Biscoff Cookie Cinnamon Rolls open with warm caramel spice and a silky cookie-butter swirl. These Biscoff Cookie Cinnamon Rolls refine a familiar bakery classic by folding speculoos cookie butter and crushed Biscoff biscuits into the filling for deep caramelized notes and crisped edges. The dough bakes to a tender, pillowy crumb with a crackle of cookie crunch on top. If you enjoy similar flavors, try our Biscoff Cookie Butter White Chocolate Chip Cookies for another elegant treat.
Why Make This Recipe
- Effortless Yet Elegant: familiar techniques—mix, roll, bake—produce bakery-worthy results.
- Minimal Ingredients: pantry staples plus Biscoff spread create complex flavor without fuss.
- Impressive Flavor: speculoos spice and toasted biscuit crumbs elevate texture and aroma.
This version stands apart by marrying a rich cookie-butter filling with a lightly tangy glaze and crunchy Biscoff topping, producing contrast between soft, yeasted dough and caramelized, brittle crumbs. Pair with savory brunch dishes for a refined spread like a classic Steak and Eggs Breakfast Plate.
Ingredients
Base (dough)
- 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup (120 ml) whole milk, warmed to 110–115°F (43–46°C)
- 1/4 cup (60 g) unsalted butter, melted and slightly cooled (room temperature butter recommended)
- 1 large egg, room temperature
Filling (Biscoff swirl)
- 1 cup (250 g) Biscoff cookie butter, softened to spreadable consistency
- 1/3 cup (70 g) packed light brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (90 g) crushed Biscoff biscuits (fine crumbs)
Glaze & Topping
- 4 oz (115 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar, sifted
- 1/4 cup (60 ml) heavy cream or milk, adjust for consistency
- 1/2 tsp vanilla extract
- Additional crushed Biscoff biscuits for sprinkling
Precision notes: warm milk should feel lukewarm, not hot; sift powdered sugar for a smooth glaze; keep butter soft but not melted.
How to Make Biscoff Cookie Cinnamon Rolls:
- Bloom the yeast: whisk warm milk, yeast, and a pinch of sugar. Let sit 5–7 minutes until foamy and fragrant. (Mini-tip: water that’s too hot will kill the yeast — aim for lukewarm warmth.)
- Make the dough: in a stand mixer bowl, combine flour, sugar, and salt. Add melted butter, egg, and the foamy yeast mixture. Mix with a dough hook until a soft, slightly tacky dough forms, about 6–8 minutes. The dough should be smooth and elastic.
- First proof: transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 60–75 minutes. It should feel pillowy and spring back slowly to the touch.
- Prepare the filling: in a bowl, blend Biscoff cookie butter with softened butter, brown sugar, and cinnamon until glossy and spreadable. Fold in the crushed biscuits for texture. (Mini-tip: if the spread is stiff, warm briefly in a bain-marie to loosen.)
- Roll the dough: on a lightly floured surface, roll the dough into a 12×16-inch rectangle. The dough should stretch thin but remain slightly resistant.
- Spread filling: evenly spread the Biscoff filling to the edges, leaving a 1/2-inch border. The surface should look shiny and speckled with crumbs.
- Roll and seal: starting on the long side, roll tightly into a log. Pinch the seam closed and the ends to seal. Chill the log 10–15 minutes for cleaner slicing. (Mini-tip: a brief chill firms the filling and yields neater rounds.)
- Cut the rolls: slice the log into 10–12 equal rolls using a sharp serrated knife or dental floss for clean cuts. Place them cut-side up in a buttered 9×13-inch pan, spacing evenly.
- Second proof: cover loosely and let rise 30–45 minutes until the rolls puff and nearly double. They should look airy and have a pale sheen.
- Bake: preheat oven to 350°F (175°C). Bake 22–28 minutes until tops turn golden brown and edges caramelize; the centers remain soft. Rotate halfway for even color. (Mini-tip: tent with foil if the tops brown too quickly.)
- Make the glaze: beat cream cheese with powdered sugar, cream, and vanilla until smooth and pourable. Adjust with a little extra cream to reach a glossy ribbon consistency.
- Finish: while rolls are warm, spoon or brush glaze over the tops and sprinkle with additional crushed Biscoff for crunch and aroma. The glaze will soften into the crevices and lend a gentle tang against the cookie butter’s caramel notes.
How to Serve Biscoff Cookie Cinnamon Rolls:
Serve warm on a shallow porcelain plate to showcase the spiral and crunchy topping. For a refined touch, trim a thin slice from one roll and lean it against the remaining to reveal the spiral. Pair with a demitasse of espresso or a lightly effervescent sparkling wine to cut the sweetness. Garnish the serving board with a small bowl of extra Biscoff spread and a scattering of toasted biscuit crumbs.
How to Store Biscoff Cookie Cinnamon Rolls:
Cool completely before storing to prevent sogginess. Short-term: cover tightly with plastic wrap or place in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days—bring to room temperature and reheat. To freeze: wrap individual rolls in plastic and foil, freeze up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 12–15 minutes, then re-glaze. Reheat gently to preserve the tender crumb and crisp topping.
Tips to Make Biscoff Cookie Cinnamon Rolls:
- Use a kitchen scale for flour to ensure consistent dough texture.
- Chill the rolled log briefly before slicing for neat, uniform rounds.
- Brush the pan with melted butter before placing rolls for a golden bottom and extra flavor.
- For a silkier glaze, warm cream slightly before whisking into the cream cheese.
Variation (if any):
- Mascarpone Glaze: substitute mascarpone for cream cheese for a less tangy, silkier finish.
- Chocolate Speculoos: spread a thin layer of dark chocolate-hazelnut spread under the Biscoff filling for a decadent swirl.
- Mini Rolls: halve the roll length and cut into smaller rounds for bite-sized pastries suitable for a dessert tray.
- Vegan: use plant-based milk, vegan butter, and a dairy-free cream cheese for a vegan adaptation.
FAQs:
Can I use store-bought dough instead of making from scratch?
Yes. Use a robust, unsweetened yeast dough or puff pastry for convenience. Expect slightly different texture—homemade dough yields the most tender crumb.
How do I prevent soggy bottoms?
Ensure rolls cool slightly before storing. Brush the baking pan with butter, and avoid over-glazing; apply glaze while warm so excess melts into the crevices without pooling beneath.
Is Biscoff spread safe for those with nut allergies?
Biscoff is made from speculoos biscuits and typically does not contain nuts, but always check the manufacturer label for allergen statements and cross-contamination warnings.
Can I make the rolls ahead of time?
Yes. Assemble and refrigerate the shaped rolls covered overnight; bring to room temperature and bake the next morning for fresh results.
Conclusion
These Biscoff Cookie Cinnamon Rolls strike a refined balance: soft, yeasted dough, warm speculoos spice, and a crunchy biscuit finish that feels both luxurious and uncomplicated. They work beautifully for intimate brunches or as a standout pastry on a dessert tray. For an alternate perspective on similar flavors, explore Biscoff Cinnamon Rolls – Thank You Berry Much. Share your photos and thoughts, and tell us: How would you make this dish your own?
Print
Biscoff Cookie Cinnamon Rolls
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Warm caramel spice and silky cookie-butter swirl combine in these Biscoff Cookie Cinnamon Rolls, featuring a tender dough and crunchy topping.
Ingredients
- 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
- 2 1/4 tsp active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup (120 ml) whole milk, warmed to 110–115°F (43–46°C)
- 1/4 cup (60 g) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 cup (250 g) Biscoff cookie butter, softened
- 1/3 cup (70 g) packed light brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (90 g) crushed Biscoff biscuits
- 4 oz (115 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar, sifted
- 1/4 cup (60 ml) heavy cream or milk
- 1/2 tsp vanilla extract
- Additional crushed Biscoff biscuits for sprinkling
Instructions
- Bloom the yeast by whisking warm milk, yeast, and a pinch of sugar. Let sit 5–7 minutes until foamy.
- In a stand mixer, combine flour, sugar, and salt. Add melted butter, egg, and the foamy yeast mixture. Mix with a dough hook until soft and slightly tacky, about 6–8 minutes.
- Transfer dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 60–75 minutes.
- In a bowl, blend Biscoff cookie butter, softened butter, brown sugar, and cinnamon until glossy. Fold in crushed biscuits.
- Roll out the dough into a 12×16-inch rectangle. Spread the Biscoff filling evenly, leaving a 1/2-inch border.
- Tightly roll the dough into a log, pinch seams closed, and chill for 10–15 minutes.
- Slice the log into 10–12 equal rolls and place cut-side up in a buttered pan. Let rise for another 30–45 minutes.
- Preheat oven to 350°F (175°C) and bake for 22–28 minutes until golden brown.
- Make the glaze by beating cream cheese with powdered sugar, cream, and vanilla until smooth.
- While rolls are warm, glaze them and sprinkle with additional crushed Biscoff.
Notes
For a silkier glaze, warm cream slightly before whisking into cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg