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Biscoff Cinnamon Rolls

Biscoff cinnamon rolls are soft, enriched yeast rolls filled with cookie butter, brown sugar, and cinnamon. They bake until lightly golden and are finished with a creamy Biscoff cream cheese icing.
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Prep Time 30 minutes
Cook Time 28 minutes
Rising and cooling 2 hours 25 minutes
Total Time 3 hours 23 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup whole milk for the dough
  • 2.25 tsp instant yeast
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 0.25 cup unsalted butter melted and cooled; for the dough
  • 3.5 cup all-purpose flour plus more for dusting
  • 1 tsp table salt
  • 1 tbsp neutral oil for greasing the bowl and pan
For the filling
  • 0.5 cup Biscoff cookie butter for the filling
  • 0.25 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the icing
  • 0.25 cup Biscoff cookie butter for the icing
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp whole milk for the icing

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. In a large bowl, whisk 3/4 cup warm milk (105–110°F), yeast, granulated sugar, egg, egg yolk, and 1/4 cup melted butter until combined.
  2. Stir in the flour and salt until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
  4. Rub about 1 teaspoon of the oil over the inside of a large bowl, add the dough, and turn to coat.
  5. Cover the dough and let rise for 1–1 1/2 hours, until doubled in size.
Fill and bake
  1. While the dough rises, mix 1/2 cup Biscoff cookie butter, 1/4 cup softened butter, brown sugar, and cinnamon in a medium bowl until smooth.
  2. Grease a 9x13-inch baking dish with the remaining oil.
  3. Roll the dough on a lightly floured surface into an 18x12-inch rectangle.
  4. Spread the filling evenly over the dough.
  5. Roll the dough up from a long edge into a log and place it seam-side down.
  6. Cut the log into 12 equal rolls and arrange them cut-side up in the prepared dish.
  7. Cover the rolls and let rise for 30–45 minutes, until puffy.
  8. Preheat the oven to 350°F during the final 15 minutes of the rise.
  9. Bake for 24–28 minutes, until the rolls are lightly golden and the centers are cooked through.
  10. Let the rolls cool in the pan for 10 minutes.
Make the icing
  1. Beat the cream cheese and remaining 1/4 cup Biscoff cookie butter until smooth.
  2. Beat in the powdered sugar, vanilla, and remaining 1 tablespoon milk until creamy.
  3. Spread the icing over the warm rolls and serve.

Notes

For soft rolls, add only enough flour to keep the dough manageable while kneading. Store iced rolls covered in the refrigerator for up to 4 days; they can be frozen for up to 2 months. For a dairy-free swap, use plant-based milk, vegan butter, and dairy-free cream cheese.