Biscoff Cinnamon Rolls
Dough
* 1 cup warm whole milk 100–110°F
* 3 tsp active dry yeast
* ⅓ cup light brown sugar
* ⅓ cup unsalted butter, melted
* 1 tsp vanilla extract
* 2 large eggs
* 4 cups all-purpose flour
* 1 tsp salt
Filling
* ¼ cup unsalted butter, melted
* biscoff cookie butter
* light brown sugar
* ½ cup finely crushed biscoff cookies
* 1 tbsp ground cinnamon
Frosting
* 1 cup unsalted butter, room temperature
* ¼ cup Biscoff cookie butter
* 4 cups powdered sugar
* ¼ cup milk
* pinch of salt
Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. Add butter, vanilla extract and eggs and mix together again.
Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel. Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours.
Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18. Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together.
Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Then top with cinnamon, followed by drizzling the biscoff spread. Sprinkle with fine cookie crumbs.
Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.
Cut the dough into 12 rolls total with dental floss or a knife. I like to make little markings first to help make sure they are all about the same size. Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if the rolls are touching.
Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
Preheat oven to 375 F. Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
Beat your butter and biscoff spread together until smooth. Add in powdered sugar, milk and pinch of salt and mix until desired consistency. You might need to add a little bit more powdered sugar or milk to get your glaze as thin or thick as you'd like. Let rolls cool a bit, then top with the glaze when they are still slightly warm. Sprinkle with little bits of biscoff cookies if you have them on hand.
TIPS:
Milk: You want it to be warm (between 100-110 degrees), but not too hot or it will kill the yeast.
Yeast: I always use active dry, if using instant you do not need to let it activate.
Bread Flour: All-purpose is fine if that's what you have.
Butter: I always use salted butter in my baking.
Biscoff Cookie Butter: This is usually found near the peanut butter and nutella at most of the time.
Biscoff cinnamon rolls combine the beloved flavors of classic cinnamon rolls with the uniquely spiced, caramelized taste of Biscoff cookie butter, creating an irresistible treat that's perfect for any occasion. When making these rolls at home, a few tips can help ensure your baking process is smooth and your final product is flawless. First, when activating yeast, it's crucial that your milk is warm but not hot—between 100-110°F. This temperature range encourages yeast activity without killing it, helping your dough rise properly and yielding fluffy, tender rolls. Using active dry yeast requires activation as shown in the recipe, but if you opt for instant yeast, you can skip this step and add it directly to dry ingredients. For the dough, kneading is key. The dough should feel soft and slightly tacky but not sticky. Kneading for 3-5 minutes develops the gluten, which contributes to the roll’s airy texture. If your dough is too sticky, adding flour a little at a time prevents it from becoming dense. Using a rectangle roughly 14x18 inches for rolling out the dough ensures even layering of the spread and filling. Spreading the unsalted butter evenly, followed by brown sugar, cinnamon, Biscoff cookie butter, and crushed cookies creates a luscious spiral of flavors. Rolling tightly but gently prevents the filling from oozing out and ensures nice even rolls. Cutting with dental floss instead of a knife minimizes squishing, keeping the rolls uniform. Letting the rolls rise twice—first after kneading and second after shaping—is vital for soft, fluffy cinnamon rolls. Using your oven light creates a cozy environment for proofing, especially in cooler kitchens. Since Biscoff cookie butter can be dense, incorporating it into both the filling and frosting perfectly balances sweetness and spice. The frosting made by mixing room temperature butter, powdered sugar, milk, and Biscoff butter achieves a creamy texture that melts gloriously over warm rolls. Finally, sprinkle some extra crushed Biscoff cookies on top for added crunch and visual appeal. From my experience experimenting with this recipe, allowing the rolls to cool slightly before frosting is best—they stay moist yet allow the glaze to set beautifully. These Biscoff cinnamon rolls make excellent brunch treats or gifts, impressing friends with their delightful twist on a traditional favorite.
