Biscoff Cinnamon Rolls

Close-up of a fluffy Biscoff cinnamon roll lifted from the pan, showcasing swirls, creamy frosting, and crunchy cookie topping.

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Biscoff Cinnamon Rolls

Soft pillowy Biscoff Cinnamon Rolls with a Biscoff butter and brown sugar filling, crushed Biscoff cookies inside, cream cheese Biscoff icing, and a whole cookie on top of each roll. The heavy cream pour before baking makes them impossibly soft all the way through.

Prep Time30

Cook Time25

Rise Time2 40

Total Time3 35

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: biscoff cinnamon rolls, Biscoff dessert recipes, Biscoff rolls

Servings:

Calories: 748kcal

Author: Joanna Cismaru

Equipment

9x13-inch Baking Pan

Ingredients

For the dough

4 cups all purpose flour
⅓ cup granulated sugar
2¼ teaspoons instant yeast
1 teaspoon salt
1 cup warm milk
⅓ cup unsalted butter melted
2 large eggs

For the filling

½ cup unsalted butter softened
¾ cup Biscoff spread
½ cup brown sugar
1 tablespoon ground cinnamon
⅓ cup crushed Biscoff cookies

For baking

½ cup heavy cream

For the icing

4 ounces cream cheese softened
¼ cup unsalted butter softened
⅓ cup Biscoff spread
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

For the top

12 Biscoff cookies
¼ cup crushed Biscoff Cookies

US Customary - Metric

Instructions

In a large bowl, whisk together the 4 cups flour, ⅓ cup granulated sugar, 2¼ teaspoons instant yeast, and 1 teaspoon salt.
Add the 1 cup warm milk, ⅓ cup melted butter, and 2 eggs. Mix until a shaggy dough forms, then knead for about 8 minutes by hand or 5 minutes in a stand mixer, until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size.
While it rises, make the filling. Stir together the ½ cup softened butter and ¾ cup Biscoff spread until smooth and spreadable.
Punch down the dough and roll it out on a floured surface into a 16 by 12 inch rectangle.
Spread the Biscoff butter mixture evenly over the dough, right to the edges. Sprinkle the ½ cup brown sugar and 1 tablespoon cinnamon over the top, then scatter on the ⅓ cup crushed Biscoff cookies.
Starting from a long edge, roll the dough up tightly into a log. Cut it into 12 even rolls and place them in a greased 9 by 13 inch baking dish.
Cover and let the rolls rise again for 45 minutes, until puffy. Near the end of the rise, preheat your oven to 350°F (175°C).
Just before baking, slowly pour the ½ cup warmed heavy cream over the risen rolls, letting it pool in the gaps between them. Bake for 22 to 25 minutes, until golden and cooked through. Let them cool for 10 minutes before icing, because hot rolls will melt the icing right off.
For the icing, beat the 4 ounces cream cheese, ¼ cup butter, and ⅓ cup Biscoff spread until smooth. Add the 1 cup powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk, and beat until creamy.
Spread the icing over the warm rolls. Top each roll with a whole Biscoff cookie, and sprinkle the ¼ cup crushed Biscoff cookies over everything for crunch.

Notes

Milk temperature: Around 110°F is the sweet spot. Too cold and the yeast moves slowly. Too hot and it kills the yeast and you won't know until an hour later when nothing has risen and you are standing there confused.
Instant vs active dry yeast: Instant yeast goes straight into the dry ingredients. If using active dry yeast, dissolve it in the warm milk with a pinch of sugar first and wait 5 to 10 minutes until foamy. If it doesn't foam the yeast is dead and you need a fresh packet.
Kneading: The dough should be smooth, elastic, and slightly tacky but not sticky. If it tears when you stretch it, it needs more kneading. If it sticks to everything, add a little more flour.
The windowpane test: Stretch a small piece of dough between your fingers. If you can see light through it without it tearing, the gluten is developed enough and you are done kneading.
Don't rush the rise: Both rises matter. The first develops flavor, the second gives you that pillowy soft texture. A cold kitchen slows both significantly. The inside of an oven with just the light on is a good warm spot.
Roll tightly: A loose roll means the filling falls out when you cut and the rolls open up during baking.
Use dental floss to cut: Slide unflavored floss under the log, cross the ends over the top and pull. Clean cuts every time without squishing the rolls flat.
The heavy cream: Pour it slowly and evenly over the risen rolls just before baking and let it pool in the gaps. This is what makes them impossibly soft. Do not skip this step.
Cool before icing: 10 minutes minimum after coming out of the oven. Hot rolls will melt the icing right off and you will end up with icing soup.
Make ahead: After cutting and placing in the dish, cover tightly and refrigerate overnight instead of doing the second rise. In the morning let them sit at room temperature for 45 minutes to an hour before pouring the cream and baking.
Storage: Cover and store at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat individual rolls in the microwave for 20 to 30 seconds.
Freeze: Freeze baked rolls without the icing wrapped tightly for up to 2 months. Thaw overnight and warm in the oven at 325°F for about 10 minutes before icing and serving.

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