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 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
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 (1/2 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