Crispy Biscoff Cookie Butter Cinnamon Rolls
Crispy Biscoff Cookie Butter Cinnamon Rolls – After making these many times, I’ve perfected the technique for golden, gooey rolls with a crispy edge. The secret? A homemade Biscoff cookie butter glaze that’s better than store-bought. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Brown Sugar Pop Tart Cookies and Lemon Crumb Bars Dessert Recipe.
Why This Crispy Biscoff Cookie Butter Cinnamon Rolls Is Pure Comfort
- Golden, crispy edges
- Gooey Biscoff cookie butter center
- Easy to make with simple ingredients
- Better than takeout, perfect for holidays
What You'll Need for Crispy Biscoff Cookie Butter Cinnamon Rolls
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Biscoff cookie butter
- Pillsbury refrigerated cinnamon rolls
- Powdered sugar
- Cinnamon
- Salt
- Vanilla extract
- Optional: Powdered sugar for dusting
📝 Ingredient Notes
- Biscoff cookie butter: Ensure it's smooth and creamy for easy spreading.
🛒 Tools & Equipment I Recommend
- Biscoff cookie butter — Gives authentic flavor to the rolls → See on Amazon
- Pillsbury refrigerated cinnamon rolls — Saves time and effort → See on Amazon
How to Make Crispy Biscoff Cookie Butter Cinnamon Rolls
- Prepare the dough: Unroll the Pillsbury cinnamon rolls and spread the Biscoff cookie butter evenly over the dough. Roll up tightly and cut into 12 equal pieces.
- Bake: Place the rolls in a greased 9×13-inch baking dish, cover, and let rise for 10 minutes. Bake at 375°F (190°C) for 20-25 minutes or until golden brown.
- Make the glaze: Mix powdered sugar, vanilla extract, and a little milk or cream until smooth. Add more milk or cream to reach desired consistency.
- Glaze and serve: Drizzle the glaze over the warm rolls and serve immediately. Enjoy!
Cook's Tips for Perfect Crispy Biscoff Cookie Butter Cinnamon Rolls
- Common mistake and fix: Avoid over-baking to prevent dry rolls. If the top starts to brown, cover the pan loosely with foil.
- Pro tip: For extra crispy edges, place the rolls in a preheated oven.
- Pro tip: Make ahead: Prepare the rolls the night before, cover, and refrigerate. In the morning, let them rise at room temperature for 30 minutes before baking.
Storing & Reheating Crispy Biscoff Cookie Butter Cinnamon Rolls
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the rolls the night before, cover, and refrigerate. In the morning, let them rise at room temperature for 30 minutes before baking.
Freezing Crispy Biscoff Cookie Butter Cinnamon Rolls
Freeze baked rolls for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds. Cover with a damp paper towel to prevent dryness.
Recipe Notes
- Chef tip: For a lighter glaze, use Greek yogurt instead of milk or cream.
- Best substitution: Substitute Biscoff cookie butter with peanut butter or almond butter for a different flavor.
- Make-ahead: Prepare the rolls the night before, cover, and refrigerate. In the morning, let them rise at room temperature for 30 minutes before baking.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the rolls are dry, try adding a little more milk or cream to the glaze.
Want to level up this recipe?
KitchenAid Stand Mixer — Makes dough prep a breeze → Check price on Amazon
Crispy Biscoff Cookie Butter Cinnamon Rolls
Ingredients
Main Ingredients
- Biscoff cookie butter
- Pillsbury refrigerated cinnamon rolls
- Powdered sugar
Seasonings
- Cinnamon
- Salt
- Vanilla extract
Optional Toppings
- Powdered sugar for dusting
Instructions
- Prepare the dough: Unroll the Pillsbury cinnamon rolls and spread the Biscoff cookie butter evenly over the dough. Roll up tightly and cut into 12 equal pieces.
- Bake: Place the rolls in a greased 9×13-inch baking dish, cover, and let rise for 10 minutes. Bake at 375°F (190°C) for 20-25 minutes or until golden brown.
- Make the glaze: Mix powdered sugar, vanilla extract, and a little milk or cream until smooth. Add more milk or cream to reach desired consistency.
- Glaze and serve: Drizzle the glaze over the warm rolls and serve immediately. Enjoy!
Notes
- Chef tip: For a lighter glaze, use Greek yogurt instead of milk or cream.
- Best substitution: Substitute Biscoff cookie butter with peanut butter or almond butter for a different flavor.
- Make-ahead: Prepare the rolls the night before, cover, and refrigerate. In the morning, let them rise at room temperature for 30 minutes before baking.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the rolls are dry, try adding a little more milk or cream to the glaze.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze baked rolls for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds. Cover with a damp paper towel to prevent dryness.
- Make ahead: Prepare the rolls the night before, cover, and refrigerate. In the morning, let them rise at room temperature for 30 minutes before baking.
Nutrition Per Serving
- Calories: 270
- Protein: 3g
- Fat: 12g
- Carbs: 38g
- Fiber: 1g
- Sugar: 15g
- Sodium: 300mg
- Cholesterol: 20mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Biscoff Cookie Butter Cinnamon Rolls FAQs
Yes, prepare the rolls the night before, cover, and refrigerate. In the morning, let them rise at room temperature for 30 minutes before baking.
Over-baking can cause dry rolls. Cover the pan loosely with foil if the top starts to brown.
Yes, freeze baked rolls for up to 3 months. Thaw overnight in the fridge before reheating.
No, the air fryer is not suitable for baking these rolls. The oven provides the even heat needed for even baking.
Peanut butter or almond butter can be used as a substitute for a different flavor.
A Warm Final Note
I can’t wait for you to try Crispy Biscoff Cookie Butter Cinnamon Rolls and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
