Biscoff Cinnamon Rolls
These Biscoff Cinnamon Rolls are pillowy soft, fluffy, and perfectly golden with gooey, sticky swirls of cinnamon cookie butter filling. Each bite melts in your mouth with rich Biscoff flavor and bits of crushed cookies baked right into the soft dough. The golden edges give the perfect bakery-style texture, while a lush cream cheese frosting adds the finishing touch. Serve them warm with a hot cup of coffee for the ultimate cozy breakfast or weekend brunch treat that tastes just like a bakery favorite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk Of Choice: Warmed to activate the yeast and create a soft, tender cinnamon roll dough.
Granulated Sugar: Sweetens the dough and helps feed the yeast for a strong, fluffy rise.
Active Dry Yeast: Leavens the dough and makes the rolls pillowy soft; can be substituted with instant yeast.
Greek Yogurt Or Sour Cream: Adds richness and moisture for ultra-soft, bakery-style rolls.
Salted Butter: Used in both dough and filling for buttery flavor and melt-in-your-mouth texture.
Eggs: Provide structure, richness, and softness to the cinnamon roll dough.
Vanilla Bean Paste Or Extract: Adds warm, aromatic flavor to both the dough and filling.
Bread Flour: Creates soft yet chewy rolls with perfect structure; all-purpose flour works as a substitute.
Salt: Balances sweetness and enhances flavor throughout the dough.
Light Brown Sugar: Sweetens the filling and creates a gooey, caramel-like cinnamon swirl.
Biscoff Cookie Butter: Adds rich, spiced cookie flavor and creates an ultra-gooey filling layer.
Cinnamon: Provides warm spice and classic cinnamon roll flavor.
Biscoff Cookies: Crushed cookies add crunch, flavor, and extra Biscoff goodness inside the filling.
Heavy Cream: Poured over the rolls before baking to create extra-soft, gooey centers.
Cream Cheese: Forms the base of the rich, tangy frosting that melts into the warm rolls.
Powdered Sugar: Sweetens and thickens the cream cheese frosting for a smooth finish.
Why You’ll Love Biscoff Cinnamon Rolls:
Pillowy Soft Dough: Bakes up unbelievably fluffy, tender, and melt-in-your-mouth.
Gooey Biscoff Filling: Made with cookie butter and brown sugar for a sticky, caramelized swirl.
Crushed Biscoff Cookies: Add extra crunch, flavor, and bakery-style texture in every bite.
Perfectly Golden Edges: The rolls bake with crisp edges and soft, gooey centers.
Lush Cream Cheese Frosting: Smooth, tangy, and sweet frosting melts beautifully over warm rolls.
Warm Spiced Flavor: Cookie butter and cinnamon create a cozy, aromatic flavor profile.
Smells Like A Bakery: Fills your kitchen with warm cinnamon, cookie butter, and sweet dough aromas.
Perfect For Coffee: These rolls pair beautifully with a hot cup of coffee for breakfast or brunch.
Crowd-Pleasing Treat: Loved by both Biscoff fans and cinnamon roll lovers.
Great For Holidays Or Weekends: A cozy, indulgent bake that feels special but is still easy to make.
Tips for Making Biscoff Cinnamon Rolls:
Use Warm Milk: Heat the milk to about 110°F so the yeast activates properly without overheating.
Let The Dough Rise Fully: Allow the dough to double in size for the softest, fluffiest rolls.
Use Room Temperature Ingredients: Ensure eggs, butter, and cookie butter are soft so the dough and filling mix smoothly.
Spread The Filling Evenly: Coat the dough with an even layer of the Biscoff cinnamon filling for consistent gooey swirls.
Add Crushed Biscoff Cookies: Sprinkle the crushed cookies across the filling for extra flavor and crunch in every bite.
Roll The Dough Tightly: Roll from the long edge and keep it snug so the filling stays inside and the spirals bake evenly.
Use Floss For Cutting: Slide unflavored floss under the log and pull to cut clean rolls without squishing the dough.
Pour Heavy Cream Over The Rolls: Drizzle warm heavy cream over the rolls before baking for ultra-soft, bakery-style gooey centers.
Bake Until Lightly Golden: Remove from the oven when the rolls are puffy and light golden to keep them tender, not dry.
Frost While Warm: Spread cream cheese frosting over warm rolls so it melts slightly into the swirls.
Weigh Ingredients When Possible: Measuring by weight ensures consistent dough texture and the best results.
Bake at Two Temperatures: Bake at 350°F for the majority of the time, then raise the oven to 375°F for the last 5–7 minutes. This helps the rolls cook through without the tops getting too dark or the centers drying out.
Don’t Overbake: Pull the rolls out as soon as the centers look set—they’ll finish cooking as they cool.
How to Store Biscoff Cinnamon Rolls:
Room Temperature: Store frosted or unfrosted cinnamon rolls in an airtight container for up to 2 days. If frosted, keep the container in a cool spot so the cream cheese frosting doesn’t soften too much.
Refrigerator: Keep rolls covered in the fridge for up to 5 days. Warm individual rolls in the microwave for 15–20 seconds or in a 325°F oven for 8–10 minutes before serving.
Freezer (Unbaked): After cutting the rolls and placing them in a pan, cover tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed the next day.
Freezer (Baked): Bake the rolls fully, let them cool completely, then wrap each one individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Reheat in the oven at 325°F until warm. Frost after reheating for the best texture.
Cream Cheese Frosting: Store extra frosting separately in an airtight container in the refrigerator for up to 1 week. Let it soften at room temperature before spreading.
Make-Ahead Option: Assemble the rolls, cover tightly with plastic wrap, and refrigerate overnight. The next morning, let them sit at room temperature for 30–45 minutes, then bake as directed.
FAQs:
Q: Can I make Biscoff cinnamon rolls ahead of time?
A: Yes, you can assemble the rolls, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise for 45–60 minutes the next morning before pouring the heavy cream over them and baking. Follow the baking temperature and time in the recipe below.
Q: Can I use store-bought Biscoff cookie butter?
A: Absolutely. Store-bought Biscoff or any cookie butter brand works perfectly for the filling.
Q: How do I keep the cinnamon rolls soft and fluffy?
A: Make sure the dough rises fully, pour warm heavy cream over the rolls before baking, and avoid over-baking for the softest, pillowy texture.
Q: Can I add extra crushed Biscoff cookies?
A: Yes, you can sprinkle additional crushed cookies inside the filling or on top before baking for even more flavor and crunch.
Q: Can I make these without the heavy cream method?
A: Yes, but the heavy cream creates a gooier, softer swirl, so skipping it will make the rolls slightly less moist.
Q: How do I know when the cinnamon rolls are done baking?
A: The rolls should look puffy, lightly golden on top, and set in the centers. They should not look wet or doughy.
Q: Can I freeze Biscoff cinnamon rolls?
A: Yes, freeze unfrosted baked rolls for up to 2 months. Thaw overnight in the fridge and warm before frosting.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, instant yeast can be mixed directly into the dry ingredients. The rise time may be slightly shorter.
Q: Do I need to weigh the ingredients?
A: Weighing ingredients ensures consistent results, especially for the dough, which can change texture if too much or too little flour is added.
Q: What’s the best way to serve these cinnamon rolls?
A: Serve warm with the cream cheese frosting melting into the swirls and a hot cup of coffee on the side. Perfect.
Q: Can I bake them as smaller rolls instead of large ones?
A: Yes. This recipe can be divided into 8 larger rolls for a bakery-style size or 12 smaller rolls that are easier for sharing. Adjust the pan size accordingly.
Q: Why do the rolls bake at two different temperatures?
A: Starting at 350°F ensures the rolls cook through gently without drying out. Raising the oven to 375°F for the last 5–7 minutes helps set the tops so they’re golden without over-baking the centers.
Q: Can I make these classic cinnamon rolls with sourdough starter instead of yeast?
A: Yes, you can substitute 100g of active sourdough starter for the yeast. The dough will need a longer bulk fermentation — about 6–8 hours at room temperature — followed by an overnight ferment in the refrigerator to develop flavor. The next day, shape and proof the rolls for 2–3 hours, then bake as instructed.
Love these? Check out my other breakfast recipes that are perfect for the holidays:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these biscoff classic cinnamon rolls. Happy baking!
