If you're craving a sweet, comforting breakfast or brunch option, these biscoff cinnamon rolls are the perfect way to satisfy that desire. With the irresistible biscoff cinnamon rolls flavor combination, each bite delivers warm cinnamon spice paired with the unique caramelized cookie spread that makes these rolls unforgettable.
This recipe for biscoff cinnamon rolls is straightforward enough for any home baker but yields bakery-quality results. Whether you're making them for a holiday treat or a weekend indulgence, these rolls will fill your kitchen with inviting aromas and your belly with happiness.
Why You'll Love This Recipe
- Soft, fluffy dough that's easy to work with and rises beautifully.
- Rich cinnamon and biscoff cookie spread filling for a unique twist.
- Glazed with a creamy biscoff icing that enhances every bite.
- Perfect balance of sweetness and spice without being overpowering.
- Great for sharing with family or guests at breakfast or brunch.
Ingredients
Gather these ingredients to create the perfect biscoff cinnamon rolls from scratch. Fresh ingredients and careful measurements make all the difference.
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk, warmed to about 110°F
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
Filling
- 1/2 cup biscoff cookie spread
- 1/3 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2 tbsp biscoff cookie spread, softened
- 2-3 tbsp whole milk
- 1/2 tsp vanilla extract
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (including rising)
- Servings: 12 rolls
- Calories: Approximately 320 per roll
How to Make Biscoff Cinnamon Rolls - Thank You Berry Much
- In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-7 minutes until foamy and activated.
- Add the melted butter, egg, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add the remaining flour until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled.
- Meanwhile, mix together the biscoff cookie spread, brown sugar, cinnamon, and softened butter to create the filling.
- Once risen, roll the dough into a 16x12 inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
- Starting from the long side, tightly roll the dough into a log. Cut into 12 equal slices and place them cut-side up in a greased 9x13 baking dish.
- Cover the rolls and let them rise for 30 minutes until puffy. Preheat your oven to 350°F during this time.
- Bake the rolls for 18-20 minutes until golden brown and cooked through. Remove from the oven and let cool slightly.
- Whisk together the powdered sugar, biscoff cookie spread, vanilla, and milk to make a smooth glaze. Drizzle generously over the warm rolls before serving.
Tips for the Best Results
- Make sure your milk is warm, not hot, to properly activate the yeast without killing it.
- Use fresh yeast for the best rise and texture in your dough.
- Don’t overfill with biscoff spread; too much can make the rolls greasy and hard to roll.
- Allow the rolls to rise fully for a light and fluffy texture.
- For extra flavor, sprinkle a few crushed biscoff cookies on top after glazing.
Storage and 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. To freeze, wrap individual rolls tightly in plastic wrap and place in a freezer-safe bag for up to 2 months.
Reheat refrigerated rolls in the microwave for about 20-30 seconds or until warm. For frozen rolls, thaw overnight in the fridge, then warm similarly. You can also reheat in a 300°F oven for 10 minutes to refresh the texture.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before rolling and filling for easier handling.
Is biscoff cookie spread necessary for this recipe?
While it’s the signature ingredient that gives these cinnamon rolls their unique flavor, you can substitute with other cookie spreads or even peanut butter, but the taste will differ.
How do I prevent the rolls from being dry?
Make sure not to overbake the rolls and allow them to rise properly before baking. The glaze also helps keep them moist and flavorful.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast, but reduce the amount to about 1 3/4 teaspoons and mix it directly with the dry ingredients before adding liquids.
