Name: Biscoff Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 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 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; 200 g (¾ cup) Biscoff spread – creamy cookie butter; 60 g (about ½ cup) crushed Biscoff cookies; 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

Biscoff cinnamon rolls made with soft brioche dough, creamy cookie butter swirls, crushed Biscoff cookies, and a smooth Biscoff cream cheese frosting.

Biscoff cinnamon rolls baked in a dish on a wooden table

Biscoff cinnamon rolls are a rich twist on classic cinnamon rolls, made with soft brioche dough, creamy Biscoff spread, and crushed cookie butter cookies.

Finished with a smooth Biscoff cream cheese frosting, these rolls bake up soft, gooey, and full of warm, spiced cookie butter flavor in every swirl.

Why you'll love this recipe

Soft and gooey rolls with a rich Biscoff cookie butter swirl
Crunchy Biscoff cookie pieces baked into every layer
Creamy Biscoff cream cheese frosting that melts into the warm rolls

Ingredients You Need

These simple ingredients come together to make soft, bakery-style Biscoff cinnamon rolls at home.

All-purpose flour
Instant yeast
Whole milk, lukewarm
Unsalted butter, softened
Granulated sugar
Large eggs, room temperature
Salt
Creamy Biscoff spread (cookie butter)
Crushed Biscoff cookies
Cream cheese, softened
Powdered sugar
Vanilla extract

Note: Biscoff spread already has a warm cinnamon-caramel flavor, so no extra cinnamon or brown sugar is needed in the filling.

Ingredients for homemade brioche dough in mixing bowls

Tips for this recipe

Use room temperature ingredients – Helps the dough mix evenly and rise properly.
Don’t overheat the milk – Warm, not hot, or the yeast won’t activate.
Spread the cookie butter on soft dough – Easier to spread and creates clean, even swirls.
Bake until just golden – Soft, gooey centers matter more than deep color.

How to Make Biscoff Cinnamon Rolls

Mix & knead the flour, sugar, salt, and instant yeast in a stand mixer. Add warm milk, egg, and softened butter, then knead 7–10 minutes until smooth and elastic.

Cover & rise the dough at room temperature for about 2 hours, until doubled in size.

Puffed brioche dough in a mixing bowl after rising

Roll out the dough into a large rectangle (about 16 × 12 inches / 40 × 30 cm).

Spread a generous layer of Biscoff spread over the dough, then roll tightly from the long side and slice into 12 rolls.

Rolled out brioche dough spread with Biscoff cookie butter and crushed Biscoff cookies

Arrange & rise again the rolls in a greased baking dish, cover, and let rise 1 hour until puffy.

Biscoff cinnamon rolls in a baking dish after the second rise, ready to bake

Bake at 350°F (180°C) for about 25 minutes, until lightly golden and baked through.

Freshly baked Biscoff cinnamon rolls just out of the oven

Whip the cream cheese, Biscoff spread, butter, powdered sugar, and vanilla until smooth.

Frost the warm rolls generously and let the frosting melt into the swirls before serving.

Bowl with creamy Biscoff cream cheese frosting ready to spread

Storage & Reheating

Store Biscoff cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheat individual rolls in the microwave for 15–20 seconds or in the oven at 300°F (150°C) until warm and soft.

Overnight Option

Assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight.

The next day, let them come to room temperature and rise for about 1 hour before baking.

Recipe Variations

Add chopped nuts - Sprinkle crushed pecans or walnuts over the cookie butter before rolling for extra crunch.
Extra Biscoff flavor - Mix crushed Biscoff cookies into the filling for a deeper caramelized flavor and added texture.
Mini Biscoff rolls - Slice the dough into smaller pieces and bake them in a muffin tin for bite-sized Biscoff cinnamon rolls.

Recipe questions

Can I make Biscoff cinnamon rolls without a stand mixer?

Yes. You can knead the dough by hand for about 10 to 12 minutes, until smooth and elastic.

Why didn’t my dough rise?

The yeast may have been expired, or the milk was too hot and killed it. The milk should be warm, not hot.

Can I freeze the rolls?

Yes. Freeze the baked rolls without frosting for up to 2 months. Thaw and reheat before adding the frosting.

Can I use crunchy Biscoff spread instead of smooth?

Yes. Crunchy Biscoff adds extra texture to the filling and more cookie crunch.

Two pieces of Biscoff cinnamon rolls with melting cookie butter frosting and cream cheese glaze

More cinnamon roll recipes

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!