There’s something undeniably comforting about the aroma of freshly baked cinnamon rolls wafting through your home. Now imagine taking that classic treat and elevating it with the warm, caramelized spice of Biscoff cookies. These Biscoff Cinnamon Rolls combine two beloved flavors into one irresistible breakfast or dessert that will have everyone asking for seconds.
Ready in just 45 minutes, these rolls feature a tender, fluffy dough swirled with a Biscoff cookie butter and cinnamon filling, then topped with a creamy Biscoff glaze. They’re perfect for weekend brunches, holiday mornings, or anytime you want to treat yourself to something special without spending hours in the kitchen.
Why You’ll Love This
- Quick prep time – ready in just 45 minutes from start to finish
- Uses easy-to-find ingredients with the special twist of Biscoff
- Perfect balance of spiced cinnamon and caramelized cookie butter flavors
- Impressive enough for guests but simple enough for beginners
- Can be prepared ahead and baked fresh in the morning
Ingredients
- 2 cups warm water (105°F/40°C)
- ¼ cup nonfat powdered milk
- ½ cup instant potato flakes
- ½ cup granulated sugar
- 1 tablespoon plus 1 teaspoon instant yeast (12g)
- 1½ teaspoons salt
- ¼ cup unsalted butter, softened
- ½ cup butter flavored shortening
- 2 large eggs, room temperature
- 5-6 cups bread flour
- ⅔ cup Biscoff cookie butter
- ⅓ cup unsalted butter, softened
- ¾ cup dark brown sugar, packed
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, cubed
- 4 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
- 1 pound powdered sugar
- 3-5 tablespoons milk, as needed
- 2-3 Biscoff Lotus cookies, crumbled
Instructions
- Mix water, milk powder, potato flakes, sugar, yeast, and salt. Add butter, shortening, eggs and gradually incorporate flour. Knead until smooth. Let rise 60-90 minutes.
- Cook butter until golden brown specks form. Chill until solid, then bring to room temperature for frosting.
- Beat brown butter and cream cheese. Add vanilla, salt, and alternate powdered sugar and milk until creamy.
- Mix Biscoff spread, butter, brown sugar, and cinnamon until creamy.
- Divide dough, roll into rectangles, spread filling, roll up and cut into rounds. Place on baking sheet and rise 45-60 minutes.
- Bake at 350°F for 18-22 minutes until golden. Cool 5 minutes.
- Spread frosting on warm rolls, let set 5-10 minutes. Top with crushed Biscoff cookies if desired.
Tips & Variations
- For extra richness, add 1/4 cup of softened cream cheese to the glaze
- Make sure your butter is very cold for the flakiest dough texture
- Try adding chopped nuts like pecans or walnuts to the filling for extra crunch
- For a chocolate version, add 2 tablespoons of cocoa powder to the filling mixture
- To save time in the morning, prepare the rolls the night before, refrigerate, and bake fresh in the morning
- If Biscoff cookie butter isn’t available, substitute with speculoos cookie butter or peanut butter with a bit more cinnamon
Serving Suggestions
Serve these Biscoff Cinnamon Rolls warm from the oven alongside a hot cup of coffee or cold glass of milk. For an extra special brunch, pair them with fresh fruit, yogurt parfaits, and a savory egg dish to balance the sweetness.
These rolls also make a delightful dessert when served with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The contrast between the warm, spiced roll and cold cream is absolutely divine!
Notes
- Store leftover rolls in an airtight container at room temperature for up to 2 days
- Reheat individual rolls in the microwave for 15-20 seconds to restore their soft texture
- Rolls are done when they’re golden brown on top and a toothpick inserted in the center comes out clean
- For extra gooey rolls, add an additional 2 tablespoons of butter to the filling
FAQs
Can I make these rolls without Biscoff cookies?
Yes! You can substitute graham crackers or speculoos cookies and use peanut butter or another spread in place of cookie butter.
Can I freeze these Biscoff Cinnamon Rolls?
Absolutely! Freeze unfrosted rolls in an airtight container for up to 3 months. Thaw overnight in the refrigerator, warm in the oven, and add fresh glaze before serving.
Why didn’t my rolls rise much?
These are quick rolls made with baking powder rather than yeast, so they won’t rise as dramatically as traditional yeast rolls. Make sure your baking powder is fresh for best results.
Can I make these dairy-free?
Yes, substitute the butter with a plant-based butter and use almond or oat milk instead of regular milk for a dairy-free version.
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