ByElien Lewis
Biscoff cinnamon rolls are sweet and fluffy. They’re made from a yeasted dough filled with Biscoff cookie butter and topped with a creamy Biscoff cream cheese frosting.
These homemade cinnamon rolls usea lightly enriched dough. I use the same dough for myblueberry cinnamon rollsandblackberry sweet rolls. It can be worked with by hand or in a stand mixer. It’s not as enriched asbrioche bread or this biscoff babka, but the soft yeast dough still has fantastic texture and flavor.
If you’re looking for othercookie butter recipesto try, how aboutBiscoff brownies orBiscoff brown butter cookies?
Ingredients
Find the complete list of ingredients for these fluffy cinnamon rolls in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
Cinnamon roll dough
- All-purpose flour.A strong all-purpose flourwith a protein level of at least 11%.
- Yeast.Active dry yeast or instant dry yeast.The yeast used in this recipe can be instant yeast or active dried yeast. Instant yeast will rise faster than active dried yeast. Whichever one you use, it needs to be viable. Usually, the instant yeast sachets are pretty foolproof, but sometimes active dried yeast can lose viability.
- Granulated sugar–The dough itself doesn’t make overly sweet rolls, as the sweetness comes from the filling and topping.
- Large eggs
- Salt
- Whole milk
- Butter–This can be salted or unsalted butter.
The filling
- Soft brown sugar
- Butter
- Ground cinnamon
- Biscoff cookie butter – This recipe uses Lotus Biscoff cookies butter to bring the delicious Biscoff flavor, but the brand doesn’t matter as long as it’s a speculoos cookie butter. If you’re in the US, an alternative brand you can find in grocery stores is Trader Joe’s cookie butter.
Cream cheese frosting
- Cream cheese
- Butter, salted or unsalted
- Vanilla extract or paste
- Powdered sugar
- Biscoff cookie butter
- Biscoff cookies, crushed.
Method
The bread dough
In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
Add the flour, salt, and eggs to the milk mixture. Fit the stand mixer with a dough hook attachment and mix until a thick dough forms.
Add in the softened butter, a few cubes at a time. Keep mixing on medium speed for around 10 minutes until the dough is soft and strong.
Kneading by hand
Alternatively, knead the dough by hand. Mix the dough with a wooden spoon until it forms a shaggy ball. Pull it onto a floured surface and knead a few cubes at a time in the butter.
Knead by hand for around 10 minutes until it becomes an elastic and smooth dough. If you need a break, let the dough rest for 10 minutes and return to it.
First rise
Once kneaded, form the soft dough into a ball. Transfer the ball of dough to a large bowl that’s been lightly greased and cover it with plastic wrap or a damp dish towel.
Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours. The total time will depend on your room temperature.
The dough can also be covered tightly and refrigerated for up to 16 hours.
Filling
Whisk together softened butter, brown sugar, and cinnamon in a medium bowl into a creamy paste.
Add the cookie butter to a separate, heat-proof small bowl and warm it in the microwave for 20-30 seconds until it’s softened and partly melted. Stir, then set aside.
Shaping
Grease or line a 9×13-inch baking dish with parchment paper.
Punch down the risen dough, then pull it from the bowl onto a lightly floured work surface. Dust the top of the dough with some flour.
If the dough has come from the fridge, it will be very stiff. Let it warm up to room temperature for 10 minutes before rolling.
Use a rolling pin to roll the dough into a large rectangular shape measuringaround 12×16 inches (30cmx40cm).
Add on the cinnamon-sugar-butter mixture and use an offset spatula to spread it out.
Drizzle over the cookie butter and use the spatula to spread it out.
Roll the dough up, starting from the longest side up the top, into a log.
Cut the log into 12 equal pieces using unflavored dental floss for extra clean cuts, or a serrated knife.
Place the rolls into the prepared pan.
Cover the pan and let the rolls rise in a warm spot until doubled in size.
Baking
Preheat the oven to 350°F /180°C.
Bake the rolls in the oven for around 25-28 minutes until golden brown. If they are browning too fast, you can cover the top of the rolls loosely with aluminum foil.
Biscoff cream cheese icing
While the rolls are baking, make the frosting. In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add in the powdered and two tablespoons of biscoff spread.
Beat on low speed to incorporate the sugar, then switch to high and beat until creamy.
Let the baked buns cool for 20 minutes, then spread on the frosting.
Storing
Leftover biscoff cinnamon buns can store at room temperature in an airtight container for up to 3 days. The rolls can also be frozen for up to 3 months.
Thaw the rolls overnight in the refrigerator and warm them in the microwave before serving.
Related recipes
Try these coffee cinnamon rolls next!
- Biscoff Milkshake
Biscoff Cinnamon Rolls
Yield: 12
Prep Time: 25 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes
Biscoff cinnamon rolls are sweet and fluffy. They're made from a yeasted dough filled with Biscoff cookie butter and topped with a creamy Biscoff cream cheese frosting.
Ingredients
Dough
- 240g (1 cup) whole milk
- 2 ¼ teaspoons instant or active dry yeast
- 50g (¼ cup) granulated sugar
- 530g (4 ¼ cups* ) all-purpose flour plus more for dusting
- 2 large eggs
- 1 teaspoon salt
- 85g (6 Tablespoons) butter, softened to room temperature
Filling
- 45g (3 Tablespoons) butter, softened to room temperature
- 100g (½ cup)brown sugar, packed
- 2 teaspoons groundcinnamon
- 100g (½ cup) Biscoff cookie butter
Frosting
- 113g (4oz) cream cheese, room temperature
- 30g (2 Tablespoons) butter, softened to room temperature
- 180g ( 1 ½ cups) confectioners sugar
- 25g (2 Tablespoons) Biscoff cookie butter
- 3-4 Biscoff cookies, crumbled
Instructions
- In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer.
- Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
- Add the flour, salt, and eggs to the milk mixture.
- Fit the stand mixer with a dough hook attachment and mix until a thick dough forms.
- Add in the softened butter a few cubes at a time. Keep mixing on medium speed for around 10 minutes until the dough is soft and elastic.
- Once kneaded, form the soft dough into a ball. Transfer the ball of dough to a large bowl that's been lightly greased and cover it with plastic wrap or a damp dish towel.
- Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours. The total time will depend on your room temperature. The dough can also be covered tightly and refrigerated for up to 16 hours.
Filling
- Mix softened butter, brown sugar, and cinnamon in a medium bowl into a creamy paste. Set aside.
- Add the cookie butter to a separate, heat-proof small bowl and warm it in the microwave for 20-30 seconds until it's softened and partly melted. Stir, then set aside.
Shaping
- Grease or line a 9x13-inch baking dish with parchment paper.
- Punch down the risen dough, then pull it from the bowl onto a lightly floured work surface. Dust the top of the dough with some flour. If the dough has come from the fridge, it will be very stiff. Let it warm up to room temperature for 10 minutes before rolling.
- Use a rolling pin to roll the dough into a large rectangle measuringaround 12x16 inches (30cmx40cm).
- Dollop on the cinnamon-sugar-butter mixture and use an offset spatula to spread it out. Drizzle over the cookie butter and use the spatula to spread it out.
- Roll the dough up, starting from the longest side up the top, into a log.
- Cut the log into 12 equal pieces using unflavored dental floss or a serrated knife.
- Place the rolls into the prepared pan. Cover the pan and let the rolls rise in a warm spot until doubled in size.
Baking
- Preheat the oven to 350°F /180°C.
- Bake the rolls in the oven for 25-28 minutes until golden brown. If they are browning too fast, you can cover the top of the rolls loosely with aluminum foil.
Frosting
- In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add in the powdered and two tablespoons of cookie butter. Beat on low speed to incorporate the sugar, then switch to high and beat until creamy.
- Let the baked buns cool for 20 minutes, then spread on the frosting.
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Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 401Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 95mgCarbohydrates: 67gFiber: 2gSugar: 30gProtein: 7g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
