Soft Gooey Biscoff Cinnamon

The smell of Biscoff spreading through my tiny apartment kitchen was impossible to ignore, my roommate actually emerging from her bedroom with sleepy eyes asking what magical thing I was baking at 10am on a Saturday.

I made these for my dad's birthday breakfast last year, mostly because he is that person who secretly eats spoonfuls of cookie butter straight from the jar when nobody is watching.

• All purpose flour: The structure that holds all those gorgeous swirls together, do not accidentally use bread flour or you will get hockey pucks
• Instant yeast: My favorite because you can skip the whole dissolving in water step and just dump it in with the dry ingredients
• Whole milk warmed: Cold milk shocks the yeast and gives you sad rolls that never quite rise properly
• Biscoff cookie spread: The star of the show, obviously, and I firmly believe you need both the smooth kind for filling and melting
• Light brown sugar: Creates these incredible little caramel pockets as it bakes into the cookie butter layer
• Ground cinnamon: Do not be tempted to add more than called for or it will overwhelm the delicate Biscoff flavor

Make the dough foundation:

Whisk together your flour, sugar, yeast and salt in a large bowl, then pour in the warm milk, water, melted butter and crack in that room temperature egg. Mix until you have a shaggy messy dough that looks like it is not going to work at all, then knead on a floured surface for about 8 minutes until it transforms into something smooth and elastic that springs back when you poke it.

Let it rise properly:

Place your dough ball in a greased bowl, cover it with a clean towel, and walk away for an hour. The dough should double in size and when you gently press your finger into it, the indentation should stay.

Roll and fill:

Punch down that puffy dough and roll it out into a roughly 16 by 12 inch rectangle, then mix your softened butter with Biscoff spread until completely combined and spread it generously over the surface. Sprinkle the brown sugar and cinnamon evenly across the top.

Shape the rolls:

Starting from one of the long edges, roll the dough up as tightly as you possibly can, then use unflavored dental floss or a sharp knife to slice the log into 12 even rolls. Place them in your greased baking dish, cover again, and let them puff up for another hour until they are touching each other.

Bake to golden perfection:

Preheat your oven to 350 degrees and bake the rolls for 22 to 25 minutes until they are golden brown on top. You want them cooked through but still incredibly soft in the center.

Make the glaze:

While the rolls are cooling slightly, whisk together melted Biscoff spread, powdered sugar and 2 tablespoons of milk until smooth, adding just a tiny splash more milk if needed to get it to drizzling consistency. Pour it all over those warm rolls and try to wait at least 5 minutes before diving in.

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These became a Christmas morning tradition after my sister took one bite and announced that regular cinnamon rolls were now officially ruined for her forever.

Make Ahead Magic

You can absolutely assemble these rolls the night before, cover the dish tightly with plastic wrap, and let them do their second rise in the refrigerator overnight. In the morning, let them sit on the counter for about 30 minutes while the oven preheats.

Getting Perfect Swirls

The key to those gorgeous Instagram worthy spirals is rolling the dough tightly and evenly from the very start. If you roll loosely, you will get gaps in your cinnamon roll layers.

Serving Suggestions

These are decadent enough to stand alone, but a cup of strong coffee or a spiced chai makes them feel even more special. I have also served them with vanilla ice cream for dessert.

• Sprinkle crushed Biscoff cookies over the glaze while it is still wet
• Reheat leftover rolls for 15 seconds in the microwave
• Store in an airtight container for up to 2 days

Save

There is something deeply satisfying about pulling apart a warm cinnamon roll and watching the steam escape, especially when that steam smells like spiced caramelized cookie butter.

Recipe FAQs

→ What is the best way to achieve soft cinnamon rolls?

Using a well-kneaded dough and allowing proper rising times helps create a soft, fluffy texture. Incorporating melted butter and warm liquids also tenderizes the dough.

→ How can I prevent the rolls from becoming dry?

Covering the dough during rising and baking just until golden ensures moisture retention. The Biscoff spread filling and glaze also add moisture and flavor.

→ Can I prepare the cinnamon swirls in advance?

Yes, you can assemble the rolls the night before and refrigerate them. Bake fresh in the morning for best results.

→ What alternatives can replace Biscoff spread?

Cookie butter or a spiced caramel spread can be used to maintain a similar creamy, sweet profile with a hint of spice.

→ How do I get a smooth, drizzle-able glaze?

Whisk powdered sugar with melted Biscoff spread and milk until smooth, adjusting milk quantity to reach a pourable consistency.