Biscoff cinnamon rolls are cinnamon rolls 2.0. Pillowy soft, gooey in the middle, and smothered in Biscoff glaze, they are golden, toasty spirals of joy filled with yummy goodness.
I’ve baked so many cinnamon rolls over the years that I can now make them in my sleep. But these Biscoff spread cinnamon rolls, I can say with 100% honesty, are the best I’ve made.
If you’re looking for a fun Biscoff dessert idea, I wholeheartedly recommend starting with this easy cinnamon roll recipe. You need these speculoos rolls in life, especially with cooler weather in the offing!
WHY TRY BISCOFF SPREAD CINNAMON ROLLS?
They are magical confections that taste better than any other cinnamon roll recipe.
The sweetness of Biscoff and the spiciness of cinnamon are a match made in dessert heaven.
Excellent make-ahead early morning treat alongside a big cup of coffee.
The perfect recipe to fuel your vegan Biscoff dessert obsession!
HOW TO MAKE BISCOFF CINNAMON ROLLS?
Step 1: Warm milk, oil, and sugar over medium heat. We’re not throwing a boiling party, so take the mixture off the heat as soon as the sugar dissolves.
Step 2: Let the mixture cool, and then mix in the yeast. Wait for it to be frothy, bubbly, and absolutely enthusiastic about life!
Step 3: Whisk in part of the flour, cover the Biscoff roll dough, and then tuck it into a cozy corner of your kitchen.
Step 4: Once your dough has doubled in size, sprinkle in extra flour, salt, baking soda, and baking powder. And your dough is ready for use.
Step 5: Now, here's the twist: pop the cinnamon roll dough in the fridge for an overnight chill session. Trust me, the chilled dough is much easier to work with.
Step 6: Next morning, while the oven preheats, roll the chilled dough into a thin, largish rectangle on a lightly floured surface.
FILL THE LOTUS CINNAMON ROLLS
Step 7: Spread Lotus Biscoff evenly on the dough, leaving a couple of cm-wide borders all along the rectangle.
Step 8: Sprinkle brown sugar mixed with cinnamon on top, and then roll the rectangle into a tight log, starting from the long side away from you.
Step 9: Pinch the seam to seal the deal, and then cut the log into 1-1.5-inch-wide Biscoff cinnamon rolls. I got about 12 of them.
Step 10: Place the cinnamon rolls in a well-buttered pie pan. Give them some breathing time (about 15–20 minutes) for the second rise.
Step 11: Bake for 20–25 minutes, or till they're golden brown.
SERVE FROSTED CINNAMON ROLLS
Step 12: While the Biscoff rolls sing in the oven, prep the frosting. Whisk together icing sugar, milk, a hefty pinch of sea salt, and a tablespoon and a half of Biscoff spread.
Step 13: Once the cinnamon Biscoff rolls exit the oven, drizzle them with glaze.
Final step: Add chopped pecans on top, grab a roll, and enjoy the sweet spirals of joy!
NOTES ON HOMEMADE CINNAMON ROLLS
- Make-ahead Biscoff dessert recipe: The dough of these Biscoff rolls can be refrigerated for anywhere between 30 minutes and 2 days.
- Be patient: Give the dough time to rise; otherwise, you’ll have dense Biscoff cinnamon rolls, not the fluffy soft ones you see in my pictures. BTW, they rise beautifully.
- No butter: The Biscoff cookie butter makes these cinnamon rolls deliciously gooey and soft, so you don’t need to brush butter or oil on the dough.
- Glaze consistency: You don’t want it too thick. It should drop from the spoon like a ribbon.
- Enjoy them warm: The eggless cinnamon rolls were inhaled hot from the oven at my home. That’s the best time to eat them. If there are stragglers (and that’s a big if), pop them in the oven for a couple of seconds.
COOKIE BUTTER CINNAMON ROLLS SWAPS & SUBS
Oil: Coconut or any vegetable oil.
Milk: Almond or regular milk... any kind works in this Biscoff cookie butter dessert.
Sugar: In the dough, you can switch brown sugar (what I used) with coconut sugar.
Cookie butter: I used Lotus Biscoff spread. Try any brand of cookie butter available to you.
Glaze: As much as I love the cream cheese frosting on cinnamon rolls you find everywhere; I prefer something lighter.
Using Biscoff spread makes the glaze richer. Do not omit the sea salt. It counterbalances the sweetness and ties all the flavors together.
Nuts: Pecans were an afterthought, but they turned out to be the perfect foil to the softness of Biscoff cinnamon rolls. Use any nuts you prefer for texture. Go ahead and toast them to make the lotus dessert extra special.
Vegan cinnamon rolls: Lotus cookie butter spread is already vegan, so all you have to do is use plant-based milk in the recipe.
MORE BISCOFF SPREAD RECIPES
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love Biscoff Cinnamon Rolls as much as we do!
Biscoff Cinnamon Rolls- So Soft & Fluffy!
- 1 cup / 240 gms Milk
- 1/4 cup / 50gms Caster sugar
- 1/4 cup / 50 gms Vegetable oil
- 1.5 tsp Dried active yeast
- 2 1/3 cup / 292 gms All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup/ 31.25 gms All-purpose flour
- 1/2 cup / 150 gms Biscoff spread
- 1/4 cup / 55 gms Brown sugar
- 2 tsp Cinnamon powder
- 1/4 cup / 32 gms Icing sugar
- 2-3 tbsp Milk
- 1.5 tbsp Biscoff spread
- 1/4 tsp Sea salt
- 2-3 tbsp Chopped pecans Optional
- Heat the milk until lukewarm. Stir in sugar, oil, and yeast.
- Set aside for 5-10 minutes until the mixture is bubbly.
- Whisk in the 2 and 1/3 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
- Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.
- The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days. For easier handling, I like to refrigerate the dough overnight.
- Preheat your oven to 200 C. Butter your baking pan. I used 2 9" pie dishes.
- Sprinkle flour on your work surface and roll out the dough into a large rectangle.
- Spread the biscoff spread over the dough. Mix the brown sugar and cinnamon powder in a bowl and sprinkle it evenly on top.
- Starting with the long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
- Cut into 12 slices, place cut side down in your greased baking dish.
- Let the rolls rise for another 15-20 minutes, until puffy.
- Bake for 20-22 minutes until they are golden brown on top.
- Let the rolls cool in the pan for 5 minutes, then pour the biscoff glaze over the rolls. Sprinkle some chopped pecans.
- Serve warm or at room temperature. Enjoy!
- Whisk all the ingredients together until smooth and slightly thick.