Have you ever considered what happens when the comforting warmth of a classic cinnamon roll meets the spiced, caramel notes of Biscoff? Picture a beautifully soft, cloud-like dough, spiralled with a generous, melted cookie butter filling. It’s then baked until golden and finished with a luscious Biscoff glaze. If this is your idea of perfection, then you have certainly landed in the right place.

We are firm believers that certain flavour pairings are simply meant to exist, and Biscoff with cinnamon rolls is undoubtedly one of them. This recipe elevates the traditional cinnamon bun into a remarkable indulgence that will have your friends and family clamouring for the details. We are here to walk you through every step of creating the most decadent, gooey, and absolutely delightful Biscoff cinnamon rolls you’ve ever had. Let’s head to the kitchen!

The Magic of Biscoff: More Than Just a Biscuit

Before we get our hands doughy, let’s take a moment to appreciate our star ingredient: Biscoff. For anyone who isn’t yet acquainted, Biscoff is the brand name for a type of spiced shortcrust biscuit known as speculoos. Hailing from Belgium, these thin, crisp biscuits offer a unique and rich caramelised taste, complemented by warming hints of cinnamon, nutmeg, and cloves. The flavour is wonderfully distinct and very moreish.

More recently, the invention of Lotus Biscoff spread—a velvety, smooth spread made from the biscuits—has become a global sensation. It is this “cookie butter” that serves as the heart of our recipe. We use it in place of the usual butter and cinnamon sugar filling to produce a rich, molten centre that is truly sublime. It lends a deeper, more complex flavour, turning these rolls into a truly memorable Lotus Biscoff dessert.

Why You’ll Love This Recipe

• Incredibly Soft and Pillowy Dough: Our recipe uses an enriched dough, incorporating milk and butter to achieve the softest, most tender rolls that simply melt in the mouth.
• Molten Cookie Butter Centre: The filling is pure, delectable Biscoff spread, which transforms into a glorious, molten river of caramelised spice during baking.
• Effortlessly Impressive: While these rolls have the appearance of a professional bakery creation, the method is wonderfully straightforward and simple to master. We will help you create these gourmet cinnamon rolls in your own kitchen.
• The Epitome of Comfort Food: Warm, sweet, and aromatic, these rolls are the ideal indulgence for a leisurely weekend breakfast, a special brunch, or a cosy dessert.
• A Guaranteed Crowd-Pleaser: We are confident that these will vanish in moments at any family get-together or party. The allure of Biscoff is simply impossible to resist!

Ingredients

• strong white bread flour
• fast-action dried yeast
• caster sugar
• whole milk
• large free-range egg
• unsalted butter
• smooth Biscoff spread (cookie butter)
• light brown soft sugar
• ground cinnamon
• Biscoff biscuits
• icing sugar
• double cream

To begin, let’s assemble all of our components. We have organised them into three key parts: the dough, the filling, and the divine glaze. It’s essential to use room temperature ingredients for the dough to ensure a perfect rise!

• For the Dough:
• 480g strong white bread flour, plus extra for dusting
• 7g fast-action dried yeast (1 sachet)
• 75g caster sugar
• 1 tsp salt
• 240ml whole milk, lukewarm
• 1 large free-range egg, at room temperature
• 70g unsalted butter, softened and cubed
• For the Biscoff Filling:
• 200g smooth Biscoff spread (cookie butter)
• 50g light brown soft sugar
• 1 tsp ground cinnamon
• 50g Biscoff biscuits, crushed into fine crumbs
• For the Creamy Biscoff Glaze:
• 100g icing sugar, sifted
• 50g smooth Biscoff spread
• 2-3 tbsp whole milk or double cream
• A handful of crushed Biscoff biscuits, for topping

Step-by-Step Guide to Perfect Biscoff Cinnamon Rolls

Working with yeasted dough might seem intimidating, but we promise it’s not. We have outlined the process in clear, manageable stages. Just follow our lead, and you’ll soon be a cinnamon roll connoisseur.

Step 1: Making the Enriched Dough

1. In a stand mixer bowl fitted with a dough hook, begin by mixing the bread flour with the yeast, caster sugar, and salt. A quick stir ensures all the dry ingredients are well combined.
2. In a separate jug, whisk the lukewarm milk with the egg. It’s crucial that the milk is not hot; it should feel pleasantly warm, similar to a baby’s bath. Milk that is too hot will deactivate the yeast.
3. Pour the wet mixture into the dry ingredients and mix on a low setting until a rough dough starts to come together.
4. Introduce the softened butter, one piece at a time, waiting for each cube to be incorporated before you add the next. This step is vital for achieving a tender texture.
5. After all the butter has been added, raise the mixer speed to medium and knead for 8-10 minutes. The dough should become supple, elastic, and pull away from the bowl’s sides.

Step 2: The First Rise

1. Lightly grease a large, clean bowl with a little bit of oil or butter.
2. Form the dough into a neat ball and place it inside the greased bowl, turning it over to lightly coat the surface.
3. Cover the bowl with a damp tea towel or cling film. Let it rise in a warm, draught-free location for 1 to 1.5 hours, or until it has doubled in volume.

Step 3: Creating the Irresistible Biscoff Filling

While our dough is proving, we can get the wonderful filling ready. This is the secret to making these cookie butter cinnamon rolls truly exceptional.

1. Gently warm the 200g of Biscoff spread in the microwave for 20-30 seconds. This will loosen it up, making it much easier to apply to the dough. Be careful not to overheat it.
2. In a separate small bowl, combine the light brown sugar with the ground cinnamon.
3. Ensure your crushed Biscoff biscuits are prepared and within reach.

Step 4: Rolling, Filling, and Slicing

1. After the dough has doubled in size, gently press it down to deflate it. Turn it out onto a surface that has been lightly dusted with flour.
2. With a rolling pin, roll the dough into a large rectangle, approximately 30cm by 40cm (around 12×16 inches).
3. Evenly spread the slightly warmed Biscoff mixture over the dough, but be sure to leave a 1cm border clear along one of the longer sides.
4. Sprinkle the cinnamon-sugar mix evenly over the Biscoff spread, followed by the finely crushed Biscoff biscuits.
5. Beginning with the long edge without the clear border, roll the dough up tightly into a log. The clear edge will help create a good seal. Pinch the seam firmly to close it.
6. For an exceptionally clean cut, use a sharp knife or a piece of unscented dental floss to slice the log into 12 evenly sized rolls.

Step 5: The Second Rise and Baking

1. Thoroughly grease a 23cm x 33cm (9×13 inch) baking dish or a large round cake tin.
2. Place the sliced rolls, cut-side up, into the prepared dish. Leave a small gap between them, as they will expand further.
3. Cover the dish with a tea towel and allow the rolls to prove for a second time in a warm spot for 30-45 minutes. They should look noticeably puffy and will have started to fill the dish.
4. Preheat your oven to 180°C (160°C Fan/Gas Mark 4).
5. Bake for 20-25 minutes, until the rolls are a beautiful golden-brown colour and are fully cooked. If you find they are browning too fast, you can cover them loosely with a piece of foil.

Step 6: The Finishing Touch: Biscoff Glaze

1. As the rolls cool down a little, whisk together the sifted icing sugar, 50g of Biscoff spread, and 2 tablespoons of milk in a bowl to create the glaze.
2. If needed, add more milk, just one teaspoon at a time, until you have a perfect consistency for drizzling.
3. Generously drizzle the glaze over the warm rolls. For a final flourish, add another sprinkle of crushed Biscoff biscuits to add texture and flair.

Top Tips for Bakery-Worthy Rolls

We want you to have the most enjoyable baking experience possible. Below are some of our best tips to help you achieve outstanding results every time.

• Room Temperature is Key: Using an egg at room temperature and properly softened butter allows the dough to combine seamlessly, resulting in a richer, softer final product.
• Protect Your Yeast: As we noted earlier, the temperature of your milk is vital. If you’re uncertain, a food thermometer is your friend—you’re aiming for a temperature of around 40-45°C (105-115°F).
• The Secret to a Clean Cut: To slice your rolls perfectly without squashing the beautiful spiral, slide some unscented dental floss under the log, cross the ends at the top, and pull firmly. It works like magic!
• Feel Free to Customise: If you enjoy a thicker glaze, simply use a bit less milk. To create true Speculoos cinnamon buns, you could even swap the glaze for a Biscoff-infused cream cheese frosting.

If you’re searching for more indulgent baking projects, we think you will adore our decadent Pretzel Bottom Caramel Brownies, which deliver a flawless salty-sweet experience.

FAQ

Our Final Thoughts

There is something genuinely special about taking a tray of warm, aromatic Biscoff cinnamon rolls out of the oven. The blend of the incredibly soft dough, the rich and molten cookie butter filling, and the sweet, creamy topping creates a flavour sensation that is pure comfort and delight. This is a recipe that can transform any ordinary morning into a cherished memory.

We are so thrilled for you to give this recipe a go and to fill your kitchen with its wonderful baking aroma. For another straightforward yet deeply satisfying bake, we wholeheartedly suggest our Gooey Oatmeal Dark Chocolate Cookies.

So, why wait any longer? It’s time to gather your ingredients and prepare to bake a batch of pure bliss. When you’ve made them, we would be delighted if you left a comment below to share how you got on. We always love to hear from our fellow bakers!

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Prep: 30 mins
Cook: 25 mins
Yields: 12 Rolls

Ingredients

• For the Dough:
• 480g strong white bread flour, plus extra for dusting
• 7g fast-action dried yeast (1 sachet)
• 75g caster sugar
• 1 tsp salt
• 240ml whole milk, lukewarm
• 1 large free-range egg, at room temperature
• 70g unsalted butter, softened and cubed
• For the Biscoff Filling:
• 200g smooth Biscoff spread (cookie butter)
• 50g light brown soft sugar
• 1 tsp ground cinnamon
• 50g Biscoff biscuits, crushed into fine crumbs
• For the Creamy Biscoff Glaze:
• 100g icing sugar, sifted
• 50g smooth Biscoff spread
• 2-3 tbsp whole milk or double cream
• A handful of crushed Biscoff biscuits, for topping

Instructions

1. Make the Dough: In a stand mixer, combine flour, yeast, sugar, and salt. Whisk the lukewarm milk and egg, pour into the dry ingredients, and mix to form a dough. Add the softened butter one piece at a time, then knead on medium for 8-10 minutes until smooth.
2. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
3. Prepare & Assemble: Deflate the dough and roll it into a 30cm x 40cm rectangle. Gently warm the Biscoff spread and spread it over the dough, leaving a 1cm border on one long edge. Mix the brown sugar and cinnamon and sprinkle over the spread, followed by the 50g of crushed biscuits.
4. Roll and Slice: Starting from the long edge, roll the dough up tightly into a log and pinch the seam to seal. Slice the log into 12 even rolls.
5. Second Rise: Arrange the rolls cut-side up in a greased 23cm x 33cm baking dish. Cover and let rise for 30-45 minutes until puffy. Preheat the oven to 180°C (160°C Fan/Gas Mark 4).
6. Bake & Glaze: Bake for 20-25 minutes until golden brown. While the rolls cool slightly, whisk the icing sugar, 50g Biscoff spread, and 2 tbsp of milk/cream to create the glaze. Drizzle over the warm rolls and top with more crushed biscuits before serving.