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Biscoff Cinnamon Rolls with Cream Cheese Frosting Recipe

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4.2 from 62 reviews

Indulge in the rich, gooey goodness of homemade Biscoff Cinnamon Rolls, featuring a soft, tender dough filled with a luscious cinnamon and Biscoff spread mixture, baked to golden perfection and topped with a creamy Biscoff cream cheese frosting and crunchy Biscoff biscuit crumbs. Perfect for a decadent breakfast or a sweet treat any time of day.

Ingredients

Dough

  • 5 1/2 cups Bread flour
  • 1 tbsp Instant yeast
  • 1/3 cup Granulated sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/4 cups Milk, warm
  • 2 Eggs
  • 1/4 cup Butter, melted and cooled

Filling

  • 1/2 cup Butter, room temperature, unsalted
  • 2 tbsp Cinnamon
  • 1 cup Brown sugar
  • 1/3 cup Biscoff spread

Frosting

  • 1/4 cup Butter, room temperature, unsalted
  • 4 oz Cream cheese, full fat, room temperature
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 2 cups Powdered sugar
  • 2 tbsp Biscoff spread

Topping

  • 5 Biscoff biscuits, crushed
  • 1/3 cup Biscoff spread (for drizzling)

Instructions

  1. Mix Dry Ingredients: In the bowl of a stand mixer, combine the bread flour, instant yeast, and granulated sugar. Stir them together, then add salt and mix again to distribute evenly.
  2. Add Wet Ingredients: Add the eggs, warm milk, vanilla extract, and melted (cooled) butter into the dry mix. Using the dough hook attachment, start mixing on low speed until the dough just begins to come together.
  3. Knead the Dough: Increase mixer speed to medium and knead for 8–10 minutes until the dough becomes soft, smooth, and elastic.
  4. First Rise: Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for 1 to 2 hours until it doubles or triples in size.
  5. Prepare Filling: In a medium bowl, combine room temperature butter, brown sugar, cinnamon, and Biscoff spread. Mix well until smooth and spreadable. Warm Biscoff spread slightly if too thick for easy blending.
  6. Shape the Dough: Once risen, gently punch down the dough to release air. Transfer to a floured surface and roll into a large rectangle about 1/4 inch thick.
  7. Apply Filling and Roll: Spread the cinnamon-Biscoff filling evenly over the dough. Starting from the long side, roll the dough tightly into a log shape.
  8. Slice Rolls: Using a sharp knife or unflavored dental floss, slice the dough log into 1 ½ inch thick rolls. Arrange the rolls in a greased or parchment-lined 9×13-inch baking pan, leaving slight space between each.
  9. Second Rise: Cover the pan loosely and let the rolls rise for 30–45 minutes until doubled in size and puffy. Preheat the oven to 180°C (350°F) during this time.
  10. Bake: Bake the cinnamon rolls for 20–25 minutes until lightly golden on top and cooked through, taking care not to overbake to maintain softness and gooey texture.
  11. Prepare Frosting: While rolls cool slightly, beat together butter and cream cheese until smooth. Add vanilla extract, salt, powdered sugar, and Biscoff spread. Mix until creamy and well blended.
  12. Frost Rolls: Generously frost the warm rolls with the cream cheese Biscoff frosting, allowing it to melt slightly into the layers.
  13. Decorate: Drizzle or spread extra Biscoff spread over each roll and sprinkle with crushed Biscoff biscuit crumbs for added crunch and flavor.

Notes

  • Use warm milk (not hot) to activate yeast without killing it.
  • Let the dough rise in a warm, draft-free environment to ensure proper fermentation.
  • If Biscoff spread is too firm, gently warm it to achieve a spreadable consistency.
  • For even rolls, use unflavored dental floss to slice instead of a knife.
  • Don’t overbake; rolls should remain soft and gooey inside.
  • These rolls are best enjoyed fresh but can be warmed gently next day.

Find it online: https://justsosavory.com/biscoff-cinnamon-rolls-with-cream-cheese-frosting-recipe/