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Biscoff Cookie Butter Cinnamon Rolls

Transform refrigerated cinnamon rolls into bakery-level treats with a caramel-spiced Biscoff cookie butter filling and a quick milk glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Rolls
  • 1 pack Refrigerated Cinnamon Rolls Use your favorite brand.
  • 1/2 cup Biscoff Cookie Butter More for the glaze.
  • 1 teaspoon Ground Cinnamon Adjust for desired spice level.
  • 1/4 cup Milk To mix with cookie butter for glaze.

Method
 

Preparation
  1. Preheat the oven according to your refrigerated cinnamon roll package instructions and set out a baking dish.
  2. Carefully unroll each refrigerated cinnamon roll into a long strip.
  3. Spread a generous layer of Biscoff cookie butter over each strip, pushing it close to the edges.
  4. Sprinkle ground cinnamon evenly over the cookie butter.
  5. Roll each strip back up into a tight spiral.
  6. Place the rolls into the baking dish with a little space between each.
Baking
  1. Bake for 15–20 minutes until golden and set through the center.
Glazing
  1. Combine the remaining Biscoff cookie butter with milk until smooth and pourable.
  2. Drizzle the glaze over the rolls right when they come out of the oven.

Notes

For the best result, start unrolling from the outside end and spread the cookie butter all the way to the edges. If the glaze is too thick, continue stirring until it reaches a drizzling consistency.