Soft Gooey Biscoff Cinnamon (Print Version)
Fluffy, buttery rolls with creamy Biscoff swirl and sweet glaze, perfect for breakfast or dessert.
# Recipe Ingredients:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup warm water
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature
→ Filling
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup Biscoff cookie spread (smooth)
11 - 1/2 cup light brown sugar, packed
12 - 2 tbsp ground cinnamon
→ Topping
13 - 2/3 cup Biscoff cookie spread (smooth), melted
14 - 1/2 cup powdered sugar
15 - 2–3 tbsp milk
# Directions:
01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Ensure ingredients are evenly distributed.
02 - Add warm milk, warm water, melted butter, and egg to the dry mixture. Mix thoroughly until a shaggy, sticky dough forms.
03 - Turn dough onto a floured surface and knead for 8–10 minutes, or use a stand mixer with dough hook for 6–7 minutes, until smooth and elastic.
04 - Place dough in a greased bowl, cover with plastic wrap or towel, and let rise in a warm, draft-free area for 1 hour until doubled in volume.
05 - Punch down risen dough and roll out on a lightly floured surface to form a 16x12-inch rectangle, approximately 1/4-inch thick.
06 - Mix softened butter and Biscoff spread until creamy and well-combined. Spread mixture evenly over the rolled dough, leaving a slight border at edges.
07 - Sprinkle brown sugar and ground cinnamon uniformly over the Biscoff mixture, pressing gently to adhere.
08 - Roll dough tightly from the long edge into a log. Using a sharp knife or dental floss, slice into 12 equal rolls.
09 - Arrange rolls cut-side up in a greased 9x13-inch baking dish. Cover and let rise for 45–60 minutes until puffy and nearly doubled.
10 - Preheat oven to 350°F while rolls complete their second rise.
11 - Bake for 22–25 minutes until golden brown on top and cooked through. Internal temperature should reach 190°F.
12 - Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk until smooth and glossy. Add additional milk 1 tsp at a time if needed for drizzling consistency.
13 - Drizzle warm glaze generously over freshly baked rolls. Serve immediately while warm for optimal texture and flavor.
# Expert Advice:
01 -
- The Biscoff spread creates this incredible caramel undertone you just cant get from regular cinnamon sugar alone
- These freeze beautifully so you can always have fresh rolls ready for unexpected guests or lazy weekend mornings
02 -
- Dough temperature matters, if your kitchen runs cold the first rise might take closer to 90 minutes
- Letting the rolls cool for about 10 minutes before glazing prevents the frosting from melting completely into the dough
03 -
- Use unflavored dental floss to slice your rolls, it cuts cleanly without squishing the dough like a knife might
- Warm your egg in a bowl of hot water for 5 minutes if you forgot to take it out of the fridge