Biscoff Cinnamon Rolls
Biscoff Cinnamon Rolls
Ingredients
For the Dough
- 4 1/4 cups plain flour
- 2 packets instant yeast
- 1 teaspoon fine salt
- 1 cup whole milk, warmed to 105-115°F
- 1/2 cup unsalted butter, melted
- 1/2 cup sugar
- 2 large eggs
For the Filling
- 1 cup dark brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/3 cup cookie butter
For the Frosting
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups powdered sugar
- 3 tablespoons heavy cream
- 1/4 cup cookie butter
For Garnish
- 1/2 cup Biscoff cookies, crushed
Instructions
- 1
In a large mixing bowl, or the bowl of a stand mixer, combine the plain flour, instant yeast, and 1 teaspoon of fine salt. Whisk briefly to combine.
⏱️ 2 min
- 2
In a separate microwave-safe bowl or small saucepan, warm the whole milk until it reaches 105-115°F. Stir in the 1/2 cup of melted unsalted butter, 1/2 cup of sugar, and the large eggs. Whisk until well combined.
⏱️ 5 min - 3
Pour the wet ingredients into the dry ingredients. Mix with a spoon or the dough hook attachment of a stand mixer on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky but pull away from the sides of the bowl.
⏱️ 10 min
- 4
Lightly grease a clean large bowl with a little oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 75 min - 5
While the dough is rising, prepare the filling. In a medium bowl, combine the dark brown sugar, ground cinnamon, and 1/4 teaspoon of fine salt. Mix well with a fork to break up any clumps.
⏱️ 5 min - 6
Once the dough has doubled, gently punch it down to release the air. Lightly flour a clean work surface and roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min
- 7
Spread the 1/2 cup of softened unsalted butter evenly over the entire surface of the dough rectangle. Next, spread the 1/3 cup of cookie butter over the butter layer. Finally, sprinkle the brown sugar and cinnamon mixture evenly over the cookie butter layer, pressing it gently to adhere.
⏱️ 5 min
- 8
Starting from one of the long sides, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 4 equal, thick rolls. Lightly grease an 8x8 inch baking dish.
⏱️ 10 min
- 9
Place the rolls cut-side up in the prepared baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until puffy and nearly doubled.
⏱️ 35 min - 10
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375 - 11
Bake the cinnamon rolls for 25-30 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the dish with aluminum foil.
⏱️ 28 min•🌡️ 375
- 12
While the rolls are baking, prepare the frosting. In a medium bowl, beat the 1/2 cup of softened unsalted butter with an electric mixer until creamy. Add the vanilla extract and 1/4 teaspoon of fine salt. Gradually add the 1 1/2 cups of powdered sugar, alternating with the 3 tablespoons of heavy cream, beating until smooth and fluffy. Finally, beat in the 1/4 cup of cookie butter until fully incorporated and smooth.
⏱️ 5 min
- 13
Remove the baked cinnamon rolls from the oven and let them cool in the dish for about 5-10 minutes. While still warm, generously spread the Biscoff frosting over the rolls. Sprinkle with the crushed Biscoff cookies for garnish.
⏱️ 5 min - 14
Serve warm and enjoy your delicious Biscoff Cinnamon Rolls!
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Cinnamon Rolls
Ingredients
For the Dough
- 4 1/4 cups plain flour
- 2 packets instant yeast
- 1 teaspoon fine salt
- 1 cup whole milk, warmed to 105-115°F
- 1/2 cup unsalted butter, melted
- 1/2 cup sugar
- 2 large eggs
For the Filling
- 1 cup dark brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/3 cup cookie butter
For the Frosting
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups powdered sugar
- 3 tablespoons heavy cream
- 1/4 cup cookie butter
For Garnish
- 1/2 cup Biscoff cookies, crushed
Instructions
- 1
In a large mixing bowl, or the bowl of a stand mixer, combine the plain flour, instant yeast, and 1 teaspoon of fine salt. Whisk briefly to combine.
⏱️ 2 min - 2
In a separate microwave-safe bowl or small saucepan, warm the whole milk until it reaches 105-115°F. Stir in the 1/2 cup of melted unsalted butter, 1/2 cup of sugar, and the large eggs. Whisk until well combined.
⏱️ 5 min - 3
Pour the wet ingredients into the dry ingredients. Mix with a spoon or the dough hook attachment of a stand mixer on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky but pull away from the sides of the bowl.
⏱️ 10 min - 4
Lightly grease a clean large bowl with a little oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 75 min - 5
While the dough is rising, prepare the filling. In a medium bowl, combine the dark brown sugar, ground cinnamon, and 1/4 teaspoon of fine salt. Mix well with a fork to break up any clumps.
⏱️ 5 min - 6
Once the dough has doubled, gently punch it down to release the air. Lightly flour a clean work surface and roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min - 7
Spread the 1/2 cup of softened unsalted butter evenly over the entire surface of the dough rectangle. Next, spread the 1/3 cup of cookie butter over the butter layer. Finally, sprinkle the brown sugar and cinnamon mixture evenly over the cookie butter layer, pressing it gently to adhere.
⏱️ 5 min - 8
Starting from one of the long sides, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 4 equal, thick rolls. Lightly grease an 8x8 inch baking dish.
⏱️ 10 min - 9
Place the rolls cut-side up in the prepared baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until puffy and nearly doubled.
⏱️ 35 min - 10
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375 - 11
Bake the cinnamon rolls for 25-30 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the dish with aluminum foil.
⏱️ 28 min•🌡️ 375 - 12
While the rolls are baking, prepare the frosting. In a medium bowl, beat the 1/2 cup of softened unsalted butter with an electric mixer until creamy. Add the vanilla extract and 1/4 teaspoon of fine salt. Gradually add the 1 1/2 cups of powdered sugar, alternating with the 3 tablespoons of heavy cream, beating until smooth and fluffy. Finally, beat in the 1/4 cup of cookie butter until fully incorporated and smooth.
⏱️ 5 min - 13
Remove the baked cinnamon rolls from the oven and let them cool in the dish for about 5-10 minutes. While still warm, generously spread the Biscoff frosting over the rolls. Sprinkle with the crushed Biscoff cookies for garnish.
⏱️ 5 min - 14
Serve warm and enjoy your delicious Biscoff Cinnamon Rolls!