Description
Soft and chewy cinnamon rolls infused with Biscoff cookie spread in the dough and filling, topped with a sweet Biscoff glaze. A comforting, high-end bakery style treat perfect for brunch.
Ingredients
Scale
- 450g (3 ½ cups) All-purpose flour
- 60g (⅓ cup) Granulated sugar
- 7g (1 packet) Instant yeast
- 240ml (1 cup) Warm milk
- 2 Large eggs, room temperature
- 55g (¼ cup) Unsalted butter, softened
- 2 tablespoons Biscoff cookie spread, melted
- 1 teaspoon Salt
- 115g (½ cup) Unsalted butter, softened (for filling)
- 150g (¾ cup) Brown sugar
- 2 tablespoons Ground cinnamon
- 4 tablespoons Biscoff spread (for filling)
- 100g (1 cup) Confectioners’ sugar, sifted (for glaze)
- 2 tablespoons Biscoff spread, melted (for glaze)
- 1–2 tablespoons Milk or cream (for glaze)
- Crushed Biscoff cookies, optional (for garnish)
Instructions
- Activate the yeast: Combine warm milk and sugar in a small bowl, sprinkle yeast over the top, and let sit for 5-10 minutes until foamy.
- Mix the dough: Whisk flour and salt in a large bowl. Add eggs, melted butter, melted Biscoff spread, and yeast mixture. Mix until a shaggy dough forms. Knead on medium-low for 8-10 minutes (or by hand for 10 minutes) until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm area until doubled in size (1-2 hours).
- Prepare the filling: Mix brown sugar and cinnamon. Soften the 115g butter for the filling.
- Shape the rolls: Punch down dough and roll into a 12×16 inch rectangle. Spread softened butter evenly, then sprinkle with Biscoff spread and cinnamon-sugar mixture. Roll tightly into a log and cut into 12 equal pieces.
- Second rise: Place rolls in a greased 9×13 inch baking dish, cover, and let rise until puffy (45-60 minutes).
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Make the glaze: Whisk confectioners’ sugar, melted Biscoff spread, and milk until smooth.
- Glaze and serve: Let rolls cool in pan for 10 minutes. Drizzle with glaze and sprinkle with crushed cookies if desired. Serve warm.
Notes
Ensure milk is lukewarm (105-115°F) to avoid killing the yeast. Do not overbake to prevent dryness. Rolls taste better the next day as flavors meld. For dairy-free, swap butter for coconut oil and milk for almond milk. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 375
- Sugar: 35
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
Keywords: Biscoff, cinnamon rolls, breakfast, brunch, dessert, yeast dough, cookie spread, chewy rolls, baking