Biscoff Cinnamon Rolls
Biscoff cinnamon rolls are sweet and fluffy, made from a yeasted dough filled with Biscoff cookie butter and topped with a creamy cookie butter cream cheese frosting.
These rolls are seriously good. Biscoff is the perfect flavor for a cinnamon roll considering it’s a cinnamon-based cookie. It gives a thicker filling than a traditional cinnamon-sugar one, and clings to the baked roll more so you get more in every bite! See all my cinnamon roll recipes!
This recipe uses Lotus Biscoff cookies butter to bring the delicious Biscoff flavor, but the brand doesn’t matter as long as it’s a speculoos cookie butter. If you’re in the US, an alternative brand you can find in grocery stores is Trader Joe’s cookie butter.
The dough
These homemade cinnamon rolls use a lightly enriched dough. I use the same dough for the majority of my cinnamon rolls. It can be worked with by hand or in a stand mixer and it’s lovely and soft. It’s not as enriched as biscoff babka, but it still has fantastic texture and flavor.
Ingredients
Here’s a run down of the key ingredients needed and why. You can find the amounts and everything needed in the printable recipe card at the bottom of this post.
Instructions
- Add the yeast, milk and warm sugar in a stand mixer bowl.
- Add the flour, salt, and eggs to the milk mixture and mix until a thick dough forms.
- Add in the softened butter, a few cubes at a time. Keep mixing on medium speed for around 10 minutes until the dough is soft and strong.
Kneading by hand: Alternatively, knead the dough by hand. Mix the dough with a wooden spoon until it forms a shaggy ball. Pull it onto a floured surface and knead a few cubes at a time in the butter. Knead by hand for around 10 minutes until it becomes an elastic and smooth dough. If you need a break, let the dough rest for 10 minutes and return to it.
- Let the dough rise until doubled in size.
- Warm the cookie butter. In a medium bowl whisk together the butter, brown sugar and cinnamon.
- Roll the dough into a rectangle, spread with filling and spread on the cookie butter.
- Roll the dough up and cut into 12 pieces.
- Place the rolls into the prepared pan.
- Cover the pan and let the rolls rise in a warm spot until doubled in size, then bake.
- Spread with cream cheese Biscoff frosting.
Storing
Leftover biscoff cinnamon buns can store at room temperature in an airtight container for up to 3 days. The rolls can also be frozen for up to 3 months.
Thaw the rolls overnight in the refrigerator and warm them in the microwave before serving.
Related recipes
Biscoff Cinnamon Rolls
Ingredients
Dough
- 240 g whole milk
- 7 g instant or active dry yeast
- 50 g granulated sugar
- 530 g all-purpose flour plus more for dusting
- 2 large eggs
- 1 teaspoon salt
- 85 g butter softened to room temperature
Filling
- 45 g butter softened to room temperature
- 100 g soft brown sugar
- 2 teaspoons ground cinnamon
- 100 g cookie butter
Frosting
- 113 g cream cheese Block-style, room temperature
- 30 g butter softened to room temperature
- 180 g powdered sugar
- 25 g cookie butter
- 3-4 Biscoff cookies crumbled
Instructions
- In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer.
- Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
- Add the flour, salt, and eggs to the milk mixture.
- Fit the stand mixer with a dough hook attachment and mix until a thick dough forms.
- Add in the softened butter a few cubes at a time. Keep mixing on medium speed for around 10 minutes until the dough is soft and elastic.
- Once kneaded, form the soft dough into a ball. Transfer the ball of dough to a large bowl that's been lightly greased and cover it with plastic wrap or a damp dish towel.
- Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours. The total time will depend on your room temperature. The dough can also be covered tightly and refrigerated for up to 16 hours.
Filling
- Mix softened butter, brown sugar, and cinnamon in a medium bowl into a creamy paste. Set aside.
- Add the cookie butter to a separate, heat-proof small bowl and warm it in the microwave for 20-30 seconds until it's softened and partly melted. Stir, then set aside.
Shaping
- Grease or line a 9×13-inch baking dish with parchment paper.
- Punch down the risen dough, then pull it from the bowl onto a lightly floured work surface. Dust the top of the dough with some flour. If the dough has come from the fridge, it will be very stiff. Let it warm up to room temperature for 10 minutes before rolling.
- Use a rolling pin to roll the dough into a large rectangle measuring around 12×16 inches (30cmx40cm).
- Dollop on the cinnamon-sugar-butter mixture and use an offset spatula to spread it out. Drizzle over the cookie butter and use the spatula to spread it out.
- Roll the dough up, starting from the longest side up the top, into a log.
- Cut the log into 12 equal pieces using unflavored dental floss or a serrated knife.
- Place the rolls into the prepared pan. Cover the pan and let the rolls rise in a warm spot until doubled in size.
Baking
- Preheat the oven to 350°F /180°C.
- Bake the rolls in the oven for 25-28 minutes until golden brown. If they are browning too fast, you can cover the top of the rolls loosely with aluminum foil.
Frosting
- In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add in the powdered and two tablespoons of cookie butter. Beat on low speed to incorporate the sugar, then switch to high and beat until creamy.
- Let the baked buns cool for 20 minutes, then spread on the frosting.
Dying to try this recipe!