Biscoff Cinnamon Rolls Recipe

If you’re anything like me, you’re always looking for that wow-factor breakfast or brunch treat. Well, **Biscoff Cinnamon Rolls Recipe** is exactly what you need to impress—without the fuss! These rolls are soft, buttery, and laced with the warm, slightly spicy flavor of cinnamon, but what really makes them irresistible is the dreamy biscoff cookie butter swirl inside and on top. I’ll let you in on a secret—once you bite into one of these, it’s tough to stop at just one. So grab your apron, and let’s bring these homemade sweet treats to life!

this Recipe

Ingredients You’ll Need

Each ingredient in this Biscoff Cinnamon Rolls Recipe plays a crucial role, working together to produce that buttery dough, sweetly spiced filling, and luscious glaze. Buying quality ingredients, especially the biscoff spread and fresh yeast, will take your rolls to the next level.

• Milk: Warm milk helps activate the yeast and adds richness to the dough.
• Granulated sugar: Sweetens the dough and fuels the yeast for a good rise.
• Yeast: Active dry yeast is my go-to for fluffy, risen dough; make sure it’s fresh!
• Eggs: Room temperature eggs improve dough texture and flavor.
• Butter (softened): Used in the dough, filling, and glaze for that dreamy buttery flavor.
• Salt: Balances the sweetness and enhances overall flavor.
• Bread flour: Gives structure while keeping rolls soft; you can substitute all-purpose if needed.
• Light brown sugar: Adds caramel notes to the filling.
• Cinnamon: The classic spice that makes cinnamon rolls so irresistible.
• Biscoff cookie butter spread: The star of the show—warm it to drizzle easily in your filling and glaze.
• Powdered sugar: Thickens the glaze to the perfect drizzly consistency.
• Cream or milk: Helps thin the glaze for easy spreading.

Variations

I like to tweak this Biscoff Cinnamon Rolls Recipe depending on the mood or occasion—because honestly, that’s part of the fun with baking! Feel free to customize it to fit your tastes or dietary needs. Here are some of my favorite variations.

• Overnight Rise: I love prepping the rolls the night before and letting them chill in the fridge. It softens the flavors and means you wake up to fresh cinnamon rolls without the early morning prep.
• Dairy-Free Version: Swap milk and butter for coconut milk and vegan butter—turns out just as delicious and still super tender.
• Nutty Twist: Sprinkle chopped toasted pecans or walnuts in the filling for extra crunch and flavor.
• Extra Biscoff Crunch: Crush some biscoff cookies and sprinkle on top after glazing for a fun textural contrast that my family goes crazy for.

How to Make Biscoff Cinnamon Rolls Recipe

Step 1: Activate Your Yeast and Make the Dough

Start by pouring warm milk, sugar, and your active dry yeast into a large bowl. Give it a gentle stir with a wooden spoon and let it rest for about 10-15 minutes until it’s bubbly and smells yeasty—that’s your green light to move forward. This step really sets the tone for fluffy rolls, so don’t rush it!

Once activated, add softened butter and eggs to the mix and stir again. Then incorporate salt and about 2 cups of your bread flour. Start mixing, and slowly add flour in half-cup increments until your dough pulls away from the sides of the bowl and forms a soft ball. It’s a balance here—you want tacky, not sticky.

Pour the dough onto a floured surface and knead for 3-5 minutes. Feeling the dough—soft and smooth but not sticky—is one of my favorite baking moments. Pop the dough into a greased bowl, cover with a cloth, and set it somewhere warm to rise for about 1.5 hours or until doubled in size.

Step 2: Roll Out, Fill, and Shape

After the dough has beautifully doubled, punch it down gently to release air and roll it out on a floured surface into a roughly 14 by 18-inch rectangle. Here’s a trick I learned: leave about a half-inch border on the bottom edge without butter—that helps the roll seal nicely.

Spread softened butter evenly over the dough, then sprinkle the brown sugar carefully—take your time to avoid tearing the dough. Next comes the cinnamon, and finally, drizzle warmed biscoff cookie butter over everything. Warm biscoff is key here; it spreads easily and penetrates the sugar cinnamon layer perfectly.

Starting at the long 18-inch edge, roll the dough tightly into a log. Once rolled, gently squeeze each end of the log to compact it—you’ll notice the dough stretches a bit during rolling, and this step helps it keep its shape.

Step 3: Cut and Proof

To get evenly sized rolls, I mark out where I’ll make cuts first—12 rolls total is the goal. Use dental floss for super clean cuts or a sharp knife. Arrange the rolls snugly in a greased 9×13 pan (or two 9-inch round pans) — it’s okay if they’re touching because they’ll puff up.

Cover and place them in a warm spot for a second rise, roughly 45-60 minutes or until doubled again. A neat little trick I use is placing the pan in the oven with just the light on, which provides the perfect cozy heat for proofing.

Step 4: Bake and Glaze

Preheat your oven to 375°F (190°C) and bake the rolls for 14-18 minutes or until the tops turn a light golden brown. Meanwhile, whip up the luscious biscoff glaze by beating softened butter, biscoff spread, and vanilla until smooth. Slowly add powdered sugar, milk, and a pinch of salt, adjusting for your perfect drizzle consistency.

Once the rolls are just a bit cooled but still warm, slather the glaze generously over them. For added biscoff love, sprinkle crushed biscoff cookies on top if you have some handy—this is optional but trust me, it’s magic.

How to Serve Biscoff Cinnamon Rolls Recipe

Garnishes

I usually keep it simple with a drizzle of biscoff glaze and a sprinkle of crushed biscoff cookies for that extra crunch and flavor boost. Freshly chopped nuts or even a little sea salt sprinkle works beautifully if you like a salty-sweet contrast.

Side Dishes

These rolls pair wonderfully with a cup of strong coffee or chai latte. For a fuller brunch, I love serving them alongside fresh fruit salad and scrambled eggs to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve tried baking these in individual mini cast iron skillets or bundt pans for a dramatic “pull-apart” presentation. Layering with extra biscoff spread between the rolls before baking adds an ooey-gooey surprise that guests adore.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I never do, but just in case), store them in an airtight container at room temperature for up to two days. This keeps them soft and moist, just like fresh!

Freezing

I love freezing unbaked rolls after cutting and placing them in the pan. Wrap tightly in plastic wrap and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then let them come to room temp and rise before baking.

Reheating

To reheat, pop rolls in a 275°F oven for about 8-10 minutes covered loosely with foil. This warms them through gently without drying the dough or melting the glaze too much.

FAQs

Final Thoughts

I absolutely love how this Biscoff Cinnamon Rolls Recipe combines that cozy cinnamon roll classic with the addictive biscoff cookie butter flavor—there’s just something so comforting about each bite. When I first tried adding biscoff, I knew I’d stumbled on a game-changer for weekend breakfasts and holiday brunches. Whether you’re baking these for family or friends, they’re guaranteed to make your kitchen smell amazing and your crowd smile wide. Give them a try—you’ll be hooked just like me!

Print