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This is the recipe for our famous cinnamon rolls, but we kicked it up a notch by using Biscoff spread. It’s the mash up you never knew you needed!
5-Star Reader Reviews ⭐️⭐️⭐️⭐️⭐️
“These rolls are divine! We gobbled them up! I love biscoff and am always excited to find new ways to use it.” – Wilhelmina
“Delicious! You can’t go wrong with adding Biscoff to anything!” – Tara
Next-Level Cinnamon Rolls
If you’ve ever flown on an airline that serves those little Biscoff cookies, you know how stinkin’ good they are they are. Maybe it’s just that I’m always ravenously snacky when I’m at 30,000 feet but still. They make air travel just a little more tolerable! I always look forward to them, so when I found out there was a spreadable version, I had to try it right away. The moment I took off the lid and had a taste, I was hooked. My first thought was “this would be so good on cinnamon rolls”, and I didn’t wait long to find out. I used my favorite Homemade Cinnamon Rolls Recipe, added a bunch of Biscoff spread, and voila, my new favorite cinnamon roll was born.
🩷 Erica
Table of Contents
Biscoff Spread Cinnamon Rolls Ingredients
- Cinnamon roll dough – Warm water, quick-rise yeast, sugar, milk (lukewarm), butter, salt, eggs, all-purpose flour, and oil.
- The filling – The filling is made with a layer of melted butter, a sprinkling of granulated sugar and brown sugar, a dusting of cinnamon, and dollops of Biscoff cookie spread.
- Biscoff spread frosting – This simple frosting uses cream cheese, Biscoff spread, butter, vanilla, and powdered sugar.
How To Make Biscoff Spread Cinnamon Rolls
For more detailed step-by-step instructions and pictures, see the recipe card below and click on “view step photos.”
- Mix together water, yeast, and sugar. Warm milk in the microwave. In a large bowl or heavy mixer combine milk, softened butter, salt, and sugar. Mix together until butter is melted. Add eggs one at a time and flour. Mix for 2 minutes. Add yeast mixture and flour. Mix well. Let dough sit for 10 minutes.
- Continue to mix while slowly adding the remaining flour. The dough will start pulling away from the sides of the bowl but is still quite sticky. Beat 3 more minutes.
- Take the dough out of the mixing bowl and place it in an oiled bowl, turning it over once to coat each side. Place a clean towel over the bowl and let rise in a warm spot for 45 minutes. Put the dough out onto the floured surface. Knead by hand, adding a little flour if needed. You want the dough to remain very soft!
- With a rolling pin, roll dough into a rectangular shape about the size of a jelly roll pan. Melt butter in the microwave. Spread over dough. Sprinkle sugar and brown sugar over the butter. Sprinkle cinnamon on top of the sugars.
- Drop little spoonfuls of the Biscoff spread over the dough using a small spoon (we used a baby spoon). Don’t spread the Biscoff. Just leave the little dollops as they are.
- Roll up starting with the long side; pinch the seam to seal. Cut into 1-inch rolls and place on greased cookie sheet. Cover and let rise. Bake at 350 degrees for 16-20 min. or until lightly browned. Cool for 10 minutes before frosting.
Expert Tips & Suggestions
Use warm (not hot) water and milk – Your liquids should feel warm to the touch (around 105–110°F). If they’re too hot, they can kill the yeast and prevent your dough from rising.
Use floss to slice – Yes, floss! I always use unflavored dental floss to slice my cinnamon rolls. It slides right through the dough without squishing the rolls like a knife can. To slice cinnamon rolls with floss, slide a long piece of unflavored dental floss under the rolled dough, bring the ends up and cross them over the top, then pull gently in opposite directions to cut cleanly through the dough without squishing it.
Frost while still warm – I like to let the rolls cool for about 10 minutes, then spread on the frosting. The slight warmth helps it melt into all the nooks and crannies.
Make Ahead and Storage Tips
You can prep these Biscoff Cinnamon Rolls ahead of time by shaping them, covering the pan, and refrigerating overnight. In the morning, let them rise at room temperature for about 45 minutes before baking. Baked rolls also freeze well. Just cool completely, wrap tightly and place in a freezer bag, and freeze for up to 2 months. When ready to enjoy, warm them in the oven until soft and gooey, then frost and sprinkle with cookie crumbles right before serving.
Frequently Asked Questions
Yes! It honestly tastes exactly the same to me.
Obviously the texture will be different if you use the crunchy, but yes, you can use the crunchy variety as a 1:1 substitute.
Speculoos is known to be a generic name that is similar to Biscoff. It is similar to Biscoff spread.
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More Delicious Cinnamon Roll Recipes
Give these Biscoff Cinnamon Rolls a try and see why our family can’t stop making them! If you love that classic cookie butter flavor, you’re going to fall in love with every gooey bite. Don’t forget to rate the recipe and let us know how yours turned out in the comments! 💬
Biscoff Cinnamon Rolls
Ingredients
- 1 cup warm water
- 2 Tablespoons quick rise yeast
- 1 Tablespoon sugar
- 1 1/2 cups lukewarm milk
- 1/2 cup softened butter
- 1/2 cup sugar
- 2 teaspoons salt
- 2 eggs
- 7 1/2 cups flour, divided
- 2 Tablespoons oil
Biscoff/Cinnamon filling:
- 1/3 cup butter
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 Tablespoon cinnamon
- 1 cup Biscoff creamy cookie butter
Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup Biscoff creamy cookie butter
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 1/2 pound powdered sugar
Instructions
- In small bowl, combine water, yeast and sugar. Set aside for 10 minutes.
- Warm milk in microwave for 2 minutes. In a large bowl or heavy mixer combine milk, softened butter, salt and sugar. Mix together until butter is melted. Add eggs one at a time and 3 cups flour. Mix for 2 minutes.
- Add yeast mixture and 2 c. flour. Mix well. Let dough sit for 10 minutes. (If using a standing mixer…now is the time to change to a dough hook!)
- Continue to mix while slowly adding remaining 2 ½ c. flour. Dough will start pulling away from the sides of the bowl, but is still quite sticky. Beat 3 more minutes.
- Coat another large bowl with 2 T. oil. Take dough out of mixing bowl and place in oiled bowl, turning over once to coat each side. Place clean towel over bowl and let raise in a warm spot for 45 minutes.
- After 45 minutes, put dough out onto floured surface. Knead by hand, adding a little flour if needed. DO NOT USE TOO MUCH FLOUR! You want dough to remain very soft!
- With rolling pin, roll dough into a rectangle shape about the size of a jelly roll pan (11×15 inch) and ½ inch thick.
- Melt ⅓ c. butter in microwave for 30 seconds or until just melted. Spread over dough. Sprinkle ¼ c. sugar and ¾ c. brown sugar over butter. Sprinkle cinnamon on top of sugars.
- Drop little spoonfulls of the Biscoff spread over the dough using a small spoon (we used a baby spoon). Don't spread the Biscoff– just leave the little dollops as they are.
- Roll up starting with the long side; pinch seam to seal.
- Cut into 1 inch rolls and place on greased cookie sheet. Cover and let rise another 45 minutes.
- Bake at 350 degrees for 16-20 min. or until lightly browned. Cool for 10 minutes before frosting.
For the frosting:
- In a medium bowl, mix cream cheese, Biscoff spread, butter, and vanilla until smooth. Slowly add powdered sugar until desired consistency.
- Spread over warm cinnamon rolls and sprinkle Biscoff cookie crumbles on top.
Equipment
- Stand mixer with dough hook
Notes
Shape the rolls, cover the pan tightly, and refrigerate overnight. In the morning, let them rise at room temperature for about 45 minutes before baking as directed. Freezing:
Once baked, let the rolls cool completely, then wrap tightly and place in a freezer bag. Freeze for up to 2 months. When ready to serve, warm in the oven until soft and gooey, then frost and sprinkle with cookie crumbles right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious! You can’t go wrong with adding Biscoff to anything!
These rolls are divine! We gobbled them up! I love biscoff and am always excited to find new ways to use it.
Hi,
I know it has been several years since you shared the Biscoff Cinnamon Rolls recipe, but I was wondering if it would turn ok with the Crunchy spread instead of the regular one and if yes can you give instructions on how to freeze and defrost please?
Thanks
I haven’t ever tried it with the crunchy kind, but I am sure if would be fine. If I were to do it, I would probably just make it the exact same way as in the recipe. To freeze, you will want to freeze before the last time they rise. Thaw them out before baking and allow them to rise … then follow the instructions as normal. Hopefully this helps!
Hello there, how can I make these cinnamon rolls without yeast
Unfortunately, we don’t have a recipe for cinnamon rolls without yeast at the moment. Yeast is an instrumental ingredient in this recipe. I would try searching on Google for ‘cinnamon rolls without yeast’. Hope this helps!
I live in South Africa, so we don’t have Biscoff spread is there anything else I can use? Can I make something similar out of kitchen ingredients?
If you do a search for “homemade cookie butter” or “homemade biscoff spread” there are recipes where you can make your own. You can also just leave it out and they will still taste wonderful 🙂
there isn’t a TJ in this area, nor have I discovered the biscoff or the cookie butter, yet…..but I haven’t given up; don’t know what airlines you have cookies, but the last airline….the ‘hostess’ was pouring me a coffee & it spilled over the leg of my white pants….she said “oops, is it hot?”!! no cookies for me, nor a refill & never wear white travelling.
Cost Plus World a Markets carry the spread and cookies.
If you have a Trader Joe’s nearby, they call it Cookie Butter, and it is PHENOMENAL. My local TJ’s had to limit purchases to just 3 per customer, it was selling out so quickly!
We are getting a TJ here soon! Can’t wait, I will definitely try the cookie butter!
hello I want to know what is biscoff spread
It is like a peanut buttery spread but it tastes like those Biscoff cookies that you get on the airlines.. I was skeptical at first but now I am an addict!