Soft Gooey Biscoff Cinnamon Rolls (Print Version)

Fluffy rolls with Biscoff spread, cinnamon swirls, and a rich glaze for a delightful morning or evening treat.

# What You'll 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 - Combine flour, sugar, yeast, and salt in a large mixing bowl.
02 - Add warm milk, warm water, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
03 - Knead on a floured surface for 8–10 minutes or use a stand mixer with a 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 or 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 the dough. Sprinkle with brown sugar and cinnamon.
07 - Roll up tightly from the long edge. Slice into 12 even rolls and arrange in a greased 9x13-inch baking dish.
08 - Cover rolls and let rise for 45–60 minutes until puffy.
09 - Preheat oven to 350°F.
10 - Bake rolls for 22–25 minutes, or 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 and serve immediately.

# Expert Advice:

01 -
  • The Biscoff adds this incredible caramel depth that regular cinnamon rolls are missing
  • These stay soft for days unlike traditional rolls that dry out quickly
  • The glaze sets perfectly while keeping everything underneath gooey and warm
02 -
  • Warm your liquids to about 110°F, anything hotter kills the yeast and anything cooler slows the rise
  • Do not rush the second rise or your rolls will be dense instead of pillowy
  • The glaze thickens as it cools, so drizzle immediately while the rolls are still hot from the oven
03 -
  • Use unflavored dental floss to slice rolls cleanly without squishing them
  • The dough is ready when it passes the windowpane test, stretch a small piece and it should thin without tearing
  • If the glaze is too thick add milk one teaspoon at a time until it pours easily

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