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Soft & Fluffy Biscoff Cookie Butter Cinnamon Rolls

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Delightful cinnamon rolls swirled with Biscoff cookie butter, offering a soft, pillowy texture that transforms breakfast into a joyous celebration.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1/2 teaspoon salt
  • 1/2 cup dairy-free milk
  • 1/4 cup dairy-free butter, melted
  • 1/4 cup Biscoff cookie butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for icing)

Instructions

  1. Combine Dry Ingredients: In a bowl, mix flour, sugar, instant yeast, and salt together until well blended.
  2. Mix Wet Ingredients: In a separate bowl, combine dairy-free milk and melted dairy-free butter, whisking until smooth.
  3. Create the Dough: Pour the wet ingredients into the dry flour mixture and stir until a cohesive dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-10 minutes until smooth and elastic, then let rise in a warm place for 1 hour, or until doubled in size.
  5. Preheat the Oven: While the dough rises, preheat your oven to 350°F (175°C).
  6. Roll Out the Dough: Once risen, punch the dough down and roll it out into a rectangle about 1/4 inch thick.
  7. Spread the Cookie Butter: Spread Biscoff cookie butter evenly over the dough.
  8. Sprinkle Cinnamon: Sprinkle cinnamon over the Biscoff-covered dough.
  9. Roll the Dough: Starting from one edge, roll the dough tightly into a log.
  10. Cut Into Rolls: Slice the rolled dough into 8 equal pieces and place them in a baking dish.
  11. Bake to Perfection: Bake in the preheated oven for 20-25 minutes or until golden brown.
  12. Drizzle the Icing: Mix powdered sugar with enough dairy-free milk to achieve a drizzling consistency and drizzle over the hot rolls.

Notes

These rolls are best enjoyed fresh out of the oven! Leftovers can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

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