Soft, moist rolls with a gooey Biscoff cinnamon filling.
These Moist Biscoff Cinnamon Rolls combine the warm, spiced flavor of Biscoff spread with soft, pillowy dough for a truly irresistible treat. Perfect for breakfast or dessert, every bite is filled with gooey cinnamon and biscoff goodness.
Why you'll want it now, Gooey Biscoff filling and soft, pillowy dough make these rolls irresistible.
Why this recipe works
The combination of Biscoff spread in the filling and a buttery dough ensures these rolls stay moist and flavorful. The dough's high moisture content and a warm rise create a tender crumb, while the Biscoff spread adds a unique spiced sweetness that pairs perfectly with cinnamon.
Equipment
Large mixing bowl
Small saucepan
9 x 13 in (23 x 33 cm) baking dish
Rolling pin
Parchment paper
Cooling rack
How to make it
In a large mixing bowl, combine flour, sugar, yeast, and salt.
In a small saucepan, heat milk until warm but not hot. Stir in melted butter.
Add the milk mixture and egg to the dry ingredients and mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and roll it out on a floured surface into a 16 x 12 in (40 x 30 cm) rectangle.
Spread Biscoff spread evenly over the dough, leaving a 1/2-inch border. Sprinkle with brown sugar and cinnamon.
Starting from a long side, roll the dough tightly into a log and cut into 12 equal pieces.
Place the rolls in a parchment-lined baking dish, cover, and let rise for 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the rolls for 25 minutes or until golden brown.
While the rolls bake, mix powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over warm rolls before serving.
Enjoy these warm, gooey Biscoff cinnamon rolls fresh from the oven, perfect for breakfast or an indulgent treat.
How you'll know it's ready
The rolls are ready when they are golden brown and the center feels set when lightly touched.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and start checking for readiness a few minutes early, as the fan can bake them faster. For standard ovens, the listed temperature is perfect.
Frosting, filling & glaze notes
The glaze should be thick yet pourable, falling in a slow ribbon from the spoon.
Troubleshooting
If the dough is too sticky, add a tablespoon of flour at a time until it is manageable.
If the rolls are dry, ensure the dough rises in a warm place and is not overbaked.
For a smoother glaze, sift the powdered sugar before mixing.
If the rolls spread too much, ensure the dough is rolled tightly before cutting.
Storage
Store leftovers in an airtight container at room temperature for up to 3 days.
Make ahead
Prepare the rolls up to the second rise, then cover and refrigerate overnight. Allow them to come to room temperature before baking.
Variations
Add crushed Biscoff cookies to the filling for extra crunch.
Replace Biscoff spread with Nutella for a chocolatey twist.
Top with chopped nuts for added texture.
Frequently asked questions
Can I use active dry yeast instead of instant yeast?
Yes, but you'll need to activate it in warm milk first, which may add a few minutes to the prep time.
How can I make these rolls more gooey?
Increase the Biscoff spread to 3/4 cup for an extra gooey filling.
Can I freeze these cinnamon rolls?
Yes, freeze them after baking and cooling. Thaw and reheat before glazing.
What's the best way to reheat these rolls?
Warm them in the oven at 300°F (150°C) for about 10 minutes or until soft.
Nutrition Facts
Per serving: 1 roll (80 g)
Calories320
Total Fat10 g
Saturated Fat5 g
Cholesterol35 mg
Sodium150 mg
Total Carbohydrate50 g
Dietary Fiber1 g
Total Sugars30 g
Protein5 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
