Heavenly Biscoff Cinnamon Rolls: The Ultimate Breakfast Indulgence

There’s something magical about the aroma of freshly baked cinnamon rolls wafting through the house on a lazy weekend morning. But today, I’m taking this classic breakfast treat to extraordinary new heights by infusing it with the caramelized spice flavor of everyone’s favorite cookie butter – Biscoff spread! If you’ve never experienced the blissful marriage of cinnamon rolls and Biscoff, you’re in for an unforgettable culinary adventure.

I discovered this divine combination quite by accident last winter when I was snowed in and craving something sweet. With limited pantry options, I spotted an unopened jar of Biscoff spread and had a sudden stroke of inspiration. What emerged from my oven that day has become my most requested recipe among friends and family, and today I’m thrilled to share it with you.

These Biscoff cinnamon rolls feature a pillowy soft dough, generous swirls of cinnamon-speckled Biscoff spread, and a decadent Biscoff cream cheese frosting that melts into every nook and cranny. Trust me when I say these rolls will disappear faster than you can say “seconds, please!”

What Makes These Biscoff Cinnamon Rolls Special?

Before we dive into the recipe, let’s take a moment to appreciate why these aren’t just any ordinary cinnamon rolls:

• The addition of Biscoff spread in both the filling and frosting creates complex layers of caramelized flavor
• The dough is enriched with butter and a touch of brown sugar for exceptional tenderness
• An overnight rise option makes these perfect for stress-free morning entertaining
• The special rolling technique creates perfect spiral layers every time
• The cream cheese frosting gets a unique twist with cookie butter incorporated

Ingredients You’ll Need

For the ultimate Biscoff cinnamon rolls experience, quality ingredients make all the difference. Here’s everything you’ll need to gather:

For the Dough:

• 4 cups all-purpose flour (plus extra for dusting)
• 1/3 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon salt
• 1 cup whole milk, warmed to 110°F
• 1/3 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Biscoff Filling:

• 1/2 cup unsalted butter, softened
• 1 cup Biscoff cookie butter spread
• 3/4 cup light brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt

For the Biscoff Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup Biscoff cookie butter spread
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream (to adjust consistency)
• Pinch of salt

Equipment Needed

Nothing fancy required here, just some kitchen basics:

• Large mixing bowl (or stand mixer with dough hook)
• Measuring cups and spoons
• Rolling pin
• 9×13 inch baking dish
• Parchment paper
• Serrated knife or unflavored dental floss (for cutting rolls)
• Spatula
• Electric mixer (for frosting)

Step-by-Step Instructions

Let me walk you through creating these heavenly Biscoff cinnamon rolls from start to finish. I’ve broken down the process into manageable steps:

Preparing the Dough

1. In a large bowl or the bowl of your stand mixer, combine 3 cups of flour, sugar, yeast, and salt.
2. In a separate microwave-safe bowl, combine the milk and butter. Heat until warm (about 110°F) – the butter doesn’t need to completely melt.
3. Add the milk mixture to the flour mixture, then add the eggs and vanilla.
4. Beat on medium speed for 2 minutes, scraping the bowl occasionally.
5. Gradually add the remaining cup of flour, 1/4 cup at a time, until the dough forms a soft ball and pulls away from the sides of the bowl.
6. Knead the dough (either in the mixer with a dough hook or by hand on a floured surface) for about 5-7 minutes until smooth and elastic.
7. Transfer to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Creating the Biscoff Filling

While the dough rises, make your filling:

1. In a medium bowl, combine the softened butter and Biscoff spread until completely blended.
2. Add the brown sugar, cinnamon, and salt, mixing until you have a spreadable paste.
3. Set aside at room temperature until ready to use.

Shaping the Rolls

Now comes the fun part:

1. Once the dough has risen, punch it down gently and transfer to a lightly floured surface.
2. Roll the dough into a large rectangle, approximately 18×14 inches. The dough should be about 1/4 inch thick.
3. Using an offset spatula, spread the Biscoff filling evenly across the dough, leaving a 1/2-inch border along the top edge.
4. Starting from the long edge closest to you, tightly roll the dough into a log, pinching the seam to seal.
5. For the cleanest cuts, chill the log for 15 minutes in the refrigerator (optional but recommended).
6. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1.5 inches thick.
7. Arrange the rolls in a greased 9×13 inch baking dish, leaving some space between each roll for rising.

Second Rise and Baking

1. Cover the rolls with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, or until puffy and nearly doubled in size.
2. While the rolls are rising, preheat your oven to 350°F (175°C).
3. Once risen, bake the rolls for 25-30 minutes, or until golden brown on top. If they start browning too quickly, loosely cover with aluminum foil.
4. Remove from the oven and let cool for 10 minutes before frosting.

Making the Biscoff Cream Cheese Frosting

While the rolls are baking, prepare your frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth and fluffy, about 2 minutes.
2. Add the Biscoff spread and continue beating until well incorporated.
3. Gradually add the powdered sugar, vanilla, and salt, beating on low speed until combined.
4. Add heavy cream 1 tablespoon at a time until you reach your desired consistency (I prefer a slightly thicker frosting that will melt slightly when applied to warm rolls).
5. Beat on medium-high speed for 2 minutes until light and fluffy.

Serving

1. While the rolls are still warm (but not hot), spread the frosting generously over the top, allowing it to melt slightly into the crevices.
2. Serve immediately for the ultimate indulgence!

Make-Ahead and Storage Options

One of the best things about these Biscoff cinnamon rolls is how well they work for meal prep. Here are some options:

Overnight Option

For fresh-baked rolls in the morning without the early wake-up:

1. Prepare the rolls through the shaping step.
2. Place cut rolls in your prepared baking dish, cover tightly with plastic wrap, and refrigerate overnight (up to 12 hours).
3. The next morning, remove from refrigerator and let stand at room temperature for 30-45 minutes before baking as directed (they may need a few extra minutes in the oven).

Freezing Instructions

These rolls freeze beautifully at multiple stages:

Freeze Before Baking:

1. Prepare rolls through the cutting stage.
2. Place cut rolls on a parchment-lined baking sheet and freeze until solid.
3. Transfer frozen rolls to a freezer bag and store for up to 1 month.
4. To bake, arrange frozen rolls in a greased baking dish, cover, and let thaw/rise in the refrigerator overnight, then proceed with baking instructions.

Freeze After Baking (Unfrosted):

1. Cool baked rolls completely.
2. Wrap tightly in plastic wrap and aluminum foil or place in freezer bags.
3. Freeze for up to 2 months.
4. Thaw overnight in the refrigerator and reheat in a 300°F oven for 10-15 minutes before frosting.

Storage Times and Methods

Troubleshooting Tips

Even experienced bakers sometimes encounter challenges. Here are solutions to common cinnamon roll problems:

Dough Not Rising Properly

• Check that your yeast is fresh and active
• Ensure your milk mixture isn’t too hot (above 115°F can kill yeast)
• Place dough in a warmer spot (near a preheating oven is perfect)

Filling Leaking Out

• Make sure filling is at room temperature but not melted
• Leave that border at the edge when spreading
• Roll tightly and pinch the seam well
• Chill the log before cutting for cleaner slices

Rolls Too Dry

• Be careful not to add too much flour during kneading
• Don’t overbake – remove when just golden
• Brush with 1 tablespoon melted butter right after baking

Frosting Too Runny

• Make sure your cream cheese and butter are just softened, not melted
• Add powdered sugar 1/4 cup at a time until you reach desired consistency
• Chill frosting for 10-15 minutes if it seems too soft

Variations and Mix-Ins

While the classic Biscoff cinnamon rolls are divine on their own, here are some delicious variations to try:

Apple Biscoff Rolls

Add 1 cup of diced sautéed apples to the filling for a fall-inspired treat.

Chocolate Biscoff Rolls

Mix 1/2 cup mini chocolate chips into the filling for a chocolate lover’s dream.

Pecan Biscoff Rolls

Sprinkle 3/4 cup chopped toasted pecans over the filling before rolling.

Espresso Biscoff Rolls

Add 1 tablespoon of espresso powder to the frosting for a coffee-infused kick.

Cardamom Biscoff Rolls

Add 1 teaspoon ground cardamom to the filling for a Scandinavian-inspired flavor.

Nutritional Information

For those who are tracking, here’s the approximate nutritional breakdown per roll (with frosting):

*Note: Nutritional values are estimates only and may vary based on specific ingredients used.

Serving Suggestions

These Biscoff cinnamon rolls are a meal in themselves, but here are some delicious pairings to create a memorable breakfast or brunch spread:

• Fresh fruit platter with berries and sliced citrus
• Crispy bacon or breakfast sausage for a sweet-savory contrast
• Hot coffee or espresso (the bitterness pairs wonderfully with the sweet rolls)
• Spiced hot chocolate with whipped cream
• Chilled milk (regular or plant-based)
• A refreshing orange juice or mimosa mocktail
• Yogurt parfaits for a lighter option alongside

For a complete brunch spread, I love serving these rolls with a savory egg casserole or frittata to balance the sweetness.

Frequently Asked Questions

Based on questions I regularly receive about this recipe, here are some helpful answers:

Q: Can I use instant yeast instead of active dry yeast? Yes! You can substitute with the same amount of instant yeast. The benefit is you can skip the proofing step – just add it directly to your dry ingredients.

Q: Can I use a different spread instead of Biscoff? Absolutely. While the flavor won’t be the same, you can substitute with other cookie butters, Nutella, or even traditional butter with additional brown sugar and cinnamon.

Q: My dough seems too sticky. Should I add more flour? The dough should be slightly tacky but not stick heavily to your fingers. Add additional flour 1 tablespoon at a time, but be careful not to add too much or your rolls will be dense.

Q: Can I make these dairy-free? Yes, you can substitute plant-based butter, milk alternatives, and a dairy-free cream cheese alternative. Just make sure your Biscoff spread is dairy-free (most varieties are).

Q: How do I know when the rolls are done baking? The rolls should be golden brown on top, and if you have an instant-read thermometer, the internal temperature should read 190°F. The center roll should not look doughy when gently pulled apart.

Q: Can I halve this recipe? Yes! You can easily make 6 rolls instead of 12. Use a 9-inch round pan instead of the 9×13 rectangle.

Q: Can these be made gluten-free? While I haven’t personally tested a gluten-free version, readers have reported success using a 1:1 gluten-free flour blend. The texture may be slightly different.

Q: Do I have to use a stand mixer? Not at all! You can mix the dough by hand with a wooden spoon and then knead on a floured surface. It will take a bit more elbow grease, but the results are just as delicious.

Why These Biscoff Cinnamon Rolls Will Become Your New Favorite

There’s something truly special about these Biscoff cinnamon rolls that sets them apart from traditional recipes. The distinctive caramelized cookie flavor of Biscoff permeates every bite, creating a sensory experience that’s both familiar and exciting. The first time I served these to friends, they went completely silent for the first few bites – always the sign of a winning recipe!

What I love most about this recipe is its versatility. Whether you’re hosting a holiday brunch, surprising someone with a special birthday breakfast, or simply craving something indulgent on a weekend morning, these rolls fit the occasion perfectly. The make-ahead options make them practical for busy households, while the impressive presentation makes them worthy of any celebration.

I’ve made these rolls dozens of times now, and I still get a little thrill of anticipation as I pull them from the oven, watching the filling bubble around the edges and inhaling that intoxicating aroma of cinnamon, sugar, and caramelized Biscoff. There’s truly nothing quite like them.

So go ahead – treat yourself and your loved ones to these extraordinary Biscoff cinnamon rolls. I promise they’ll quickly become a treasured recipe in your collection, just as they have in mine.