Biscoff Cinnamon Rolls

These Biscoff cinnamon rolls are filled with crushed Biscoff cookies, melted cookie butter, brown sugar, and cinnamon, then topped with creamy Biscoff cream cheese frosting. They bake up soft, fluffy, and extra gooey in the center with that warm caramelized cookie flavor in every bite.

Why I Had To Try These Viral Biscoff Cinnamon Rolls

I’ve been kind of obsessed with Biscoff lately, from my Biscoff cold foam latte to the viral Biscoff yogurt cheesecake, so when I saw a bakery-style Biscoff cinnamon roll video going viral on social media, I knew I had to try my own version.

I went all in on the cookie butter flavor. The filling starts with butter, brown sugar, and cinnamon, then gets layers of finely crushed Biscoff cookies and melted cookie butter so that caramelized, lightly spiced flavor runs through every swirl.

There’s even more Biscoff in the cream cheese frosting. I love that it adds plenty of cookie butter flavor without completely overpowering the cinnamon, so the finished rolls still taste like cinnamon rolls, just with a serious Biscoff upgrade.

One of my favorite parts of the method is covering the freshly baked rolls with a clean kitchen towel while they cool slightly. It traps some of the residual steam and helps keep the tops soft and the centers extra gooey before the Biscoff cream cheese frosting goes on.

Ingredients

For the dough:

• 1 teaspoon instant yeast
• 2 tablespoons granulated sugar
• 1 and ½ cups warm milk
• 4 cups plus 1 tablespoon all-purpose flour
• 1 teaspoon salt
• ¼ cup unsalted butter, softened

For the filling:

• 7 tablespoons unsalted butter, softened
• ⅔ cup packed brown sugar
• 3 and ½ tablespoons ground cinnamon
• ½ cup finely ground Biscoff cookies
• 3 tablespoons Biscoff cookie butter, melted

For the cream cheese Biscoff frosting:

• 3 and ½ tablespoons unsalted butter, softened
• ½ cup cream cheese, softened
• 1 and ½ cups powdered sugar
• 1 tablespoon vanilla extract
• 1 tablespoon Biscoff cookie butter

For brushing:

• 1 tablespoon melted butter
• 1 tablespoon milk

Ingredient Notes

• Biscoff cookies: Crush the cookies into fine crumbs so they distribute evenly throughout the cinnamon filling instead of creating large, dry pieces. A food processor is fastest, but a zip-top bag and rolling pin work just as well.
• Biscoff cookie butter: Smooth Biscoff spread works best for both the filling and frosting because it melts and blends easily. Warm it for a few seconds if needed so you can drizzle it evenly over the cinnamon filling.
• Instant yeast: Instant yeast doesn’t need to be bloomed before mixing the dough. Use warm milk around 100°F-110°F to encourage a good rise without overheating the yeast.
• All-purpose flour: All-purpose flour keeps the rolls soft and tender while still giving the dough enough structure to hold all that filling. Avoid adding too much extra flour during kneading or the rolls can turn out dense instead of fluffy.
• Brown sugar: Brown sugar gives the filling its deep caramel flavor and works especially well with the caramelized flavor of Biscoff. Dark brown sugar can be used if you want an even stronger molasses flavor.
• Cream cheese: Use full-fat block cream cheese and let it soften before making the frosting. It creates a thicker, smoother frosting than spreadable cream cheese from a tub.
• Cinnamon: It may look like a lot, but the cinnamon needs to stand up to the brown sugar, crushed cookies, and cookie butter. That stronger cinnamon layer keeps these tasting like cinnamon rolls instead of just Biscoff bread.

How to Make Biscoff Cinnamon Rolls

Step 1: Make the dough and let it rise

Combine the warm milk, sugar, and instant yeast in a large bowl. Add the flour and mix until no dry flour remains, then add the salt and softened butter.

Knead until the butter is completely incorporated and the dough is smooth, soft, and elastic. Cover and let rise in a warm place for about 2 hours, or until doubled in size.

Step 2: Prepare the filling

Mix the brown sugar and cinnamon together, then set aside about 2 tablespoons for the bottom of the baking pan.

Finely crush the Biscoff cookies and place in a bowl, and warm the cookie butter in another bowl in the microwave for a few seconds until it’s easy to drizzle.

Step 3: Roll, fill, and shape

Transfer the risen dough to a lightly floured surface and roll it into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the cinnamon-brown sugar mixture and crushed Biscoff cookies. Drizzle the melted cookie butter evenly over the top.

Cut the filled dough into 6 long strips with a pizza cutter or sharp knife, then roll each strip into a large cinnamon roll.

Step 4: Let the rolls rise again

Line a baking pan with parchment paper and sprinkle the reserved cinnamon sugar over the bottom. Arrange the rolls in the pan, cover loosely, and let rise for 15-30 minutes, or until noticeably puffy.

Step 5: Bake the rolls and keep them soft

Preheat the oven to 350°F. Stir together the melted butter and milk, then spoon or brush the mixture evenly over the tops of the rolls. Bake for 25-30 minutes, or until the rolls are puffed, golden, and baked through.

As soon as they come out of the oven, cover the pan with a clean kitchen towel and let them rest until warm. This helps trap some of the steam and keeps the cookie butter cinnamon rolls especially soft.

Step 6: Frost and serve

Beat the softened butter, cream cheese, powdered sugar, vanilla, and Biscoff cookie butter together until smooth and creamy.

Spread the frosting generously over the warm cinnamon rolls and serve while the centers are still soft and gooey.

Expert Tips for Soft, Gooey Biscoff Cinnamon Rolls

• Keep the dough soft and slightly tacky. Resist adding extra flour just to make the dough easier to handle. A softer dough gives you much fluffier rolls, too much flour can make them dry and dense.
• Use softened, not melted, butter for the filling. Soft butter stays between the layers instead of running out onto the work surface. It also helps the brown sugar, cinnamon, and Biscoff crumbs stick evenly to the dough.
• Cut the strips as evenly as possible. Since each strip becomes one large cinnamon roll, equal widths help all six rolls proof and bake at the same rate. I like to use a pizza cutter and ruler to make this especially easy.
• Leave a small border around the dough. Keeping about ½ inch of dough uncovered along one edge gives each roll a cleaner seam and helps keep the cookie butter filling from squeezing out as you roll.
• Use the dough, not the clock, to judge the second rise. Depending on your kitchen temperature, the rolls may need longer than 15 minutes. They’re ready for the oven when they look noticeably puffy and are beginning to fill the spaces between them.
• Don’t overcrowd the baking pan. The rolls need enough room to expand during proofing and baking. If they’re packed too tightly from the start, the centers can take longer to cook through.
• Check the center rolls for doneness. The outside rolls can look golden while the middle is still underbaked. If you use an instant-read thermometer, the center of the dough should be around 190°F.
• Tent with foil if they brown too quickly. If the tops are already golden but the centers need more time, loosely cover the pan with foil and continue baking.
• Add extra Biscoff at serving time. For an even stronger cookie butter flavor, drizzle a little warmed Biscoff spread over the frosted rolls and finish with extra crushed cookies just before serving.

How to Store and Reheat Biscoff Cinnamon Rolls

In the refrigerator: Store frosted Biscoff cinnamon rolls in an airtight container in the refrigerator for up to 3-4 days. Let them cool completely before covering so condensation doesn’t make the rolls soggy.

To reheat: Microwave an individual roll for about 15-20 seconds, or just until soft and warm. The frosting will loosen slightly, which makes the rolls especially gooey again.

To freeze: For the best texture, freeze the baked rolls before frosting. Wrap them individually and place them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, warm gently, then add fresh Biscoff cream cheese frosting. 

For already-frosted rolls: You can freeze them too, but the cream cheese frosting may become slightly softer or less smooth after thawing. Thaw them in the refrigerator rather than at room temperature.

Biscoff Cinnamon Rolls FAQs

What are Biscoff cinnamon rolls?

Biscoff cinnamon rolls are soft yeast rolls filled with cinnamon, brown sugar, Biscoff cookies, and cookie butter. This recipe adds even more Biscoff flavor with a cookie butter cream cheese frosting on top.

Why are Biscoff cinnamon rolls going viral?

Biscoff cinnamon rolls are going viral because they combine soft, gooey cinnamon rolls with Biscoff’s popular caramelized cookie butter flavor. Biscoff everything has been all over social media lately, and cookie butter cinnamon rolls are the new trend having their moment.

What does Biscoff taste like?

Biscoff has a caramelized, lightly spiced flavor with notes of brown sugar and warm spices. That flavor pairs naturally with cinnamon, which is why cookie butter works so well in cinnamon rolls.

Is Biscoff spread the same as cookie butter?

Biscoff spread is a type of cookie butter made from Lotus Biscoff cookies. Other smooth speculoos cookie butter spreads can work in this recipe, but the flavor may be slightly different.

Can I make Biscoff cinnamon rolls ahead of time?

Yes. Assemble the cinnamon rolls in the baking pan, cover them tightly, and refrigerate overnight before the second rise. The next morning, let them sit at room temperature until visibly puffy, then bake as directed.

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount of active dry yeast, but dissolve it in the warm milk with the sugar first and let it sit for 5-10 minutes, or until foamy, before adding the flour.

Why are my cinnamon rolls dense instead of fluffy?

Dense cinnamon rolls are usually caused by adding too much flour, under-kneading the dough, or not letting the rolls rise long enough. Keep the dough soft and slightly tacky and use visual proofing cues rather than relying only on the clock.

How do I know when Biscoff cinnamon rolls are done?

The rolls should be puffed and golden with no raw dough in the center. For the most reliable check, the center of the middle roll should reach about 190°F on an instant-read thermometer.

Can I make Biscoff cinnamon rolls without a stand mixer?

Yes. Mix the dough with a wooden spoon, then knead it by hand until smooth, elastic, and slightly tacky. It will take a little longer than using a dough hook, but the result will be the same.

Can I use bread flour instead of all-purpose flour?

Yes. Bread flour will work, but it produces a slightly chewier, more structured cinnamon roll. I prefer all-purpose flour for this recipe because it gives the rolls a softer, more tender texture.

Can I add extra Biscoff cookie butter?

Yes. Warm a little extra cookie butter until pourable and drizzle it over the frosted cinnamon rolls just before serving. You can also finish them with a whole Biscoff cookie and crushed Biscoff cookies on top like I did for even more cookie butter flavor.

Cinnamon Roll Recipes to Try Next

• Cinnamon pull apart bread
• Red velvet cinnamon rolls
• Caramel pecan sticky buns
• Cinnamon rolls with heavy cream