Irresistible Biscoff Cinnamon Rolls Stephanie’s Sweet Treats Recipe

There’s something truly magical about waking up to the smell of fresh cinnamon rolls baking in the oven. When those cinnamon rolls are filled and topped with luscious biscoff spread, you’re in for a sweet treat that’s hard to resist. This biscoff cinnamon rolls recipe brings together the perfect balance of soft, pillowy dough and the rich caramelized flavor of biscoff, making it a delightful twist on a classic breakfast favorite.

this Recipe

Whether you’re making these for a weekend brunch or a special occasion, these biscoff cinnamon rolls will quickly become a staple in your recipe collection. The secret is in the creamy biscoff filling and the smooth biscoff icing that ties it all together into one irresistible bite.

Why You’ll Love This Recipe

• Soft, fluffy dough that’s easy to prepare and rises beautifully.
• Unique biscoff filling offers a rich, spiced caramel flavor.
• Glazed with a creamy biscoff icing for extra indulgence.
• Perfect for breakfast, brunch, or dessert any time of day.
• Made with simple ingredients you likely have on hand.

Ingredients

Gather these ingredients to create your delicious biscoff cinnamon rolls that will impress family and friends.

Dough

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tsp salt
• 1 cup warm whole milk (110°F)
• ⅓ cup unsalted butter, melted
• 1 large egg

Filling

• ¾ cup biscoff spread (cookie butter)
• 2 tbsp unsalted butter, softened
• 1 tsp ground cinnamon

Icing

• ½ cup powdered sugar
• 2 tbsp biscoff spread, softened
• 1-2 tbsp milk (adjust for consistency)
• ¼ tsp vanilla extract

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 20-25 minutes
• Total Time: 1 hour 45 minutes (including rising)
• Servings: 12 rolls
• Calories: Approximately 320 per roll

How to Make Biscoff Cinnamon Rolls Stephanie’s Sweet Treats

1. In a large bowl, combine warm milk and yeast; let it sit for 5 minutes until foamy.
2. Add sugar, melted butter, egg, salt, and 2 cups of flour to the yeast mixture and stir until combined.
3. Gradually add remaining flour, ½ cup at a time, kneading until a soft, slightly sticky dough forms.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Roll the dough out on a floured surface into a 12×16 inch rectangle.
6. Mix biscoff spread, softened butter, and cinnamon; spread evenly over the dough, leaving a small border.
7. Starting at the long edge, tightly roll the dough into a log and pinch the seam to seal.
8. Cut the log into 12 even rolls and place them in a greased 9×13 inch baking pan; cover and let rise for 30 minutes.
9. Preheat the oven to 350°F and bake rolls for 20-25 minutes until golden brown and cooked through.
10. While rolls bake, whisk powdered sugar, biscoff spread, milk, and vanilla until smooth to make the icing.
11. Remove rolls from oven, let cool 10 minutes, then drizzle with biscoff icing before serving.

Tips for the Best Results

• Make sure your milk is warm, not hot, to properly activate the yeast.
• Use room temperature butter and egg for better dough texture.
• Don’t overfill with the biscoff spread to prevent leaking during baking.
• Cover the dough while rising to avoid drying out the surface.
• Adjust icing thickness with milk to achieve your preferred drizzle consistency.

Storage and Reheating

Store leftover biscoff cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months.

To reheat, warm the rolls in the microwave for 20-30 seconds or in a 300°F oven for 10 minutes. Add extra biscoff icing after warming for that freshly glazed taste.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the proofing time slightly since instant yeast activates faster. Mix it directly with the dry ingredients before adding liquids.

Is biscoff spread the same as cookie butter?

Yes, biscoff spread is a type of cookie butter made from crushed spiced cookies. It has a smooth, creamy texture perfect for fillings and icing.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, roll and cut the cinnamon rolls, then refrigerate them overnight before baking. This helps develop flavor and makes morning prep easy.

What can I substitute if I don’t have biscoff spread?

If you don’t have biscoff spread, try using peanut butter or a cinnamon sugar butter mixture for a different but still tasty filling.