Biscoff Cinnamon Rolls

Introduction

Picture a warm, fluffy cinnamon roll fresh out of the oven — now imagine it swirled with the sweet, spiced flavor of Biscoff cookie butter. Biscoff Cinnamon Rolls are a cozy, indulgent twist on a beloved classic, merging the comforting aroma of cinnamon with the caramelized spice of Biscoff. Whether it’s for brunch, dessert, or just a sweet craving, these rolls are guaranteed to impress.

The History of Biscoff and Cinnamon Rolls

Cinnamon Rolls

Cinnamon rolls originated in Sweden, where they’re called kanelbullar. Over the years, they’ve become a staple in bakeries and kitchens across Europe and North America, known for their soft, buttery dough and cinnamon-sugar filling.

Biscoff

Biscoff, or Speculoos, comes from Belgium. Traditionally a spiced cookie served with coffee, it was transformed into a creamy spread in the early 2000s — and quickly became a cult favorite. With its hints of caramel, cinnamon, and gingerbread, Biscoff adds a rich, nostalgic flavor to any dessert.

Combining cinnamon rolls and Biscoff spread is a relatively recent innovation, but it already feels like a match made in heaven.

Ingredients Breakdown

Makes approximately 12 rolls:

For the Dough

• 4 cups all-purpose flour
• 1 packet (2¼ tsp) instant yeast
• ¾ cup warm milk (about 110°F / 43°C)
• ¼ cup granulated sugar
• ¼ cup melted unsalted butter
• 2 large eggs
• 1 tsp salt

For the Filling

• ½ cup Biscoff spread (softened)
• ½ cup brown sugar
• 1 tbsp ground cinnamon

For the Icing

• 4 oz cream cheese (softened)
• 2 tbsp Biscoff spread
• 1 cup powdered sugar
• 2–3 tbsp milk
• Pinch of salt

Step-by-Step Recipe

1. Make the Dough

In a large bowl, mix the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. Add the melted butter, eggs, and salt. Gradually mix in the flour and knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

2. Roll and Fill

Roll the dough into a rectangle about 16×12 inches. Spread the Biscoff evenly, then sprinkle the cinnamon and brown sugar mixture. Roll tightly from the long edge and slice into 12 even pieces.

3. Bake

Place the rolls in a greased 9×13 inch baking dish. Cover and let rise again for 30–45 minutes. Bake at 350°F (175°C) for 20–25 minutes, or until golden brown.

4. Frost

Whisk together the cream cheese, Biscoff, powdered sugar, milk, and a pinch of salt until smooth. Spread the icing over the warm rolls and serve.

Tips for the Perfect Biscoff Cinnamon Rolls

• Don’t overheat the milk — too hot and it can kill the yeast.
• For fluffier rolls, use whole milk and give the dough plenty of time to rise.
• Warm the Biscoff slightly to make it easier to spread without tearing the dough.

Variations and Customizations

• White chocolate chips: Add them to the filling for an extra-sweet surprise.
• Dairy-free version: Use plant-based milk, vegan butter, and dairy-free cream cheese.
• Nutty twist: Sprinkle in chopped pecans or hazelnuts for added crunch.

Health Considerations and Nutritional Value

These are indulgent treats, typically around 300–400 calories per roll, depending on size and icing. To make them a little lighter:

• Use less sugar or swap with coconut sugar.
• Skip the icing or opt for a lighter drizzle.
• Try part whole-wheat flour for added fiber.

FAQ

Can I make these ahead of time?
Yes! Prepare the rolls, place them in the baking dish, and refrigerate overnight. Let them come to room temperature for 30 minutes before baking the next morning.

Can I freeze them?
Absolutely. Freeze baked, unfrosted rolls. When ready, thaw and reheat in the oven, then frost fresh.

Can I use store-bought dough?
Yes, it works in a pinch. But homemade dough really takes the flavor and texture to the next level!