Biscoff Cinnamon Rolls

Biscoff cinnamon rolls made with soft homemade brioche dough, Lotus Biscoff cookie butter, crushed Biscoff cookies, and creamy Biscoff cream cheese frosting.

These homemade Biscoff cinnamon rolls are filled with Lotus Biscoff cookie butter, crushed Biscoff cookies, and finished with a creamy Biscoff cream cheese frosting.

These soft, fluffy, and gooey cinnamon rolls are packed with rich cookie butter flavor, making them the perfect homemade treat for breakfast, brunch, or dessert.

Why you'll love this recipe

• Soft bakery-style cinnamon rolls – Light, fluffy brioche dough made from scratch.
• Rich Lotus Biscoff filling – Cookie butter and crushed Biscoff cookies in every bite.
• Creamy Biscoff cream cheese frosting – Smooth, rich, and perfect on warm cinnamon rolls.

Ingredients You Need

You'll only need a few simple baking ingredients to make these soft homemade Biscoff cinnamon rolls with fluffy brioche dough and Lotus Biscoff cookie butter.

• Flour – All-purpose flour.
• Instant yeast – For a light and fluffy brioche dough.
• Whole milk – Use lukewarm milk to activate the yeast.
• Unsalted butter – Room temperature.
• Sugar – Granulated sugar and powdered sugar.
• Eggs – Room temperature.
• Salt – Enhances the flavor.
• Lotus Biscoff cookie butter – The star ingredient for the gooey cookie butter filling.
• Lotus Biscoff cookies – Add extra crunch and even more caramelized Biscoff flavor.
• Cream cheese – Use full-fat cream cheese for a smooth, creamy frosting.

Tip: Lotus Biscoff cookie butter already has a warm caramelized and spiced flavor, so there's no need to add extra cinnamon or brown sugar to the filling.

Tips for this recipe

• Use room-temperature ingredients – They help the brioche dough mix evenly and rise properly.
• Don't overheat the milk – Lukewarm milk activates the yeast without killing it.
• Spread the Biscoff cookie butter evenly – It creates neat swirls and Biscoff flavor in every bite.
• Don't overbake the rolls – Bake until lightly golden to keep the cinnamon rolls soft and gooey.
• Frost while still warm – The Biscoff cream cheese frosting will melt into every swirl for the best texture.

How to Make Biscoff Cinnamon Rolls

These Biscoff cinnamon rolls start with my soft homemade classic cinnamon rolls recipe, made with fluffy brioche dough.

Mix & knead the flour, sugar, salt, and instant yeast in a stand mixer. Add the lukewarm milk, eggs, and softened butter, then knead for 7–10 minutes until the brioche dough is smooth and elastic.

Cover & rise the dough in a warm place for about 2 hours, or until doubled in size.

Roll out the dough into a large rectangle, about 16 × 12 inches (40 × 30 cm), on a lightly floured surface.

Spread the Lotus Biscoff cookie butter evenly over the dough, sprinkle with the crushed Biscoff cookies, then roll tightly from the long side and slice into 12 equal rolls.

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

Bake for about 25 minutes, until lightly golden with soft, fluffy centers.

I use my cream cheese frosting for cinnamon rolls to frost the rolls.

Beat the cream cheese, Lotus Biscoff spread, butter, powdered sugar, and vanilla until smooth and creamy.

Frost the warm cinnamon rolls generously and let the frosting melt into every swirl before serving.

Storage & Reheating

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

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

Overnight Option

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

The next day, let the rolls come to room temperature and rise until puffy, about 1 hour, before baking.

Recipe Variations

• Add chopped nuts – Sprinkle chopped pecans or walnuts over the Biscoff filling before rolling for extra crunch.
• Extra cookie butter – Drizzle melted Lotus Biscoff spread over the frosted cinnamon rolls before serving.
• Chocolate Biscoff cinnamon rolls – Sprinkle mini chocolate chips over the filling before rolling.

If you love chocolate, try my chocolate cinnamon rolls for a richer, extra-indulgent twist on the classic.

More Biscoff Recipes

• Biscoff Cake
• Biscoff Cheesecake
• Biscoff Cupcakes
• Biscoff Brownies

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 in an airtight container.

Can I use active dry yeast?

Yes. Replace the instant yeast with active dry yeast and activate it in the warm milk before mixing the dough.

Why are my cinnamon rolls dry?

They're usually overbaked. Remove the rolls from the oven as soon as they're lightly golden to keep them soft and gooey.

More cinnamon roll recipes

• Oreo cinnamon rolls
• Blueberry cinnamon rolls
• Nutella cinnamon rolls
• Strawberry cinnamon rolls
• Caramel cinnamon rolls

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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