Biscoff Cinnamon Rolls🤎 swirled with cookie butter in each bite✨ here’s how you make them! 🤎Biscoff Cinnamon Rolls Dough * ¾ cup milk of choice, warmed * ½ cup granulated sugar, divided * 2½ tsp active dry yeast (or instant yeast) * ½ cup Greek yogurt or sour cream, room temperature * ½ cup salted butter, very soft * 2 eggs, room temperature * 1 tsp vanilla bean paste or vanilla extract * 4½ cups bread flour (all-purpose flour can be used) * 1 tsp salt Cinnamon Cookie Butter Filling * ½ cup salted butter, softened * ⅓ cup Biscoff cookie butter, slightly melted * 1 cup light brown sugar * 2 tbsp cinnamon * 1 tsp vanilla bean paste or vanilla extract * 5–6 Biscoff cookies, crushed * ½ cup heavy cream, for pouring over the rolls Cookie Butter Cream Cheese Frosting * 8 oz cream cheese, softened * ¼ cup salted butter, softened * ½ cup of cookie butter * 1¾ cups powdered sugar * 1 tsp vanilla bean paste or vanilla extract Instructions: 1. Pour the warm milk into a small bowl. Stir in 1 tbsp of the sugar and sprinkle the yeast over the top. Let sit for 5–7 minutes, until frothy. 2. In a separate bowl, whisk together the flour and salt. 3. Add the yeast mixture to the bowl of a stand mixer, followed by the remaining sugar, yogurt or sour cream, butter, eggs, vanilla, and flour mixture. 4. Mix with the dough hook on low for about 1 minute, just until combined. Let the dough rest for 5 minutes. 5. Mix on medium speed for 5–7 minutes, until the dough is smooth, elastic, and begins pulling away from the sides of the bowl. If needed, add flour 1 tbsp at a time. The dough should remain slightly sticky—avoid adding too much flour. 6. Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 30–45 minutes. The dough will not double in size, and that’s exactly what you want. Make the Filling 7. While the dough rises, mix together the softened butter, slightly melted cookie butter, brown sugar, cinnamon, and vanilla until smooth and well combined. 8. Grease a 9×13-inch baking pan with butter. Shape & Assemble 9. Lightly flour your work surface and turn out the dough. Roll into: * 16x15 inches for 8 large rolls * 24×15 inches for 12 smaller rolls 10. Spread the cookie butter filling evenly over the dough, leaving a small border around the edges. The filling may become slightly thick or clumpy as you spread it—that’s normal. Use your hands to gently press it into place if needed. 11. Sprinkle the crushed Biscoff cookies evenly over the filling and gently press them in. 12. Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut into 8 large or 12 smaller rolls, about 2 inches wide. 13. Arrange the rolls in the prepared pan. Cover and let proof for 25–30 minutes, until puffy, while the oven preheats to 350°F. Bake 14. Warm the heavy cream in the microwave for about 15 seconds. Pour evenly over the proofed rolls. 15. For 8 large rolls: Bake at 350°F for 22–24 minutes. Increase the temperature to 375°F and bake for another 5–7 minutes, until golden and cooked through. 16. For 12 smaller rolls: Bake at 350°F for 20–22 minutes. Increase the temperature to 375°F and bake for another 5–7 minutes. Make the Frosting 17. While the rolls bake, beat the softened cream cheese and butter until smooth and fluffy. 18. Add the powdered sugar, cookie butter, and vanilla and beat until smooth and creamy. 19. Remove the cinnamon rolls from the oven and let them rest for 10–15 minutes. 20. Spread the cream cheese frosting generously over the warm rolls. For extra Biscoff goodness, drizzle with melted cookie butter and sprinkle with crushed Biscoff cookies. Serve warm and enjoy! #cinnamonroll #biscoff #cookiebutter #gooey #baking @Kerrygold USA @LACTAID® @Biscoff @King Arthur Baking - @laynekat