These biscoff cinnamon rolls are filled with cinnamon biscoff filling, topped with cream cheese biscoff frosting, and biscoff cookie crumbs.
These Biscoff cinnamon rolls are the kind of treat that makes your whole kitchen smell amazing. They’re soft, fluffy, and filled with a sweet cinnamon–Biscoff mixture that melts into every swirl as the rolls bake.
The warm rolls get topped with a creamy Biscoff cream cheese frosting that sinks into all the layers, plus extra Biscoff spread and crunchy cookie crumbs on top.
Every bite is gooey, warm, and full of that cozy cookie-butter flavor that goes perfectly with the cinnamon flavor.
They’re easy to make, feel super special, and taste like something you’d get from a bakery, but even better because they’re homemade. This is the kind of recipe people beg you to make again.
For more cinnamon roll recipes, check out my chocolate cinnamon rolls, strawberry cinnamon rolls, and apple cinnamon rolls with apple pie filling.
Jump to:
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 to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Bread flour – Provides structure and helps the rolls become soft, tall, and fluffy. Bread flour has a higher protein content, which gives cinnamon rolls their signature chew.
Instant yeast – Rises quickly and doesn’t need to be activated in water first, making the dough easier and faster to prepare.
Granulated sugar – Sweetens the dough and helps the yeast activate.
Salt – Balances the sweetness and enhances all the flavors in the dough.
Vanilla extract – Use vanilla bean extract for a deeper, richer flavor. You can also use vanilla bean paste or scrape a whole vanilla bean for an extra aromatic dough.
Milk – Warm milk (around 110°F / 43°C) creates a tender dough and helps activate the yeast. Whole milk works best, but 2% will also work.
Eggs – Add richness and moisture, helping create a soft, enriched dough. Use large, room-temperature eggs.
Butter – Melted and cooled unsalted butter adds moisture, flavor, and softness to the dough.
For the filling
Butter – Use room-temperature unsalted butter so it spreads smoothly over the dough.
Cinnamon – Adds warm, classic cinnamon-roll flavor. You can use Ceylon cinnamon for a softer, sweeter flavor or regular cinnamon for a stronger flavor.
Brown sugar – Melts into the butter and cinnamon, creating a gooey caramel-like filling. Light or dark brown sugar both work.
Biscoff spread – Adds a sweet, spiced cookie flavor that pairs perfectly with the cinnamon.
For the Biscoff cream cheese frosting
Butter – Use unsalted, room-temperature butter for the smoothest frosting.
Cream cheese – Full-fat, room-temperature cream cheese creates the richest and creamiest texture.
Powdered sugar – Sweetens and thickens the frosting, creating a fluffy, spreadable texture.
Instructions
In the bowl of a stand mixer, combine the flour, instant yeast, and granulated sugar. Stir with a spoon to blend, then add the salt and mix again.
Add the eggs, warm milk, vanilla extract, and melted (but cooled) butter. Using the dough hook, start mixing on low speed until the dough comes together.
Increase to medium speed and knead for 8–10 minutes, or until the dough is soft, smooth, and elastic.
Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm spot for 1–2 hours, or until it doubles (or even triples) 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 spread is too thick, warm it slightly to help it blend.
Once the dough has doubled in size, 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 evenly over the rolled dough, covering the entire surface 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 9×13-inch baking pan, leaving a little space between each one.
Cover the pan loosely with plastic wrap or a clean towel and let the rolls rise for 30–45 minutes, or until doubled in size and puffy. Meanwhile, preheat your oven to 180°C (350°F).
Bake the rolls for 20–25 minutes, or until lightly golden on top and cooked through. Avoid overbaking to keep them soft and gooey.
While the rolls cool slightly, make the Biscoff cream cheese frosting: beat the butter and cream cheese until smooth, then add the vanilla, salt, powdered sugar, and Biscoff spread. Mix until creamy.
Frost the warm rolls generously with the cream cheese frosting so it melts slightly into all the layers.
Then drizzle or spread extra Biscoff spread on top of each roll and finish with crushed Biscoff biscuit crumbs for extra crunch and flavor.
Expert Tips
- Use room-temperature ingredients. Soft butter, warm milk, and room-temperature eggs help the dough come together smoothly and rise evenly.
- Measure flour correctly. Too much flour leads to dense rolls. Spoon and level the flour, or use a kitchen scale for the most accurate results.
- Warm the milk to the right temperature. Around 110°F (43°C) is perfect. Too hot will kill the yeast; too cold will slow the rise.
- Knead until smooth and elastic. A well-kneaded dough will feel soft, stretchy, and slightly tacky, giving you fluffy rolls after baking.
- Check that your yeast is active. If you’re unsure about your yeast, test it by mixing 1 teaspoon of yeast with ¼ cup of warm water and a pinch of sugar. If it gets bubbly after 10 minutes, it’s good to go.
- Let the dough rise in a warm, draft-free place. A slightly warm oven (turned off) or a sunny spot works great for consistent rising.
- Don’t roll the dough too thin. Aim for about ¼ inch thickness so the rolls stay soft and tall instead of tight and dry.
- Use room-temperature filling. Soft butter and spreadable Biscoff blend more evenly and won’t tear the dough when spreading.
- Cut the rolls with floss. Unflavored dental floss creates clean slices without squishing the dough.
- Roll the dough evenly and snug. Roll it up tightly but gently so the cinnamon swirl stays inside and the rolls bake evenly. Pinch the edge to seal the log before slicing.
- Don’t overbake. Remove the rolls when lightly golden. Overbaking will dry them out instead of keeping them soft and gooey.
- Avoid underbaking. Check the rolls/cookies a few minutes before the timer ends. They should be lightly golden on top and set around the edges. If the center still looks raw or doughy, give them 2–3 more minutes.
- Frost while warm. Spreading the cream cheese frosting on warm rolls helps it melt slightly into the layers, making them extra indulgent, before adding your Biscoff drizzle and cookie crumbs.
Faq's
The secret to the best cinnamon rolls is using soft, enriched dough, spreading on plenty of buttery filling, and not overbaking.
Letting the dough rise properly and frosting the rolls while they’re still warm also helps make them extra soft, gooey, and flavorful.
Biscoff has a warm, spiced flavor made from caramelized sugar and a blend of spices like cinnamon. It tastes buttery, slightly toasty, and sweet, with a cozy cookie flavor that makes it perfect for baking.
Absolutely! While a stand mixer makes the process easier, you can knead the dough by hand. Just mix the ingredients in a large bowl until combined, then knead on a floured surface for about 10–12 minutes, or until smooth and elastic.
This is often due to expired or improperly activated yeast, or because the dough didn’t get enough time to rise in a warm environment. Using milk that’s too hot can also kill the yeast.
Storing
Store the cinnamon rolls unfrosted at room temperature for up to 3 days, either covered tightly in the pan or in an airtight container. If they’re already frosted, keep them in the fridge for up to 5 days.
Warm each roll for 10–15 seconds before serving to bring back its soft, gooey texture.
Freezing
To freeze baked rolls:
Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in the oven until soft and gooey again.
To freeze unbaked rolls:
Prepare the rolls up to the point of slicing and placing them in the baking pan.
Instead of rising again, place the whole pan in the freezer until the rolls are firm, then transfer the frozen rolls to a freezer-safe bag or container. Freeze for up to 2 months.
When ready to bake, place the frozen rolls in a greased pan, cover, and let them thaw and rise in the fridge overnight or at room temperature until puffy, then bake as usual.
Substitutions
Dairy-free– Replace the butter with vegan butter, use dairy-free milk (like almond or oat milk), and swap the cream cheese with a dairy-free cream cheese. The rolls will still be soft and flavorful.
No Biscoff spread– If you can’t find Biscoff, use another cookie butter brand or even Nutella for a chocolatey twist.
Variations
Cookie crumbs inside the rolls– Mix crushed Biscoff biscuits directly into the filling for extra crunch in every swirl.
Crunchy Biscoff spread– Use the crunchy version of Biscoff spread instead of smooth for more texture and little caramelized cookie bits throughout.
Chocolate Biscoff rolls– Add mini chocolate chips or a drizzle of melted chocolate inside the filling for a warm, chocolatey twist.
Biscoff apple rolls– Add finely diced apples to the filling for a cozy, apple–cinnamon flavor that pairs perfectly with Biscoff.
Extra spiced rolls– Add nutmeg, ginger, or cardamom to the filling for a deeper, warm spice flavor.
Equipment
- Stand mixer with the dough hook– Makes kneading the dough easy and hands-free.
- Mixing bowl set- A few sizes for prepping dough, filling, and icing.
- Measuring cups and spoons- For accurate measuring of wet and dry ingredients.
- Digital kitchen scale- Great for weighing flour and butter precisely.
- French rolling pin- For rolling out the dough evenly.
- Pastry brush or offset spatula- To spread the filling smoothly.
- Serrated knife or unflavored dental floss- For slicing clean, even rolls.
- 9x13 baking pan- Fits a full batch of 12 cinnamon rolls perfectly.
- Whisk set- For mixing the cream cheese icing.
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.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Biscoff Cinnamon Rolls
Ingredients
- 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
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
- In the bowl of a stand mixer, combine the flour, instant yeast, and granulated sugar. Stir with a spoon to blend, then add the salt and mix again.
- Add the eggs, warm milk, vanilla extract, and melted (but cooled) butter. Using the dough hook, start mixing on low speed until the dough comes together.
- Increase to medium speed and knead for 8–10 minutes, or until the dough is soft, smooth, and elastic.
- Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm spot for 1–2 hours, or until it doubles (or even triples) 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 spread is too thick, warm it slightly to help it blend.
- Once the dough has doubled in size, 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 evenly over the rolled dough, covering the entire surface 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 9×13-inch baking pan, leaving a little space between each one.
- Cover the pan loosely with plastic wrap or a clean towel and let the rolls rise for 30–45 minutes, or until doubled in size and puffy. Meanwhile, preheat your oven to 180°C (350°F).
- Bake the rolls for 20–25 minutes, or until lightly golden on top and cooked through. Avoid overbaking to keep them soft and gooey.
- While the rolls cool slightly, make the Biscoff cream cheese frosting: beat the butter and cream cheese until smooth, then add the vanilla, salt, powdered sugar, and Biscoff spread. Mix until creamy.
- Frost the warm rolls generously with the cream cheese frosting so it melts slightly into all the layers.
- Then drizzle or spread extra Biscoff spread on top of each roll and finish with crushed Biscoff biscuit crumbs for extra crunch and flavor.
Notes
- Use room-temperature ingredients. Soft butter, warm milk, and room-temperature eggs help the dough come together smoothly and rise evenly.
- Measure flour correctly. Too much flour leads to dense rolls. Spoon and level the flour, or use a kitchen scale for the most accurate results.
- Warm the milk to the right temperature. Around 110°F (43°C) is perfect. Too hot will kill the yeast; too cold will slow the rise.
- Knead until smooth and elastic. A well-kneaded dough will feel soft, stretchy, and slightly tacky, giving you fluffy rolls after baking.
- Check that your yeast is active. If you’re unsure about your yeast, test it by mixing 1 teaspoon of yeast with ¼ cup of warm water and a pinch of sugar. If it gets bubbly after 10 minutes, it’s good to go.
- Let the dough rise in a warm, draft-free place. A slightly warm oven (turned off) or a sunny spot works great for consistent rising.
- Don’t roll the dough too thin. Aim for about ¼ inch thickness so the rolls stay soft and tall instead of tight and dry.
- Use room-temperature filling. Soft butter and spreadable Biscoff blend more evenly and won’t tear the dough when spreading.
- Cut the rolls with floss. Unflavored dental floss creates clean slices without squishing the dough.
- Roll the dough evenly and snug. Roll it up tightly but gently so the cinnamon swirl stays inside and the rolls bake evenly. Pinch the edge to seal the log before slicing.
- Don’t overbake. Remove the rolls when lightly golden. Overbaking will dry them out instead of keeping them soft and gooey.
- Avoid underbaking. Check the rolls/cookies a few minutes before the timer ends. They should be lightly golden on top and set around the edges. If the center still looks raw or doughy, give them 2–3 more minutes.
- Frost while warm. Spreading the cream cheese frosting on warm rolls helps it melt slightly into the layers, making them extra indulgent, before adding your Biscoff drizzle and cookie crumbs.
Emma
These are honestly the best cinnamon rolls I’ve ever had in my life