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–+ servings
Biscoff cinnamon rolls in a baking pan.

Biscoff Cinnamon Rolls

These biscoff cinnamon rolls are filled with cinnamon biscoff filling, topped with cream cheese biscoff frosting, and biscoff cookie crumbs.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 25 minutes
rise time 2 hours
Course Breakfast, Dessert
Cuisine American, Italian
Servings 12 rolls
Calories 609 kcal

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.

Nutrition

Calories: 609kcalCarbohydrates: 97gProtein: 11gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 420mgPotassium: 157mgFiber: 2gSugar: 30gVitamin A: 685IUVitamin C: 0.1mgCalcium: 87mgIron: 1mg
Keyword biscoff cinnamon rolls, lotus cinnamon rolls
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