Soft Gooey Biscoff Cinnamon

My roommate walked in last Sunday to find me sitting on the kitchen counter watching dough rise like it was the most fascinating show on television. She laughed and asked if everything was okay, but I was just mesmerized by how something so simple could transform into something that promises such comfort. These Biscoff cinnamon rolls have become my weekend therapy, filling the entire apartment with that unmistakable cinnamon cookie aroma that makes even the grumpiest morning person smile.

I first made these during a particularly stressful exam week when my study group needed something to keep us going through marathon sessions at the library. The recipe has evolved since then, but the way my friends' eyes light up when I walk in with that baking dish hasn't changed one bit. Last month my cousin asked if I could bring them to her birthday brunch instead of a gift, which I took as the highest compliment possible.

Ingredients

• All-purpose flour: This creates the structure for your rolls, and I've learned that measuring by weight instead of volume gives you the most consistent results every single time
• Instant dry yeast: I keep a stash in my freezer because theres nothing worse than being ready to bake and realizing your yeast has expired
• Whole milk warmed: The warmth helps activate the yeast, but be careful not to overheat it or you'll kill those precious little organisms doing all the work
• Unsalted butter melted: Using unsalted lets you control the salt level precisely, and melting it ensures even distribution throughout your dough
• Biscoff cookie spread: This is the star of the show and I always buy an extra jar because somehow it keeps disappearing before I actually start baking
• Light brown sugar packed: The molasses in brown sugar adds such a lovely depth that white sugar just cant achieve on its own
• Ground cinnamon: Freshly ground cinnamon makes a noticeable difference if you have a spice grinder or mortar and pestle
• Powdered sugar: Sift this first to avoid any lumps in your glaze because nobody wants chunky frosting on their perfect rolls

Instructions

Mix the foundation:

Combine your flour, sugar, yeast, and salt in a large bowl, then pour in the warm milk, water, melted butter, and cracked egg. Stir everything together until you have a shaggy looking dough that's starting to come together but still feels rough and unfinished.

Knead until smooth:

Turn your dough out onto a floured surface and work it with your hands for about eight minutes, or let your stand mixer do the heavy lifting with the dough hook for six to seven minutes. You'll know it's ready when the dough feels silky smooth and bounces back when you gently press it with your finger.

Let it rise:

Place your beautiful smooth dough into a greased bowl, cover it with a warm towel, and find the coziest spot in your kitchen to let it rest for an hour. The dough should double in size, and I always set a timer because I've definitely forgotten about rising dough before and ended up with an overflow situation.

Roll and fill:

Punch down your risen dough gently to release some air, then roll it out on a lightly floured surface until you have a rectangle about sixteen by twelve inches. Mix your softened butter and Biscoff spread until creamy, spread it evenly across the dough, then sprinkle the brown sugar and cinnamon everywhere like you're tucking it in for a nap.

Shape the rolls:

Starting from one of the long edges, roll your dough up as tightly as you can manage while keeping all that filling inside where it belongs. Use a sharp knife to slice your log into twelve equal pieces, then arrange them in your greased baking dish with just enough room to expand without crowding each other.

Second rise and bake:

Cover your rolls and let them puff up for another forty five to sixty minutes while you preheat your oven to 350 degrees. Bake for twenty two to twenty five minutes until they're golden brown on top and a toothpick inserted into the center comes out clean without any wet dough attached.

Add the finishing touch:

Whisk together your melted Biscoff spread, powdered sugar, and two tablespoons of milk until smooth and drizzly, adding a tiny bit more milk if needed. Pour this gorgeous glaze all over your warm rolls and try to let them sit for at least five minutes before serving, though I won't tell if you snag one immediately.

Save

My sister claimed she didn't like cinnamon rolls until she tried these at my annual holiday brunch last December. She ate three in one sitting and then proceeded to ask for the recipe before she even left my apartment, which I consider the ultimate victory. Now she makes them for her own family and sends me photos of their baking adventures every weekend.

Make Ahead Magic

I've discovered that I can prepare these rolls the night before and keep them in the refrigerator for their second rise instead of leaving them at room temperature. Just let them come to room temperature for about thirty minutes before baking, which has saved me so much stress when hosting morning events. The overnight rest actually develops even more complex flavors in the dough.

Getting The Perfect Swirl

The secret to those Instagram worthy spirals is rolling your dough evenly and not stretching it too thin in any one spot. I use a rolling pin with thickness guides sometimes, and I always start rolling from the center working outward rather than from the edges. This simple technique has completely eliminated those sad rolls where one side is twice as thick as the other.

Serving Suggestions

These are honestly perfect on their own, but I love serving them with a hot cup of coffee or spiced chai tea for the ultimate cozy experience. If you're feeling extra indulgent, a scoop of vanilla ice cream on a slightly warmed roll creates the most incredible dessert situation.

• Crushed Biscoff cookies sprinkled over the glaze add amazing texture contrast
• A pinch of sea salt on top cuts through all that sweetness beautifully
• Store any leftovers in an airtight container and warm them for ten seconds in the microwave

Save

There's something deeply satisfying about pulling these warm, gooey rolls out of the oven and watching people's faces light up before they even take their first bite. Happy baking, friend.

Recipe FAQs

→ What makes these cinnamon rolls soft and gooey?

The doubled rising process and kneading create a tender, fluffy dough that bakes into soft, gooey rolls with a delicate crumb.

→ Can I prepare the rolls the night before baking?

Yes, you can assemble the rolls, refrigerate overnight, and bake fresh in the morning for convenience and enhanced flavor.

→ What ingredients give the rolls their signature Biscoff flavor?

The filling and glaze use creamy Biscoff cookie spread, lending a distinctive caramelized spice and smooth texture throughout.

→ How should the glaze be applied for best results?

Drizzle the smooth Biscoff glaze over warm rolls just after baking to ensure it melts slightly and enhances the surface flavor.

→ What is the recommended baking temperature and time?

Bake the rolls at 350°F (175°C) for 22–25 minutes until golden and cooked through for the perfect texture.

→ Can these rolls be paired with beverages?

They pair wonderfully with coffee or chai, complementing the warm spices and rich buttery notes.