Biscoff Cinnamon Rolls Recipe
If you adore the warm, comforting embrace of a classic cinnamon roll but crave something new and irresistibly indulgent, then these Biscoff Cinnamon Rolls are the treat you’ve been waiting for. Imagine soft, fluffy dough rolled with the rich, spiced sweetness of creamy Biscoff spread and a delightful crunch from crushed Biscoff cookies, all crowned with a luscious, dreamy Biscoff cream cheese frosting. These rolls bring a unique twist to a beloved favorite, creating a perfect harmony of flavors that’s utterly addictive and absolutely unforgettable.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a crucial role in achieving the perfect balance of texture, flavor, and that golden color you want in your rolls. From the warmth of whole milk to the creamy richness of butter and cream cheese, every component contributes to making these Biscoff Cinnamon Rolls shine.
- Whole milk (260 ml / 1 cup + 1 tbsp): Warm milk activates the yeast and keeps your dough tender and soft.
- Instant dry yeast (10 g / 1 tbsp): Helps the dough rise beautifully, creating those fluffy layers.
- All-purpose flour (520 g / 4 1/4 cups): The foundation of your dough, providing structure and chewiness.
- Granulated sugar (65 g / 1/3 cup): Adds just the right amount of sweetness to balance the spicy Biscoff flavors.
- Salt (1 tsp): Enhances all the flavors and tones down any excessive sweetness.
- Large egg (1, room temperature): Adds richness and binds the dough perfectly.
- Unsalted butter (85 g / 6 tbsp, softened): Infuses the dough with buttery flavor and tender crumb.
- Biscoff spread (200 g / ¾ cup): The star ingredient, bringing that cozy spice and caramelized cookie goodness.
- Crushed Biscoff cookies (60 g / about ½ cup): Adds a delightful crunch and extra depth of flavor inside the rolls.
- Cream cheese (100 g / 3.5 oz, full-fat and softened): Makes the frosting luxuriously creamy and tangy.
- Unsalted butter (40 g / 3 tbsp, softened): Adds richness and smoothness to the frosting.
- Powdered sugar (60 g / ½ cup): Sweetens the frosting to perfection and gives it a silky texture.
- Vanilla extract (1 tsp): Elevates the frosting with a sweet, fragrant note.
- Biscoff spread (60 g / ¼ cup): This extra spread in the frosting takes the rolls into over-the-top indulgence territory.
How to Make Biscoff Cinnamon Rolls
Step 1: Prepare the Dough
Start by combining the flour, sugar, salt, and yeast in your mixer bowl. Add the warm milk, egg, and softened butter, then knead the mixture with a dough hook for 7 to 10 minutes until you have a smooth and elastic dough. This process wakes up the gluten, giving you that perfect chewy texture in your rolls!
Step 2: First Rise
Cover the dough with a clean towel and let it rise patiently for about 2 hours at room temperature. You’ll know it’s ready when it has doubled in size and is soft and pillowy — this rise is essential for that light, airy crumb.
Step 3: Roll Out and Add the Biscoff
Gently warm up the Biscoff spread just until it’s soft and easy to spread. Roll your dough into a big rectangle about 40 by 30 centimeters (16 by 12 inches). Spread the creamy Biscoff evenly over the surface, then sprinkle those crushed Biscoff cookies on top for a delightful contrast in texture.
Step 4: Roll Up and Slice
Roll the dough tightly from the long side, creating that iconic spiral shape. Cut the roll into 12 equal pieces, and place them snugly in a greased baking dish. This will help your rolls bake up tall and soft, with those gorgeous swirls of Biscoff inside.
Step 5: Second Rise and Bake
Cover the baking dish and let your rolls rise again for about 1 hour until they puff up noticeably. Meanwhile, preheat your oven to 180°C (350°F). Bake the rolls for approximately 25 minutes until they turn a golden brown, filling your kitchen with the most inviting aroma!
Step 6: Make the Frosting and Finish
While the rolls cool just a bit, beat together the cream cheese, Biscoff spread, butter, powdered sugar, and vanilla extract until smooth and creamy. Slather this dreamy frosting over your warm Biscoff Cinnamon Rolls and get ready to indulge in melty, gooey bliss.
How to Serve Biscoff Cinnamon Rolls
Garnishes
For an extra special touch, sprinkle some crushed Biscoff cookies or a dusting of powdered sugar over the frosting. A few toasted pecans or a drizzle of caramel sauce also work wonders to elevate the presentation and flavor.
Side Dishes
These rolls pair beautifully with a simple cup of coffee or a steaming mug of chai tea. If you want to create a brunch spread, fresh fruit or a light yogurt parfait complements their rich sweetness perfectly without overpowering the star of the show.
Creative Ways to Present
Serve these rolls in a rustic cast-iron skillet straight from the oven for an inviting, homey look. Alternatively, transfer them onto a beautiful plate stacked high, and surround them with fresh berries or edible flowers for a delightful Instagram-worthy display. Guests will be wowed before they even taste a bite!
Make Ahead and Storage
Storing Leftovers
Once your rolls have cooled, place them in an airtight container and store at room temperature for up to 2 days. They remain soft and fresh, ready to be enjoyed with just a quick warm-up.
Freezing
If you want to stash some rolls for later, freeze them well-wrapped in plastic wrap and a layer of aluminum foil. They’ll keep their fantastic flavor and texture for up to 2 months. Thaw them overnight in the fridge before warming.
Reheating
To bring your Biscoff Cinnamon Rolls back to life, warm them gently in the oven at 150°C (300°F) for 10 minutes, or microwave for 20 to 30 seconds covered with a damp paper towel. This way, they’ll be soft, gooey, and as delicious as when freshly baked.
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! Just make sure to activate active dry yeast in warm milk for about 5-10 minutes before mixing it with the other ingredients.
Is it okay to use bread flour instead of all-purpose flour?
Yes, bread flour will give your rolls a chewier texture thanks to its higher protein content, which is fantastic if you like a bit more bite.
Can I substitute the Biscoff spread with peanut butter?
While peanut butter provides richness, it won’t replicate the unique spice and caramel notes of Biscoff spread, which are key to this recipe’s magic.
How do I make the rolls ahead of time?
You can prepare the rolls up to the second rise, then cover and refrigerate overnight. Take them out to come to room temperature before baking as directed.
Are these Biscoff Cinnamon Rolls very sweet?
They have a lovely balance of sweetness and spice, thanks to the Biscoff spread combined with a creamy frosting — sweet but not overwhelming, perfect for any sweet tooth.
Final Thoughts
These Biscoff Cinnamon Rolls have quickly become a cherished favorite that promises pure joy with every bite. Their warm, spiced flavor, soft texture, and decadent frosting make them an irresistible treat to share with loved ones or savor on your own quiet mornings. I can’t wait for you to try this recipe, and once you do, it might just become a new tradition in your kitchen.
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Biscoff Cinnamon Rolls Recipe
- Total Time: 3 hours 45 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in these irresistible Biscoff Cinnamon Rolls featuring a soft, fluffy dough filled with creamy Biscoff spread and crunchy crushed Biscoff cookies. Topped with a luscious Biscoff cream cheese frosting, these sweet treats are perfect for breakfast or dessert and sure to satisfy any cookie butter lover’s cravings.
Ingredients
Dough
- 260 ml (1 cup + 1 tbsp) whole milk – warm, not hot
- 10 g (1 tbsp) instant dry yeast
- 520 g (4 1/4 cups) all-purpose flour or bread flour
- 65 g (1/3 cup) granulated sugar
- 1 tsp salt
- 1 large egg – room temperature
- 85 g (6 tbsp) unsalted butter, softened
Filling
- 200 g (¾ cup) Biscoff spread – creamy cookie butter
- 60 g (about ½ cup) crushed Biscoff cookies
Frosting
- 100 g (3.5 oz) cream cheese – full-fat, softened
- 40 g (3 tbsp) unsalted butter, softened
- 60 g (1/2 cup) powdered sugar
- 1 tsp vanilla extract
- 60 g (¼ cup) Biscoff spread
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and instant yeast to evenly distribute the dry ingredients.
- Add Wet Ingredients and Knead: Pour in the warm milk, add the room temperature egg, and softened butter. Knead the mixture on medium speed for 7–10 minutes until the dough becomes smooth and elastic, ensuring gluten development for a soft texture.
- First Rise: Cover the dough with a clean towel and let it rise at room temperature for about 2 hours until it doubles in size, signaling that the yeast has fermented properly.
- Prepare Filling: Gently warm the Biscoff spread just enough to make it soft and spreadable, making it easier to apply on the dough.
- Roll Out Dough and Spread Filling: Roll the risen dough into a large rectangle approximately 40 x 30 cm (16 x 12 inches). Evenly spread the softened Biscoff spread over the entire surface to create a creamy layer.
- Add Crunch: Sprinkle the crushed Biscoff cookies evenly over the spread to add a delightful crunch and enhance the cookie butter flavor.
- Form Rolls: Starting from the long side, tightly roll the dough into a log shape. Cut this log into 12 equal-sized rolls and place them side by side in a greased baking dish to prepare for the second rise.
- Second Rise: Cover the rolls and let them rise for 1 hour at room temperature until they become puffy and increase in size, ensuring they bake up fluffy.
- Preheat Oven and Bake: Preheat your oven to 180°C (350°F). Bake the rolls for about 25 minutes until they turn a golden brown, indicating they are fully cooked and aromatic.
- Cool Slightly: Remove the rolls from the oven and let them cool slightly in the pan to set before adding the frosting.
- Make Frosting: In a mixing bowl, beat together the softened cream cheese, Biscoff spread, softened butter, powdered sugar, and vanilla extract until the frosting is smooth, creamy, and well combined.
- Frost and Serve: Spread the luscious Biscoff cream cheese frosting generously over the warm rolls. Enjoy these gooey, soft delights while they are fresh and warm for the best flavor experience.
Notes
- For best results, make sure the milk is warm but not hot to activate yeast without killing it.
- If using active dry yeast instead of instant yeast, dissolve it in warm milk and let it sit 5-10 minutes before mixing.
- Feel free to substitute all-purpose flour with bread flour for chewier texture.
- Ensure ingredients like butter, egg, and cream cheese are at room temperature for easier blending.
- You can prepare the dough the night before and let it rise slowly in the refrigerator for enhanced flavor.
- Serve rolls warm to enjoy the gooey texture and melty frosting at its best.
- Store leftovers in an airtight container and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American, European-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: Biscoff cinnamon rolls, cookie butter rolls, cinnamon rolls recipe, Biscoff spread dessert, cream cheese frosting rolls
