Sweet & Savory Rolls
Biscoff Cinnamon Rolls
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Biscoff Cinnamon Rolls are soft, fluffy and indulgent rolls filled with a delicious combination of Biscoff spread, brown sugar, cinnamon and crushed Biscoff biscuits. The enriched yeast dough gives the rolls a light and tender texture, while the caramelized biscuit flavor adds a warm, spiced sweetness. As the rolls bake, the filling melts into the layers, creating a rich and aromatic center.
The rolls are finished with a smooth Biscoff cream cheese frosting, a drizzle of warm Biscoff spread and extra crushed biscuits for a beautiful bakery-style finish. They are perfect for breakfast, afternoon tea, brunch, celebrations or simply as a comforting homemade treat. Served slightly warm, they have the best combination of soft dough, creamy frosting, gooey Biscoff filling and crunchy biscuit topping.
Biscoff Cinnamon Rolls
Course: Sweet u0026amp; Savory RollsCuisine: AmericanDifficulty: Normal10
servings30
minutes40
minutes450
kcalSoft, fluffy cinnamon rolls filled with Biscoff spread, cinnamon and brown sugar, then topped with a creamy Biscoff glaze and crushed Lotus Biscoff biscuits. These rolls are wonderfully soft in the center with caramelized edges and a delicious spiced biscuit flavor.
Ingredients
For the Dough
500 g all-purpose flour
60 g caster sugar
7 g instant yeast
½ tsp salt
240 ml warm milk
1 large egg
60 g melted butter
1 tsp vanilla extractBiscoff Cinnamon Filling
100 g softened butter
120 g Biscoff spread
100 g brown sugar
2 tsp ground cinnamon
80 g crushed Biscoff biscuitsBiscoff Cream Cheese Frosting
100 g cream cheese
60 g Biscoff spread
50 g icing sugar
2 tbsp heavy cream
½ tsp vanilla extractDecoration
50 g melted Biscoff spread
Crushed Biscoff biscuits
Directions
- Make the Dough
Mix warm milk, yeast and 1 tablespoon of the sugar. Let it stand for 5–10 minutes.
Add the remaining sugar, egg, melted butter and vanilla.
Gradually add the flour and salt.
Knead for 8–10 minutes until the dough becomes smooth and elastic.
Place in a lightly greased bowl, cover and let rise for 1–1½ hours, or until doubled in size.
- Prepare the Biscoff Filling
Mix the softened butter, Biscoff spread, brown sugar and cinnamon until smooth.
Punch down the risen dough and roll it into a rectangle approximately 40 × 30 cm.
Spread the Biscoff mixture evenly over the dough and sprinkle with crushed Biscoff biscuits.
- Roll & Cut
Roll the dough tightly from the long side into a log.
Cut into 10–12 equal pieces using a sharp knife or unflavored dental floss.
Place the rolls into a greased baking dish, leaving a little space between them.
Cover and let them rise again for 30–45 minutes.
- Bake
Preheat the oven to 180°C (350°F).
Bake the rolls for 20–25 minutes, until lightly golden on top.
For extra-soft rolls, avoid overbaking them—the centers should remain fluffy and moist.
- Make the Biscoff Frosting
Beat the cream cheese, Biscoff spread, icing sugar, vanilla and cream until smooth and fluffy.
Spread the frosting generously over the warm—not hot—cinnamon rolls.
- Finish
Warm the Biscoff spread for a few seconds until pourable.
Drizzle it over the frosted rolls and finish with crushed Biscoff biscuits.
Notes
- Use warm, not hot, milk so you don’t damage the yeast.
Don’t add too much flour; the dough should remain slightly soft and tacky.
Let the rolls rise fully before baking.
Spread the frosting while the rolls are warm so it melts slightly into the layers.
For an extra Biscoff flavor, drizzle additional warmed Biscoff spread over the top just before serving.