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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!
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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.
Biscoff Spread Cinnamon Rolls Ingredients
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.
- Warm water – This will help activate the yeast. The water needs to be around 100 to 110 degrees Fahrenheit.
- Quick rise yeast – Helps enhance the raise of the cinnamon roll dough. The yeast will feed off of the warm water and sugar. Combined the yeast will begin to feed off of it and grow.
- Sugar – Added for sweetness! Sugar also locks in moisture and keeps baked goods soft.
- Lukewarm milk – Moisten the cinnamon rolls with milk. Warm the milk prior to adding it to the mixture.
- Butter – Soften the butter ahead of time to room temperature.
- Salt – This is a flavor enhancer as well as helps aid in making the cinnamon rolls tender and soft.
- Eggs – Binds the dough together and will shape the dough when rolled out.
- All-purpose flour – Thickens the cinnamon roll dough and helps the rolls raise while baking.
- Oil – Main reason for vegetable oil in baked goods would be to moisten the dough or batter. That is just what this oil ingredient is doing. The oil coats the bowl to make sure the dough does not stick together.
The cookie butter filling is what takes this cinnamon roll recipe to the next level. Mix together butter, sugars, cinnamon, Biscoff spread, and if you are adding in nuts. This will be spread over the dough. Once the spread is on the dough, then roll the cinnamon rolls together tightly.
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.
- Cream cheese – Soften the cream cheese to room temperature.
- Biscoff spread – The crushed speculoos biscuits are perfectly blended into a spread that is sweet and savory combined.
- Butter – Unsalted butter is softened and easy to mix together.
- Vanilla – Added in for flavor!
- Powdered sugar – Helps spread, and gives the mixture sweetness and thickness.
How To Make Biscoff Spread Cinnamon Rolls
These cinnamon rolls with Biscoff spread come together quickly and easily with a few steps. Savory and sweet flavors stimulate the Biscoff spread that gives these cinnamon rolls the boost they need to stand out. It is the best combination!
- Combine – 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.
- Dough hook – 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.
- Knead – 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!
- Cream filling – 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, cover, and bake – 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.
“These rolls are divine! We gobbled them up! I love biscoff and am always excited to find new ways to use it.”-Wilhelmina
Frequently Asked Questions
There are several variations for using Biscoff spread. Spread it on toast, drizzle it over pancakes, dollop it on waffles, add it to the top of a cookie, pour it over ice cream, or eat it by a spoonful!
Yes! You can microwave Bischoff spread in small intervals of 10 to 15 seconds at a time. In between each interval, stir the Biscoff spread. For a more liquidy texture, add water or evaporated milk. This will help when pouring syrup over pancakes.
Speculoos is known to be a generic name that is similar to Biscoof. It is similar to Biscoff spread. They both are crunchy, spicy biscuits, or cookies that originated in Belgium.
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How to Make Biscoff Cinnamon Rolls
Biscoff Cinnamon Rolls
- 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.
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