Soft Gooey Biscoff Cinnamon (Printable)

Fluffy buttery rolls with creamy Biscoff swirls and a luscious glaze, ideal for breakfast or brunch treats.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup warm water
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature

→ Filling

09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup Biscoff cookie spread (smooth)
11 - 1/2 cup light brown sugar, packed
12 - 2 tbsp ground cinnamon

→ Topping

13 - 2/3 cup Biscoff cookie spread (smooth), melted
14 - 1/2 cup powdered sugar
15 - 2-3 tbsp milk

# How-To Steps:

01 - In a large bowl, combine flour, granulated sugar, instant yeast, and salt until well blended.
02 - Add warm milk, warm water, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
03 - Knead on a floured surface for 8-10 minutes, or use a stand mixer with dough hook for 6-7 minutes, until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down dough and roll out on a lightly floured surface to a 16x12-inch rectangle.
06 - Mix softened butter and Biscoff spread until creamy. Spread evenly over the rolled dough. Sprinkle with brown sugar and cinnamon.
07 - Roll up tightly from the long edge. Slice into 12 even rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 45-60 minutes until puffy.
09 - Preheat oven to 350°F.
10 - Bake rolls for 22-25 minutes until golden and cooked through.
11 - Whisk melted Biscoff spread, powdered sugar, and 2 tablespoons milk until smooth. Add more milk if needed for drizzling consistency.
12 - Drizzle glaze over warm rolls. Serve immediately.

# Expert Advice:

01 -
  • The Biscoff spread creates this incredible caramel depth that regular cinnamon rolls just cant match
  • They stay soft and gooey for days, which is honestly dangerous for my self control
02 -
  • Warm your liquids to about 110°F, anything hotter kills the yeast and anything cooler slows everything down
  • Don't rush the rising time, these need that full hour to develop the right texture and flavor
03 -
  • Use unflavored dental floss to cut rolls, it gives you cleaner slices than a knife
  • If the dough feels too sticky while kneading, add just a tablespoon of flour at a time

Go Back