Biscoff cinnamon rolls are soft, sweet swirls of dough filled with rich cinnamon and Speculoos cookie butter and then topped with a creamy cookie butter frosting, a warm drizzle of melted cookie butter and a sprinkle of crushed Biscoff cookies. The Speculoos adds a deep, caramelized sugar flavor that takes these cinnamon rolls to the next level. They are comforting, indulgent and absolutely irresistible.
Have you seen all my other cinnamon roll recipes? It’s no secret that I love cinnamon rolls. There’s just something magical about soft, fluffy dough swirled with sweet cinnamon. It’s one of my all-time favorite flavor combos! These Biscoff cinnamon rolls start with my basic cinnamon roll recipe, and then we add cookie butter to the filling and frosting and then top the rolls with a cookie butter drizzle and crushed Biscoff cookies. I'm not going to lie—they’re definitely sweet. They are also rich, indulgent and absolutely perfect for special occasions. You know, those occasions that you want to treat yourself, your family and your friends.
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Ingredients for Biscoff Cinnamon Rolls
- All-purpose flour
- Whole milk
- Eggs
- Salted butter
- White sugar
- Active dry yeast
- Salt
- Cinnamon
- Brown sugar
- Cookie butter
See recipe card for quantities.
Ingredients for Biscoff Frosting and Toppings
- Cookie butter
- Powdered sugar
- Salted butter
- Heavy shipping cream
- Biscoff or cinnamon cookies
See recipe card for quantities.
Substitutions
- Biscoff cookie butter - you don't have to use Biscoff brand cookie butter, you can use Trader Joe's Speculoos cookie butter if that's more convenient for you.
- Biscoff cookies - you can substitute other cinnamon cookies for the crumble on top or you can skip those cookies altogether, but they do add a fun crunch to the top of the Biscoff cinnamon rolls.
- Vegan - Biscoff cookie butter and Biscoff cookies are both vegan. You can make a vegan version of these cinnamon rolls by using a neutral plant-based milk like oat milk, your favorite plant-based butter, your favorite plant-based heavy cream (or just a smaller amount of plant-based milk) for the heavy cream, and flax eggs* or Bob Mill's egg replacer for the eggs. *To make 3 flax eggs, mix 3 tablespoon of flaxseed meal and 9 tablespoons of water and let it sit for 10 minutes
Equipment
A hand mixer or stand mixer is needed for these cinnamon rolls.
Storage
Store the Biscoff cinnamon rolls in an airtight container at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. To warm up cinnamon rolls with Biscoff on day 2 or later, put them on a plate and microwave them for 15-25 seconds. The frosting melts quickly, so start with 15 seconds and check them.
Next Level Tips
- You can also make these the night before just like my overnight cinnamon rolls. If I know I'll be rushed for time on the morning I need the rolls, I will start the cinnamon rolls the day before. The overnight cinnamon rolls recipe contains all the instructions for starting the sweet rolls the night before.
- Weigh your flour. I definitely recommend buying a kitchen scale if you don't already have one. Kitchen scales are fairly cheap now. The measurements are more accurate with weight, and you'll find it's quicker too. Different brands of flour have different weights, and not everyone measures flour the same. If you don't have a kitchen scale, the next best way to measure flour is the fluff and scoop method. Fluff the flour in its container and then lightly scoop the flour into the measuring cup with a spoon. Lightly level the measuring cup with a knife. I use Kirkland's organic all-purpose flour from Costco, and I always weigh flour even if I don't weigh any other of the ingredients.
FAQ
There are three popular methods for cutting the log into cinnamon rolls: the serrated (or very sharp knife) method, the dental floss method and the pizza cutter method.
The serrated knife or very sharp knife method. Use a serrated knife or a very sharp knife to cut the log into rolls.
The dental floss method. Break off a long string of (non-flavored!) dental floss and slide the floss underneath the log roll where you want to make a cut. Make sure the log is in the center of the string of floss and bring the two sides of floss together to meet each other. Then put the floss pieces into the opposite hands, cross the floss over each other across the top of the roll and pull each side until it cuts through the log. Repeat for each roll.
The pizza cutter method. Use a pizza cutter and make 9-12 individual cuts. Roll each strip up separately. This method can be messy, so you'll need to make an extra effort to roll the rolls tightly.
You can buy one small 14 ounce jar of cookie butter to use for this entire recipe. You'll use most of it, but you won't need the whole jar.
Related
Looking for other brunch recipes? Try these:
Biscoff Cinnamon Rolls
Equipment
- 1 Hand or stand mixer
Ingredients
Dough
- ¾ cup whole milk warmed
- 2 ¼ teaspoons active dry yeast
- ¼ cup white sugar
- 4 ½ cups all-purpose flour (540 grams)
- 1 tsp salt
- 10 tablespoons salted butter room temperature
- 3 eggs room temperature
Filling
- ¼ cup Biscoff cookie butter
- ½ cup brown sugar
- 1 tablespoon cinnamon
Cookie Butter Frosting
- 8 tablespoons salted butter softened
- ¼ cup Biscoff cookie butter
- 3 cups powdered sugar
- 3 tablespoons heavy cream
Toppings
- ¼ cup Biscoff cookie butter melted
- 4 Biscoff cookies (crushed) optional
Instructions
Make the Dough
- Bring the butter and eggs to room temperature.
- Heat the milk in the microwave until warmed to 105℉ - 110℉. [It's best to use a kitchen thermometer if you have one.] Add the warm milk, yeast and a little of the white sugar to the mixing bowl. Let sit for 5-10 minutes.
- Add the all-purpose flour and salt to a small bowl and set aside.
- Add the rest of the white sugar, the softened butter and the eggs to the mixing bowl. Mix on low speed until the eggs are incorporated. The butter will not incorporate at this stage, which is normal.
- Add the flour and salt mixture to the mixing bowl in three to four different stages. Scrape down the sides of the mixing bowl after each addition and then mix on a low speed until the flour has been incorporated. Repeat until all flour has been added.
- After the flour has been incorporated, switch to the dough hook and knead on low speed for 5 minutes. If you don't have a dough hook, you can knead by hand.
- Spray a large bowl (or reuse the mixing bowl) with cooking spray. The dough is sticky and that's normal. Let the dough rise in a covered bowl for a total of two hours. After one hour, knead the dough using the stretch and fold method. If you're familiar with this method, do it in the bowl. If this is your first time, take the dough out of the bowl and set on a floured surface. Take a hold of a large piece of dough at the 12 position, stretch it away from your body, and then fold it back toward the middle of the dough ball. Rotate the ball ⅛ to ¼ of a turn and repeat the stretch out and fold back motions. Keep repeating until you have gone around 2 times and the dough becomes less stretchy. You DO NOT have to do this, BUT it does make the rolls more fluffy and soft. Put the dough back in the bowl to rise for another hour. So, the total rise time is two hours with the optional stretch and fold after one hour.
Make the Filling
- Spray a 9x13 pan (or a large round pan) with cooking spray and set aside.
- After the dough has risen for the two hours, put it on a floured surface and roll it out into a 12 x 18 inch rectangle. [If the dough is ever resistant, let it rest for 10 minutes. Don't overwork the dough trying to roll it out. It should roll out easily.]
- Soften ¼ cup of cookie butter in the microwave for 15 seconds. Brush the cookie butter onto the dough with a pastry/silicone brush or a spatula. The cookie butter is the glue that will hold the brown sugar and cinnamon to the dough.
- Mix the brown sugar and cinnamon together in a small bowl until the cinnamon is incorporated into the brown sugar.
- Sprinkle the brown sugar and cinnamon mixture evenly over the dough and lightly press it in.
- Starting with the long side, roll the dough into a tight log.
- Cut the dough into 9-12 pieces. I use 9 pieces for a large round pan or 12 pieces for a 9x13 pan. Use your favorite cutting method. If you aren't sure how to cut the roll, see my FAQ section for different cutting methods.
- Add the cut cinnamon rolls into your sprayed pan of choice, cover with aluminum foil or plastic wrap and let rise for 30-60 minutes depending on the temperature. On warmer days, the dough will rise quicker. [For overnight rolls, cover and place directly in to the refrigerator before rising. Remove the next day and let sit on the counter for one hour to get to room temperature prior to baking.]
Baking the Cinnamon Rolls
- Preheat oven to 350 ℉.
- Bake the cinnamon rolls uncovered for 27-32 minutes. Check them at 27 minutes. [If you made overnight rolls, they could take longer if they were colder to start with.] They will be lightly golden brown on top.
- When you remove the cinnamon rolls from the oven, start making the frosting.
Making the Frosting
- Put the softened butter and cookie butter in to a mixing bowl and mix on medium until thoroughly combined and fluffy.
- Add the powdered sugar and heavy whipping cream to the mixing bowl and mix on medium to medium high until light and fluffy. It takes about 3-4 minutes.
- Once the cinnamon rolls have cooled for at least 20 minutes, spread the frosting on the rolls. If you are not serving them warm, wait until the rolls have completely cooled to frost them.
Drizzle and Cookie Crumbles
- Warm ¼ cup of cookie butter in the microwave for 15-30 seconds until the cookie butter is pourable but still holds its shape. Use a spoon, piping bag or a decorator bottle to drizzle the cookie butter across the tops of the cinnamon rolls in any pattern.
- Crush a few Biscoff cookies and sprinkle them over the cinnamon rolls. This is optional but it adds a fun and delicious crunch to the cinnamon rolls.
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