Biscoff Cinnamon Rolls | The Ultimate Twist on a Classic Treat

There’s something magical about the aroma of freshly baked cinnamon rolls wafting through the kitchen. That sweet, spicy scent has the power to transform any ordinary morning into something special. But what if I told you there’s a way to elevate this beloved classic to new heights? Enter: Biscoff Cinnamon Rolls – the heavenly marriage of traditional cinnamon rolls and that irresistible cookie butter flavor we all know and love.

As someone who has spent countless weekends perfecting this recipe, I’m thrilled to share my ultimate version with you. After numerous test batches (and many happy taste testers), I’ve crafted what I believe is the perfect balance of fluffy dough, gooey centers, and that distinctive caramelized Biscoff flavor that makes these rolls truly unforgettable.

What Makes These Biscoff Cinnamon Rolls Special?

Traditional cinnamon rolls are wonderful, but adding Biscoff cookie butter to the equation transforms them into something extraordinary. If you’ve never experienced the glory of Biscoff cookies (also known as Speculoos), they’re crisp, caramelized biscuits with notes of cinnamon, nutmeg, and ginger. The spreadable cookie butter version of these treats has the same warm, spiced flavor with a smooth, creamy texture.

In this recipe, I incorporate Biscoff in three mouthwatering ways:

• In the filling, mixed with brown sugar and cinnamon
• In the dough itself for a subtle cookie butter undertone
• In the cream cheese frosting for the ultimate flavor finish

The result? Cinnamon rolls that are familiar yet excitingly different, with complex layers of flavor that will have everyone begging for your secret recipe.

Ingredients You’ll Need

For the Dough:

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons (1 packet) instant yeast
• 1/2 cup warm milk (about 110°F)
• 1/3 cup warm water (about 110°F)
• 1/4 cup Biscoff cookie butter
• 2 large eggs, room temperature
• 1/3 cup unsalted butter, softened

For the Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup Biscoff cookie butter
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt

For the Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/3 cup Biscoff cookie butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1-2 tablespoons milk (if needed for consistency)

Essential Equipment

Before we dive into the baking process, let’s make sure you have everything you need:

• Stand mixer with dough hook (or strong arms for kneading!)
• Large mixing bowl
• Rolling pin
• 9×13 inch baking pan
• Measuring cups and spoons
• Spatula or bench scraper
• Dental floss or sharp knife (for cutting rolls)
• Pastry brush

Step-by-Step Instructions

Making the Dough

1. In the bowl of your stand mixer, combine 2 cups of flour, sugar, salt, and yeast.
2. In a microwave-safe bowl or small saucepan, warm the milk, water, and Biscoff cookie butter until just warm to the touch (about 110°F). The Biscoff should melt into the liquids.
3. Add the warm liquid mixture to the dry ingredients, followed by the eggs. Mix with the paddle attachment until combined.
4. Switch to the dough hook and add the remaining flour, 1/2 cup at a time, until the dough comes together. It should be soft and slightly tacky but not overly sticky. You might not need all the flour.
5. Add the softened butter, a tablespoon at a time, allowing each addition to incorporate before adding more.
6. Knead with the dough hook for 5-7 minutes until smooth and elastic. Alternatively, turn the dough onto a floured surface and knead by hand.
7. Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for about 1-1.5 hours, or until doubled in size.

Pro tip: I like to create a perfect rising environment by preheating my oven to its lowest setting for just a minute, then turning it off and placing the covered dough inside with the door cracked open.

Creating the Filling

While the dough rises, prepare your filling:

1. In a medium bowl, combine the softened butter and Biscoff cookie butter until smooth.
2. Add the brown sugar, cinnamon, and salt, mixing until you have a spreadable paste.
3. Set aside at room temperature so it remains spreadable when needed.

Shaping the Rolls

1. Once the dough has doubled in size, punch it down gently to release air bubbles.
2. On a lightly floured surface, roll the dough into a rectangle approximately 18×14 inches. The dough should be about 1/4 inch thick.
3. Using an offset spatula or the back of a spoon, spread the filling mixture evenly over the dough, leaving a 1/2-inch border along one long edge (this will be the sealing edge).
4. Starting from the long edge opposite the clean border, tightly roll the dough into a log shape, pinching the seam to seal it.
5. Using unflavored dental floss or a sharp knife, cut the log into 12 equal pieces (about 1.5 inches each).

Floss technique: Slide a piece of floss under the roll, cross the ends over the top, and pull to cut through the dough cleanly without squishing it.

6. Arrange the rolls in a greased 9×13 inch baking pan, spacing them evenly.
7. Cover with a towel and let rise again for about 45 minutes, or until puffy and nearly doubled in size.

Baking to Perfection

1. Preheat your oven to 350°F (175°C) while the rolls are on their second rise.
2. Bake for 22-25 minutes, or until the rolls are golden brown and the internal temperature reaches about 190°F.
3. While the rolls are baking, prepare the frosting.

Making the Biscoff Cream Cheese Frosting

1. In a large bowl, beat the cream cheese, butter, and Biscoff cookie butter until smooth and fluffy.
2. Gradually add the powdered sugar, vanilla extract, and salt, continuing to beat until light and creamy.
3. If the frosting seems too thick, add milk one tablespoon at a time until you reach your desired consistency.

The Final Touch

1. When the cinnamon rolls come out of the oven, let them cool for about 5 minutes.
2. While still warm, spread about two-thirds of the frosting over the rolls, allowing it to melt slightly into the crevices.
3. After the rolls have cooled for another 10 minutes, add the remaining frosting for a beautiful presentation.
4. Serve warm and prepare for compliments!

Tips for the Perfect Biscoff Cinnamon Rolls

Dough Technique

• Temperature matters: Make sure your milk and water mixture is around 110°F – too hot and you’ll kill the yeast, too cool and it won’t activate properly.
• Flour gradually: Add flour a little at a time until you achieve the right consistency. The exact amount can vary based on humidity and other factors.
• Knead thoroughly: Don’t skimp on kneading time – it develops the gluten that gives your rolls that perfect texture.

Filling Secrets

• Room temperature ingredients: Make sure your butter and Biscoff cookie butter are at room temperature for the smoothest, most spreadable filling.
• Even distribution: Try using an offset spatula to spread the filling in a thin, even layer all the way to the edges (except for that sealing border).
• Extra crunch: For added texture, sprinkle 1/3 cup of crushed Biscoff cookies over the filling before rolling.

Baking Perfection

• Pan placement: Position your baking pan in the center of the oven for even heat distribution.
• Visual cues: Look for golden brown tops and slightly pulling away from the sides of the pan.
• Temperature test: If you have a kitchen thermometer, the internal temperature should reach about 190°F when done.

Storage and Make-Ahead Options

Same-Day Serving

For the freshest, most delicious experience, serve these rolls warm from the oven. If you need to prepare them a few hours ahead, wait to apply the frosting until shortly before serving.

Next-Day Enjoyment

Store completely cooled, frosted rolls in an airtight container at room temperature for up to 2 days. For best results when reheating, microwave individual rolls for 15-20 seconds.

Freezer-Friendly Options

These rolls freeze beautifully in two ways:

Pre-Bake Freezing:

1. After cutting and arranging the rolls in the baking pan, cover tightly with plastic wrap and aluminum foil.
2. Freeze for up to 1 month.
3. When ready to bake, thaw overnight in the refrigerator, then let rise at room temperature for 1-2 hours before baking as directed.

Post-Bake Freezing:

1. Allow baked rolls to cool completely without frosting.
2. Wrap individual rolls in plastic wrap and place in a freezer bag.
3. Freeze for up to 2 months.
4. Thaw overnight in the refrigerator, then warm in the microwave for 20-30 seconds before frosting.

Serving Suggestions

These Biscoff cinnamon rolls are absolutely divine on their own, but here are some delightful accompaniments to create a complete breakfast or brunch experience:

• Fresh fruit platter with berries and sliced citrus
• Greek yogurt with honey and granola
• Crispy bacon or breakfast sausage for a sweet-savory contrast
• Hot chocolate with whipped cream (especially wonderful during winter months)
• Cold brew coffee with a splash of cream
• Chai latte or spiced tea
• Fresh-squeezed orange juice

Nutritional Information

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Variations to Try

While the classic Biscoff cinnamon roll recipe is absolutely delicious, here are some creative variations to experiment with:

Biscoff Apple Cinnamon Rolls

Add 1 cup of finely diced, sautéed apples to the filling for a fruity twist.

Chocolate Biscoff Rolls

Mix 1/4 cup cocoa powder into the dough and add 1/2 cup mini chocolate chips to the filling.

Biscoff Pumpkin Rolls

Replace 1/4 cup of milk with pumpkin puree and add 1 teaspoon of pumpkin pie spice to the dough.

Extra Speculoos Crunch

Sprinkle crushed Biscoff cookies over the frosting while it’s still tacky for added texture and visual appeal.

Orange-Infused Biscoff Rolls

Add the zest of one orange to the dough and a tablespoon of orange juice to the frosting for a citrusy complement to the warm spice flavors.

Common Troubleshooting

Q&A Section

Q: Can I use active dry yeast instead of instant? Yes! If using active dry yeast, you’ll need to proof it first. Dissolve the yeast in the warm water with a teaspoon of sugar from the recipe and let it sit for 5-10 minutes until foamy before proceeding with the recipe.

Q: I can’t find Biscoff cookie butter. What can I substitute? If Biscoff cookie butter isn’t available, you can use any speculoos cookie butter. In a pinch, you could substitute creamy peanut butter mixed with 1 teaspoon of cinnamon and 1 tablespoon of brown sugar, though the flavor profile will be different.

Q: Can I make these dairy-free? Yes! You can substitute plant-based butter, plant-based cream cheese, and your favorite non-dairy milk. Just make sure to use products that have a similar fat content to their dairy counterparts for the best texture.

Q: Why didn’t my dough rise properly? Several factors can affect yeast activity: liquid too hot (killing the yeast), expired yeast, or environment too cold. Make sure your liquids are around 110°F and create a warm, draft-free environment for rising. I like to use the “slightly warmed then turned off” oven method mentioned earlier.

Q: How do I know when the rolls are properly baked? The rolls should be golden brown on top, and if you have a kitchen thermometer, the internal temperature should reach about 190°F. Another test is to gently press the center of a middle roll – it should spring back rather than remain indented.

Q: Can I prepare these the night before and bake in the morning? Absolutely! After shaping the rolls and placing them in the pan, cover with plastic wrap and refrigerate overnight (up to 12 hours). In the morning, remove from the refrigerator and let stand at room temperature for about 30-45 minutes before baking as directed.

Q: How do I prevent the center of my cinnamon roll log from being higher than the edges when I roll it up? Try to apply even pressure as you roll the dough. If you notice the center bulging, gently pull and stretch the ends a bit as you continue rolling to even things out.

Q: My frosting is too sweet. How can I balance the flavor? Add a pinch more salt or a teaspoon of lemon juice to cut through the sweetness. You can also increase the amount of cream cheese for more tanginess.

Final Thoughts

There’s something truly special about pulling a pan of these Biscoff cinnamon rolls from the oven on a lazy weekend morning. The way the spiced aroma fills the kitchen, the anticipation as you watch the cream cheese frosting melt into all those perfect swirls – it’s an experience that transforms an ordinary day into something memorable.

What I love most about this recipe is how it honors the classic cinnamon roll while adding that unique Biscoff dimension that makes them extraordinarily delicious. The combination of warm spices, caramelized cookie butter flavors, and traditional cinnamon roll comfort is simply unbeatable.

Whether you’re baking these for a holiday breakfast, a special brunch with friends, or just because it’s Saturday, I promise these rolls will become a new favorite in your home as they have in mine. The extra time and love that goes into making them from scratch is absolutely worth it when you see the joy they bring to everyone lucky enough to taste them.

So tie on your apron, warm up that cookie butter, and get ready to create something truly special. Your kitchen is about to become everyone’s favorite place to be!