Name: Biscoff Cinnamon Rolls-Easy Delicious Dessert Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 50 min
Yield: 12
Ingredients: 2 cups warm water (approximately 105°F/40°C); 1/4 cup nonfat powdered milk; 1/2 cup instant potato flakes; 1/2 cup granulated sugar; 1 tablespoon plus 1 teaspoon instant yeast (12g); 1 1/2 teaspoons salt; 1/4 cup unsalted butter, softened; 1/2 cup butter flavored shortening; 2 large eggs, room temperature; 5-6 cups bread flour; 2/3 cup Biscoff cookie butter; 1/3 cup unsalted butter, softened; 3/4 cup dark brown sugar, packed; 1 tablespoon ground cinnamon; 1/4 cup unsalted butter, cubed

Biscoff Cinnamon Rolls are the ultimate indulgence, a warm hug in pastry form that’s guaranteed to brighten any morning or afternoon. What’s not to love about the irresistible combination of fluffy, spiced dough swirled with that iconic, caramelized biscuit spread? It’s a flavor profile that’s both comforting and exciting, tapping into nostalgic gin extractgerbread notes while introducing the unique, buttery depth of Biscoff. People are absolutely captivated by these Biscoff Cinnamon Rolls because they elevate a classic comfort food to something truly extraordinary. Forget plain cinnamon; this recipe introduces a secret weapon that transforms the ordinary into the sublime. Get ready to experience a cinnamon roll like no other, where every bite is a delightful dance of sweet, spiced, and wonderfully biscoff-y perfection.

Ingredients:

2 cups warm water (approximately 105°F/40°C)
¼ cup nonfat powdered milk
½ cup instant potato flakes
½ cup granulated sugar
1 tablespoon plus 1 teaspoon instant yeast (12g)
1½ teaspoons salt
¼ cup unsalted butter, softened
½ cup butter flavored shortening
2 large eggs, room temperature
5-6 cups bread flour
⅔ cup Biscoff cookie butter
⅓ cup unsalted butter, softened (for the filling)
¾ cup dark brown sugar, packed
1 tablespoon ground cinnamon
¼ cup unsalted butter, cubed (for the topping)

Making the Dough

Let’s start by creating a wonderfully soft and flavorful dough for our Biscoff Cinnamon Rolls. The combination of warm water, powdered milk, and instant potato flakes is our secret to an incredibly tender crum extractb. In a large mixing bowl, combine the warm water, nonfat powdered milk, and instant potato flakes. Give it a gentle stir just to ensure everything is incorporated. This initial mixture will help hydrate the potato flakes and powdered milk, leading to a better dough texture.

Next, we’ll activate our yeast. Sprinkle the instant yeast over the warm water mixture. Add the granulated sugar, which will act as food for the yeast, helping it to bloom and become active. Let this mixture sit for about 5-10 minutes, or until it becomes foamy and bubbly on the surface. This foamy top is a clear sign that your yeast is alive and ready to work its magic. If you don’t see foam, your yeast might be old, and you’ll want to start this step again with fresh yeast.

Once your yeast is foamy, add the salt, softened ¼ cup unsalted butter, and the butter-flavored shortening to the bowl. Mix these in until mostly combined. Now it’s time to gradually add the bread flour. Start with 5 cups of bread flour and mix until a shaggy dough forms. The consistency should be sticky at this point. Add the two large eggs, making sure they are at room temperature – this helps them incorporate more easily into the dough. Mix these in until they are just combined.

Turn the dough out onto a lightly floured surface. We’re going to knead this dough until it’s smooth and elastic. If the dough is still excessively sticky, gradually add more bread flour, about ¼ cup at a time, until it’s manageable but still slightly tacky. Kneading by hand will take about 8-10 minutes, while a stand mixer with a dough hook will take about 5-7 minutes on medium speed. The dough should be smooth, elastic, and bounce back slightly when gently pressed. Place the kneaded dough into a lightly oiled bowl, turning it to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Assembling the Biscoff Rolls

Once your dough has beautifully risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Now, we’ll roll it out into a large rectangle. Aim for a rectangle that’s approximately 12 inches by 18 inches. Try to keep the thickness even throughout. This evenness will ensure that your cinnamon rolls bake uniformly.

Now for the star of the show: the Biscoff filling! In a medium bowl, combine the ⅔ cup Biscoff cookie butter with the ⅓ cup softened unsalted butter. Stir these together until they are well combined and form a spreadable paste. Spread this luscious Biscoff mixture evenly over the rolled-out dough, leaving about a ½ inch border along one of the long edges. This border will help seal the roll and prevent the filling from leaking out too much during baking.

Next, in a separate small bowl, combine the packed dark brown sugar and the ground cinnamon. Mix this together thoroughly. Sprinkle this cinnamon-sugar mixture evenly over the Biscoff spread. Don’t be shy – the more of this delicious mixture, the better!

Rolling and Baking

Starting from the long edge that is fully covered with the filling, tightly roll up the dough. As you roll, try to keep the roll as even and compact as possible. This will result in visually appealing and consistently sized cinnamon rolls. Once you’ve rolled up the entire dough, pinch the seam to seal it securely. If you have a very sticky dough, you can lightly flour your hands or the rolling pin as needed, but avoid adding too much extra flour at this stage.

Now, we need to cut the roll into individual cinnamon rolls. For perfectly uniform rolls, I like to use a ruler to mark even intervals. Cut the log into 12 equal pieces. You can use a sharp knife or a piece of unflavored dental floss for a cleaner cut that won’t squish the dough as much. To use dental floss, slide it under the dough log, cross the ends over the top, and pull to slice through.

Arrange the cut cinnamon rolls in a greased 9×13 inch baking pan. Make sure they are nestled close together but not so tight that they can’t expand. Cover the pan loosely with plastic wrap and let the rolls rest and rise for another 30-45 minutes in a warm spot. While the rolls are having their second rise, preheat your oven to 375°F (190°C).

Once the rolls have puffed up nicely, it’s time to bake! Place the pan in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You’ll notice the aroma filling your kitchen – it’s heavenly! If the tops start to brown too quickly, you can loosely tent the pan with aluminum foil.

The Finishing Touch: Biscoff Glaze

While the Biscoff Cinnamon Rolls are still warm from the oven, it’s time to make our irresistible glaze. In a small saucepan, combine the ¼ cup cubed unsalted butter and the remaining ⅔ cup Biscoff cookie butter. Melt these over low heat, stirring occasionally, until they are smooth and fully combined. This creates a wonderfully warm and luscious Biscoff glaze.

Drizzle or spread this warm Biscoff glaze generously over the hot cinnamon rolls. The heat from the rolls will help the glaze melt and spread beautifully. Let the rolls cool slightly in the pan before serving. This allows the glaze to set just a little, making them easier to handle. Enjoy these warm, gooey, and utterly delicious Biscoff Cinnamon Rolls!

Conclusion:

You’ve now unlocked the secret to creating truly divine Biscoff Cinnamon Rolls! We’ve walked through each step, from crafting the perfectly spiced dough to swirling in that irresistible Biscoff spread and finishing with a decadent glaze. These Biscoff Cinnamon Rolls aren’t just a treat; they’re an experience, perfect for a cozy weekend brunch, a special occasion, or just whenever you crave a little bit of sweet bliss.

For serving suggestions, these rolls are absolutely heavenly served warm, straight from the oven. They pair beautifully with a simple cup of coffee or a glass of cold milk. You can also elevate them further by adding a scoop of vanilla ice cream for an indulgent dessert. Don’t be afraid to experiment with variations! Try adding chopped Biscoff cookies to the filling for an extra crunch, or swirl in some cream cheese for a delightful tang. You could even drizzle them with a salted caramel sauce for another layer of flavor. The possibilities are endless! I encourage you to give these Biscoff Cinnamon Rolls a try; I’m confident you’ll fall in love with every bite.

Frequently Asked Questions about Biscoff Cinnamon Rolls:

Q1: Can I make the Biscoff Cinnamon Rolls ahead of time?

Yes, you absolutely can! You can prepare the dough and the filling the night before. Assemble the rolls, place them in the baking dish, cover them tightly with plastic wrap, and refrigerate them overnight. In the morning, take them out of the refrigerator, let them sit at room temperature for about 30 minutes, and then bake as directed. You may need to add a few extra minutes to the baking time.

Q2: My Biscoff spread is very hard. How can I make it easier to spread?

If your Biscoff spread is too firm to spread easily, gently warm it up. You can do this by placing the jar in a bowl of warm water for a few minutes, or by microwaving it in very short bursts (10-15 seconds at a time) until it reaches a more spreadable consistency. Be careful not to overheat it, as this can change the texture.