The Ultimate Christmas Cookie Butter Cinnamon Rolls

The holiday season is defined by the scents that fill our homes, and nothing captures the magic of Christmas morning quite like the aroma of warm yeast, spicy cinnamon, and toasted gingerbread. While traditional cinnamon rolls are a classic, the introduction of creamy, spiced cookie butter elevates this festive staple into a gourmet indulgence. These Christmas Cookie Butter Cinnamon Rolls combine the soft, pillowy texture of a brioche-style dough with the deep, caramelized notes of Belgian speculoos cookies. Perfectly golden on the outside and gooey in the center, they are finished with a velvety cream cheese frosting that melts into every spiral. Whether you are hosting a holiday brunch or looking for a cozy treat to enjoy by the fire, this recipe is destined to become your new favorite tradition.

Ingredients You’ll Need

For the Dough:

• Warm Milk (1 cup): Whole milk heated to 110°F (43°C) to activate the yeast.

• Active Dry Yeast (1 packet / 2.25 tsp): Ensures a light, airy rise.

• Granulated Sugar (1/4 cup): To feed the yeast and lightly sweeten the bread.

• Melted Unsalted Butter (1/3 cup): Adds richness and a soft crumb.

• Egg (1 large, room temperature): Acts as a binder and provides structure.

• All-Purpose Flour (3.5 to 4 cups): Use high-quality flour for the best chew.

• Salt (1 tsp): To balance the sweetness.

For the Cookie Butter Filling:

• Cookie Butter Spread (3/4 cup): Such as Biscoff or Trader Joe’s Speculoos.

• Brown Sugar (1/2 cup, packed): Adds a deep, molasses-like sweetness.

• Ground Cinnamon (1 tbsp): The essential holiday spice.

• Softened Butter (2 tbsp): To help the filling spread smoothly.

• Crushed Speculoos Cookies (optional): For added texture inside the swirls.

For the Cream Cheese Frosting:

• Cream Cheese (4 oz, softened): Provides a tangy contrast to the sweet rolls.

• Unsalted Butter (1/4 cup, softened): For a smooth, buttery finish.

• Powdered Sugar (1.5 cups): For sweetness and thickness.

• Vanilla Extract (1 tsp): To enhance the festive flavors.

• Cookie Butter (2 tbsp): Swirled in for an extra punch of flavor.

Step-by-Step Instructions

1. Prepare the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and one tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for about 5–10 minutes until it becomes foamy.

2. Mix the Dough: Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Gradually add 3.5 cups of flour. Using a dough hook or a sturdy spoon, mix until a soft dough forms.

3. Knead: Knead the dough for 5–7 minutes by hand or in the mixer on medium-low speed. If the dough is too sticky, add more flour one tablespoon at a time. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers.

4. First Rise: Place the dough in a lightly greased bowl, cover with a warm damp cloth, and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.

5. Make the Filling: While the dough rises, whisk together the cookie butter, softened butter, brown sugar, and cinnamon in a small bowl until it forms a spreadable paste.

6. Roll and Fill: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle (approx. 12×18 inches). Spread the cookie butter filling evenly across the dough, leaving a small margin at the edges. If using crushed cookies, sprinkle them over the filling now.

7. Shape: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls.

8. Second Rise: Place the rolls into a greased 9×13 inch baking pan. Cover and let them rise again for 30–45 minutes. During this time, preheat your oven to 350°F (175°C).

9. Bake: Bake for 20–25 minutes, or until the rolls are lightly golden brown on top. Do not overbake; you want the centers to remain soft.

10. Frost: While the rolls bake, beat together the cream cheese, butter, powdered sugar, vanilla, and extra cookie butter until smooth. Spread the frosting over the rolls while they are still warm so it seeps into the spirals.

The Secret Power of Speculoos

The defining characteristic of these rolls is the use of cookie butter, a spread made from crushed Speculoos cookies. These cookies are a Belgian tradition, originally baked for St. Nicholas Day. They are infused with a specific blend of spices—cinnamon, nutmeg, cloves, ginger, and cardamom—which gives them a profile much deeper and more complex than a standard sugar cookie.

By incorporating this spread into the filling and the frosting, you are effectively infusing the rolls with the “taste of Christmas.” The caramelized sugar in the cookie butter reacts beautifully with the heat of the oven, creating a slightly gooey, molten center that mimics the texture of a high-end bakery pastry. It transforms the humble cinnamon roll into a sophisticated dessert that appeals to both children and adults.

Tips for a Perfect Holiday Rise

Working with yeast can be intimidating, especially during the colder months when kitchens are naturally chillier. To ensure your Christmas rolls are as light as air, temperature control is key. Your milk should feel like lukewarm bathwater; if it is too hot, it will kill the yeast, and if it is too cold, the yeast will remain dormant.

If your house is cold, you can create a makeshift proofing oven by placing the bowl of dough in an oven that is turned off, with only the oven light turned on. The heat from the bulb is often just enough to encourage a steady rise. Furthermore, always ensure your egg and butter are at room temperature before mixing. Cold ingredients can shock the yeast and slow down the fermentation process, leading to a denser roll. Patience during the two rising stages is what creates that iconic “shred” when you pull a roll apart.

Make-Ahead and Storage Strategies

Christmas morning is often a whirlwind of activity, and the last thing you want to do is spend three hours in the kitchen before the presents are opened. These rolls are incredibly “make-ahead” friendly. You can prepare the rolls up to the point of the second rise, place them in the baking pan, cover them tightly with plastic wrap, and refrigerate them overnight. In the morning, simply take them out, let them sit at room temperature for about 45 minutes to take the chill off and finish rising, then bake as directed.

If you happen to have leftovers, they store remarkably well. Keep them in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. To recapture that fresh-from-the-oven magic, simply microwave a roll for 15–20 seconds. This softens the dough and remelts the frosting, making it taste just as indulgent as it did on Christmas morning. For longer storage, these rolls can be frozen (either frosted or unfrosted) for up to three months.

Creative Variations for Your Festive Table

While the cookie butter and cinnamon combination is perfection on its own, you can easily customize this recipe to suit your family’s preferences. For a “White Christmas” aesthetic, sprinkle white chocolate chips over the cookie butter filling before rolling. If you prefer a bit of crunch, toasted pecans or walnuts add an excellent earthy contrast to the sweetness of the speculoos.

For those who want to Lean into the gingerbread theme, you can add a teaspoon of ground ginger and a tablespoon of molasses to the dough itself. This gives the bread a darker hue and a more robust spice profile. Regardless of the variations you choose, the key is the balance between the spice of the filling and the tang of the cream cheese. These Christmas Cookie Butter Cinnamon Rolls are more than just a breakfast item; they are a celebration of the season in every bite.