Cookie butter rolls—ooey gooey cinnamon rolls swirled with cookie butter filling and crushed cookies, baked with globs of cookie butter on top, and covered in a luscious cookie butter glaze!
As a former pastry chef, I’ve perfected cinnamon rolls—from brown butter rolls to sweet and savory bacon rolls, and everything in between! Using my best cinnamon roll recipe as the base, these cookie butter rolls are filled with warm cinnamon and Biscoff in every single bite.
Soft and gooey, they’re a must-bake for cookie butter lovers! For more ideas, try my Biscoff cookie butter cake and cookie butter cookies!
Table of Contents
All Things Cookie Butter
What it is: Cookie butter is a creamy spread made from spiced cookies. It has a warm, cinnamon-y flavor!
Where to find it: It is available in most grocery stores (near the peanut butter) and online from retailers like Amazon or Trader Joe’s (called Speculoos).
Why it makes these rolls special: Cookie butter melts into the rolls as they bake, creating an irresistibly gooey center, similar to my biscoff stuffed brownies!
Ingredient Notes and Substitutions
Bread flour: This flour is key to achieving the chewy texture of these cinnamon rolls. If you’re in a pinch, you can use all-purpose flour, but your rolls may be slightly less tender.
Heavy cream: Use heavy cream for the richest flavor and creamy texture. If you don’t have any, you can substitute with half-and-half or use all regular milk, but it won’t have the same texture!
Biscoff cookie butter: If you can’t find Biscoff, you can use a similar spread like Speculoos cookie butter.
Biscoff cookies: These cookies are perfect for adding crunch and flavor; if you can’t find them, substitute them with any similar spiced cookie like ginger snaps, but expect a slight difference in flavor.
Recipe Instructions
Step 1: Make the tangzhong. This technique ensures a soft, fluffy texture, as seen in my coffee cinnamon rolls. The result will be pasty and mashed potato-like.
Step 2: Combine the wet and dry ingredients. Use a kitchen scale to measure the ingredients in a stand mixing bowl.
Step 3: Knead to a rough dough. Then, use the dough hook to knead until a rough ball forms.
Step 4: Knead until smooth. Knead in the butter, then continue kneading until the dough looks smooth and feels soft and tacky, never sticky. You can always add more flour if needed!
Step 5: Rest the dough. Form the dough into a round ball and return it to the bowl, covering the top with plastic wrap. Set it aside to rest.
Step 6: Make the cookie butter filling. Combine the cookie butter, crushed Biscoff cookies, butter, brown sugar, and cinnamon. Set aside until ready to use.
Step 7: Spread the filling across the dough. Roll out the dough, then use an offset spatula to evenly spread the filling, leaving a 1/2-inch border at the top clean.
Step 8: Roll the dough. Cut the dough into twelve strips and roll each away from you, securing the clean edge to the roll to seal in the filling. You want to roll them snugly but not too tight!
Step 9: Let the cinnamon rolls rise. Transfer the rolls to a 9×13 baking pan. Then, cover them with plastic wrap and keep them in a warm place to rise until doubled in size.
Step 10: Top the rolls with cookie butter. Once doubled in size, scoop one tablespoon of cookie butter on top of each one before baking.
Step 11: Make the glaze. Combine the cookie butter, milk, vanilla, and powdered sugar until smooth. If you prefer, you can also make a classic cream cheese buttercream frosting!
Step 12: Frost the tops of the rolls. Once baked, pour the icing on the cinnamon rolls and allow it to melt into the centers. Enjoy!
Storage and Reheating
Storage: Leftover rolls can be stored in an airtight container at room temperature or in the fridge for 3-4 days.
Reheating: Before serving, reheat them in the microwave or 350°F oven until warm.
FAQs and Troubleshooting
Yes! Biscoff is the brand that makes cookie butter.
You can find it in the peanut butter aisle in grocery stores or online through Amazon. Trader Joe’s also sells its own version, Speculoos!
Butter that is too soft or melted will cause the filling to leak out when baking. Make sure it is at a cool room temperature, between 64°-68°F!
Insert an instant-read thermometer into one of the center rolls. For gooey rolls, the middle temperature should read 180°F. If you prefer them to be more done, let them bake until the centers read 190°F.
More Cinnamon Roll Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cookie Butter Rolls
Equipment
Ingredients
Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste or extract
- Tangzhong, from above
- 1/3 cup cookie butter
- 3 tablespoons unsalted butter, room temperature
Cookie Butter Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup crushed Biscoff cookies
- 2/3 cup light brown sugar, packed
- 1/4 cup cookie butter
- 1 tablespoon cinnamon
- 12 tablespoons cookie butter, for the tops of the rolls
Cookie Butter Icing
- 1/4 cup cookie butter
- 1/4 cup whole milk
- 1 teaspoon vanilla paste or extract
- 1 cup powdered sugar
Instructions
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
- In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Add the cream, milk, egg, vanilla, tangzhong, and cookie butter to the bowl. Knead on low speed until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 1 teaspoon vanilla bean paste or extract, Tangzhong, 1/3 cup (85 g) cookie butter
- With the mixer running on low, add the softened butter 1/2 tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading until the dough looks smooth and elastic, about 8-10 minutes.3 tablespoons (42 g) unsalted butter
- Form the dough into a smooth round ball and return it to the bowl. Cover the top with plastic wrap and set it aside to rest for 30 minutes.
- Whille the dough rests, make the filling. Combine the butter, biscoff cookies, brown sugar, cookie butter, and cinnamon until smooth.1/2 cup (113 g) unsalted butter, 2/3 cup (66 g) crushed Biscoff cookies, 2/3 cup (133 g) light brown sugar, 1/4 cup (74 g) cookie butter, 1 tablespoon cinnamon
- Place the dough on a lightly floured surface and roll it out into a 15×21 rectangle, with the longest side closest to you. Dollop the cookie butter mixture across the surface of the dough, then use an offset spatula to spread it evenly.
- Use a pizza cutter to cut 12, 1 3/4 inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
- Before baking, dollop one tablespoon of cookie butter on top of each roll, then bake for 25-35 minutes or until a thermometer inserted into the center roll reads 180°F. Let the pan cool on a wire rack while you make the frosting.12 tablespoons cookie butter
- Whisk the cookie butter, milk, and vanilla together, then mix in the powdered sugar until smooth.1/4 cup (75 g) cookie butter, 1/4 cup (56 g) whole milk, 1 teaspoon vanilla paste or extract, 1 cup (120 g) powdered sugar
- Let the pan cool on a wire cooling rack for 15 minutes, then pour the cookie butter glaze over the top. Enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Can’t wait to try these! How would I prep these the night before (to cook for breakfast)? Can I assemble the dough the night prior and let rise in the fridge overnight?
Hi Loren! You can assemble them all the way, wrap the pan in plastic wrap, and refrigerate overnight. The next morning, take them out and let them double in size at room temperature before baking! 🙂
GO MAKE THESE RIGHT NOW!!! As someone who has made every single one of your cinnamon roll flavors, this is by far my favorite. It’s packed with cookie butter in every single bite and they turned out so gooey and delicious. Everyone at the office can’t stop talking about them!