Description
These Biscoff Cinnamon Rolls are a decadent twist on the classic cinnamon roll, filled with creamy Biscoff cookie butter and a cinnamon-sugar mixture. The rolls are soft, fluffy, and baked to a golden perfection, then topped with a rich Biscoff glaze for an irresistible sweet treat perfect for breakfast or dessert.
Ingredients
Scale
Cinnamon Roll Dough
- ½ cup (118.29 ml) warm milk
- ¼ cup (50 g) granulated sugar
- 1 tablespoon active dry yeast
- 2 large eggs, room temperature
- 6 tablespoons butter, softened
- 1 teaspoon salt
- 2½-3 cups (312.5 g) bread flour (all-purpose can be used also)
Filling
- 3 tablespoons butter, softened
- ½ cup (110 g) light brown sugar
- 1 tablespoon cinnamon
- ½ cup (118.29 g) Biscoff cookie butter spread, warmed
Biscoff Glaze
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- ⅓ cup (78.86 g) Biscoff cookie butter spread
- 1 cup (120 g) powdered sugar
- 2 tablespoons cream or milk
- Pinch of salt
Instructions
- Activate the yeast: Pour warm milk, granulated sugar, and active dry yeast into a large mixing bowl. Stir with a wooden spoon or dough whisk and let sit for 10-15 minutes until the yeast is bubbly and foamy.
- Prepare dough mixture: Add softened butter and eggs to the yeast mixture and mix well. Then add salt and 2 cups of flour. Mix and gradually add more flour in ½ cup increments until a dough ball forms that pulls away from the sides of the bowl.
- Knead the dough: Transfer dough to a floured surface and knead for 3-5 minutes, adding flour as needed to keep it soft and tacky but not sticky. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until it doubles in size, about 1½ hours.
- Roll out the dough: Punch down the risen dough and roll it out on a floured surface into a 14×18 inch rectangle. Spread 3 tablespoons of softened butter evenly over the dough, leaving about a ½ inch border at the bottom edge unbuttered to help seal the roll.
- Add the filling: Sprinkle the brown sugar evenly over the buttered dough, then evenly sprinkle the cinnamon on top. Drizzle warmed Biscoff cookie butter spread over the mixture.
- Form the rolls: Starting from the long 18-inch side, tightly roll the dough into a log. Gently squeeze the log at both ends to compact it as it may stretch during rolling.
- Cut and arrange rolls: Cut the log into 12 equal slices using dental floss or a knife, marking lightly beforehand for even size. Place the rolls side by side in a greased 9×13 inch pan (or two 9-inch round pans with 6 rolls each), allowing them to touch slightly.
- Second rise: Cover the pan and let the rolls rise again in a warm spot until doubled in size, about 45-60 minutes. Optionally, placing the pan in an oven with the light on works well to maintain warmth; remove before preheating.
- Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 14-18 minutes or until the tops turn a light golden brown.
- Make the Biscoff glaze: While the rolls cool slightly, beat together the softened butter, Biscoff spread, and vanilla until smooth. Add powdered sugar, cream or milk, and a pinch of salt, mixing until the glaze reaches the desired consistency. Adjust with more powdered sugar or milk as needed.
- Glaze and serve: Once the rolls are slightly warm but not hot, spread the glaze on top. Optionally, sprinkle crushed Biscoff cookie bits for extra texture and flavor. Serve warm.
Notes
- Water can be substituted for milk in the dough, resulting in a less rich but still tasty roll.
- Use grams for more accurate flour measurement to ensure the perfect dough texture. If using measuring cups, spoon flour lightly to avoid packing.
- For overnight preparation, cover cut rolls in plastic wrap and refrigerate. Allow rolls to rest at room temperature for about 45 minutes before baking the next day.
- If baking the rolls the night before serving, rewarm them in the oven at 275°F for 8-10 minutes for fresh warmth.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 360
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
