Soft Gooey Biscoff Cinnamon (Printable)

Fluffy, buttery cinnamon rolls enhanced with creamy Biscoff spread and a rich glaze for a delightful treat.

# What You Need:

→ 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

# How To Make It:

01 - In a large bowl, combine flour, sugar, yeast, and salt until evenly distributed.
02 - Add warm milk, warm water, melted butter, and egg to dry ingredients. Mix until a shaggy dough forms.
03 - Knead on a floured surface 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, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down dough and roll out on a lightly floured surface to a 16x12-inch rectangle.
06 - Mix softened butter and Biscoff spread until creamy. Spread evenly over dough. Sprinkle with brown sugar and cinnamon.
07 - Roll up tightly from the long edge. Slice into 12 even rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 45-60 minutes until puffy.
09 - Preheat oven to 350°F.
10 - Bake rolls for 22-25 minutes until golden and cooked through.
11 - Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk until smooth. Add more milk if needed for drizzling consistency.
12 - Drizzle glaze over warm rolls. Serve immediately.

# Expert Suggestions:

01 -
  • The cookie butter swirled through the dough creates these pockets of warm spiced sweetness that regular cinnamon rolls just cant match
  • That moment when you pour the glaze over warm rolls and watch it seep into every crevice is basically kitchen magic
02 -
  • Don't rush the rising process even if you're tempted to speed things up, because patient dough develops better flavor and texture
  • When rolling up your dough, keep it snug but don't pull so tight that the filling squeezes out the ends
03 -
  • Use dental floss or unflavored thread to slice your rolls instead of a knife for perfectly clean cuts without squishing the dough
  • If your kitchen runs cold, create a warm proofing spot by boiling water in a microwave, then placing your dough inside with the door closed

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