These biscoff cinnamon rolls are filled with cinnamon biscoff filling, topped with cream cheese biscoff frosting, and biscoff cookie crumbs.
These homemade Biscoff cinnamon rolls are soft, fluffy, and filled with a thick layer of cookie butter and brown sugar cinnamon.
Topped with a smooth Biscoff cream cheese frosting, they are the ultimate weekend baking project!
For more cinnamon roll flavors, check out my chocolate cinnamon rolls, strawberry cinnamon rolls, and apple cinnamon rolls with apple pie filling.
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Why this recipe works
- Pillowy soft dough– The dough bakes up incredibly fluffy and tender, giving each roll that bakery-style softness that's irresistible.
- Cinnamon–Biscoff swirl– The filling melts into the dough as it bakes, creating sweet, spiced, caramel-like swirls in every bite.
- Cream cheese Biscoff frosting– The warm rolls soak up the creamy frosting, adding richness and even more cookie-butter flavor.
- Soft and gooey rolls– These rolls stay soft in the center with gooey layers that make them super comforting and extremely delicious.
- Biscoff flavor– Between the filling, the frosting, and the topping, every layer is packed with that warm, spicy Biscoff cookie flavor.
Ingredients
Before you start, measure out your ingredients. Full measurements and gram weights are in the recipe card below.
Cream Cheese: Full-fat block cream cheese provides the perfect tangy balance to the sweet cookie butter frosting.
Bread Flour: Provides the necessary gluten structure for a chewy, bakery-style roll. All-purpose flour can be used, but it will yield a softer, less chewy texture.
Instant Yeast: Allows for a faster rise time without needing to proof the yeast in liquid beforehand.
Whole Milk: Adds richness and fat to keep the dough tender. Warm it to 110°F (43°C) to activate the yeast safely.
Granulated Sugar: Feeds the yeast and gently sweetens the dough.
Unsalted Butter: Softened to room temperature to easily incorporate into the dough and filling.
Biscoff Cookie Butter: Used as the base for the filling and the main flavor element in the frosting.
Brown Sugar & Cinnamon: Creates the classic caramelized cinnamon swirl inside the rolls.
How to Make Biscoff Cinnamon Rolls (Step-by-Step)
Make the Dough
In the bowl of a stand mixer, combine the bread flour, instant yeast, and granulated sugar. Stir with a spoon to blend. Add the salt to the flour mixture and stir again.
Add the eggs, warm milk, vanilla extract, and melted (but cooled) butter to the bowl.
Attach the dough hook and mix on low speed until the dough comes together.
Increase the speed to medium and knead for 8 to 10 minutes, or until the dough is soft, smooth, and elastic.
Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 2 hours, or until it doubles in size.
In a medium mixing bowl, combine the room-temperature butter, brown sugar, cinnamon, and Biscoff spread. Mix until a smooth, spreadable filling forms. If the Biscoff is too thick, warm it in the microwave for 10 seconds.
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it into a large rectangle about ¼ inch thick.
Spread the filling paste evenly over the rolled dough from edge to edge. Starting from the long side, tightly roll the dough into a log.
Use a sharp knife or unflavored dental floss to slice the log into even rolls about 1 ½ inches thick.
Place the rolls into a greased or parchment-lined 9x13-inch baking pan, leaving a little space between each one.
Cover the pan loosely and let the rolls rise for 30 to 45 minutes until they look puffy. Meanwhile, preheat your oven to 180°C (350°F).
Bake the rolls for 20 to 25 minutes until they are lightly golden on top. Do not overbake them or they will lose their gooey center.
While the rolls cool slightly, make the frosting: beat the softened butter and cream cheese until smooth, then mix in the vanilla, salt, powdered sugar, and Biscoff spread until creamy.
Frost the warm rolls generously so the icing melts slightly into the layers.
Drizzle extra melted Biscoff spread on top and finish with a sprinkle of crushed Biscoff biscuit crumbs.
Expert Tips
- The Salt Separation Rule: Always stir your flour, yeast, and sugar together before adding the salt. Pouring salt directly onto yeast can kill it, which stops your dough from rising properly.
- Check Your Milk Temp: Make sure your milk is warm to the touch but not hot. Liquid that is too hot will kill the yeast, while cold liquid will make the rise take twice as long.
- Use Dental Floss for Slicing: Slicing the dough log with a knife can squish the rolls flat. Sliding a piece of unflavored dental floss underneath the log, crossing the ends over the top, and pulling tight cuts them perfectly without flattening the layers.
- Frost While Warm: Put the cream cheese icing on while the rolls are still warm from the oven. This allows the frosting to seep deep down into the center of the swirls.
Troubleshooting
Filling Leaking in Pan: The butter was melted instead of softened when making the filling paste. Ensure the butter is at room temperature so it stays inside the swirls.
Dough Not Rising: The milk was too hot (which kills yeast), the yeast had expired, or the kitchen is too cold. Let the dough rise in a turned-off oven with the oven light turned on.
Dense or Dry Rolls: Too much flour was added during rolling, or the rolls were overbaked. Use minimal flour on your counter and bake just until lightly golden.
FAQs
Yes. Dissolve active dry yeast in the warm milk and sugar first. Let it sit for 10 minutes until foamy before adding the flour.
Yes. Slice the rolls, place them in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 45 minutes before baking.
Yes, at a 1:1 ratio. The rolls will be slightly softer and less chewy than bakery-style rolls.
Slide unflavored dental floss under the dough log, cross the ends over the top, and pull tight. This slices the rolls without squishing the layers.
Storing & Reheating
Room Temperature: Keep leftover rolls in an airtight container for up to 3 days.
Refrigerator: Store in an airtight container for up to 5 days.
To Reheat: Microwave an individual roll for 15 to 20 seconds to restore the soft, gooey texture.
Freezing
Allow the baked rolls to cool completely. Freeze them (with or without frosting) in a freezer-safe container or tightly wrapped in plastic wrap and foil for up to 2 months.
To Reheat from Frozen: Thaw overnight in the refrigerator, then warm in the microwave for 20 to 30 seconds or in the oven at 300°F (150°C) for 10 minutes.
Make Ahead Instructions
Overnight Method
- Shape and Chill: Assemble and slice the rolls, then place them into the baking pan. Cover the pan tightly with plastic wrap and refrigerate for up to 16 hours.
- Rise and Bake: Remove from the fridge the next morning. Let the rolls sit at room temperature for 45 to 60 minutes to finish their second rise before baking as directed.
Freezer Method
- Shape and Freeze: Assemble and slice the rolls, then place them into a baking pan. Wrap the pan tightly with two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 1 month.
- Thaw and Bake: Move the frozen rolls to the fridge the night before to thaw. In the morning, let them sit at room temperature for 1 hour for their second rise, then bake as directed.
Substitutions
Dairy-Free Option: Use plant-based butter sticks, oat milk, and dairy-free cream cheese. Regular Biscoff spread is naturally vegan and dairy-free.
Biscoff Spread: Swap 1:1 with any brand of Speculoos cookie butter, such as Trader Joe's Cookie Butter.
Variations
Crunchy Biscoff: Use crunchy Biscoff spread instead of smooth in the filling to add texture inside the rolls.
Apple Cinnamon: Finely chop half an apple and scatter the pieces over the spread filling before rolling up the dough log.
Chocolate Chip Biscoff: Sprinkle ½ cup of mini chocolate chips over the cookie butter filling before rolling.
Pecan Swirl: Scatter ½ cup of finely chopped toasted pecans over the filling for a nuttier flavor.
Equipment
- Stand Mixer: Used with the dough hook attachment to quickly knead the dough until smooth.
- 9x13 Baking Pan: The ideal size to hold 12 large cinnamon rolls snugly while they rise and bake.
- Rolling Pin: Essential for flattening the dough into an even rectangle.
- Digital Kitchen Scale: Crucial for measuring the flour and liquids accurately to guarantee a perfect dough consistency.
- Unflavored Dental Floss: The best tool to slice the dough log cleanly without squishing the layers.
- Rubber Spatula: Used to blend and easily spread the filling paste from edge to edge.
More cinnamon recipes
Homemade Cinnamon Rolls- These homemade cinnamon rolls are made with a pillowy soft dough filled with cinnamon filling and are topped with cream cheese frosting.
Cinnamon Roll Cookies- These cinnamon roll cookies are chewy and delicious and are made with a cookie swirled with cinnamon filling and topped with a cream cheese glaze.
Cinnamon Roll Cheesecake- This cinnamon roll cheesecake is made with a cinnamon crust, creamy cinnamon swirled cheesecake, and topped with cream cheese glaze.
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📖 Recipe
Soft and Fluffy Biscoff Cinnamon Rolls
Ingredients
Dough
- 5 ½ cups Bread flour
- 1 tablespoon Instant yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 ¼ cups Milk
- 2 Eggs
- ¼ cup Butter melted and cooled, unsalted
For the filling
- ½ cup Butter room temp, unsalted
- 2 tablespoon Cinnamon
- 1 cup Brown sugar
- ⅓ cup Biscoff spread
For the biscoff cream cheese frosting
- ¼ cup Butter room temp, unsalted
- 4 oz Cream cheese full fat, room temp
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 2 cups Powdered sugar
- 2 tablespoon Biscoff spread
Assembly
- 5 Biscoff biscuits crushed, for the top
- ⅓ cup Biscoff spread
Instructions
Make the Dough
- In the bowl of a stand mixer, combine the bread flour, instant yeast, and granulated sugar. Stir with a spoon to blend. Add the salt to the flour mixture and stir again.
- Add the eggs, warm milk, vanilla extract, and melted (but cooled) butter to the bowl.
- Attach the dough hook and mix on low speed until the dough comes together.
- Increase the speed to medium and knead for 8 to 10 minutes, or until the dough is soft, smooth, and elastic.
- Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 2 hours, or until it doubles in size.
- In a medium mixing bowl, combine the room-temperature butter, brown sugar, cinnamon, and Biscoff spread. Mix until a smooth, spreadable filling forms. If the Biscoff is too thick, warm it in the microwave for 10 seconds.
- Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it into a large rectangle about ¼ inch thick.
- Spread the filling paste evenly over the rolled dough from edge to edge. Starting from the long side, tightly roll the dough into a log.
- Use a sharp knife or unflavored dental floss to slice the log into even rolls about 1 ½ inches thick.
- Place the rolls into a greased or parchment-lined 9x13-inch baking pan, leaving a little space between each one.
- Cover the pan loosely and let the rolls rise for 30 to 45 minutes until they look puffy. Meanwhile, preheat your oven to 180°C (350°F).
- Bake the rolls for 20 to 25 minutes until they are lightly golden on top. Do not overbake them or they will lose their gooey center.
- While the rolls cool slightly, make the frosting: beat the softened butter and cream cheese until smooth, then mix in the vanilla, salt, powdered sugar, and Biscoff spread until creamy.
- Frost the warm rolls generously so the icing melts slightly into the layers.
- Drizzle extra melted Biscoff spread on top and finish with a sprinkle of crushed Biscoff biscuit crumbs.
Notes
- The Salt Separation Rule: Always stir your flour, yeast, and sugar together before adding the salt. Pouring salt directly onto yeast can kill it, which stops your dough from rising properly.
- Check Your Milk Temp: Make sure your milk is warm to the touch but not hot. Liquid that is too hot will kill the yeast, while cold liquid will make the rise take twice as long.
- Use Dental Floss for Slicing: Slicing the dough log with a knife can squish the rolls flat. Sliding a piece of unflavored dental floss underneath the log, crossing the ends over the top, and pulling tight cuts them perfectly without flattening the layers.
- Frost While Warm: Put the cream cheese icing on while the rolls are still warm from the oven. This allows the frosting to seep deep down into the center of the swirls.
Noa says
Wow so good!
Emma says
These are honestly the best cinnamon rolls I’ve ever had in my life