These biscoff cinnamon rolls are sweet rolls filled with a biscoff cookie butter, brown sugar and cinnamon filling and topped with an irresistible biscoff glaze. They're incredibly soft and the perfect treat for any biscoff lover!
I have totally fallen in love with these biscoff cinnamon rolls! The biscoff spread gets drizzled inside the rolls with the cinnamon sugar filling, and then the biscoff glaze on top is so good. You will not be able to stop with just one.
If you'd like to try some of my other cinnamon rolls variations make sure you check out my Oreo Cinnamon Rolls, Apple Pie Cinnamon Rolls or my Small Batch Cinnamon Rolls that are perfect when you only need a few!
Jump to:
Why You Will Love This Recipe
- BISCOFF: The biscoff spread is the perfect addition to the cinnamon sugar filling and glaze.
- CAN PREPARE AHEAD: I have overnight instructions in the notes if you need to make these beforehand.
- GOOEY & SOFT: These cinnamon rolls are so pillowy soft with the perfect gooey center.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Milk: You want it to be warm (between 100-110 degrees), but not too hot or it will kill the yeast.
- Yeast: I always use active dry, if using instant you do not need to let it activate.
- Bread Flour: All-purpose is fine if that's what you have.
- Butter: I always use salted butter in my baking.
- Biscoff Cookie Butter: This is usually found near the peanut butter and nutella at most stores. Or Trader Joes sells a version called Speculoos that I love as well.
Step by Step Instructions
- Step 1: Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. Add butter and eggs and mix together again.
- Step 2: Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
- Step 3: Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel. Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours.
- Step 4: Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18. Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together.
- Step 5: Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Then top with cinnamon, followed by drizzling the biscoff spread.
- Step 6: Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.
- Step 7: Cut the dough into 12 rolls total with dental floss or a knife. I like to make little markings first to help make sure they are all about the same size. Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if the rolls are touching.
- Step 8: Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
- Step 9: Preheat oven to 375 F. Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
- Step 10: Beat your butter, biscoff spread and vanilla together until smooth. Add in powdered sugar, milk and pinch of salt and mix until desired consistency. You might need to add a little bit more powdered sugar or milk to get your glaze as thin or thick as you'd like. Let rolls cool a bit, then top with the glaze when they are still slightly warm. Sprinkle with little bits of biscoff cookies if you have them on hand.
Overnight Option
After cutting and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday.
FAQ
I like to put my dough in my oven with the light on to help keep it a little bit warmer while it rises.
You can tell if you're dough is done rising if when you lightly tough the dough with your finger, the dough springs back, then you know it is ready.
The usual reason for a dry cinnamon roll is too much flour. You want to make sure your dough stays sticky before letting it rise the first time.
Storing & Freezing
Biscoff cinnamon rolls can be stored in an airtight container at room temperature for 2-3 days while remaining fresh. Refrigerating them will make them dry out quicker.
You can freeze freshly baked cinnamon rolls in an airtight container for 3 months to keep fresh. I will individually wrap them in saran wrap and then pull them out one at a time when needed for a quick breakfast. You can also freeze the whole pan, just allow to come to room temperature before serving.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Biscoff Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- ½ cup (118.29 ml) milk warm
- ¼ cup (50 g) granulated sugar
- 1 tablespoon yeast I use active dry yeast
- 2 large eggs room temp
- 6 tablespoons butter softened
- 1 teaspoon salt
- 2½-3 cups (312.5 g) bread flour all-purpose can be used also
Filling
- 3 tablespoons butter softened
- ½ cup (110 g) light brown sugar
- 1 tablespoon cinnamon
- ½ cup (118.29 g) biscoff cookie butter spread warmed in the microwave 20-30 seconds
Biscoff Glaze
- 4 tablespoons butter softened
- 1 teaspoons (1 teaspoon) vanilla
- ⅓ cup (78.86 g) biscoff cookie butter spread
- 1 cup (120 g) powdered sugar
- 2 tablespoons (2 tablespoon) cream or milk
- pinch of salt
Instructions
Cinnamon Rolls
- Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. Add butter and eggs and mix together again.
- Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
- Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel. Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours.
- Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18. Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together.
- Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Then top with cinnamon, followed by drizzling the biscoff spread.
- Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.
- Cut the dough into 12 rolls total with dental floss or a knife. I like to make little markings first to help make sure they are all about the same size. Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if the rolls are touching.
- Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
- Preheat oven to 375 F. Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the glaze.
Glaze
- Beat your butter, biscoff spread and vanilla together until smooth. Add in powdered sugar, milk and pinch of salt and mix until desired consistency. You might need to add a little bit more powdered sugar or milk to get your glaze as thin or thick as you'd like.
- Let rolls cool a bit, then top with the glaze when they are still slightly warm. Sprinkle with little bits of biscoff cookies if you have them on hand.
Julie
Wow!!! The Biscoff is the perfect addition!
Sandy
These Biscoff cinnamon rolls are a great variation! If you love Biscoff cookie butter, you will absolutely love these. They are soft, gooey and so delicious with the cookie butter filling and frosting! So so good!
Kim Golding
As soon as I saw this recipe, I knew I had to make it! You guys! It did not disappoint! A classic cinnamon roll with a drizzle of Biscoff and Biscoff frosting? Oh. My. Word! I can’t get over how delicious they are! I took some to my neighbor and she agrees, these are FANTASTIC!!
Ashley
These are absolutely amazing!!! My new favorite! Could they be made into mini cinnamon rolls?
Brooke Homec
Yes, that would work great! Just bake a few minutes less.
Aimee
Turned out so good! Thanks for the recipe!