Soft Gooey Biscoff Cinnamon (Printable Version)

Fluffy buttery cinnamon rolls with Biscoff spread and a smooth glaze for a rich, melt-in-your-mouth 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

# Directions:

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 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 rolled 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 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. Serve immediately.

# Top Tips:

01 -
  • The Biscoff glaze creates this crackly caramelized top that shatters when you bite into it
  • These rolls stay incredibly soft for days unlike traditional cinnamon rolls that can dry out
02 -
  • Warm your liquids to about 110 degrees Fahrenheit anything hotter kills the yeast
  • Let the glaze cool slightly before drizzling or it will melt right off the warm rolls
03 -
  • Use unflavored dental floss to slice rolls without squishing them
  • Rotate the pan halfway through baking for even browning

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