I’ve continued to play around with my quick yeast cinnamon rolls recipe, and this weekend I wanted to make biscoff cinnamon rolls!
The unique biscoff cookie butter filling combined with a warm cookie butter drizzle make this recipe a wonderful way to start any weekend.
Packing These Cinnamon Rolls with Biscoff Flavor
To give these biscoff cinnamon rolls an intense biscoff flavor, I use biscoff cookie butter in the cinnamon roll filling and topping.
I find the biscoff flavor pairs great with the brown sugar and cinnamon in the filling.
How Much Flour Am I Supposed to Use??
Now, the amount of flour you start with is set at 4 1/4 cups of all-purpose flour.
But as you add in your wet ingredients and the eggs, a sticky dough ball forms and you might need to add in additional flour.
I find kneading an additional 3-4 Tbsp of flour into the dough at the stage is the perfect amount. It makes it easy enough to handle and knead by hand, but it’s still a tiny bit tacky and soft. You need just enough flour to make the dough workable.
If you add too much flour you can end up with dense, chewy cinnamon rolls that are difficult to roll.
This is why you want to be careful with how much flour you add, especially if you decide to add a bit more to get the consistency of your dough just right.
Making These Cinnamon Rolls By Hand vs.Stand Mixer
My first couple batches of cinnamon rolls were made when I was home for the holidays and I didn’t have a stand mixer.
This recipe can be made by hand or with a dough hook / stand mixer.
It is definitely easier to make using a stand mixer, but a little elbow grease never hurt anyone. I also find it’s easier to get the consistency of the dough right if you knead by hand.
I’ve found that starting the dough in my stand mixer and finishing the kneading process by hand gives me the best results. The dough should be a bit tacky but not sticky once it’s ready to be rested.
Whichever method you use to make the dough, just be sure to knead or mix the dough until it gets an elastic texture and pulls away from the bowl or counter.
Once you get to this point, stop and let the dough rest for about 10 minutes. This little break allows the gluten to relax bit and makes the dough easier to roll out.
Topping These Cinnamon Rolls
The finishing touch on any cinnamon roll has to be its topping!
A cinnamon roll isn’t complete without some type of melty topping. I decided to top these biscoff cinnamon rolls with a delicious vanilla glaze and a drizzle of melted cookie butter.
You can use a more traditional frosting if you prefer your cinnamon rolls that way though!
Substitutions and Swaps
While I love this recipe just the way it is, I know you might not have all of these ingredients on hand!
Below are some swaps and substitutions that can be made in this recipe.
- All Purpose Flour – I haven’t tested this recipe out with gluten free flour, but it should work as long as you use a good blend like King Arthur’s GF flour. Just be sure to knead the dough a bit longer to help give it structure.
- Instant / Rapid Rise Yeast – You can use active dry yeast in place of the instant yeast in this recipe, just allow the dough to rise for a bit longer (active yeast takes longer to rise than instant).
- Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
- Whole Milk – Most alternative milks work fine in this recipe, including soy, oat, and almond milk.
- Granulated Sugar – I don’t recommend changing the type or amount of sugar used in the dough.
- Large Eggs – This is an enriched dough, so it uses eggs. You can use a flaxseed egg in its place to make eggless biscoff cinnamon rolls.
- Brown Sugar – You can use light or dark brown sugar to make the filling for these cinnamon rolls. I prefer using dark in this recipe!
- Cookie Butter – The cookie butter in this recipe is a must! It’s the best way to add an intense biscoff flavor into these cinnamon rolls without throwing off the consistency of the filling.
Tips for Making the Best Biscoff Cinnamon Rolls:
- Use a ruler to make sure your dough is rolled out to the right size (12in x 18in) and cut into even pieces.
- Use dental floss to easily cut each cinnamon roll rather than a knife.
- Cut 12 equally sized cinnamon rolls from your log to make sure they all bake evenly.
- Bake the cinnamon rolls in a greased rectangular pan (mine is 9 in x 13 in)
- Let the cinnamon rolls cool for about 5-10 minutes, then add the frosting. This will allow it to perfectly melt over your cinnamon rolls
Making These Biscoff Cinnamon Rolls in Advance
If you want to make these biscoff cinnamon rolls ahead of time, by my guest! I’m all about working ahead and making life easier.
This recipe can be made the evening before, and baked the following morning.
You can refrigerate these cinnamon rolls after they have been cut in a greased or lined pan.
Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight. If the cinnamon rolls are exposed to air, they can dry out and no one wants dry cinnamon rolls!
The morning you want to bake them, take them out 1 hour before you plan to bake them, then follow the recipe instructions to bake.
You can also bake the cinnamon rolls, then let them cool and freeze them individually.
This is what I do with our leftover cinnamon rolls. I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap then foil.
I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them. Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey (usually about 30 seconds!).
Let Me Know What You Think!
If you try this recipe for biscoff cinnamon rolls, I’d love to hear what you think! Please leave a rating and a comment with your thoughts.
You can also tag me on social media @chelsweets or use #chelsweets, so I can see you creations!!
Other Recipes You Might Like:
Biscoff Cinnamon Roll Filling
- 1 cup packed dark brown sugar (200)
- 2 Tbsp ground cinnamon (16g)
- 1/4 tsp salt (2g)
- 1/2 cup unsalted butter, softened (113)
- 1/3 cup cookie butter, melted (66g)
Overnight Cinnamon Roll Dough
- 4 1/4 cups all-purpose flour + about 1/2 cup (550g-615g)
- 4 1/2 tsp or 2 packet instant dry yeast (14g, 1/2 oz.)
- 1 tsp salt (6g)
- 1 cup whole milk (245g)
- 1/2 cup butter, room temperature (113 grams)
- 1/2 cup sugar (100g)
- 2 large eggs, room temperature (112 grams)
Biscoff Cinnamon Roll Frosting
- 1/2 cup unsalted butter, room temperature (113 grams)
- 2 tsp vanilla extract (8 grams)
- 1/4 tsp salt (>1 gram)
- 1 1/2 cups powdered sugar (190 grams)
- 3 Tbsp heavy cream (36 grams)
- 1/4 cup cookie butter, melted (50 grams)
- 1/2 cup chopped biscoff cookies - to be added in later (50 grams)
Biscoff Cinnamon Roll Filling
- In a medium sized bowl, mix together 1 cup packed brown sugar, 2 Tbsp ground cinnamon and 1/4 tsp salt and set aside. Cover and set aside.
Cinnamon Roll Dough
- In a large bowl or the bowl of a stand mixer, combine 4 1/4 cups of flour, 2 packets of instant dry yeast and 1 tsp salt.
- In a separate bowl, combine 1 cup milk, 1/2 cup softened butter and 1/2 cup granulated sugar. Heat for 45-60 seconds in the microwave and stir to combine the ingredients.
- Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with a dough hook or by hand.
- Add in 2 large eggs, one at a time. Mix on a medium speed until a sticky dough ball forms.
- Continue to mix the dough on a medium-low speed for 2-3 minutes until the dough becomes more elastic. Remove the dough from the stand mixer and finish kneading by hand for this step.
- Continue to knead the dough and add additional flour 1 Tbsp at a time until the dough is tacky but no longer sticky.
- Cover your bowl with plastic wrap and set aside to allow the dough to rest for 10-20 minutes to allow the gluten to relax.
- Place the dough on a lightly floured surface and roll it into a large rectangle that's 14 in x 18 in. It should be about 1/2 cm thick.
- Spread 1/2 cup of softened butter evenly across the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight).
- Sprinkle the filling over the buttered section and pat down with the back of a spoon. Drizzle 1/3 cup of warmed cookie butter over the brown sugar filling.
- Tightly roll the dough horizontally, toward the uncovered strip.
- Cut 12 equal pieces and place in a greased 9 in x 13 in pan.
- If you are making these cinnamon rolls the night before, cover the cinnamon rolls with plastic wrap and place in the fridge overnight.
- If you make these the morning of, at this stage you can let them proof in a warm place for about 30 minutes. I like to preheat my oven to 200 F, turn it off, then place my cinnamon rolls into the oven to proof because my apartment is always cold.
- If you make these cinnamon rolls the night before, take them out of the fridge 1-2 hours before you want to bake them. Place the rolls in a warm place to thaw and proof.
- Once they have risen, preheat your oven to 360 F / 180 C. Bake for 26-30 minutes or until rolls are golden brown.
Biscoff Cinnamon Roll Glaze
- To make the frosting, stir together 1/2 cup of butter, 2 tsp vanilla extract and 1/4 tsp salt and with a spoon or electric mixer.
- Add in 1 /2 cups of powdered sugar and 3 Tbsp of heavy cream. Stir until the glaze is smooth.
- Let the biscoff cinnamon rolls cool for 10 minutes, then spoon the glaze over the cinnamon rolls.
- Drizzle warm cookie butter over the top of the cinnamon rolls and sprinkle with crushed biscoff cookies.
Using the Right Type of Yeast: Active vs. Instant Yeast
Be sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.
You can use active dry yeast in place of the instant yeast in this recipe, just allow the dough to rise for longer (active yeast takes longer to rise than instant).
Making These Cinnamon Rolls in Advance:
This recipe can be made the evening before and baked the following morning.
You can refrigerate these cinnamon rolls after they have been cut in a greased or lined pan. Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.
The morning you want to bake them, take them out 1-2 hours before you plan to bake them to let them warm up and rise a bit. Then follow the recipe instructions to bake in step 14.
Amount Per Serving Calories 528Total Fat 33gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 14gCholesterol 101mgSodium 441mgCarbohydrates 56gFiber 1gSugar 43gProtein 4g