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 smooth Biscoff 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.
Ingredients
- Warm whole milk: Adds moisture to the dough and activates the yeast so the rolls rise light and fluffy.
- Active dry yeast: The leavening that gives you soft, pillowy cinnamon rolls instead of dense ones.
- Light brown sugar: Adds sweetness and a light molasses flavor in both the dough and the filling.
- Unsalted butter: Brings richness and keeps the dough tender and soft.
- Vanilla extract: Adds warm flavor in the dough and frosting.
- Eggs: Help with structure and give the dough that soft, rich, brioche style texture.
- Bread flour: Creates strong gluten so the rolls are extra fluffy and chewy.
- Salt: Balances sweetness and makes all the flavors pop.
- Biscoff cookie butter: The star flavor in the filling and frosting with that spiced cookie taste.
- Crushed Biscoff cookies: Add texture and extra Biscoff flavor in every bite.
- Cinnamon: Brings the classic cinnamon roll vibe that pairs perfectly with the Biscoff.
- Cream cheese: The base of the frosting for a creamy, tangy finish.
- Powdered sugar: Sweetens and thickens the frosting.
- Heavy cream (optional): Poured over the rolls before baking to keep them extra gooey.
Why You’ll Love These Biscoff Cinnamon Rolls
- They taste like a cross between a classic cinnamon roll and a gooey Biscoff cookie.
- Fluffy, soft dough with a super generous swirl of cookie butter filling.
- The frosting is creamy, tangy, and packed with Biscoff flavor.
- Perfect for holidays, brunch, or Sunday family dinner.
- They feel bakery level special but are totally doable at home.
All of the Delicious Layers of These Biscoff Cinnamon Rolls
- The dough: Soft, pillowy, and buttery with just enough structure to hold all the filling.
- The filling: A mix of cookie butter, brown sugar, cinnamon, and crushed Biscoff cookies for a gooey, spiced swirl.
- The frosting: Cream cheese and Biscoff cookie butter whipped together for a silky, melt into the rolls finish.
Equipment Needed
- Mixing bowls: One for the dough and one for the frosting.
- Stand mixer or hand mixer: Makes kneading the dough and whipping the frosting easier.
- Measuring cups and spoons: For accurate measurements so the dough turns out just right.
- Wooden spoon or dough hook: For mixing and kneading the dough.
- Rolling pin: To roll the dough into a rectangle for filling and rolling.
- 9×13 baking dish: The perfect size for baking a pan of rolls.
- Sharp knife or floss: For slicing clean, even rolls.
- Plastic wrap or clean towel: To cover the dough while it rises.
Substitutions and Modifications
- Flour: All purpose flour can be used instead of bread flour but the rolls may be slightly less chewy.
- Milk: Use 2 percent milk if you do not have whole milk, or a rich non dairy milk if needed.
- Yeast: Instant yeast can be used. Skip the proofing step and mix it directly with the dry ingredients.
- No heavy cream: You can skip the heavy cream pour. The rolls will still be soft, just a bit less gooey.
- Less sweet frosting: Reduce powdered sugar or add a splash of milk for a lighter frosting.
- No Biscoff cookies: Use only cookie butter in the filling if you are out of cookies.
Fluffy Biscoff Cinnamon Rolls with Cookie Butter Cream Cheese Frosting
Video
Ingredients
Dough
- 1 cup warm whole milk 100–110°F
- 3 tsp active dry yeast
- ⅓ cup light brown sugar
- ⅓ cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- 4 cups bread flour or all-purpose
- 1 tsp salt
Filling
- ¼ cup unsalted butter, melted
- ¼ cup Biscf cookie butter
- ½ cup light brown sugar
- ½ cup finely crushed Biscf cookies
- 1 tbsp ground cinnamon
Frosting
- 8 oz cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- ¼ cup Biscf cookie butter
- 2 cups powdered sugar
Optional
- ¼ cup heavy cream for topping before baking
- Additional crushed Biscoff + brown sugar for bottom of pan
Instructions
- Warm the Milk & Activate Yeast:Heat your milk in the microwave in 20-second increments until it’s between 100–110°F (38–43°C). Stir in your yeast and let sit 5–10 minutes. You’re looking for bubbles and foam—this means the yeast is alive and ready to go.
- Mix Wet Ingredients:In a large bowl or the bowl of a stand mixer, add the melted butter, vanilla, eggs, and brown sugar. Mix until smooth, then pour in the activated milk-yeast mixture.
- Add Dry Ingredients & Knead:Add flour and salt. Mix with the dough hook on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes. If 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. Cover with a clean towel and let rise in a warm area (around 70°F / 21°C) for 60–90 minutes or until doubled.
- Roll the Dough:Once risen, punch down your dough and turn it onto a floured surface. Roll into a rectangle roughly 12×18 inches.
- Prepare the Filling:Mix the melted butter and Biscoff cookie butter until smooth. Spread edge to edge on the dough. In a separate bowl, mix crushed Biscoff cookies, brown sugar, and cinnamon. Sprinkle this evenly on top and gently press it into the buttered dough.
- Slice & Roll:Cut the rectangle into 12 equal strips. Roll each strip into a spiral. (I prefer slicing first—it’s less messy and keeps your swirls clean.)
- Prepare the Pan:Grease or line your baking pan. Add a sprinkle of brown sugar and crushed cookies to the bottom if desired. Place each roll in the pan, swirl-side up.
- Second Rise:Cover and let the rolls rise again for 30–45 minutes until noticeably puffy.
- Optional Cream Hack:Pour ¼ cup of heavy cream over the rolls right before baking. This keeps the bottoms soft and gooey!
- Bake:Bake at 350°F (175°C) for 20–25 minutes. Rolls should be golden on top and cooked through but still soft.
- Make the Frosting:While baking, beat cream cheese, room-temp butter, and Biscoff cookie butter until smooth. Gradually add powdered sugar and beat until light and fluffy. Add a splash of milk if needed to thin.
- Frost & Serve:Spread the frosting generously over warm rolls. If desired, sprinkle with more crushed cookies. Serve immediately while gooey and warm!
Overnight Options
- Making cinnamon rolls from scratch doesn’t have to mean waking up at the crack of dawn. If you want to enjoy fresh, warm Biscoff cinnamon rolls in the morning (with zero stress), here are two overnight options you can follow:
Option 1: Refrigerate Before Baking
- This is my go-to for fresh-from-the-oven rolls in the morning!
- Follow the recipe through shaping the rolls and placing them into your prepared baking pan.
- Instead of doing the second rise right away, cover the pan tightly with plastic wrap or foil and place in the fridge overnight (8–12 hours).
- The next morning, remove the rolls from the fridge and let them come to room temp and rise for 45–60 minutes in a warm spot until noticeably puffy.
- Add optional cream on top, then bake as directed at 350°F.
Option 2: Bake Ahead and Reheat
- Perfect if you’re hosting and want zero dishes in the morning.
- Fully bake the cinnamon rolls as directed but do not frost them.
- Let them cool completely, then cover tightly with foil and store at room temperature or in the fridge.
- The next day, reheat the pan in a 300°F oven for about 10–15 minutes until warm.
- While they warm, whip up the frosting (or re-whip if made ahead), then generously frost the warm rolls and serve.
Nutrition
Storage Instructions
- Room temperature: Store in an airtight container for 1 day if your kitchen is cool.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual rolls and freeze in a freezer safe bag for up to 2 months.
- Reheat: Warm individual rolls in the microwave for 15 to 20 seconds until soft and gooey again.
Tips and Tricks
- Use warm milk, not hot, so you do not kill the yeast.
- Let the dough rise until it has doubled in size, not just by time.
- Slice the rolls gently with a sharp knife or floss for clean spirals.
- Pour heavy cream around the rolls before baking for an extra gooey base.
- Frost while the rolls are slightly warm so the frosting melts into all the layers.
Frequently Asked Questions
Can I make these Biscoff cinnamon rolls ahead of time?
Yes. You can assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them come to room temperature and rise before baking.
Can I use all purpose flour instead of bread flour?
Yes. All purpose flour works well, though the rolls may be slightly less chewy than when made with bread flour.
Do I need to proof the yeast first?
If you are using active dry yeast, yes. Proofing ensures the yeast is alive and will give you fluffy cinnamon rolls. Instant yeast can be mixed directly with the dry ingredients.
Can I skip the heavy cream pour before baking?
Yes. The heavy cream is optional. It makes the rolls extra gooey, but they will still be soft and delicious without it.
Can I make these cinnamon rolls without Biscoff cookies?
Yes. You can use only Biscoff cookie butter in the filling if you do not have the cookies. The flavor will still be rich and spiced.
How do I know when the cinnamon rolls are done baking?
The tops should be lightly golden and the centers should be set but still soft. Overbaking will make them dry.
Can I freeze Biscoff cinnamon rolls?
Yes. You can freeze the rolls after baking and cooling. Wrap them tightly and freeze for up to two months. Thaw and reheat before serving.
How should I store leftover cinnamon rolls?
Store them in an airtight container at room temperature for one day or in the refrigerator for up to four days.
Can I make the frosting ahead of time?
Yes. You can make the frosting up to two days in advance and store it in the refrigerator. Let it soften and re whip before spreading.
Why didn’t my dough rise properly?
This usually happens if the milk was too hot and killed the yeast or if the dough was not placed in a warm enough area to rise.
Can I double this recipe for a crowd?
Yes. This recipe doubles easily. Use two baking pans and rotate them halfway through baking if needed.
Should I frost the rolls while they are hot or cooled?
Frost them while they are slightly warm so the frosting melts into the layers without completely disappearing.
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