Soft Gooey Biscoff Cinnamon

The smell of Biscoff cookies always reminds me of lazy Sunday mornings when I'd eat them straight from the package while my mom brewed coffee. When I first discovered you could bake that caramelized cookie flavor into cinnamon rolls, my kitchen officially became my happy place. These rolls have since become my go-to for bringing people together, whether it's a sleepy breakfast or a midnight craving.

I made these for my roommates last winter during a snowstorm, and we ended up eating half the pan straight from the dish while watching movies. Something about warm, spiced dough makes everything feel cozy and right with the world.

Ingredients

• 3 1/2 cups all-purpose flour: This foundation gives structure while keeping the rolls tender, so don't skip the protein
• 1/4 cup granulated sugar: Feeds the yeast and adds just enough sweetness to the dough itself
• 2 1/4 tsp instant dry yeast: One perfect packet makes these rise beautifully without that overwhelming yeast taste
• 1/2 tsp salt: Balances all the sweetness and brings out the Biscoff flavor
• 3/4 cup whole milk, warmed: Creates richness and helps activate the yeast properly
• 1/4 cup warm water: Gets your yeast started and creates the right dough consistency
• 1/4 cup unsalted butter, melted: Makes the dough velvety and keeps it from drying out
• 1 large egg, room temperature: Adds structure and helps the dough hold its shape
• 1/2 cup unsalted butter, softened: Creates that luscious filling layer that melts into every swirl
• 1/2 cup Biscoff cookie spread: The star that makes these absolutely unforgettable
• 1/2 cup light brown sugar, packed: Caramelizes beautifully and creates those gooey pockets
• 2 tbsp ground cinnamon: Warm spice that plays so well with the cookie butter flavor
• 2/3 cup Biscoff cookie spread, melted: Makes the most incredible drizzle you've ever tasted
• 1/2 cup powdered sugar: Sweetens and thickens the glaze to perfect consistency
• 2 to 3 tbsp milk: Adjust this until your glaze reaches that pourable, dreamy state

Instructions

Mix the dry foundation:

Combine flour, sugar, yeast, and salt in a large bowl, giving everything a quick whisk to distribute evenly

Bring the dough together:

Pour in warm milk, water, melted butter, and crack in the egg, mixing until you see a shaggy, messy dough forming

Knead until smooth:

Work the dough on a floured surface for 8 to 10 minutes, or let your stand mixer do the hard work for 6 to 7 minutes until it feels elastic and bounces back when you poke it

Let it rise:

Place your dough in a greased bowl, cover it with a warm towel, and walk away for an hour until it's doubled in size

Roll it out:

Punch down that beautiful risen dough and roll it into a 16x12 inch rectangle on a lightly floured surface

Spread the love:

Mix softened butter and Biscoff spread until creamy, then spread it generously over the dough and sprinkle with brown sugar and cinnamon

Create the swirls:

Roll the dough tightly from the long edge, then slice into 12 even rolls using a sharp knife or unflavored dental floss

Second rise:

Arrange the rolls in a greased 9x13 inch baking dish, cover, and let them get puffy for 45 to 60 minutes

Bake to golden perfection:

Preheat your oven to 350°F and bake for 22 to 25 minutes until they're golden and cooked through

Make the magic glaze:

Whisk melted Biscoff spread, powdered sugar, and 2 tablespoons of milk until smooth, adding more milk if needed for that perfect drizzle

Finish and serve:

Drizzle that gorgeous glaze all over the warm rolls and watch everyone gather around the kitchen

Pin It

My sister asked me to make these for her birthday brunch, and seeing her face light up when she took that first bite made all the kneading and waiting completely worth it. Food has this way of turning moments into memories.

Making These Ahead

You can prep these the night before and let them do their second rise in the refrigerator while you sleep. Just take them out about an hour before baking to let them come to room temperature.

Getting The Perfect Swirl

When rolling the dough, roll it as tightly as you can without squishing out all the filling. A tighter spiral means more defined layers and that gorgeous cinnamon roll look when you cut them.

Storage And Reheating

Keep these in an airtight container for up to 3 days, though they rarely last that long in my house. To refresh them, warm in the microwave for 15 to 20 seconds or pop in a 350°F oven for 5 minutes.

• Freeze unbaked rolls after the first rise, thaw overnight, then let rise and bake as directed
• Add crushed Biscoff cookies to the filling for extra texture and cookie flavor
• The glaze thickens as it cools, so drizzle while everything is still warm

Pin It

There's something so satisfying about pulling apart a warm, gooey cinnamon roll with your hands and sharing it with people you love. These Biscoff rolls have become my way of saying welcome home, happy birthday, or just because it's Tuesday.

Common Questions

→ How do I achieve soft and fluffy rolls?

Ensure the dough is kneaded until smooth and elastic, and allow sufficient rising time in a warm spot to develop airiness.

→ Can I prepare the rolls in advance?

Yes, assemble the rolls the night before and refrigerate. Bake fresh the next morning for best results.

→ What alternatives can be used for Biscoff spread?

Cookie butter or speculoos spread can be used similarly to maintain the caramelized spice flavor.

→ How should the glaze consistency be adjusted?

Add milk gradually to melted Biscoff spread and powdered sugar until reaching a smooth drizzle-able texture.

→ What pairs well with these cinnamon rolls?

Coffee, chai tea, or a warm latte enhance the rich, spiced flavors of these rolls beautifully.