Biscoff Cinnamon Rolls

Warm up this winter with a cup of homemade hot cocoa and these soft and fluffy Lotus Biscoff cinnamon rolls made in under 30 minutes.

These cinnamon rolls are made with crescent roll dough sheets making them super easy to make. There is absolutely no hassle. Simply spread the homemade cookie butter mixture over the crescent roll dough sheets and bake. You can use store bought biscoff cookie butter or make this easy homemade version instead. I also highly recommend trying these Lotus Biscoff Pancakes and this Cookie Butter Ice Cream if you are an absolute cookie butter fanatic like me!

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An Explanation Of The Ingredients

• Crescent Roll Dough Sheets – Roll the dough sheets out over a floured counter top to cover up potential holes in the dough.
• Lotus Biscoff Cookie Butter – Mix melted cookie butter with the rest of the ingredients to make the cinnamon roll filling.
• Brown Sugar – Dark brown sugar works well for this recipe.
• Cinnamon – Add cinnamon to the sugar and cookie butter mixture.
• Salt – A pinch of salt will help balance out the sweetness.
• Nutmeg – All you need is a pinch of nutmeg.
• Butter – Unsalted, softened butter is best.
• Powdered Sugar – Mix the powdered sugar with the rest of the ingredients to make the cream cheese icing.
• Cream Cheese – Use good quality softened cream cheese to make the icing.
• Vanilla Extract – Softens the taste of the powdered sugar in the icing.
• Heavy Cream – Use heavy cream to give the icing a nice, thick consistency.
• Lotus Biscoff Cookies – Crush up a few cookies and top the biscoff cinnamon buns with the crumbs.

These are the ingredients needed to make the biscoff cinnamon rolls.

These are the ingredients for the cream cheese icing.

Spread the filling over the crescent roll dough sheet.

Gently roll the dough up to make the cinnamon roll.

Cut the dough into 8 equal parts with a dough cutter or knife.

Transfer the buns into a baking dish and bake according to package instructions.

How To Make Biscoff Cinnamon Rolls

1. In a bowl, combine the brown sugar, cinnamon, salt, softened butter and nutmeg.
2. Melt the cookie butter in the microwave in 20 second intervals.
3. Pour the melted cookie butter in the bowl with the brown sugar mixture.
4. Mix well to combine the cinnamon roll filling.
5. Preheat the oven to 375 degrees F or follow the baking instructions on the packaging for the crescent roll dough if using a different brand other than pillsbury.
6. Add flour to a clean counter top.
7. Roll out the crescent roll dough over the counter top and use a rolling pin to roll it out and cover any holes in the dough.
8. Use a spoon to spread the filling over the crescent dough.
9. Gently begin rolling up the dough.
10. Use a dough cutter or knife to cut 8 equal parts of the dough to make each cinnamon roll.
11. Grease the baking dish.
12. Place each cinnamon roll inside the baking dish.
13. Bake at 375 degrees F for 13-17 minutes or according to package instructions. Keep an eye on the cinnamon rolls and remove them from the oven once they’ve turned a golden color.
14. Top with homemade cream cheese icing and crushed up Lotus Biscoff cookies while still warm and enjoy.

How To Make Cream Cheese Icing

1. In a bowl, combine the softened cream cheese, powdered sugar, vanilla extract and heavy cream.
2. Whisk together until well combined.
3. Top the cinnamon buns straight out of the oven with the icing and serve.

Storing Suggestions

These Lotus Biscoff cinnamon rolls can be stored at room temperature in an air tight for up to 3 days if you have not iced them yet. The ones that have been topped with icing should be wrapped in plastic wrap and placed in an air tight container in the refrigerator for up to 5 days.

Recipe Notes

• Spread the icing over the cinnamon rolls straight out of the oven for best results.
• Keep an eye on the cinnamon rolls after the 13 minute mark and remove them once they are golden in color.
• Make sure to follow the baking instructions from the crescent roll dough packaging.