Name: Biscoff Cinnamon Rolls - Irresistible Swirls of Spice
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 2 cups warm water (105°F/40°C); ¼ cup nonfat powdered milk; ½ cup instant potato flakes; ½ cup granulated sugar; 1 tablespoon plus 1 teaspoon instant yeast (12g); 1½ teaspoons salt; ¼ cup unsalted butter, softened (for the dough); ½ cup butter flavored shortening; 2 large eggs, room temperature; 5-6 cups bread flour; ⅔ cup Biscoff cookie butter; ⅓ cup unsalted butter, softened (for the filling); ¾ cup dark brown sugar, packed; 1 tablespoon ground cinnamon; ¼ cup unsalted butter, cubed (for assembling the rolls)

Biscoff Cinnamon Rolls are the ultimate comfort food, a delightful twist on a classic that will have you swooning with every bite. Imagin extracte warm, fluffy dough swirled with a decadent filling, but elevated to a whole new level by the irresistible, spiced caramel notes of Biscoff spread. This isn’t just any cinnamon roll; it’s an experience. The reason so many of us are utterly captivated by these baked beauties lies in their perfect balance of sweet, spicy, and creamy. They’re the ideal treat for a lazy weekend brunch, a special occasion, or simply when you need a moment of pure indulgence. What truly makes these Biscoff Cinnamon Rolls stand out is the ingenious use of Biscoff spread not just as a swirl, but often incorporated into the dough or glaze, infusing every layer with its unique, addictive flavor. Get ready to create a batch that will become your new go-to indulgence!

Ingredients:

2 cups warm water (approximately 105°F/40°C)
¼ cup nonfat powdered milk
½ cup instant potato flakes
½ cup granulated sugar
1 tablespoon plus 1 teaspoon instant yeast (12g)
1½ teaspoons salt
¼ cup unsalted butter, softened (for the dough)
½ cup butter flavored shortening
2 large eggs, room temperature
5-6 cups bread flour
⅔ cup Biscoff cookie butter (for the filling)
⅓ cup unsalted butter, softened (for the filling)
¾ cup dark brown sugar, packed (for the filling)
1 tablespoon ground cinnamon (for the filling)
¼ cup unsalted butter, cubed (for assembling the rolls)

Making the Biscoff Cinnamon Roll Dough

The foundation of any great cinnamon roll is a soft, pillowy dough, and this recipe leverages a few pantry staples to achieve just that. Start by combining the warm water, powdered milk, and instant potato flakes in the bowl of a stand mixer fitted with the dough hook attachment. Give this a quick whisk to ensure the powdered milk and potato flakes are mostly dissolved. The potato flakes act as a secret ingredient, contributing to an incredibly tender and moist crum extractb that stays fresh for days.

Now, it’s time to activate the yeast. Sprinkle the granulated sugar and the instant yeast over the water mixture. Let this sit for about 5-10 minutes. You’re looking for a foamy, bubbly layer to form on top, which indicates your yeast is alive and ready to work its magic. If you don’t see foam, your yeast might be expired or the water wasn’t the right temperature, so you’ll need to start this step again.

Once your yeast is foamy, add the salt, the ¼ cup of softened unsalted butter, and the butter-flavored shortening to the bowl. Mix these in briefly. Next, add the two room temperature eggs. Having the eggs at room temperature helps them incorporate more smoothly into the dough, leading to a more uniform texture.

Gradually add the bread flour, starting with 5 cups. Begin extract mixing on low speed. As the dough starts to come together, increase the speed to medium. Continue mixing until the dough is smooth and elastic, which should take about 8-10 minutes. You’re looking for the dough to pull away from the sides of the bowl. If the dough seems too sticky, add more flour, one tablespoon at a time, until it reaches the right consistency. The dough should be soft and slightly tacky, but not stick to your fingers excessively.

Once the dough has achieved the desired texture, lightly grease a clean bowl. Place the dough in the greased bowl, turning it to coat all sides with a little oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A slightly warm oven (turned off, of course!) or a sunny spot on the counter works well for this.

Preparing the Biscoff Filling and Assembling the Rolls

While your dough is doing its first rise, let’s get our glorious Biscoff filling ready. In a medium bowl, combine the ⅔ cup of Biscoff cookie butter with the ⅓ cup of softened unsalted butter. Stir these together until they are well combined and form a smooth, spreadable paste. This luscious Biscoff mixture is what will give our cinnamon rolls their signature spiced cookie flavor.

In a separate small bowl, combine the packed dark brown sugar and the ground cinnamon. Mix these thoroughly. This simple combination will create that classic cinnamon-sugar swirl that we all love, amplified by the warmth of the cinnamon and the rich depth of the brown sugar.

Once your dough has doubled in size, gently punch it down to release the air. Lightly flour a clean work surface, such as your countertop or a large cutting board. Turn the dough out onto the floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick. Aim for an even thickness so your rolls bake uniformly.

Now, it’s time to spread that amazing Biscoff mixture. Using an offset spatula or the back of a spoon, evenly spread the Biscoff and butter mixture over the entire surface of the rolled-out dough, all the way to the edges. Then, generously sprinkle the cinnamon-sugar mixture over the Biscoff layer. Press down gently with your hands or the rolling pin to help the filling adhere to the dough.

Starting from one of the longer sides, carefully and tightly roll up the dough. Try to keep the roll as even as possible. Once you’ve rolled up the entire log, pinch the seam to seal it.

Cutting and Baking the Biscoff Cinnamon Rolls

Now, let’s get these rolls ready for baking. You can use a sharp knife to cut the log into 12 equal pieces, or for cleaner cuts and to avoid squishing the rolls, use a piece of unflavored dental floss or a thin, sharp string. Slide the floss underneath the roll, cross the ends over the top, and pull to cut through the dough. This technique ensures beautiful, defined rolls.

Arrange the cut cinnamon rolls, cut-side up, in a greased 9×13 inch baking dish. You can place them snugly together or leave a little space, depending on how much you want them to spread and join during baking.

Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise again in a warm place for another 30-45 minutes, or until they are puffy and have increased in size. This second rise is crucial for achieving that incredibly light and airy texture.

Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise. Once the oven is preheated and the rolls have finished their second rise, place the baking dish in the center of the oven. Bake for 25-30 minutes, or until the tops are golden brown and the centers are cooked through. If the tops start to brown too quickly, you can loosely tent the dish with aluminum foil.

While the rolls are baking, you can prepare a simple glaze. In a small bowl, whisk together about 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth. You can also melt some extra Biscoff cookie butter and drizzle it over the top. Once the Biscoff cinnamon rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes before drizzling with glaze or topping with extra Biscoff. Enjoy these warm, gooey delights!

Conclusion:

There you have it! Your very own batch of delicious Biscoff Cinnamon Rolls. We’ve walked through each step together, from kneading the soft dough to swirling in that irresistible Biscoff spread and a warm cinnamon hug. These Biscoff Cinnamon Rolls are truly a showstopper, perfect for a special brunch, a sweet afternoon treat, or just because. Imagin extracte them warm from the oven, the creamy Biscoff glaze melting into the fluffy dough – pure bliss! Feel free to get creative with these; the possibilities are endless. Don’t be afraid to experiment and make these Biscoff Cinnamon Rolls your own. We’re confident you’ll love every bite!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, let it have its first rise, punch it down, and then wrap it tightly and refrigerate it overnight. The next morning, let it come to room temperature for about 30 minutes before proceeding with rolling, filling, and baking. This makes enjoying warm Biscoff Cinnamon Rolls even easier!

What if I don’t have Biscoff spread? Can I substitute it?

While Biscoff spread is key to the unique flavor of these Biscoff Cinnamon Rolls, you can try a creamy peanut butter or a cookie butter as a substitute. The flavor profile will change, but it will still be a delicious cinnamon roll. However, for the authentic Biscoff experience, we highly recommend seeking out the Biscoff spread!