Biscoff Spread Cinnamon Rolls

5 from 2 votes
14 Comments

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This is the recipe for our famous cinnamon rolls, but we kicked it up a notch by using Biscoff spread. They taste even better than they look!

Biscoff Cinnamon Roll on a round white Plate

Biscoff Spread Cinnamon Rolls

We are contacted often by companies to promote their products but we ONLY agree to products that we truly think our readers will use and love. Our readers trust our opinions and we will not promote a product if we, ourselves, don’t love it! I got a box in the mail a few days ago with the Biscoff spread in it. I have never tried this spread before so I took off the lid and dipped my finger in for a little taste. Instantly, I was in love.

Imagine those yummy little Biscoff cookies but creamified (ok, I know that isn’t a word but trust me, it was so good it’s worth inventing a word). I seriously had to keep myself (and my husband) from eating the whole jar. I kept sneaking into the kitchen and stealing a little spoonful here or there and once the jar was half empty I realized I needed to get going on a recipe before we polished the entire thing.

Making Delicious Even Better

The first thing that came to mind were these cinnamon rolls. I knew the Biscoff spread would just kick these up a notch and I was SO right. The creaminess of the Biscoff mixed with the chewy, sweet perfection of the cinnamon rolls was heaven on earth.

How To Make Biscoff Spread Cinnamon Rolls

Biscoff Cinnamon Roll on a round white Plate

Biscoff Cinnamon Rolls

5 from 2 votes
This is the recipe for our famous cinnamon rolls, but we kicked it up a notch by using Biscoff spread. They taste even better than they look!
Prep Time 2 hrs
Cook Time 16 mins
Total Time 2 hrs 16 mins
Course Breakfast
Cuisine Swedish
Servings 15

Ingredients

Biscoff/Cinnamon filling:

Frosting:

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.
  • Top with nuts if desired.
  • 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.

Nutrition Information

Calories: 984kcalCarbohydrates: 142gProtein: 21gFat: 37gSaturated Fat: 15gCholesterol: 69mgSodium: 428mgPotassium: 278mgFiber: 4gSugar: 48gVitamin A: 599IUVitamin C: 1mgCalcium: 80mgIron: 2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    These rolls are divine! We gobbled them up! I love biscoff and am always excited to find new ways to use it.

  2. 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

    1. 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!

      1. 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!

  3. 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?

    1. 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 🙂

  4. 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.

  5. 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!

    1. 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!