Skip the pumpkin, go for cookie butter! These Biscoff cinnamon rolls are life changing

Biscoff cinnamon rolls are the ultimate fall treat!

Forget the peanut butter and Nutella—Biscoff is our latest spread obsession. If you, like us, can’t kick that cookie butter craving, these Biscoff cinnamon rolls are for you!

Shae Memmott shared her recipe.

“These Biscoff cinnamon rolls will ruin you of all other cinnamon rolls,” Shae added. “They are that good.” It starts with a traditional cinnamon roll dough, a layer of cookie butter and brown sugar spread, and a cookie butter icing.

Biscoff Cinnamon Rolls

Recipe by Shae Memmott

Total Time: 2.5 Hours
Yields 24-26 rolls

INGREDIENTS

For the dough

• 2 cups whole milk
• 1/2 cup salted butter, cold
• 2 tbsp dry active yeast
• 1/2 cup warm water
• 1/4 cup + 1 tsp sugar
• 3 eggs
• 1 tbsp sea salt
• 7 cups all purpose flour

For the filling

• 12 tbsp salted butter, softened
• 3/4 cup crunchy Biscoff spread
• 1 1/2 cups brown sugar
• 1 tbsp + 1 tsp cinnamon

For the frosting

• 3/4 cup salted butter, softened
• 3 3/4 cup powdered sugar
• 3/4 cup heavy whipping cream
• 3/4 cup Biscoff spread, crunchy or creamy

METHOD

1. Microwave milk in a small bowl for two minutes.
2. Dice 1/2 cup cold butter into chunks and add to hot milk. Set aside for 10 minutes to let the butter melt.
3. While the butter melts, in a medium bowl or to the bowl of your stand mixer, add warm water, yeast, and one teaspoon of the sugar.
4. Whisk together and let sit for 10 minutes.
5. After 10 minutes, add the milk mixture to the yeast mixture.
6. Add three cups of flour and mix it together.
7. Add 1/4 cup sugar, salt, and the eggs.
8. Mix until combined.
9. Add three more cups of flour and slowly mix, then slowly add the last cup of flour and mix until combined. The dough will be sticky. (Use a stand mixer with the dough hook attachment if you have one).
10. Cover the bowl with plastic wrap and set it in a warm draft free place and let it rise for one hour.
11. After an hour the dough should have doubled in size. Pour the dough onto a floured surface and roll into a large rectangle approximately 16 inches by 28 inches (roughly).
12. For the filling add all filling ingredients to a stand mixer or medium sized bowl and mix on medium speed until everything is fully incorporated.
13. Spread the filling all over the dough and get it as close to the edges as you can. We want every single bite to have that cinnamon-y goodness in it.
14. Tightly roll the dough into a large log.
15. Cut two to three-inch size rolls with a sharp knife. You should get 24-26 cinnamon rolls.
16. Spray three 9×13 baking pans with cooking spray.
17. Add the 8-10 cinnamon rolls per pan.
18. Pour the 3/4 heavy cream evenly over all 3 pans of the rolls. Cover and let rise for 30 to 60 minutes until doubled in size.
19. Preheat oven to 375 degrees.
20. Bake for 20-30 minutes until the tops have just started turning a light golden brown. While the cinnamon rolls bake, make the frosting.
21. For the frosting, in a stand mixer or large bowl beat together butter and Biscoff spread for 3 minutes until smooth (won’t be completely smooth if you are using crunchy spread).
22. Add 1 cup of powdered sugar at a time and mix until all the powdered sugar has been used and it is fully mixed in.
23. Add the heavy whipping cream and beat on medium high for 2 minutes.
24. Once cinnamon rolls are done, remove them from the oven and immediately spread the frosting on top of the cinnamon rolls making sure to evenly distribute the frosting among the 3 pans of cinnamon rolls.
25. Serve warm or at room temperature.

Find more from Shae on Instagram, @eatplayshae, or on her website, eatplayshae.com.