Biscoff Cinnamon Rolls

If you love biscoff spread, you are going to enjoy these biscoff cinnamon rolls. They take a classic cinnamon roll and add that warm, caramelized cookie flavor to every bite.

The dough is soft and fluffy, and the filling mixes biscoff spread with the usual cinnamon and brown sugar. It’s a simple twist that makes a big difference.

On top, there’s a biscoff cream cheese frosting that melts right into the warm rolls. A sprinkle of crushed biscoff cookies adds a nice crunch.

These rolls do take some time because of the rising, but the actual work is pretty easy. Most of it is just waiting for the dough to do its thing.

They are great for a weekend breakfast or a treat with coffee. Once you try them, regular cinnamon rolls might feel a little plain.

Why You’ll Love It

Double Biscoff Goodness – You get Biscoff spread baked into the filling and whipped into the frosting for layers of cookie butter flavor.

Soft Pillowy Texture – The dough rises twice which gives you those bakery-style rolls that pull apart in fluffy strands.

Warm Spice Pairing – The cinnamon and brown sugar layer brings out the caramelized notes already found in Biscoff spread.

Recipe Ingredients

For the Dough

• 3 1/4 cups All-Purpose Flour
• 1/4 cup Granulated Sugar
• 2 1/4 tsp Instant Yeast (1 packet)
• 1 tsp Salt
• 3/4 cup Whole Milk (warm, about 110°F)
• 1/4 cup Unsalted Butter (melted)
• 1 large Egg
• 1 tsp Vanilla Extract

For the Biscoff Filling

• 1/2 cup Biscoff Spread (creamy)
• 1/4 cup Unsalted Butter (softened)
• 1/3 cup Brown Sugar (packed)
• 2 tsp Ground Cinnamon

For the Biscoff Cream Cheese Frosting

• 4 oz Cream Cheese (softened)
• 3 tbsp Biscoff Spread
• 1 cup Powdered Sugar
• 2 tbsp Whole Milk
• 4 Biscoff Cookies (crushed, for topping)

Directions

Step 1

In a large bowl or stand mixer, combine the flour, sugar, instant yeast, and salt. Add the warm milk, melted butter, egg, and vanilla extract. Mix with a dough hook on medium speed for 6 to 8 minutes until the dough is smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.

Step 2

While the dough rises, stir together the biscoff spread and softened butter until smooth. In a small bowl, mix the brown sugar and cinnamon. Set both aside.

Step 3

Punch down the risen dough and roll it out on a lightly floured surface into a rectangle about 14×10 inches. Spread the biscoff butter mixture evenly over the dough, leaving a 1/2 inch border along one long edge. Sprinkle the cinnamon brown sugar evenly over the biscoff layer.

Step 4

Starting from the long side opposite the border, roll the dough up tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls using a sharp bench scraper or unflavored dental floss.

Step 5

Place the rolls cut-side up in a greased 9×13 inch baking pan, spacing them evenly. Cover loosely with plastic wrap and let rise for 30 to 45 minutes until puffy and the rolls are nearly touching.

Step 6

Preheat your oven to 375°F (190°C). Bake for 22 to 26 minutes until the rolls are golden brown on top and cooked through in the center.

Step 7

While the rolls bake, make the frosting by beating the cream cheese and biscoff spread together until smooth. Add the powdered sugar and milk, and beat until creamy and spreadable.

Step 8

Spread the biscoff cream cheese frosting generously over the warm cinnamon rolls as soon as they come out of the oven. Sprinkle the crushed biscoff cookies over the top and serve warm.

My Tips

Check Your Milk Temperature

The milk needs to be around 110°F, which feels warm but not hot when you touch it. If it’s too hot it will kill the yeast and your dough won’t rise at all.

If you don’t have a thermometer, warm the milk for about 30 seconds in the microwave and then test it on your wrist. It should feel like warm bath water, not hot.

Cold milk won’t activate the yeast properly either, so don’t skip this step thinking it doesn’t matter.

Soften the Biscoff Spread Before Mixing

Biscoff spread straight from the jar can be a bit stiff and hard to spread on the dough without tearing it. Warm it in the microwave for 15-20 seconds before mixing it with the softened butter.

You want the filling to be soft and spreadable but not runny. If it’s too liquid it will leak out when you roll the dough and make a mess in the pan.

Use Dental Floss to Cut the Rolls

A knife squishes the dough log and ruins the spiral shape you worked hard to create. Slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull tight to slice through cleanly.

This gives you 12 perfect rolls with the swirl intact. Mark the log first with small cuts so you can see where to slice for even pieces.

More Recipes

• Biscoff Fudgy Brownies
• No-Bake Biscoff Cheesecake
• Cinnamon Roll Bread Pudding
• Churro Bites with Chocolate Dipping Sauce
• Pistachio Cream Croissant Bake

Frequently Asked Questions

Can I prepare these rolls the night before?

Yes, after slicing the rolls and placing them in the pan, cover them tightly and refrigerate overnight instead of doing the second rise on the counter.

In the morning, take them out and let them sit at room temperature for about 45 minutes to an hour until puffy, then bake as directed.