Cinnamon Biscoff Rolls

Soft, fluffy, and smothered in a creamy Biscoff glaze, these Cinnamon Biscoff Rolls are everything you love about classic cinnamon rolls with a spiced cookie twist. The warm swirl of cinnamon sugar melts into tender dough while the biscoff spread adds a rich caramelized flavor that makes every bite unforgettable. Whether it’s brunch, dessert, or a late-night treat, these rolls are pure comfort in every swirl.

Behind the Recipe

There’s something deeply nostalgic about pulling apart a warm cinnamon roll, the spirals sticking just slightly with gooey filling and sticky icing. The first time I added Biscoff to the mix, I didn’t expect it to completely transform the flavor — but wow, did it ever. The deep, caramel-spice notes from the cookie butter made these rolls taste like something straight out of a bakery. Now, they’re a permanent part of my weekend baking ritual.

Recipe Origin or Trivia

Cinnamon rolls have been a favorite across cultures, from Sweden’s “kanelbullar” to America’s towering, frosting-slathered buns. Biscoff, a Belgian spiced cookie known as speculoos, adds a unique twist rooted in European holiday baking. When combined, they create a dessert that feels both classic and modern — comforting but new.

Why You’ll Love Cinnamon Biscoff Rolls

This recipe is a warm hug on a plate, with flavors that make you stop mid-bite. Here’s why they’ll steal the show at your next brunch or gathering:

Versatile: Serve for breakfast, dessert, or a cozy afternoon snack.

Budget-Friendly: Uses simple pantry staples with one special ingredient.

Quick and Easy: Minimal kneading and a single rise make it weekday-friendly.

Customizable: Add nuts, raisins, or drizzle with cream cheese glaze.

Crowd-Pleasing: Soft, sweet, gooey, and full of spice — everyone loves them.

Make-Ahead Friendly: Prep the night before and bake fresh in the morning.

Great for Leftovers: They reheat beautifully for days of cozy treats.

Chef’s Pro Tips for Perfect Results

Here’s how to get those picture-perfect rolls that taste just as amazing as they look:

1. Use warm milk (not hot): It activates the yeast without killing it.
2. Softened butter in the dough makes all the difference: Don’t skip it — it adds richness and softness.
3. Roll the dough tightly but not too tight: This helps keep the shape without pushing the filling out.
4. Let them cool slightly before icing: If it’s too hot, the glaze will melt right off.
5. Don’t skimp on the filling: A generous cinnamon-Biscoff spread is what makes them unforgettable.

Kitchen Tools You’ll Need

These rolls don’t need much to come together, just a few baking staples:

Mixing Bowls: For the dough, filling, and glaze.

Rolling Pin: To roll out the dough evenly.

Baking Dish (9×13-inch): Holds the rolls as they rise and bake.

Stand Mixer (optional): Makes kneading faster and easier.

Spatula: For spreading filling and mixing glaze.

Sharp Knife or Dental Floss: For slicing clean roll rounds.

Ingredients in Cinnamon Biscoff Rolls

Each layer brings something special — from the soft dough to the cinnamon filling and rich Biscoff glaze.

1. All-Purpose Flour: 3 1/2 cups – The base of the dough, providing structure.
2. Whole Milk: 1 cup, warm – Activates the yeast and adds moisture.
3. Instant Yeast: 2 1/4 teaspoons – Helps the dough rise into fluffy perfection.
4. Granulated Sugar: 1/4 cup – Sweetens the dough just enough.
5. Salt: 1/2 teaspoon – Balances sweetness and enhances flavor.
6. Unsalted Butter: 1/4 cup (softened) – Adds richness to the dough.
7. Egg: 1 large – Helps bind and enrich the dough.
8. Biscoff Spread: 3/4 cup – Used in the filling and glaze for caramelized cookie flavor.
9. Brown Sugar: 1/2 cup – Sweetens the filling and adds depth.
10. Ground Cinnamon: 1 tablespoon – The heart of the swirl.
11. Powdered Sugar: 1 cup – For the Biscoff glaze.
12. Milk (for glaze): 2 tablespoons – Thins the glaze for drizzling.

Ingredient Substitutions

Missing something? Here are some easy swaps:

Whole Milk: Use almond milk or oat milk for dairy-free rolls.

Instant Yeast: Active dry yeast works, just let it bloom in warm milk first.

Unsalted Butter: Salted butter is fine, just reduce added salt slightly.

Biscoff Spread: Substitute with any cookie butter or even peanut butter.

Brown Sugar: Coconut sugar can be used for a richer caramel flavor.

Ingredient Spotlight

Biscoff Spread: Made from speculoos cookies, it brings deep caramelized flavor with a hint of spice. It melts beautifully into the rolls and blends smoothly into icing.

Cinnamon: The real star of the filling, this warm spice brings familiarity and comfort in every swirl.

Instructions for Making Cinnamon Biscoff Rolls

Let’s roll — literally. Here’s how to bring this soft, spiced masterpiece to life:

1. Preheat Your Equipment:
   No need to preheat the oven yet. Line or grease a 9×13-inch baking dish and set aside.
2. Combine Ingredients:
   In a bowl, mix warm milk and yeast. Let sit 5 minutes until foamy. Add sugar, egg, butter, and salt. Mix in flour gradually to form a soft dough.
3. Prepare Your Cooking Vessel:
   Knead dough by hand or with a mixer for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Assemble the Dish:
   Roll dough into a rectangle (about 12×16 inches). Spread Biscoff evenly over the surface. In a bowl, mix brown sugar and cinnamon, then sprinkle over the Biscoff.
5. Cook to Perfection:
   Roll up the dough tightly from the long side. Slice into 12 even rolls using a sharp knife or floss. Place in baking dish, cover, and let rise another 30 minutes.
6. Finishing Touches:
   Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, until golden. Let cool slightly.
7. Serve and Enjoy:
   Mix powdered sugar, Biscoff spread, and milk until smooth. Drizzle over warm rolls and serve immediately.

Texture & Flavor Secrets

The rolls bake up tender and airy, thanks to the enriched dough. The swirl inside stays gooey and spiced, while the topping adds a silky, buttery sweetness. Every bite combines pillowy bread, rich filling, and sticky glaze — soft and sticky in all the right ways.

Cooking Tips & Tricks

Make the most of your batch with these pointers:

• Proof the dough in an oven with the light on for warmth.
• Roll dough evenly to avoid thin spots or lopsided rolls.
• Glaze while still warm so it slightly melts into the crevices.

What to Avoid

Don’t fall into these common traps:

• Avoid overheating milk or it may kill the yeast.
• Don’t skip the second rise or the rolls may be dense.
• Don’t overbake or they’ll dry out. Golden edges are your cue.

Nutrition Facts

Servings: 12
Calories per serving: 330

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour 50 minutes (includes rise time)

Make-Ahead and Storage Tips

To make ahead, assemble the rolls and refrigerate overnight before the second rise. In the morning, let them come to room temp and rise before baking. Store baked rolls in an airtight container for 3 days. Reheat in the microwave or oven. You can also freeze them individually and thaw when needed.

How to Serve Cinnamon Biscoff Rolls

Serve warm with a hot cup of coffee, spiced chai, or a cold glass of milk. Garnish with extra cookie crumbs or a dusting of powdered sugar for an extra-pretty touch.

Creative Leftover Transformations

Don’t let a single roll go to waste:

• Slice and toast leftover rolls in butter for a cinnamon roll French toast.
• Cube them into a bread pudding with custard and bake.
• Chop and layer into a trifle with whipped cream and bananas.

Additional Tips

• Use parchment in the baking dish for easier cleanup.
• Add chopped pecans or walnuts to the filling for crunch.
• Double the glaze and drizzle half before and half after baking.

Make It a Showstopper

Drizzle the glaze while still slightly warm for that glossy bakery finish. Sprinkle crushed Biscoff cookies on top for texture and extra visual appeal. Stack on a cake stand and watch them disappear.

Variations to Try

• Cream Cheese Biscoff Glaze: Swap milk glaze for a tangy cream cheese version.
• Biscoff Nut Rolls: Add crushed pecans or almonds into the filling.
• Chocolate Biscoff Rolls: Mix mini chocolate chips into the cinnamon sugar layer.
• Mini Biscoff Rolls: Make smaller rolls in a muffin tin for individual portions.
• Vegan Biscoff Rolls: Use plant-based butter and milk with flax egg for a dairy-free version.

FAQ’s

Q1: Can I make the dough ahead of time?

Yes, let the dough rise overnight in the fridge and shape the next day.

Q2: What’s the best way to reheat the rolls?

Microwave for 15 seconds or warm in a low oven until soft.

Q3: Can I freeze the unbaked rolls?

Yes, freeze after shaping and before second rise. Thaw and rise before baking.

Q4: What if I don’t have Biscoff spread?

Any cookie butter works, or use softened butter with extra brown sugar and cinnamon.

Q5: Can I use cream cheese icing instead?

Definitely. It pairs beautifully with the spiced filling.

Q6: Can I make this recipe without a stand mixer?

Yes, knead by hand for 7–10 minutes until smooth.

Q7: Is it okay to use rapid-rise yeast?

Yes, just adjust rising times accordingly.

Q8: How do I know when the dough has risen enough?

It should double in size and not spring back when gently poked.

Q9: Can I make these gluten-free?

Yes, use a good 1:1 gluten-free flour blend designed for yeast baking.

Q10: What other spices can I add?

Try cardamom, nutmeg, or cloves for a festive flavor.

Conclusion

These Cinnamon Biscoff Rolls are the kind of treat that make your kitchen smell like a dream and your tastebuds do a happy dance. With their soft, spiced swirl and rich, cookie-flavored glaze, they turn any morning or evening into something a little more special. This one’s a total game-changer — make them once and they’ll be on repeat forever.

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