Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze are the fastest route to a bakery-style breakfast without yeast or waiting. In 40 minutes you’ll roll soft dough spiraled with cookie-butter sugar, bake until the edges caramelize, then drown them in a glossy glaze that tastes like the inside of a Biscoff truffle. Serve them warm next to a batch of my Easy Raspberry Cream Cheese Cruffins for the ultimate brunch spread.
Why You'll Love Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze – 40-Minute Breakfast Treat
Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze bake in 25 minutes. One bowl, no yeast, pantry staples—your weekend breakfast just got better.
- No yeast, no rise time—start to oven in 15 minutes
- Cookie butter in BOTH the filling and the glaze for double the flavor
- One-bowl dough; no stand mixer needed
- Freezes and reheats like a dream for meal-prep mornings
Ingredients for Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze – 40-Minute Breakfast Treat
Milk: whole milk keeps rolls tender; 2 % works in a pinch, but avoid skimCookie butter: Trader Joe’s or Lotus brands melt evenly; natural separation is fine—just stir
- Milk: whole milk keeps rolls tender; 2 % works in a pinch, but avoid skim
- Cookie butter: Trader Joe’s or Lotus brands melt evenly; natural separation is fine—just stir
Ingredient Note: Full measurements for Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze – 40-Minute Breakfast Treat are listed in the printable recipe card below.
How to Make Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze – 40-Minute Breakfast Treat
Step 1 — Prep & Preheat
Preheat & prep pan: Heat oven to 375 °F. Grease an 8-inch round cake pan with 1 tbsp melted butter.
Step 2 — Cook and Build Flavor
Mix quick dough: In a large bowl whisk flour, baking powder, and salt. Stir in milk and 2 tbsp melted butter just until a shaggy dough forms.
Step 3 — Finish, Taste, and Adjust
Roll & fill: Turn dough onto floured counter; knead 4–5 times. Pat into a 9×12-inch rectangle. Spread ½ cup cookie butter over dough, leaving ½-inch border. Sprinkle brown sugar and cinnamon.
Expert Tips for Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze – 40-Minute Breakfast Treat
- Chill the cookie butter 10 min before spreading—less messy rolling
- Don’t overbake; centers should look slightly gooey when you pull them
- Swap cinnamon for pumpkin pie spice in the fall
Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze – 40-Minute Breakfast Treat
Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze bake in 25 minutes. One bowl, no yeast, pantry staples—your weekend breakfast just got better.
Ingredients
Main Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1 tbsp baking powder
- ½ tsp fine sea salt
- ¾ cup whole milk, cold
- 5 tbsp unsalted butter, melted and divided
Seasonings & Flavor Boosters
- ½ cup Biscoff cookie butter, softened
- ⅓ cup light brown sugar
- 1 ½ tsp ground cinnamon
- 1 tsp vanilla extract
Optional Toppings
- ¼ cup crushed Biscoff cookies for crunch
- Extra cookie butter drizzle
Instructions
How to Make Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze
- Preheat & prep pan: Heat oven to 375 °F. Grease an 8-inch round cake pan with 1 tbsp melted butter.
- Mix quick dough: In a large bowl whisk flour, baking powder, and salt. Stir in milk and 2 tbsp melted butter just until a shaggy dough forms.
- Roll & fill: Turn dough onto floured counter; knead 4–5 times. Pat into a 9×12-inch rectangle. Spread ½ cup cookie butter over dough, leaving ½-inch border. Sprinkle brown sugar and cinnamon.
- Slice & pack: Roll from long side; seam side down. Cut into 8 equal slices; place cut side up in pan. Brush tops with remaining butter.
- Bake: 22–25 min until golden and bubbly. Cool 5 min.
- Glaze: Whisk ¼ cup cookie butter, ½ cup powdered sugar, 2 tbsp milk, and vanilla until silky; pour over warm rolls.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Easy Biscoff Cinnamon Rolls with Gooey Cookie Butter Glaze – 40-Minute Breakfast Treat FAQs
Yes—assemble rolls in the pan the night before, cover, and refrigerate. Bake straight from the fridge, adding 3–4 extra minutes.
Use peanut butter or Nutella and add ¼ tsp extra cinnamon to keep the spice level.
Keep in an airtight container at room temp for 1 day or refrigerate up to 4 days.
Over-measured flour is the usual culprit; spoon and level or weigh 250 g for accuracy.
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