Introduction
Biscoff Cinnamon Rolls are a rich, indulgent twist on the classic breakfast favorite, combining the warmth of spiced cinnamon filling with the deep caramel flavor of Biscoff cookie butter. These pillowy rolls are swirled with cinnamon sugar and layered with creamy Biscoff spread, then topped with a luscious Biscoff glaze for a dessert-like breakfast or brunch treat that’s irresistibly cozy and sweet.
The History of Biscoff Cinnamon Rolls
Cinnamon rolls have their roots in Sweden, where they are known as “kanelbullar” and are traditionally enjoyed with coffee during fika. Over time, cinnamon rolls evolved into a staple in American bakeries and homes, often topped with cream cheese frosting. The addition of Biscoff cookie butter—a spread made from crushed caramelized speculoos cookies—originated from Belgium and gained popularity globally for its unique spiced, buttery taste. Combining Biscoff with cinnamon rolls is a modern, viral food trend that fuses two nostalgic comfort flavors into one decadent bake.
Ingredients Breakdown
For the Dough:
- 3¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ tsp instant yeast (1 packet)
- ¾ cup warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ tsp salt
For the Biscoff Cinnamon Filling:
- ¾ cup Biscoff spread (cookie butter), softened
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- 3 tbsp unsalted butter, melted
For the Biscoff Glaze:
- ½ cup Biscoff spread
- 1 cup powdered sugar
- 2–3 tbsp milk (adjust for consistency)
- Optional: pinch of salt or a splash of vanilla extract
Step-by-Step Recipe:
Start by preparing the dough. In a large mixing bowl, combine the warm milk, melted butter, sugar, and yeast. Let sit for 5 minutes until foamy. Add the egg, salt, and gradually mix in the flour until a soft dough forms. Knead for about 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
Once the dough has risen, roll it out on a floured surface into a large rectangle, roughly 16×12 inches. Spread softened Biscoff over the dough, then sprinkle evenly with brown sugar mixed with cinnamon. Drizzle the melted butter over the top.
Starting from the long side, tightly roll up the dough into a log. Slice into 12 equal pieces and arrange in a greased baking dish. Cover and let the rolls rise for another 30–40 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until golden and cooked through. Remove and let cool slightly.
For the glaze, whisk together Biscoff spread, powdered sugar, and enough milk to create a pourable consistency. Drizzle generously over warm rolls and serve immediately.
Tips for the Perfect Rolls
Use room temperature ingredients to help the dough rise evenly. Don’t overfill the rolls or the filling will leak out—spread Biscoff evenly but not too thick. Use dental floss to cut the rolled dough cleanly without squashing. For gooier rolls, underbake slightly and cover with foil during the last few minutes of baking. To make ahead, prepare the rolls the night before, refrigerate, and let them rise slightly before baking in the morning.
Variations and Customizations
Add crushed Biscoff cookies to the filling for crunch. Mix cream cheese into the glaze for a tangy contrast. Swirl some chocolate chips or chopped pecans into the filling for added texture. Make them vegan by using plant-based milk, vegan butter, and egg substitute. For a fruity twist, add thinly sliced bananas or apples with the Biscoff filling.
Health Considerations and Nutritional Value
These Biscoff cinnamon rolls are a treat and should be enjoyed in moderation. They are high in sugar and fat due to the rich filling and glaze. To make a lighter version, use reduced-sugar Biscoff, cut back on the glaze, or substitute with a simple dusting of powdered sugar. Whole wheat flour can be used for added fiber, though it will alter the texture slightly.
FAQ
Can I use active dry yeast instead of instant yeast? Yes, just bloom it in warm milk with sugar for 5–10 minutes before mixing.
Can I freeze the unbaked rolls? Absolutely. Shape the rolls and freeze before the second rise. Thaw overnight and allow to rise before baking.
What’s the best way to reheat leftovers? Microwave for 20–30 seconds or warm in a low oven to restore softness.
Can I make these without a stand mixer? Yes, knead the dough by hand until smooth—it will just take a little more effort.
What can I use instead of Biscoff? Any cookie butter or speculoos spread will work. You could also try Nutella or peanut butter for a different twist.
Biscoff Cinnamon Rolls
Ingredients
Dough Ingredients:
- ▢ 1 cup warm dairy-free milk 225g – or use any preferred milk alternative; should be warm to the touch, not hot
- ▢ ¼ cup light brown sugar 50g – divided for activating the yeast and sweetening the dough
- ▢ 2¼ teaspoons active dry yeast 8g
- ▢ 3 cups all-purpose flour 365g
- ▢ 1 teaspoon ground cinnamon 4g
- ▢ ½ teaspoon salt
- ▢ 3 tablespoons melted vegan butter 45g
- ▢ 1 teaspoon vanilla extract 2g
Filling Ingredients:
- ▢ ½ cup light brown sugar 85g, loosely packed
- ▢ 1 tablespoon ground cinnamon 12g
- ▢ 3 tablespoons vegan butter softened (45g)
- ▢ ¼ cup melted Biscoff cookie butter
- ▢ 5–6 Biscoff cookies crushed
- ▢ 1 teaspoon vanilla extract 3g, optional for extra flavor
Biscoff Cream Cheese Frosting:
- ▢ 2 tablespoons vegan cream cheese slightly softened
- ▢ 1 cup powdered sugar 130g
- ▢ 2 tablespoons melted Biscoff cookie butter
- ▢ 1–2 teaspoons dairy-free milk added as needed to reach desired consistency
Instructions
To Make the Dough:
- Activate the Yeast: In a small bowl, whisk together the warm dairy-free milk and half of the brown sugar (the milk should be around 115°F—see notes for tips). Sprinkle the active dry yeast over the top, stir gently, and set aside for about 10 minutes, or until the mixture becomes frothy.
- Ingredients used: 1 cup dairy-free milk, ¼ cup light brown sugar (divided), 2¼ tsp active dry yeast
- Mix the Dough: In a large mixing bowl, combine the flour, the remaining brown sugar, salt, and cinnamon. Make a well in the center and pour in the yeast mixture, vanilla extract, and melted vegan butter. Stir until the mixture comes together to form a slightly sticky dough ball.
- Ingredients used: ¼ cup light brown sugar, 3 cups all-purpose flour, 1 tsp ground cinnamon, ½ tsp salt, 3 tbsp melted vegan butter, 1 tsp vanilla extract
- Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 8–10 minutes, sprinkling in a little extra flour as needed (about 1 tablespoon at a time) until the dough becomes soft, elastic, and no longer sticky. This step is crucial for developing structure in the rolls.
- First Rise: Place the dough in a clean bowl, cover it with a damp tea towel or paper towel, and set it in a warm spot. Let it rise for 1½ hours, or until it has doubled in size.
Shaping the Cinnamon Rolls:
- Roll Out the Dough: Once the dough has risen, turn it out onto a floured surface or parchment paper and shape it into a round ball. Flatten the ball into a 6-inch disk, then use a rolling pin to roll it out into a 12×7 inch rectangle, about ¼ inch thick.
- Prepare the Filling: In a small bowl, stir together the melted cookie butter, softened vegan butter, brown sugar, cinnamon, and vanilla extract until smooth and spreadable. Gently spread this filling over the rolled-out dough, leaving about a ½-inch border around the edges. Sprinkle the crushed Biscoff cookies evenly on top.
- Ingredients used: ½ cup light brown sugar, 1 tbsp ground cinnamon, 3 tbsp softened vegan butter, ¼ cup melted Biscoff cookie butter, 1 tsp vanilla extract, 5–6 crushed Biscoff cookies
- Cut and Rise Again: Carefully roll the dough up into a tight log from the long side. Slice into 8 even rolls, each about 1½ inches thick. Arrange the rolls in a greased or parchment-lined baking dish. Cover again with a damp cloth and allow to rise for another 20–30 minutes, or until they’ve grown about 1.5 times their original size.
- Bake: Preheat the oven to 375°F (190°C) while the rolls go through their second rise. Once ready, bake for 20–23 minutes, or until the tops are golden brown and the centers are baked through.
How to Make the Icing:
- While the cinnamon rolls are baking, prepare the frosting. In a small bowl, whisk together the softened vegan cream cheese, powdered sugar, and melted Biscoff cookie butter. Add 1–2 teaspoons of dairy-free milk as needed to create a smooth, drizzle-able consistency. If the icing is too thick, add a bit more milk; if too runny, stir in extra powdered sugar 1 tablespoon at a time until it thickens.
- Ingredients used: 2 tbsp vegan cream cheese, 1 cup powdered sugar, 2 tbsp melted Biscoff cookie butter, 1–2 tsp dairy-free milk
- Let the rolls cool for a few minutes before spreading or drizzling the icing over the top. For extra flair, add a drizzle of melted cookie butter and a sprinkle of crushed Biscoff cookies just before serving.