Rolls?
The absolute best way is warm! Seriously, pull them right out of the oven, wait just two minutes for them to cool enough so you don’t burn your tongue, and then drizzle that glaze over them. The slight heat makes the cookie butter filling soft and gooey, and the glaze melts into all those crevices.
They are amazing just like that with a strong cup of coffee. If you want to make it a little more brunch-like, serve them alongside some fresh strawberries or raspberries. The fruit cuts through the sweetness perfectly!
Estimated Nutritional Information for Biscoff Cookie Butter Cinnamon Rolls
I always try to keep track of what we’re eating, especially since these rolls are so tempting, but remember these numbers are just estimates! Since we are using a specific brand of refrigerated dough and Biscoff cookie butter, your totals might shift slightly based on exactly what you buy at the store. It’s just a good guideline, you know?
Think of these estimates as being based on one roll serving:
- Calories: Around 350—worth every single bite, trust me!
- Total Fat: About 18 grams, which brings that wonderful richness.
- Carbohydrates: Roughly 45 grams.
- Protein: About 4 grams.
Also, you’re looking at about 30 grams of sugar in that serving size. If you are tracking specific macros or looking for something much more tailored to fitness goals, sometimes I look over recipes like these energizing high-protein breakfasts, but for a weekend treat, these Biscoff rolls are fantastic!
We see about 5 grams of saturated fat here, and remember there’s no Trans Fat reported in these calculations, which is always good news for our sweet tooth decisions!
Share Your Biscoff Cookie Butter Cinnamon Rolls Creations
Now that you’ve tried these ridiculously easy and totally amazing Biscoff Cookie Butter Cinnamon Rolls, I really want to hear what you think!
Did you stick to the plan, or did you add some pecans like I suggested? Don’t be shy—drop a comment right down below and tell me how quickly they disappeared in your house. Seriously, rating the recipe helps other bakers know they can trust this quick trick!
If you snapped a picture of your warm, gooey rolls all glazed up, please tag me on social media! I absolutely love seeing your creations come to life in your own kitchens. It makes my whole day when I see how much joy these simple recipes bring. Happy baking, and enjoy every last sticky bite!
Print
Biscoff Cookie Butter Cinnamon Rolls
- Total Time: 30 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Soft cinnamon rolls filled with Biscoff cookie butter and topped with a simple glaze.
Ingredients
- 1 package (14.3 ounces) refrigerated cinnamon roll dough
- 1/2 cup Biscoff cookie butter, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to the temperature specified on the cinnamon roll dough package.
- Unroll the dough onto a clean surface.
- Spread the softened Biscoff cookie butter evenly over the surface of the dough.
- Roll the dough tightly into a log shape.
- Cut the log into 8 equal rolls.
- Place the rolls in a greased baking dish.
- Bake according to the dough package directions until golden brown.
- While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze.
- Remove the rolls from the oven and let them cool slightly.
- Drizzle the glaze over the warm rolls before serving.
Notes
- If your cookie butter is too hard, microwave it for 10 seconds to make it easier to spread.
- You can use the icing that comes with the dough for a quicker topping, or omit the homemade glaze.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30
- Sodium: 350
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 15
Keywords: Biscoff, cinnamon rolls, cookie butter, breakfast pastry, sweet roll, dessert