Biscoff Cookie Butter Rolls: A Deliciously Sweet Treat Recipe

Biscoff Cookie Butter Rolls: A Sweet Delight

Biscoff Cookie Butter Rolls are a delightful treat that combines the rich, caramelized flavor of Biscoff cookies with the soft, pillowy texture of freshly baked rolls. Imagine biting into a warm roll, only to discover a luscious swirl of cookie butter that melts in your mouth. This recipe not only satisfies your sweet tooth but also brings a touch of nostalgia, as Biscoff cookies have been a beloved snack for generations, often enjoyed with coffee or tea.

People adore Biscoff Cookie Butter Rolls for their unique taste and convenience. The creamy, spiced cookie butter filling adds a delightful twist to traditional rolls, making them perfect for breakfast, dessert, or even a midday snack. Whether you’re hosting a brunch or simply treating yourself, these rolls are sure to impress. Join me as we explore this scrumptious recipe that celebrates the beloved Biscoff cookie in a whole new way!

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Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 1 large egg
• 1 cup Biscoff cookie butter
• 1/2 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)
• 1/2 teaspoon vanilla extract (for icing)
• Optional: crushed Biscoff cookies for topping

Preparing the Dough

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are well mixed.
2. Add the softened unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, mix the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together the milk and the egg until fully combined.
4. Pour the milk and egg mixture into the flour mixture. Stir gently with a spatula or wooden spoon until the dough begins to come together. Be careful not to overmix; it’s okay if there are a few lumps.
5. Once the dough is formed, turn it out onto a lightly floured surface. Knead it gently for about 1 minute until it is smooth and cohesive.

Rolling Out the Dough

1. Using a rolling pin, roll the dough out into a rectangle, approximately 1/4 inch thick. Aim for a size of about 12×8 inches.
2. Spread the Biscoff cookie butter evenly over the rolled-out dough, leaving a small border around the edges to prevent overflow when rolling.
3. If you like, you can sprinkle some crushed Biscoff cookies over the cookie butter for added texture and flavor.

Rolling and Cutting the Dough

1. Starting from one of the long edges, carefully roll the dough tightly into a log. Make sure to keep it as tight as possible to ensure even rolls.
2. Once rolled, pinch the seam to seal it. Use a sharp knife or a bench scraper to cut the log into 12 equal pieces, about 1 inch thick.
3. Place the rolls cut-side up in a greased 9×13 inch baking dish, leaving a little space between each roll to allow for rising.

Proofing the Rolls

1. Cover the baking dish with a clean kitchen towel and let the rolls rise in a warm place for about 30-45 minutes, or until they have doubled in size.
2. While the rolls are proofing, preheat your oven to 350°F (175°C).

Baking the Rolls

1. Once the rolls have risen, place the baking dish in the preheated oven.
2. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
3. Remove the rolls from the oven and let them cool in the pan for about 10 minutes.

Preparing the Icing

1. While the rolls are cooling, prepare the icing. In a small bowl, combine the powdered sugar, 2 tablespoons of milk, and vanilla extract.
2. Whisk the ingredients together until smooth. If the icing is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.

Assembling the Rolls

1. Once the rolls have cooled slightly, drizzle the icing over the top of the rolls using a spoon or a piping bag for a more decorative touch.
2. If desired, sprinkle crushed Biscoff cookies on top of the icing for an extra crunch and flavor.
3. Serve the Biscoff cookie butter rolls warm or at room temperature. They are perfect for breakfast, brunch, or

   

   Conclusion:

   If you’re looking for a delightful treat that combines the rich, caramelized flavor of Biscoff cookie butter with the comforting texture of soft rolls, then this recipe for Biscoff Cookie Butter Rolls is an absolute must-try! These rolls are not only incredibly easy to make, but they also offer a unique twist on traditional sweet rolls that will leave your taste buds dancing with joy. The warm, gooey filling of cookie butter, paired with the fluffy dough, creates a heavenly experience that’s perfect for breakfast, dessert, or even a special occasion.

   To elevate your Biscoff Cookie Butter Rolls, consider serving them warm with a drizzle of melted chocolate or a sprinkle of powdered sugar on top. You can also pair them with a scoop of vanilla ice cream for an indulgent dessert that will impress your family and friends. For a fun variation, try adding chopped nuts or chocolate chips to the filling for an extra layer of flavor and texture. If you’re feeling adventurous, you could even experiment with different flavored spreads, such as Nutella or almond butter, to create your own unique version of these delicious rolls.

   I encourage you to give this recipe a try and experience the joy of baking these scrumptious Biscoff Cookie Butter Rolls in your own kitchen. Whether you’re making them for a cozy family breakfast or a gathering with friends, I promise they will be a hit! Don’t forget to share your experience with me; I would love to hear how your rolls turned out and any creative twists you added to the recipe. You can share your photos and thoughts on social media or in the comments section below.

   Baking is all about experimenting and having fun, so don’t hesitate to make this recipe your own. The Biscoff Cookie Butter Rolls are not just a treat; they’re a delightful way to bring people together and create lasting memories. So roll up your sleeves, gather your ingredients, and let’s get baking! I can’t wait to see how your rolls turn out!

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   Biscoff Cookie Butter Rolls: A Deliciously Sweet Treat Recipe

   Indulge in these delightful Biscoff Cookie Butter Rolls, featuring soft dough filled with creamy Biscoff cookie butter and topped with sweet icing. Perfect for breakfast or a delicious snack any time of the day!

   Prep Time20 minutes

   Cook Time25 minutes

   Total Time60 minutes

   Category: Snacks

   Yield: 12 rolls

   Save This Recipe

   Ingredients

   • 2 cups all-purpose flour
   • 1/2 cup granulated sugar
   • 1 tablespoon baking powder
   • 1/2 teaspoon salt
   • 1/2 cup unsalted butter, softened
   • 1/2 cup milk
   • 1 large egg
   • 1 cup Biscoff cookie butter
   • 1/2 cup powdered sugar (for icing)
   • 2 tablespoons milk (for icing)
   • 1/2 teaspoon vanilla extract (for icing)
   • Optional: crushed Biscoff cookies for topping

   Instructions

   1. In einer großen Schüssel die Mehl, den Zucker, das Backpulver und das Salz vermengen. Diese trockenen Zutaten gut vermischen.
   2. Die weiche Butter zu den trockenen Zutaten hinzufügen. Mit einem Teigmischer oder den Fingern die Butter in die Mehlmischung einarbeiten, bis sie groben Krümeln ähnelt.
   3. In einer separaten Schüssel die Milch und das Ei verquirlen, bis sie gut vermischt sind.
   4. Die Milch- und Eimischung in die Mehlmischung gießen. Sanft mit einem Spatel oder Holzlöffel umrühren, bis der Teig zusammenkommt. Vorsichtig sein, um nicht zu übermixen; es ist in Ordnung, wenn ein paar Klumpen bleiben.
   5. Den Teig auf eine leicht bemehlte Arbeitsfläche geben und ihn sanft etwa 1 Minute kneten, bis er glatt und zusammenhängend ist.
   6. Den Teig mit einem Nudelholz zu einem Rechteck von etwa 1/4 Zoll Dicke ausrollen, mit einer Größe von etwa 12×8 Zoll.
   7. Die Biscoff-Keksebutter gleichmäßig über den ausgerollten Teig verteilen, dabei einen kleinen Rand um die Ränder lassen, um ein Überlaufen beim Rollen zu verhindern.
   8. Optional einige zerbröselte Biscoff-Kekse über die Keksebutter streuen, um zusätzliche Textur und Geschmack zu erhalten.
   9. Von einer der langen Kanten aus den Teig vorsichtig eng zu einer Rolle aufrollen, dabei so fest wie möglich rollen, um gleichmäßige Brötchen zu erhalten.
   10. Nach dem Rollen die Naht zusammendrücken, um sie zu versiegeln. Mit einem scharfen Messer oder einem Teigschneider die Rolle in 12 gleichmäßige Stücke von etwa 1 Zoll Dicke schneiden.
   11. Die Brötchen mit der Schnittseite nach oben in eine gefettete 9×13 Zoll große Backform legen und dabei etwas Platz zwischen jedem Brötchen lassen, um das Aufgehen zu ermöglichen.
   12. Die Backform mit einem sauberen Küchentuch abdecken und die Brötchen an einem warmen Ort etwa 30-45 Minuten gehen lassen, bis sie sich verdoppelt haben.
   13. Während die Brötchen gehen, den Ofen auf 350°F (175°C) vorheizen.
   14. Sobald die Brötchen aufgegangen sind, die Backform in den vorgeheizten Ofen stellen.
   15. 20-25 Minuten backen, bis die Oberseite goldbraun ist und ein Zahnstocher, der in die Mitte gesteckt wird, sauber herauskommt.
   16. Die Brötchen aus dem Ofen nehmen und etwa 10 Minuten in der Form abkühlen lassen.
   17. Während die Brötchen abkühlen, die Glasur vorbereiten. In einer kleinen Schüssel den Puderzucker, 2 Esslöffel Milch und den Vanilleextrakt vermengen.
   18. Die Zutaten zusammen glatt rühren. Wenn die Glasur zu dick ist, etwas mehr Milch hinzufügen, einen Teelöffel auf einmal, bis die gewünschte Konsistenz erreicht ist.
   19. Sobald die Brötchen leicht abgekühlt sind, die Glasur mit einem Löffel oder einer Spritztüte dekorativ über die Brötchen träufeln.
   20. Optional zerbröselte Biscoff-Kekse über die Glasur streuen, um zusätzlichen Crunch und Geschmack zu erhalten.
   21. Die Biscoff-Keksebutter-Brötchen warm oder bei Raumtemperatur servieren. Sie sind perfekt zum Frühstück, Brunch oder als süßer Snack zu jeder Tageszeit!

   Notes

   • For a richer flavor, consider adding a pinch of cinnamon to the dough.
   • These rolls can be stored in an airtight container for up to 3 days at room temperature.