Biscoff Cinnamon Rolls
Soft, fluffy, and irresistibly gooey, these Biscoff Cinnamon Rolls are a delicious twist on classic homemade cinnamon rolls. Each roll is filled with creamy Biscoff cookie butter and fragrant cinnamon sugar, then finished with a sweet vanilla glaze while still warm.
The combination of buttery dough, caramelized brown sugar, warm cinnamon, and rich cookie butter creates an incredible bakery-style treat that’s perfect for breakfast, brunch, holidays, or an indulgent afternoon snack.
If you love Biscoff cookies and cinnamon rolls, this easy homemade recipe brings both flavors together in one irresistible dessert.
Why Everyone Loves Biscoff Cinnamon Rolls
- Soft and fluffy: The homemade yeast dough bakes into tender, pillowy cinnamon rolls.
- Loaded with Biscoff flavor: Creamy cookie butter gives the filling a rich caramelized cookie taste.
- Sweet and warmly spiced: Brown sugar and cinnamon add classic cinnamon roll flavor that pairs beautifully with Biscoff.
- Easy homemade treat: While the dough needs time to rise, the actual preparation is simple and straightforward.
- Perfect for sharing: Twelve generous rolls make this recipe ideal for family breakfasts, brunches, and gatherings.
- Irresistibly gooey: A warm vanilla glaze melts into the freshly baked rolls for the perfect finishing touch.
Ingredients Overview
- All-purpose flour: Creates the structure for the soft, fluffy cinnamon roll dough.
- Biscoff cookie butter: The star ingredient, adding rich caramelized cookie flavor to the filling.
- Active dry yeast: Helps the dough rise and become light and fluffy.
- Whole milk: Adds moisture and richness to the dough.
- Unsalted butter: Gives the rolls a tender texture and buttery flavor.
- Brown sugar: Adds sweetness and subtle caramel notes to the filling.
- Ground cinnamon: Provides the warm, classic spice that makes cinnamon rolls so comforting.
- Powdered sugar: Forms the base of the sweet vanilla glaze.
- Vanilla extract: Adds extra depth and sweetness to the glaze.
- Salt: Balances the sweetness and enhances the other flavors.
- Large egg: Adds richness and helps create a soft, tender dough.
- Milk for the glaze: Helps turn the powdered sugar and vanilla into a smooth drizzle.
Variations
- Extra Biscoff Cinnamon Rolls: Spread an additional thin layer of cookie butter over the finished rolls before serving.
- Cream Cheese Biscoff Rolls: Replace the simple vanilla glaze with a creamy Biscoff-infused cream cheese frosting.
- Biscoff Chocolate Rolls: Sprinkle mini chocolate chips over the cookie butter before rolling the dough.
- Crunchy Biscoff Rolls: Crush a few Biscoff cookies and sprinkle them over the filling for extra texture.
- Caramel Biscoff Rolls: Drizzle warm caramel sauce over the baked rolls along with the vanilla glaze.
- Nutty Cinnamon Rolls: Add finely chopped pecans or walnuts to the cinnamon-sugar filling.
How to Make Biscoff Cinnamon Rolls
1. Activate the Yeast
Warm the whole milk until it is comfortably warm but not hot. Pour it into a large mixing bowl and stir in the active dry yeast.
Let the mixture sit for about 5 minutes. The yeast should become foamy, which indicates that it is active.
2. Make the Dough
Add the melted butter, egg, salt, and 2 cups of the flour to the yeast mixture.
Mix until a soft dough begins to form. Gradually add the remaining flour until the dough becomes manageable and slightly soft.
3. Knead the Dough
Transfer the dough to a lightly floured surface. Knead for approximately 8–10 minutes until the dough becomes smooth and elastic.
Avoid adding too much flour. The dough should be soft rather than stiff.
4. Let the Dough Rise
Place the dough in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and place it somewhere warm.
Let the dough rise for about 1 hour, or until it has doubled in size.
5. Prepare the Filling
While the dough rises, gently warm the Biscoff cookie butter until it becomes easy to spread.
In a separate bowl, combine the brown sugar and ground cinnamon.
6. Prepare the Baking Pan
Grease a 9×13-inch baking pan with butter or nonstick cooking spray.
This will prevent the rolls from sticking while they bake.
7. Roll Out the Dough
Once the dough has doubled in size, gently punch it down to release excess air.
Transfer it to a lightly floured surface and roll it into a rectangle approximately 16 x 12 inches.
8. Add the Biscoff Filling
Spread the softened Biscoff cookie butter evenly over the surface of the dough, leaving about a ½-inch border around the edges.
Sprinkle the cinnamon and brown sugar mixture evenly over the cookie butter.
9. Roll the Dough
Starting from one long edge, tightly roll the dough into a log.
Pinch the seam gently to seal it and keep the filling from escaping as the rolls bake.
10. Cut the Rolls
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces.
Place each roll cut-side up in the prepared 9×13-inch baking pan.
11. Let the Rolls Rise Again
Cover the pan and allow the rolls to rise for another 30 minutes.
Meanwhile, preheat your oven to 375°F.
12. Bake
Bake the Biscoff cinnamon rolls for approximately 22–25 minutes, or until the tops are lightly golden brown and the centers are cooked through.
Avoid overbaking to keep the rolls soft and tender.
13. Make the Vanilla Glaze
While the rolls bake, whisk together the powdered sugar, vanilla extract, and 3–4 tablespoons of milk until smooth.
Adjust the amount of milk as needed to create a pourable glaze.
14. Glaze and Serve
Drizzle the warm vanilla glaze over the freshly baked cinnamon rolls.
For an extra Biscoff touch, you can drizzle a little warmed cookie butter over the top before serving.
Serve while warm and gooey.
Pro Tips and Cooking Secrets
- Don’t overheat the milk: Milk that is too hot can damage the yeast. It should feel warm rather than hot when touched.
- Don’t add too much flour: A slightly soft dough produces more tender cinnamon rolls, while excess flour can make them dense.
- Roll tightly but gently: A firm, even roll keeps the filling distributed throughout each spiral without squeezing it out.
- Glaze while warm: Pouring the vanilla glaze over freshly baked rolls allows it to melt slightly into the layers for an extra gooey finish.
Serving Suggestions
- Fresh fruit: Serve with strawberries, raspberries, blueberries, or sliced bananas for a fresh contrast to the sweet rolls.
- Coffee: Pair a warm Biscoff cinnamon roll with coffee, espresso, or a latte for a cozy breakfast.
- Whipped cream: Add a small dollop of whipped cream for an extra indulgent dessert-style serving.
- Ice cream: Serve a warm roll with a scoop of vanilla ice cream for an irresistible evening treat.
How to Store Biscoff Cinnamon Rolls
Allow the cinnamon rolls to cool before transferring them to an airtight container.
Store them at room temperature for up to 2 days or refrigerate them for up to 4–5 days.
To restore their soft texture, warm individual rolls in the microwave for about 10–20 seconds before serving.
Can You Freeze Biscoff Cinnamon Rolls?
Yes! Biscoff cinnamon rolls freeze very well.
For best results, freeze the baked rolls without the glaze. Allow them to cool completely, then wrap each roll tightly and place them in a freezer-safe container or bag.
Freeze for up to 2–3 months. Thaw overnight in the refrigerator or at room temperature, then warm gently before adding fresh glaze.
You can also freeze the unbaked rolls after shaping them. Thaw and allow them to finish rising before baking.
Make-Ahead Tips
You can prepare the rolls through the shaping stage, cover the baking pan tightly, and refrigerate overnight.
The next morning, remove the rolls from the refrigerator and allow them to sit at room temperature until they become slightly puffy. Then bake according to the recipe instructions.
This makes these Biscoff cinnamon rolls an excellent option for weekend brunches, holidays, and special breakfasts.
Biscoff Cinnamon Rolls FAQs
Can I use Biscoff spread instead of cookie butter?
Yes. Biscoff spread and Biscoff cookie butter can generally be used interchangeably in this recipe as long as the spread has a smooth, easily spreadable consistency.
Why didn’t my cinnamon rolls rise?
The yeast may have been inactive, the milk may have been too hot or too cold, or the dough may have been left in a location that was too cool. Make sure your yeast is fresh and allow the dough enough time to double in size.
Can I make Biscoff Cinnamon Rolls without a stand mixer?
Absolutely. These rolls can easily be made by hand. Mix the dough in a large bowl and knead it on a lightly floured surface for 8–10 minutes.
How do I keep cinnamon rolls soft?
Avoid adding excessive flour and don’t overbake the rolls. Storing them in an airtight container also helps preserve their soft texture.
Can I add Biscoff cookies to the filling?
Yes! Crushed Biscoff cookies can be sprinkled over the cookie butter before adding the cinnamon-sugar mixture. They add extra cookie flavor and a little crunch.
Can I use cream cheese frosting?
Definitely. A tangy cream cheese frosting pairs wonderfully with the sweet Biscoff filling and creates an even richer cinnamon roll.
How do I make the Biscoff cookie butter easier to spread?
Warm it gently for a few seconds in the microwave, stirring between intervals. You want it soft and spreadable, not hot or runny.
Biscoff Cinnamon Rolls
Equipment
- large mixing bowl
- 9×13-inch baking pan
- Rolling Pin
- whisk
- knife For cutting the rolled dough into 12 pieces.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup Biscoff cookie butter
- 2 1/4 teaspoons active dry yeast
- 3/4 cup whole milk
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg
Instructions
- Combine warm milk and yeast in a large bowl and let sit for 5 minutes until foamy.
- Add melted butter, egg, salt, and 2 cups of flour. Mix until a soft dough forms, then gradually add the remaining flour.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Warm the Biscoff cookie butter slightly until spreadable and mix brown sugar with cinnamon.
- Grease a 9×13-inch baking pan.
- Punch down the dough and roll into a 16×12-inch rectangle.
- Spread Biscoff cookie butter evenly over the dough, leaving a 1/2-inch border.
- Sprinkle the cinnamon-sugar mixture over the cookie butter.
- Roll the dough tightly from the long edge into a log and pinch the seam to seal.
- Cut the log into 12 equal pieces and place them cut-side up in the prepared baking pan.
- Cover and let the rolls rise for 30 minutes.
- Preheat the oven to 375°F.
- Bake for 22-25 minutes until golden brown.
- Whisk powdered sugar, vanilla, and 3-4 tablespoons milk together to make the glaze.
- Drizzle the warm glaze over the hot rolls before serving.
