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–+ servings

Biscoff Cinnamon Rolls

These Biscoff cinnamon rolls take a classic favorite to the next level with cozy spiced flavor and creamy frosting. Soft, fluffy, and perfect for weekend baking.
Biscoff Cinnamon Rolls
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 12 rolls
Calories 420 kcal
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Equipment

  • stand mixer
  • 9x13 inch baking pan

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)

Instructions 

  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.
  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.
  3. Punch down the risen dough and roll it out on a lightly floured surface into a rectangle about 14x10 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.
  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.
  5. Place the rolls cut-side up in a greased 9x13 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.
  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.
  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.
  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.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 58gProtein: 6gFat: 18g
Keyword biscoff cinnamon rolls, breakfast pastry, cookie butter rolls, homemade cinnamon rolls

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