These Biscoff Cookie Butter Cinnamon Rolls are incredibly soft and fluffy, filled with a gooey swirl of cinnamon, brown sugar, and creamy cookie butter. Made with a tangzhong dough for an extra-soft, pillowy texture, these homemade cinnamon rolls are topped with cookie butter cream cheese frosting and crunchy Biscoff cookie crumbs.

The combination of soft homemade dough and caramelized cookie butter makes these cinnamon rolls perfect for breakfast, brunch, holidays, or even dessert.

Serve them warm while the cookie butter frosting is just beginning to melt into the swirls.

Why You’ll Love These Cookie Butter Cinnamon Rolls

These aren’t ordinary cinnamon rolls.

The dough uses the tangzhong method, which creates an exceptionally soft, tender texture. The rolls are then filled with creamy Biscoff cookie butter, cinnamon, and brown sugar.

Once baked, they’re covered with a rich cookie butter cream cheese frosting and crushed Biscoff cookies.

These cinnamon rolls are:

• Extra soft and pillowy
• Made with tangzhong
• Filled with Biscoff cookie butter
• Swirled with cinnamon and brown sugar
• Topped with cookie butter cream cheese frosting
• Perfect for making ahead
• Delicious for breakfast, brunch, or dessert

What Is Tangzhong?

Tangzhong is a simple technique for making exceptionally soft breads and rolls.

Cook a small amount of flour and milk together before adding it to the dough. As it cooks, the mixture thickens into a paste.

This lets the flour absorb and hold more liquid, helping the finished cinnamon rolls stay soft and tender.

It only adds a few minutes to the recipe but makes a noticeable difference in the finished rolls.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Servings: 12 cinnamon rolls
Prep Time: 30 minutes
Rise Time: 1 hour 45 minutes to 2 hours
Bake Time: 22–27 minutes
Total Time: About 3 hours

Ingredients

Tangzhong

• 3 tablespoons all-purpose flour
• 1/2 cup whole milk

Cinnamon Roll Dough

• Prepared tangzhong
• 3/4 cup whole milk, warmed to 105–110°F
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 6 tablespoons unsalted butter, softened
• 3 1/2 cups all-purpose flour, plus more if needed
• 1 teaspoon salt

Cookie Butter Cinnamon Filling

• 1/2 cup creamy Biscoff cookie butter
• 4 tablespoons unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 1/2 tablespoons ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Cookie Butter Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1/3 cup creamy Biscoff cookie butter
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk

Topping

• 5–6 Biscoff cookies, crushed
• 2–3 tablespoons Biscoff cookie butter, warmed for drizzling, optional

Make the Tangzhong

Add 3 tablespoons of flour and 1/2 cup of milk to a small saucepan.

Whisk until smooth.

Cook over medium-low heat, whisking constantly, until the mixture thickens into a smooth paste similar to pudding.

Remove from the heat and allow the tangzhong to cool until it is just warm.

Do not add very hot tangzhong to the yeast mixture.

Make the Cinnamon Roll Dough

Add the warm milk to the bowl of a stand mixer.

Sprinkle the yeast over the milk and add a small pinch of the sugar.

Allow the mixture to stand for 5–10 minutes, or until the yeast looks foamy.

Add the remaining sugar, egg, egg yolk, softened butter, cooled tangzhong, flour, and salt.

Using the dough hook, mix on low speed until the ingredients come together.

Increase to medium-low speed and knead for approximately 8–10 minutes.

The finished dough should be smooth, stretchy, and very soft. It should feel slightly tacky rather than dry.

If necessary, add additional flour 1 tablespoon at a time.

Avoid adding too much flour. A soft dough is key to soft cinnamon rolls.

Transfer the dough to a lightly greased bowl and cover.

Let it rise in a warm place for about 60–90 minutes, or until doubled in size.

Make the Cookie Butter Cinnamon Filling

In a small bowl, combine the brown sugar, cinnamon, and salt.

In a separate bowl, stir together the softened butter, cookie butter, and vanilla until smooth.

The mixture should be soft and easy to spread.

If the cookie butter is too firm, warm it for only a few seconds. Avoid making it hot or runny.

Assemble the Cinnamon Rolls

Lightly flour a clean work surface.

Turn out the risen dough and roll it into a rectangle approximately 14 × 18 inches.

Spread the cookie butter mixture evenly over the dough, leaving a small border around the outside.

Sprinkle the cinnamon brown sugar mixture evenly over the cookie butter.

Starting from one long side, tightly roll the dough into a log.

Cut the log into 12 evenly sized rolls using a sharp serrated knife or unflavored dental floss.

Arrange the rolls in a lightly greased 9 × 13-inch baking dish.

Second Rise

Cover the dish and let the cinnamon rolls rise for about 35–45 minutes.

They should look noticeably puffy and may begin touching each other.

While the rolls rise, preheat the oven to 350°F.

Bake

Bake the cinnamon rolls for approximately 22–27 minutes, or until the tops are lightly golden and the centers are cooked through.

Avoid overbaking.

The soft tangzhong dough is best when you remove the rolls from the oven as soon as they’re fully baked.

Let the rolls cool for about 10 minutes while you prepare the frosting.

Make the Cookie Butter Cream Cheese Frosting

Add the softened cream cheese and butter to a mixing bowl.

Beat until smooth and fluffy.

Add the cookie butter and beat until completely incorporated.

Gradually add the powdered sugar and vanilla.

Add heavy cream or milk, 1 tablespoon at a time, until the frosting is creamy and easy to spread.

Frost the Cinnamon Rolls

Spread the cookie butter cream cheese frosting generously over the warm cinnamon rolls.

Sprinkle crushed Biscoff cookies over the frosting.

For even more cookie butter flavor, warm a few tablespoons of Biscoff spread until it reaches a drizzle consistency.

Drizzle it back and forth over the frosted cinnamon rolls.

Serve while still slightly warm.

Tips for Perfect Tangzhong Cinnamon Rolls

Keep the Dough Soft

The cinnamon roll dough should be soft and slightly tacky.

It can be tempting to keep adding flour until the dough no longer sticks, but too much flour can create dense cinnamon rolls.

Add additional flour only when necessary.

Use Room-Temperature Ingredients

Softened butter and room-temperature eggs incorporate more easily into the dough.

Cool the tangzhong before adding it to the dough.

Don’t Overheat the Milk

The milk used to activate the yeast should be warm, approximately 105–110°F.

If the milk is too hot, it can damage the yeast.

Use Softened, Not Melted, Butter

Softened butter stays in the cinnamon swirl better than melted butter.

Melted butter can cause more of the filling to leak into the bottom of the baking dish.

Don’t Overbake

The rolls should be lightly golden when they come out of the oven.

Overbaking can dry out even a very soft enriched dough.

What Is Biscoff Cookie Butter?

Biscoff cookie butter is a creamy spread made from caramelized Biscoff cookies.

It has a rich, slightly spiced caramel flavor and a smooth, spreadable consistency.

Its warm flavor pairs especially well with cinnamon, brown sugar, and buttery yeast dough, making it an excellent filling for homemade cinnamon rolls.

Can These Cinnamon Rolls Be Made Overnight?

Yes.

Prepare the cinnamon rolls through the shaping step and arrange them in the baking dish.

Cover the pan tightly and refrigerate overnight instead of completing the second rise.

The next morning, remove the cinnamon rolls from the refrigerator and let them sit at room temperature for about 45–75 minutes.

Once the rolls look soft and puffy, bake according to the recipe directions.

Prepare the frosting while the rolls are baking.

How to Store Cookie Butter Cinnamon Rolls

Because these cinnamon rolls are topped with cream cheese frosting, cover leftovers and refrigerate.

They will keep for approximately 3–4 days.

Warm individual rolls briefly before serving to restore their soft texture and make the cookie butter filling gooey again.

Soft and Gooey Cookie Butter Cinnamon Rolls

These Biscoff Cookie Butter Cinnamon Rolls combine an extra-soft tangzhong dough with a gooey cookie butter and cinnamon filling for a delicious twist on traditional cinnamon rolls.

The tangzhong creates a wonderfully fluffy, pillowy texture, while Biscoff spread adds its signature caramelized cookie flavor to both the filling and frosting.

Finish the warm rolls with crushed Biscoff cookies and a drizzle of melted cookie butter for a bakery-style treat that’s perfect for weekend breakfast, holiday brunch, or dessert.

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