Soft Gooey Biscoff Cinnamon (Printable)
Fluffy dough swirled with Biscoff spread and cinnamon, finished with a rich glaze for a sweet treat.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup warm water
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature
→ Filling
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup Biscoff cookie spread (smooth)
11 - 1/2 cup light brown sugar, packed
12 - 2 tbsp ground cinnamon
→ Topping
13 - 2/3 cup Biscoff cookie spread (smooth), melted
14 - 1/2 cup powdered sugar
15 - 2-3 tbsp milk
# How-To Steps:
01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
02 - Add warm milk, warm water, melted butter, and egg to dry ingredients. Stir until a shaggy, sticky dough forms.
03 - Knead on a floured surface for 8-10 minutes or use a stand mixer with dough hook for 6-7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with plastic wrap or towel, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down risen dough and roll out on a lightly floured surface to a 16x12-inch rectangle.
06 - Mix softened butter and Biscoff spread until creamy and well combined.
07 - Spread filling mixture evenly over rolled dough. Sprinkle with brown sugar and cinnamon. Roll up tightly from the long edge and slice into 12 even rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 45-60 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F.
10 - Bake for 22-25 minutes until golden brown and cooked through. Centers should be fully baked, not doughy.
11 - Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk until smooth. Add additional milk if needed to reach drizzling consistency.
12 - Drizzle warm glaze evenly over freshly baked rolls. Serve immediately while warm for optimal texture.
# Expert Suggestions:
01 -
- The cookie butter swirl melts into pockets of caramelized spiced sweetness that regular cinnamon rolls just cannot match
- That moment you pull them from the oven and the whole house smells like a European bakery
02 -
- Over kneading makes tough rolls, so once the dough feels smooth and bounces back, you are done even if the timer has not gone off
- Letting the dough rise in a slightly warm spot (like inside your oven with just the light on) makes a huge difference
03 -
- Room temperature ingredients prevent the butter from seizing up when you mix everything together
- Use a ruler when rolling out your dough to ensure you get that perfect rectangle shape