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

Scale

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