Biscoff Cinnamon Rolls (Fluffy, Gooey + Cookie Butter Cream Cheese Frosting)

Okay, I need you to listen to me very carefully. These are NOT your average cinnamon rolls. These are Biscoff Cinnamon Rolls, and they are fluffy, gooey, buttery, spiced, and absolutely smothered in the most indulgent Biscoff cream cheese frosting.

The rolls are filled with crushed Biscoff cookies, rich cookie butter, brown sugar, and cinnamon, then topped with a silky frosting that melts into every warm swirl. I made these for Sunday family dinner and my little brother looked at me and said, “This is the best thing you’ve ever baked.” With these, I honestly kind of agree.

And you all seem to agree too! So many of you have told me these are the best cinnamon rolls you’ve ever made, that the dough is a dream to work with, and that they stay soft and fluffy even two days later. They’ve shown up on Thanksgiving mornings, Christmas mornings, and birthdays, and a lot of you made them as your very first homemade cinnamon rolls.

P.S. Don’t skip the heavy cream pour right before baking! It soaks into the bottoms of the rolls and makes them unbelievably soft and gooey.

Ingredients Needed

For the Dough

• Warm Whole Milk: Warm milk adds moisture and wakes up the yeast so the rolls rise light and fluffy. Temperature matters here. Aim for 100 to 110°F, which feels warm but not hot. Milk that’s too hot will kill the yeast.
• Active Dry Yeast: Yeast is what gives you soft, pillowy rolls instead of dense ones. When it hits the warm milk it gets bubbly and foamy. That’s how you know it’s alive and ready to go.
• Light Brown Sugar: Brown sugar sweetens the dough and adds a light molasses flavor. It also feeds the yeast. That hint of caramel is SO good with Biscoff.
• Unsalted Butter: Melted butter makes the dough rich, tender, and soft. Let it cool slightly so it doesn’t hurt the yeast. It gives the rolls that melt in your mouth texture.
• Vanilla Extract: Vanilla adds warm, cozy flavor to the dough. It rounds out the spice from the cookie butter. Pure vanilla tastes best.
• Eggs: Eggs add structure and richness. They give the dough that soft, brioche-style texture. Room temperature eggs mix in most smoothly.
• Bread Flour: Bread flour builds strong gluten, so the rolls bake up extra fluffy and chewy. It also helps them rise tall and hold their swirls. All-purpose flour works if that’s what you have.
• Salt: Salt balances the sweetness and makes all the flavors pop. It also strengthens the dough. Don’t skip it!

For the Biscoff Filling

• Unsalted Butter: Melted butter gets mixed with the cookie butter so it spreads easily over the dough. It makes the filling rich and gooey. It also helps the cookie crumbs and sugar stick.
• Biscoff Cookie Butter: The STAR of the show! It gives the filling that warm, spiced, caramelized cookie flavor. It melts into the swirl as the rolls bake. Creamy cookie butter spreads best.
• Light Brown Sugar: Brown sugar keeps the filling soft and adds that classic cinnamon roll sweetness. It caramelizes a little in the oven. Pack it into the measuring cup.
• Crushed Biscoff Cookies: Finely crushed cookies add texture and even more Biscoff flavor in every bite. Crush them in a zip-top bag with a rolling pin. Save a few extra for sprinkling on top!
• Cinnamon: Cinnamon brings the classic cinnamon roll flavor. It pairs perfectly with the spices already in the Biscoff. Your kitchen will smell AMAZING.

For the Biscoff Cream Cheese Frosting

• Cream Cheese: Cream cheese is the base of the frosting, and it gives a creamy, tangy finish that balances the sweet filling. Use full fat, block-style cream cheese at room temperature. Cold cream cheese makes lumpy frosting.
• Unsalted Butter: Softened butter makes the frosting fluffy and smooth. Make sure it’s room temperature so it blends without lumps.
• Biscoff Cookie Butter: Yes, more cookie butter! It turns classic cream cheese frosting into something you’ll want to eat with a spoon. Readers say the frosting alone is worth making these.
• Powdered Sugar: Powdered sugar sweetens and thickens the frosting. Add it gradually so it doesn’t fly everywhere. Use a little less if you like a tangier frosting.

Optional Extras

• Heavy Cream: Pouring ¼ cup over the rolls right before baking keeps them extra soft and gooey. It’s my favorite cinnamon roll trick!
• Crushed Biscoff and Brown Sugar for the Pan: A sprinkle of each in the bottom of the pan melts into a caramelized, cookie-crusted layer under the rolls.

Substitutions and Modifications

• Flour: All-purpose flour can replace the bread flour. The rolls will be slightly less chewy.
• Milk: Use 2 percent milk or a rich non-dairy milk if you don’t have whole milk.
• Yeast: Instant yeast works. Skip the proofing step and mix it right in with the dry ingredients.
• No Heavy Cream: You can skip the cream pour. The rolls will still be soft, just a little less gooey.
• Less Sweet Frosting: Reduce the powdered sugar or add a splash of milk for a lighter frosting.
• No Biscoff Cookies: Use only cookie butter in the filling if you’re out of cookies.
• Crunchy Cookie Butter: Swap it in for the creamy kind in the filling for extra texture.
• Other Cookie Butters: Trader Joe’s Speculoos cookie butter works the same way.

Why You’ll Love This Recipe

• A Cinnamon Roll and a Biscoff Cookie in One: Fluffy dough, a gooey cookie butter swirl, and crushed Biscoff cookies in every bite.
• The FROSTING: Cream cheese and cookie butter whipped together into a silky frosting that melts into the warm rolls.
• Make Ahead Friendly: Assemble them the night before and bake fresh in the morning. Perfect for holidays, brunch, or Sunday family dinner.

Equipment Needed

• Stand mixer with a dough hook (or a large bowl and a wooden spoon)
• Mixing bowls
• Instant-read thermometer (for the milk)
• Measuring cups and spoons
• Rolling pin
• 9 x 13 inch baking dish
• Sharp knife, pizza cutter, or unflavored floss
• Plastic wrap or a clean towel

Biscoff Cinnamon Rolls

Fluffy Biscoff cinnamon rolls filled with cookie butter, crushed Biscoff cookies, and cinnamon sugar, topped with Biscoff cream cheese frosting. Make-ahead friendly and perfect for brunch!

Print Recipe Pin Rate Remove Ads

Recipe Type: Breakfast, Dessert

Prep Time: 2 hours hours

Cook Time: 25 minutes minutes

Total Time: 2 hours hours 25 minutes minutes

Servings: 12 rolls

Video

Ingredients

Dough

• 1 cup (236.59 ml) warm whole milk 100–110°F
• 3 tsp (3 tsp) active dry yeast
• ⅓ cup (73.33 g) light brown sugar
• ⅓ cup (75.67 g) unsalted butter, melted
• 1 tsp (4 g) vanilla extract
• 2 large (2 large) eggs
• 4 cups (500 g) bread flour or all-purpose
• 1 tsp (6 g) salt

Filling

• ¼ cup (56.75 g) unsalted butter, melted
• ¼ cup (59.15 g) Biscf cookie butter
• ½ cup (110 g) light brown sugar
• ½ cup (118.29 g) finely crushed Biscf cookies
• 1 tbsp (8 g) ground cinnamon

Frosting

• 8 oz (226.8 g) cream cheese, room temperature
• ¼ cup (56.75 g) unsalted butter, room temperature
• ¼ cup (59.15 g) Biscf cookie butter
• 2 cups (240 g) powdered sugar

Optional

• ¼ cup (59.15 ml) heavy cream for topping before baking
• Additional crushed Biscoff + brown sugar for bottom of pan

Get Recipe Ingredients

Instructions

Make the Dough

• Warm the milk and activate the yeast. Heat the milk in the microwave in 20 second bursts until it’s between 100 and 110°F. Stir in the yeast and let it sit for 5 to 10 minutes. You’re looking for bubbles and foam. That means the yeast is alive and ready to go!
• Mix the wet ingredients. In a large bowl or the bowl of a stand mixer, mix the melted butter, vanilla, eggs, and brown sugar until smooth. Pour in the milk and yeast mixture.
• Add the dry ingredients and knead. Add the flour and salt. Mix with the dough hook on low speed for 2 minutes, until a shaggy dough forms, then turn it up to medium and knead for 8 minutes. If you’re doing this by hand, mix with a spoon until you can’t anymore, then knead on a floured surface for 10 minutes.
• First rise. Place the dough in a greased bowl and cover it with a clean towel. Let it rise in a warm spot for 60 to 90 minutes, until doubled in size.

Fill and Shape

• Roll the dough. Punch the dough down and turn it out onto a floured surface. Roll it into a rectangle about 12 x 18 inches.
• Add the filling. Mix the melted butter and Biscoff cookie butter until smooth and spread it edge to edge over the dough. In a separate bowl, mix the crushed Biscoff cookies, brown sugar, and cinnamon. Sprinkle it evenly over the top and gently press it in.
• Slice and roll. Cut the rectangle into 12 equal strips, then roll each strip into a spiral. I like slicing first because it’s less messy and keeps the swirls clean.
• Prep the pan. Grease or line a 9 x 13 inch baking dish. For extra gooey bottoms, sprinkle in 2 tablespoons each of brown sugar and crushed cookies. Place each roll in the pan, swirl side up.
• Second rise. Cover and let the rolls rise for 30 to 45 minutes, until noticeably puffy. Preheat your oven to 350°F (175°C) while they rise.

Bake and Frost

• The cream hack (optional). Pour ¼ cup of heavy cream over the rolls right before baking. This keeps the bottoms soft and GOOEY!
• Bake. Bake for 20 to 25 minutes, until the rolls are golden on top and cooked through but still soft. If the centers still look doughy, give them a few more minutes.
• Make the frosting. While the rolls bake, beat the cream cheese, butter, and Biscoff cookie butter until smooth. Gradually add the powdered sugar and beat until light and fluffy. Add a splash of milk if you want it thinner.
• Frost and serve. Spread the frosting generously over the warm rolls and sprinkle with more crushed cookies. Serve while they’re warm and gooey. ENJOY!

Nutrition

Serving: 12g

Want Even Fluffier Rolls? Try Tangzhong

A few of you asked about this, and it’s SO worth trying! Tangzhong is when you cook a bit of the flour and milk from the recipe into a paste first. It lets the dough hold a lot more moisture, so you get a fluffier, more feathery roll that stays soft for days.

1. Take 3 tablespoons of the bread flour and whisk it with ½ cup of the milk in a small pot.
2. Cook over medium-low heat, stirring, for 2 to 3 minutes, until it thickens into a loose pudding.
3. Let it cool to lukewarm.
4. Bloom the yeast in the OTHER ½ cup of warm milk, then add the paste in with the eggs and butter. Everything else stays the same!

The dough will be softer and stickier, so knead it a couple of extra minutes and don’t add more flour.

Storage Instructions

• Counter: Store in an airtight container at room temperature for 1 day if your kitchen is cool.
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap rolls individually and freeze in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
• To Reheat: Warm a roll in the microwave for 15 to 20 seconds, until soft and gooey again.

Make Ahead for Thanksgiving and Christmas Morning

Making cinnamon rolls from scratch doesn’t have to mean waking up at the crack of dawn. Here are two ways to get warm Biscoff cinnamon rolls in the morning with zero stress:

Option 1: Refrigerate Before Baking (my go-to!)

1. Follow the recipe through shaping the rolls and placing them in the prepared pan.
2. Instead of the second rise, cover the pan tightly with plastic wrap or foil and refrigerate overnight, 8 to 12 hours.
3. In the morning, let the rolls come to room temperature and rise in a warm spot for 45 to 60 minutes, until noticeably puffy.
4. Pour on the cream if using, then bake at 350°F as directed.

Option 2: Bake Ahead and Reheat

Perfect if you’re hosting and want zero dishes in the morning.

1. Bake the rolls as directed, but don’t frost them.
2. Let them cool completely, cover tightly with foil, and store at room temperature or in the fridge.
3. The next day, reheat the pan in a 300°F oven for 10 to 15 minutes, until warm.
4. Whip up the frosting (or re-whip it if you made it ahead) and frost the warm rolls.

Tips and Tricks

• Use warm milk, not hot. Hot milk kills the yeast. Aim for 100 to 110°F.
• Go by size, not time. Let the dough rise until it has doubled, even if that takes a little longer than the recipe says.
• Slice gently. Use a sharp knife, pizza cutter, or unflavored floss for clean, pretty spirals.
• Frost while warm. Frosting the rolls while they’re slightly warm lets it melt into all the layers.

Frequently Asked Questions

Can I make these Biscoff cinnamon rolls ahead of time? Yes! Assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them come to room temperature and rise before baking. You can also bake them the day before and reheat. Both methods are above.

What is tangzhong, and can I use it in this recipe? Tangzhong is a cooked paste of flour and milk that helps the dough hold more moisture, so the rolls come out fluffier and stay soft longer. It works great here. The steps are in the tangzhong section above.

Can I use all-purpose flour instead of bread flour? Yes. All-purpose flour works well. The rolls will just be slightly less chewy.

Can I skip the heavy cream? Yes. The heavy cream is optional. It makes the rolls extra gooey, but they’ll still be soft and delicious without it.

Can I make the frosting ahead of time? Yes. Make it up to 2 days ahead and store it in the fridge. Let it soften, then re-whip it before spreading.

Why didn’t my dough rise? The milk was probably too hot and killed the yeast, or the dough wasn’t in a warm enough spot. Keep the milk between 100 and 110°F and let the dough rise somewhere cozy, like in the oven with just the light on.

Can I freeze Biscoff cinnamon rolls? Yes. Freeze the baked, cooled rolls wrapped tightly for up to 2 months. Thaw and reheat before serving.

Can I double this recipe for a crowd? Yes! This recipe doubles easily. Use two baking pans and rotate them halfway through baking.

More Biscoff Recipes and Cinnamon Rolls You’ll Love

Can’t get enough Biscoff? Me neither. Try these next:

• Biscoff Cookie Butter Crumble Buns
• White Chocolate Biscoff Cookies
• Biscoff Oatmeal Cream Pies
• Biscoff Cookie Butter Latte

And it’s no secret that I’m obsessed with cinnamon rolls. Here are more of my favorites:

• The Ultimate Brown Butter Cinnamon Rolls
• Salted Caramel Espresso Cinnamon Rolls
• The Best Homemade Cinnamon Rolls
• Tiramisu Cinnamon Rolls
• Brown Butter Pumpkin Cinnamon Rolls
• Hot Cocoa Cinnamon Rolls
• Sugar Cookie Cinnamon Rolls
• Oreo Cinnamon Rolls
• Birthday Cake Cinnamon Rolls
• Peach Cobbler Cinnamon Rolls
• Mini Cinnamon Rolls
• Giant Cinnamon Roll Cake

Pour yourself a Starbucks Copycat Gingerbread Latte or flavor your coffee with one of my Homemade Coffee Syrups to go with them!

Let’s Get Baking!

If you love Biscoff, you are going to ADORE these cinnamon rolls. They’re fluffy, gooey, and bakery-level special, but totally doable at home. If you make them, snap a photo and tag me @munchiesbymallory on Instagram and TikTok so I can see your swirls! And if you have a second, leave a rating and review below. It helps more than you know. Happy baking, friends!