Biscoff cinnamon rolls are a dream come true for cookie butter lovers! Soft, fluffy, and swirled with creamy Biscoff spread and crushed cookies, then topped with a rich Biscoff cream cheese frosting. That same cozy spiced flavor that makes a Biscoff cheesecake so irresistible takes these rolls to the next level.
Jump to:
Why you'll love this recipe
Ingredients You Need
- All-purpose flour – For soft and fluffy rolls.
- Instant yeast – Helps the dough rise quickly.
- Whole milk – Slightly warm to activate the yeast.
- Unsalted butter – Softened for the dough, melted for brushing.
- Granulated sugar – Just enough to sweeten the dough.
- Large eggs – At room temperature.
- Salt – Balances the sweetness.
- Creamy Biscoff spread – Also known as cookie butter, it brings that sweet cinnamon-like flavor.
- Crushed Biscoff cookies – For extra crunch and caramelized notes.
- Cream cheese – Softened, for a smooth frosting.
- Powdered sugar – To sweeten the cream cheese glaze.
- Vanilla extract – Adds warmth to the frosting.
Note: The Biscoff spread already has a rich cinnamon-caramel flavor, so there's no need to add extra cinnamon or brown sugar in the filling.
How To Make Biscoff Cinnamon Rolls
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and instant yeast. Pour in the warm milk, add the egg and softened butter, then knead on medium speed for 7 to 10 minutes until the dough is soft, smooth, and elastic.
Cover the bowl with a clean towel and let the dough rise at room temperature for about 2 hours, or until it doubles in size.
Once the dough has risen, roll it out on a lightly floured surface into a large rectangle (about 16 x 12 inches / 40 x 30 cm).
Spread a generous layer of creamy Biscoff spread (cookie butter) all over the dough using a spatula or the back of a spoon. The sweet cinnamon-like flavor of the spread will infuse every bite.
Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut it into 12 equal rolls.
Place them in a greased baking dish, cover again, and let rise for another hour until puffy and soft.
Preheat your oven to 350°F (180°C). Bake the Biscoff cinnamon rolls for about 25 minutes, or until golden brown and baked through. Let them cool slightly in the pan.
In a medium bowl, beat the cream cheese, Biscoff spread, softened butter, powdered sugar, and vanilla extract until smooth and creamy. The cookie butter cream cheese frosting should be light and spreadable.
Spread the Biscoff frosting generously over the warm rolls, letting it melt slightly into the swirls. Enjoy these gooey, soft rolls while they’re still warm and full of cookie butter flavor!
Tips for this recipe
Storage & reheating
Store leftover Biscoff rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
To reheat, warm individual rolls in the microwave for 15–20 seconds until soft and gooey again. You can also reheat them in the oven at 300°F (150°C) for about 5–7 minutes.
Overnight option
To make these Biscoff cinnamon rolls ahead of time, prepare the dough, roll it out, fill, slice, and place the rolls in your baking dish. Cover tightly with plastic wrap and refrigerate overnight.
The next morning, let the rolls come to room temperature and rise for about 1 hour before baking as usual.
Variations & Substitutions
Recipe questions
Can I make Biscoff cinnamon rolls without a stand mixer?
Yes! You can knead the dough by hand for about 10–12 minutes until it becomes smooth and elastic.
Why didn’t my dough rise?
Your yeast may have been expired, or the milk was too hot and killed it. Make sure the milk is just warm, not hot.
Can I freeze the rolls?
Yes. You can freeze the baked rolls (unfrosted) for up to 2 months. Thaw and reheat before adding the frosting.
Can I use crunchy Biscoff spread instead of smooth?
Definitely! It adds extra texture to the filling, especially if you love that cookie crunch.
You will also love
More Bisoff Recipes
I hope you love these Biscoff butter cinnamon rolls as much as I do! If you make them, be sure to leave a comment and a rating so I know how you liked it. Happy baking!
Print
Biscoff Cinnamon Rolls
- Total Time: 55 minutes
- Yield: 12 rolls
Description
Soft, gooey Biscoff cinnamon rolls made with a fluffy yeast dough, filled with creamy cookie butter, and topped with a rich Biscoff cream cheese frosting. Perfect for breakfast, brunch, or dessert! Serving : 12 rolls
Ingredients
Brioche dough
- 260 ml (1 cup + 1 tbsp) whole milk – warm, not hot
- 10 g (1 tbsp) instant dry yeast – or use active dry yeast
- 520 g (4 ¼ cups) all-purpose flour – or bread flour
- 65 g (⅓ cup) granulated sugar
- 1 tsp salt
- 1 large egg – room temperature
- 85 g (6 tbsp) unsalted butter, softened
Biscoff filling
- 200 g (¾ cup) Biscoff spread – creamy cookie butter
- 60 g (about ½ cup) crushed Biscoff cookies
Biscoff cream cheese frosting
- 100 g (3.5 oz) cream cheese – full-fat, softened
- 40 g (3 tbsp) unsalted butter, softened
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 60 g (¼ cup) Biscoff spread
Instructions
Make the brioche dough
- In the bowl of a stand mixer fitted with a dough hook, mix the flour, sugar, salt, and instant yeast.
- Add the warm milk, egg, and softened butter, then knead for 7–10 minutes until the dough is smooth and elastic.
- Cover with a clean towel and let rise at room temperature for about 2 hours, or until doubled in size.
Prepare the filling and shape the rolls
- Gently warm the Biscoff spread until just soft and spreadable.
- Roll out the dough into a large rectangle (40 x 30 cm / 16 x 12 in), then spread the Biscoff evenly over the surface.
- Sprinkle the crushed Biscoff cookies on top.
- Roll it up tightly from the long side, cut into 12 equal rolls, and place them in a greased baking dish.
- Cover and let rise for 1 hour, until puffy.
Bake and make the Biscoff frosting
- Preheat the oven to 180°C (350°F) and bake the rolls for about 25 minutes, until golden brown.
- Let them cool slightly in the pan.
- Meanwhile, beat the cream cheese, Biscoff spread, softened butter, powdered sugar, and vanilla until smooth and creamy.
- Spread the frosting over the warm rolls and enjoy while they’re still soft and gooey!
Notes
Storage : Store your Biscoff cinnamon rolls in an airtight container at room temperature for 1–2 days, or in the fridge for up to 5 days. Warm them slightly before serving to bring back that soft, gooey texture.
Tips
- Always use a digital kitchen scale to measure your ingredients accurately.
- Let the dough rise in a warm spot to help it proof faster.
- If the dough feels too soft or sticky, chill it for 20–30 minutes before slicing.
- Use unflavored dental floss for clean, even cuts without flattening the rolls.
- Don’t overbake—remove them from the oven when golden and just set.
- Frost while the rolls are still warm so the Biscoff cream cheese glaze melts into every swirl.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Brioches, breads
- Cuisine: American
Leave a Reply