Okay, let’s just say this: these are not your average cinnamon rolls.
These Biscoff Cinnamon Rolls are extra.
Soft, gooey, perfectly spiced, and then swirled with cookie butter (yes, COOKIE BUTTER), they’re the kind of thing you make when you really want to impress someone—or just treat yourself.
The Biscoff melts into the dough and makes every bite taste like a warm hug.
Why I Love This Recipe
The first time I made these, I didn’t even get through breakfast without someone asking for the recipe. They’re THAT good. You start with a super fluffy homemade dough, roll it up with brown sugar, cinnamon, and a generous smear of Biscoff cookie butter, and then bake until golden and bubbly. It makes your whole kitchen smell like heaven.
- The dough is soft, pillowy, and easy to work with
- The filling is warm, rich, and has that nostalgic spiced-cookie flavor
- You can make them ahead
- Perfect for brunch, holidays, or a cozy weekend
- That creamy Biscoff glaze? Unmatched.
Makes: 9 rolls
Time: About 2.5 hours (including rise time)
What You’ll Need
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 egg, room temperature
- 3/4 cup Biscoff cookie butter, softened
- 1/2 cup brown sugar, packed
- 1 tbsp cinnamon
- 2 tbsp unsalted butter, softened (for spreading)
For the glaze:
- 1/2 cup powdered sugar
- 3 tbsp Biscoff cookie butter, melted
- 2 tbsp milk
Pro Tips
- Warm, not hot milk – If your milk is too hot, it can kill the yeast. Aim for warm bathwater temp.
- Don’t rush the rise – Let your dough rise fully for that fluffy texture.
- Soften the Biscoff – Warm it slightly so it’s easy to spread without tearing the dough.
- Use dental floss – Slice the rolls cleanly without smashing them.
- Grease your baking dish – Helps the rolls stay golden and not stick to the bottom.
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin
- 9×9 baking pan
- Plastic wrap or towel
- Sharp knife or dental floss
- Rubber spatula
Substitutions and Variations
- No Biscoff? Use peanut butter or Nutella
- Add crushed Biscoff cookies to the filling for crunch
- Swap brown sugar for coconut sugar
- Add a little cream cheese to the glaze for tang
Make Ahead Tips
Make the rolls the night before. After shaping, cover and chill overnight. In the morning, let them sit at room temp for 45 minutes, then bake.
Recipe and Instructions
Step 1: Make the dough
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup whole milk (warmed)
- 1/4 cup unsalted butter (melted)
- 1 egg (room temp)
Mix the flour, yeast, sugar, and salt in a bowl. In another bowl, whisk the warm milk, melted butter, and egg. Pour wet into dry and stir until it comes together. Knead for 8–10 minutes until smooth and elastic. Let it rise in a greased bowl, covered, for 1 hour or until doubled.
Step 2: Make the filling
- 3/4 cup Biscoff cookie butter (softened)
- 1/2 cup brown sugar (packed)
- 1 tbsp cinnamon
- 2 tbsp unsalted butter (softened)
In a bowl, mix softened Biscoff, brown sugar, cinnamon, and butter into a thick, spreadable paste.
Step 3: Roll out the dough
After the dough has risen, roll it into a rectangle about 14×9 inches on a floured surface.
Step 4: Spread the filling
Spread the Biscoff cinnamon mixture all over the dough, edge to edge.
Step 5: Roll and cut
Roll the dough tightly into a log, then cut into 9 equal rolls using a sharp knife or floss.
Step 6: Let rise again
Place rolls in a greased 9×9 baking pan. Cover and let rise for 30–45 minutes until puffy.
Step 7: Bake
Bake at 350°F (175°C) for 25–30 minutes until golden on top and set in the center.
Step 8: Make the glaze
Ingredients:
- 1/2 cup powdered sugar
- 3 tbsp Biscoff cookie butter (melted)
- 2 tbsp milk
Whisk all glaze ingredients together until smooth.
Step 9: Glaze and serve
Drizzle glaze over warm rolls. Serve immediately.
Leftovers and Storage
Store covered at room temp for 2 days or in the fridge for 4 days. Reheat in microwave for 20 seconds to bring back the gooeyness.
Why This Recipe Works (Quick Science)
- Yeast needs warm liquid – activates the rise
- Butter in the dough softens texture – helps give it that pillowy feel
- Cinnamon + brown sugar = caramel flavor when baked
- Biscoff’s oil content melts into the dough for that gooey swirl
Common Mistakes
- Using hot milk – cool it slightly so you don’t kill the yeast
- Not letting the dough rise enough – your rolls won’t be fluffy
- Rolling the dough too thin – you’ll lose that soft center
- Overbaking – take them out when the tops are golden and centers are just set
What to Serve With
- A hot latte or chai
- Fresh berries
- Crispy bacon or breakfast sausage
- Vanilla Greek yogurt on the side
FAQ
Can I freeze these?
Yes! Freeze before baking or after. If before, freeze after slicing, then thaw and bake.
What if I don’t have Biscoff?
You can use Trader Joe’s Speculoos spread or any cookie butter.
Can I make these without a stand mixer?
Absolutely. Just knead by hand for a bit longer.
Final Thoughts
If you’ve never tried Biscoff in cinnamon rolls, this is your sign. They’re warm, spiced, and completely next-level. Let me know how yours turned out in the comments—can’t wait to hear if they became a new favorite!
