Biscoff Cinnamon Rolls
These biscoff cinnamon rolls are sweet rolls filled with a biscoff cookie butter, brown sugar, cinnamon filling and topped with an irresistible biscoff glaze. They're incredibly soft and the perfect treat for any biscoff lover!
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.
Video
Notes
I have used water instead of milk before and it works too. Not as rich of a dough, but great none the less.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
OVERNIGHT CINNAMON ROLLS – 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.
If you want to bake the rolls the night before you want to eat them, rewarm in the oven at 275 F for about 8-10 minutes.
Nutrition
Calories: 375kcalCarbohydrates: 49gProtein: 6gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 312mgPotassium: 79mgFiber: 1gSugar: 27gVitamin A: 447IUVitamin C: 0.03mgCalcium: 42mgIron: 1mg
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