Biscoff Cinnamon Rolls

Biscoff meets cinnamon rolls in these pillowy soft delights! Featuring a simple homemade yeast dough, filled with cookie butter and a sprinkling of cinnamon, and topped with cookie butter cream cheese frosting, these rolls taste like the perfect combination of cookies and rolls!

measuring flour for Biscoff cinnamon rolls

When I first started learning to bake, I would always fail at making cinnamon rolls. My dough would, without fail, come out dry and crumbly every. single. time. It didn't matter which recipe I followed, they always sucked! And it wasn't until yeeeaaars later that I figured out what I was goofing up: I was mismeasuring my flour.

So it's very important to measure flour properly. And this is true for any baking recipe you make that uses flour. The most failproof way to measure flour is by using a food scale, but if you don't own one, the best alternative is to use the spoon and level method.

This involves first using a spoon to lightly fluff up the flour in the bag (because as it sits in your cabinet, it packs in). Then use the spoon to drop the flour into a measuring cup (do not shake or tap the cup to even out the flour or this can pack in more weight). Fill the measuring cup slightly above the rim, then use a knife or straight edged utensil to level the top.

This will ensure your flour is perfectly measured every time! If you scoop your measuring cup directly into the bag of flour, again, it will lead to a whole lot of extra weight worth of flour packed in, which will throw off the whole consistency of your dough.

best way to cut cinnamon rolls

My favorite way to cut cinnamon rolls is with floss (yes, the stuff you use for your teeth!) The super thin floss helps glide through the roll (cutting from the outside, in) thereby preventing any squishing or crushing that you may experience if using a knife.

If using floss, it's important to use the unflavored kind to avoid leaving behind any residual taste like peppermint on your rolls. If you don't have unflavored floss (or just don't want to use it), the best alternative is to use a very sharp knife (preferably a serrated knife) and cut in a back and forth sawing motion.

If you do want to use the floss method, here's how it's done:

1. Cut off a large piece of floss (large enough to loop around your log of dough plus a little extra to give you something to grab onto).
2. Wiggle the floss underneath the log and position it where you want to cut.
3. Grab one end of the floss in each hand and lift it up.
4. Criss cross the 2 ends of floss (so now the floss that was in your left hand should be in your right hand and vice versa).
5. Pull ends of the floss to cut through the dough.

For visual reference, below is the process that I just described:

how to make Biscoff cinnamon rolls

1. Whisk together dry ingredients in a large bowl. Set aside.
2. Whisk together wet ingredients in a large cup or medium sized bowl.
3. Combine wet and dry ingredients. Mix until you have a rough shaggy dough.

4. Knead the dough. You can do this directly in your bowl or on a lightly floured work surface. You're looking to get the dough to be smooth and tacky. If you poke the top with a clean finger, it should spring back and you shouldn't have any dough stuck to your finger.
5. Rest the dough. This is a 1 rise dough, so this step isn't exactly meant to allow it to rise - it's just to relax the gluten. All that kneading will make it virtually impossible to roll the dough out because it'll keep wanting to shrink back in on itself. A 20 minute rest will make it soft and super easy to roll!
6. Roll out, fill, and roll up the dough. Roll the dough out into a rough rectangle. Spread the cookie butter on top leaving a slight border around the edges of the dough. Sprinkle over cinnamon then roll the dough tightly up into a log (working on the longer side of the rectangle).

7. Cut the ends off the log then cut the remaining dough into 12 even rolls. You can bake the ends off separately as a little chef's treat!
8. Arrange rolls in a baking pan. Set them aside to rise until they puff up and fill the pan.

9. Bake and cool slightly. Bake the rolls until they're golden brown on top. Let them cool slightly while you prep the icing. They should still be warm when you frost them so the icing can get a little melty and give you that classic gooey roll!
10. Mix icing ingredients together. Spread the icing over your warm rolls and (if desired) top with some crushed Biscoff cookies.

tips for making Biscoff cinnamon rolls

• temperature: Warm ingredients are a MUST when making cinnamon rolls for the yeast to be able to properly do its job. Cold ingredients won't activate the yeast while scorching hot ingredients will kill the yeast! The melted butter and egg should be at room temperature. The water and milk should be about 110°F (or also known as "body temperature") - if you don't have a thermometer, a good test is to dip your finger into it and you shouldn't really feel a significant shift in temperature but it should feel slightly warm.
• kneading: Under-kneaded dough will lead to a more dense, less bouncy roll. Still edible, but not quite as characteristically soft as a classic cinnamon roll. Over-kneaded dough will be dry and almost crumbly with a harder crust. Over-kneaded dough is more of an issue if you use a stand mixer - it's virtually impossible to over-knead dough if working by hand. A perfectly kneaded dough will be smooth and spring back if you poke the top. It also shouldn't tear if you try to stretch it.
• be gentle: Cookie butter can be a bit thick and difficult to spread (even at room temperature and especially during the cooler months) so be gentle when spreading it over the dough so it doesn't shred or rip the dough.
• alternative pans: If you don't have a 9x13 inch pan, you can also make cinnamon rolls in 2 (9 inch) cake pans or pie plates instead. A large baking sheet also works in a pinch, but don't space the rolls out more than about 1 inch apart (before the rise) or they'll be more prone to drying out. After rising, the rolls should puff up and touch, which helps keep the centers moist! If they're too close together, they won't cook through - so avoid any overly small pans.
• cream cheese: Make sure to use cream cheese that's sold in blocks or bricks and NOT cream cheese spread. Cream cheese spread is softer and will cause your icing to end up loose.

overnight instructions

For make ahead Biscoff cinnamon rolls, after arranging the filled rolls in your baking dish (BEFORE letting them rise in the pan), cover the rolls and refrigerate overnight or for a maximum of about 14 hours. Don't let the rolls sit for too long past the 14 hour mark otherwise they may over rise and begin to sink.

To bake overnight rolls, let them sit on your counter for about 45 to 60 minutes or until room temperature. They shouldn't rise much in this time. This just brings them back up to the perfect temperature before baking. Proceed with the rest of the recipe normally.

check out these other recipes!

• Cinnamon Roll Cheesecake
• Cinnamon Roll Gooey Butter Cake
• No Knead Croissant Cinnamon Rolls
• Mini Pie Crust Cinnamon Rolls

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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