Biscoff Cinnamon Rolls Icing

These Biscoff cinnamon rolls are pure comfort baked into swirly, golden perfection. Each roll is pillowy soft, layered with spiced brown sugar and rich Biscoff cookie butter filling, then finished with a creamy icing that melts right into the warm dough. Whether you whip these up for a cozy brunch or a special family treat, they steal the show every time.

I fell for these rolls after tasting Biscoff spread on toast while traveling. Now, these have become my favorite way to make cozy weekends a little more special, especially when the house smells like cinnamon and caramel.

Ingredients

• All purpose flour: This forms the soft structure of the rolls. Choose unbleached if possible for better texture
• Granulated sugar: Adds sweetness to the dough. Look for fresh, fine grained sugar for better dissolving
• Active dry yeast: This helps the dough rise. Make sure your yeast is fresh and active (check the date)
• Warm milk: Activates the yeast. Use whole milk for richer rolls and warm it just enough to be cozy not hot
• Unsalted butter: Adds richness and flavor to both dough and filling. Pick a high quality butter for best flavor
• Water: Contributes to dough moisture. Filtered water improves taste
• Egg: Binds the dough for tenderness. Use a large fresh egg at room temperature
• Salt: Balances flavors in the dough. Fine sea salt works well here
• Biscoff cookie butter: Brings signature flavor and creamy texture to both filling and icing. Opt for authentic Biscoff brand if you can
• Brown sugar: Adds deep sweetness to the filling. Use fresh moist brown sugar for best results
• Ground cinnamon: Delivers classic spice in every bite. Choose sweet aromatic cinnamon for maximum comfort
• Cream cheese: Makes the icing tangy and smooth. Use full fat cream cheese softened well
• Powdered sugar: Sweetens and thickens the icing. Sift for lump free mixing
• Vanilla extract: Rounds out icing flavor with warmth. Go for pure vanilla if possible
• Milk: Loosens the icing to spreadable creaminess. Whole milk makes it extra rich

Step-by-Step Instructions

Bloom the Yeast:

Combine the warm milk with the yeast and just a pinch of sugar in a small bowl. Let it sit for about five minutes until it turns frothy and bubbles form. This indicates that the yeast is alive and ready to give your rolls their fluffy lift

Make the Dough:

In a large bowl mix the flour, granulated sugar, and salt. Pour in the bloomed yeast mixture, melted butter, water, and egg. Stir together until a shaggy dough forms and then switch to your hands, kneading in the bowl until it just comes together

Knead and First Rise:

Turn the dough out onto a work surface and knead it for about five to seven minutes, pushing and folding until it turns smooth and elastic. Cover the bowl tightly and set it in a warm spot to rise for about one hour or until the dough doubles in size

Mix the Biscoff Filling:

In a bowl beat together the softened Biscoff cookie butter, butter, brown sugar, and cinnamon. The mixture should be smooth and creamy. Set aside so it is spreadable when you need it

Shape and Fill the Dough:

Roll the risen dough out into a large rectangle (about twelve by eighteen inches). Spread the Biscoff filling all across the surface all the way to the edges so every roll will have lots of flavor

Roll and Cut:

Starting from the longer edge, roll the dough up tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into twelve even slices. Arrange these in a greased nine by thirteen inch baking dish, spiral side up

Second Rise and Bake:

Let the rolls rise uncovered for another thirty minutes. Meanwhile, preheat your oven to three hundred fifty degrees Fahrenheit. Bake for twenty to twenty five minutes until the tops are golden brown and the kitchen smells heavenly

Make the Icing:

In a medium bowl beat together the softened cream cheese, Biscoff cookie butter, powdered sugar, and vanilla until creamy. Slowly add milk until the icing is smooth and spreadable but not runny

Finish and Serve:

Once the rolls are still warm but not piping hot, slather them generously with icing. Let it cascade down the sides for maximum gooeyness and serve right away

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My favorite part is swirling the Biscoff filling into the soft dough. My kids love scooping extra icing onto their rolls and it always brings everyone into the kitchen the moment they smell them baking

Storage Tips

These rolls keep well covered at room temperature for a day but for longer freshness store them in the fridge for up to three days. Simply place them in an airtight container and warm them briefly in the microwave or oven before serving to restore their softness

Ingredient Substitutions

If you do not have Biscoff cookie butter try another spiced cookie spread or even peanut butter for a fun twist. You can swap in plant based butter and cream cheese for a dairy free option. For an egg free version use a flax egg (mix one tablespoon flaxseed meal with three tablespoons water and let it sit until thickened)

Serving Suggestions

Serve these rolls at brunch with fresh fruit and coffee or pair them with a scoop of vanilla ice cream for dessert. They make an eye catching centerpiece for holiday mornings and are always a hit at bake sales and potlucks. Because they are so indulgent, even a half roll can be a perfect sweet bite

A Bit of Biscoff History

Biscoff started as a crunchy Belgian cookie called speculoos which was often enjoyed with coffee. The spreadable version now loved worldwide captures all those spiced caramel flavors and transforms these cinnamon rolls from classic to irresistible

Frequently Asked Questions

→ How do I get extra fluffy rolls?

Allowing the dough to rise fully and kneading until smooth creates a light, airy texture. Always let the second rise happen before baking.

→ Can I prepare the dough in advance?

Yes, you can refrigerate the dough after the first rise. Just bring it to room temperature, roll, fill, and continue as instructed.

→ What’s the secret to smooth icing?

Start with properly softened cream cheese and Biscoff, then add milk gradually until you reach a spreadable consistency.

→ Are these vegetarian-friendly?

Yes, these cinnamon rolls use vegetarian ingredients and make a great option for a meat-free treat.

→ Can I freeze these cinnamon rolls?

Absolutely. Freeze before icing, and rewarm in the oven before topping with fresh icing for best results.

→ How do I prevent the filling from leaking out?

Roll the dough tightly and pinch the edges to seal. Arrange slices with some space so they expand upward, not out.