Biscoff Cinnamon Rolls
These Biscoff Cinnamon Rolls are soft, gooey, and filled with warm spice and creamy cookie butter for the ultimate sweet treat. Featuring a rich Biscoff filling and a luscious cookie butter icing, this easy recipe brings a fun twist to classic cinnamon rolls and is perfect for breakfast, brunch, or dessert.
Ingredients
Dough
- ¾ cup warm milk (180 ml ) (around 110°F)
- 2 ½ teaspoon active dry yeast (11 g ) (or can use instant yeast and will not need to bloom)
- ½ cup granulated sugar (110 g )
- 2 eggs room temperature
- ½ cup sour cream (120 g ) room temperature
- ½ cup softened salted butter (113 g )
- 1-2 teaspoon vanilla bean paste or extract (4g)
- 4 ½ cups bread flour (540 g ) (I recommend weighing for consistency)
- 1 teaspoon salt (6 g )
Cinnamon Filling
- ¾ cup salted butter, softened (170 g )
- 1 ½ cups light brown sugar (360 g )
- 3 tablespoon ground cinnamon (8g)
- 2 teaspoon vanilla bean paste or extract (4g)
Cream Cheese Frosting
- 8 oz cream cheese (1 block) softened
- ¼ cup salted butter (58 g ) softened
- 1 ¾ cups powdered sugar (210 g )
- 1 teaspoon vanilla bean paste or extract
Heavy Cream
- ½ cup heavy cream (120 ml) for pouring over rolls
Biscoff
- ¾ cup Biscoff cookie butter spread (200 g) divided for filling, frosting, and drizzle
- 10 Biscoff cookies Crushed
Instructions
- Activate Yeast: Warm the milk(110 deg), add 1 tablespoon of the sugar, sprinkle in the yeast, stir, and let sit 5–7 minutes until bloomed.
- Mix Dry Ingredients: Whisk together the flour and salt; set aside.
- Combine Dough Ingredients: Add the activated yeast mixture to a stand mixer bowl, then add the remaining sugar, sour cream, butter, eggs, vanilla, and the flour mixture.
- Initial Mix: Mix on low for 1 minute with dough hook until just combined. Let the dough rest for 5 minutes to settle before you continue mixing
- Scrape sides down and mix on medium speed for 5–7 minutes until smooth, elastic, and pulling from the bowl’s sides. Add small amounts of flour only if needed; dough should remain slightly sticky.
- Transfer dough to a greased bowl, cover in semi warm environment, and let rise 30–45 minutes.
- During this time, make your filling: Combine softened butter, brown sugar, cinnamon, and vanilla;
- Grease a 9×13 inch baking pan that you will use to bake.
- Roll Out Dough: Turn risen dough onto a floured surface, dust the top with flour, and roll into a large rectangle. It doesn't need to be super thin.
- Spread the cinnamon filling evenly across the dough, leaving a small border.
- Drizzle about 4-6 tablespoon of your melted biscoff on top of your filling
- Add in half of your crushed Biscoff cookies on top of your filling before rolling
- Shape Rolls: Roll up tightly from the long side. Slice into 8-10 large rolls using a sharp knife or floss.
- Arrange in Pan: Place rolls in your baking dish. they can sit close to the edges with space in the middle so they have room to expand.
- Cover and let proof for another 25–30 minutes in semi warm environment.
- Preheat Oven: Heat oven to 350°F.
- Warm heavy cream for 15 seconds in microwave and pour over the proofed rolls.
- Bake at 350°F for 22–24 minutes, then increase to 375°F for 5–7 minutes.
- Make Frosting while rolls are baking: Beat the cream cheese and butter until fluffy, then mix in powdered sugar and vanilla until smooth.
- Add 3-4 tablespoon of your melted biscoff into your frosting and mix
- Let baked rolls rest 10–15 minutes when done and then spread frosting over the warm rolls.
- Drizzle 3-4 tablespoon of melted biscoff on top of your frosted cinnamon rolls
- Top with the remaining ½ of your crushed biscoff cookies