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Biscoff Cinnamon Roll on a plate frosted with Biscoff frosting and cookie crumbles on top.
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5 from 4 votes

Biscoff Cinnamon Rolls

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!
Prep Time2 hours
Cook Time16 minutes
Total Time2 hours 16 minutes
Course: Breakfast
Cuisine: Swedish
Keyword: Biscoff, Cinnamon Rolls
Servings: 15 rolls
Calories: 984kcal
Author: Erica Walker

Equipment

  • Stand mixer with dough hook

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.
    Small bowl with rising yeast next to whisk.
  • 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.
    Mixing bowl with dough hook attachment with milk, some flour, melted butter and salt.
  • 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!)
    Adding yeast to mixing bowl with dough hook.
  • Continue to mix while slowly adding remaining 2 1/2 c. flour. Dough will start pulling away from the sides of the bowl, but is still quite sticky. Beat 3 more minutes.
    Cinnamon roll dough in a mixing bowl with a dough hook attachment.
  • 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.
    Oil bowl with dough ball and linen for covering.
  • 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!
    Dough risen in bowl.
  • With rolling pin, roll dough into a rectangle shape about the size of a jelly roll pan (11x15 inch) and 1/2 inch thick.
    Rolled out cinnamon roll dough with a rolling pin.
  • Melt 1/3 c. butter in microwave for 30 seconds or until just melted. Spread over dough. Sprinkle 1/4 c. sugar and 3/4 c. brown sugar over butter. Sprinkle cinnamon on top of sugars.
    Rolled out dough with butter, sugars and cinnamon.
  • 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.
    Rolled out cinnamon roll dough with sugars and small droppings of Biscoff cookie butter.
  • Roll up starting with the long side; pinch seam to seal.
    Rolled up cinnamon roll dough with butter, sugars, cinnamon and Biscoff cookie butter drops in the middle.
  • Cut into 1 inch rolls and place on greased cookie sheet. Cover and let rise another 45 minutes.
    Cutting one inch Biscoff cinnamon rolls with floss.
  • Bake at 350 degrees for 16-20 min. or until lightly browned. Cool for 10 minutes before frosting.
    Baked Biscoff cinnamon rolls on a cookie sheet.

For the frosting:

  • In a medium bowl, mix cream cheese, Biscoff spread, butter, and vanilla until smooth. Slowly add powdered sugar until desired consistency.
    Mixing bowl with Biscoff cinnamon roll frosting with whisk attachment.
  • Spread over warm cinnamon rolls and sprinkle Biscoff cookie crumbles on top.
    Fifteen Biscoff Cinnamon Rolls frosted with Biscoff frosting and cookie crumbles on top.

Notes

Make Ahead:
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

Calories: 984kcal | Carbohydrates: 142g | Protein: 21g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 428mg | Potassium: 278mg | Fiber: 4g | Sugar: 48g | Vitamin A: 599IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg