Soft Gooey Biscoff Cinnamon Rolls

The smell of caramelized sugar and warm spice filled my tiny apartment kitchen one rainy Sunday morning when I first attempted these rolls. I had bought a jar of Biscoff on impulse after seeing everyone post about it, and something clicked when I realized cinnamon rolls needed that cookie butter swirl in their life. My roommate stumbled out of her bedroom asking what bakery I had secretly opened, and I knew I had stumbled onto something special.

I made these for my moms birthday brunch last year, and she actually stopped talking mid sentence when she took her first bite. The table went quiet for a solid minute while everyone just focused on their plates. Now she requests them for every family gathering, and I have to double the recipe because they disappear faster than I can get them onto serving plates.

Ingredients

• All purpose flour: This forms the structure, and bread flour makes them too dense for my taste
• Instant yeast: Skip the proofing step and go straight to mixing, it works beautifully every time
• Whole milk warmed: The warmth activates the yeast while the fat creates tender rolls
• Unsalted butter melted: I use melted butter in the dough for even distribution and soft texture
• Biscoff cookie spread: This is the star, and I buy the smooth variety for the silkiest swirl
• Light brown sugar: The molasses in brown sugar pairs perfectly with the Biscoff flavor
• Ground cinnamon: Do not skip this, it balances the cookie butter with classic warmth
• Powdered sugar: Creates that thick luscious glaze that drips into every swirl

Instructions

Mix the dough foundation:

Combine flour, sugar, yeast, and salt in a large bowl, then pour in warm milk, warm water, melted butter, and the egg

Knead until smooth:

Work the dough on a floured surface for 8 to 10 minutes until it feels silky and bounces back when pressed

Let it rise:

Place dough in a greased bowl, cover with a warm towel, and walk away for an hour until it has doubled

Roll and fill:

Punch down the dough and roll it into a 16 by 12 inch rectangle, then spread the butter and Biscoff mixture evenly

Roll tight and slice:

Roll from the long edge into a tight log and cut into 12 even pieces using unflavored dental floss for clean slices

Second rise:

Arrange rolls in a greased baking dish, cover, and let them puff up for 45 to 60 minutes until they fill the pan

Bake until golden:

Bake at 350°F for 22 to 25 minutes until the tops are golden brown and the centers are set

Make the glaze:

Whisk melted Biscoff with powdered sugar and just enough milk until it pours thickly off the spoon

Finish and serve:

Drizzle the glaze generously over the warm rolls and serve while they are still gooey and fragrant

Save

These became my go to comfort food during a particularly rough winter when I needed something warm and sweet to look forward to. There is something incredibly grounding about the rhythm of kneading dough and the patience of waiting for it to rise. My friend Hannah started calling them therapy rolls because they show up at every heartbreak celebration and small victory.

Make Ahead Magic

I often prepare these through the slicing step the night before, then cover the pan and refrigerate overnight. Let them sit at room temperature for an hour while the oven preheats, and they will puff up beautifully. This makes morning baking feel almost effortless.

Getting The Perfect Swirl

The secret to tight even spirals is rolling the dough firmly without stretching it thin. I use a ruler to make sure my rectangle is actually rectangular before I start, and I keep even pressure on the rolling pin. When you roll the log, start from the center and work outward to avoid air pockets.

Serving Suggestions

These are rich enough to stand alone, but a cup of strong coffee or spiced chai cuts through the sweetness perfectly. I have served them alongside fresh berries when I need to convince myself they count as a balanced breakfast.

• Warm leftover rolls for 15 seconds in the microwave
• Store uncovered for the first day to keep the tops from getting soggy
• Freeze baked rolls for up to a month and thaw in the oven

Save

There is nothing quite like pulling a pan of these warm, gooey rolls out of the oven and watching everyone gather around the kitchen. They are worth every minute of the process, and the first bite will make you understand why they have become such a cherished recipe.