Biscoff Cinnamon Rolls
Biscoff cinnamon rolls are soft, sweet swirls filled with Speculoos cookie butter and topped with creamy frosting, melted cookie butter drizzle and crushed Biscoff cookies. The Speculoos cookie butter adds a rich, caramelized layer of flavor that makes these cinnamon rolls delicious, indulgent and irresistible.
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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