Soft Gooey Biscoff Cinnamon

The smell of Biscoff spread melting into warm dough still takes me back to a rainy Sunday when my kitchen accidentally became a cinnamon roll experiment station. I had half a jar of cookie butter sitting on the counter from a cookie butter binge earlier that week, and something clicked. Why not swirl that caramelized, spiced magic into actual cinnamon rolls? What came out of the oven was dangerously good.

My roommate walked in while the first batch was baking and literally stood in the doorway sniffing the air like a cartoon character. We ended up eating three rolls straight from the pan, standing over the stove with forks and zero regrets. Now its the only thing anyone requests when they come over for weekend brunch.

Ingredients

• All purpose flour: The structure holding everything together. Measure by weight if you can for consistent results.
• Instant yeast: Skip the proofing step and go straight to mixing. This stuff is reliable and fast.
• Whole milk warmed: Cold milk shocks the yeast. Warm it like a babys bottle, about 110°F.
• Unsalted butter melted: One for the dough, another for the filling. Control your salt this way.
• Biscoff cookie spread: The star of the show. Smooth spreads more evenly, but crushed cookies in the filling add texture.
• Light brown sugar packed: Dark brown sugar works too, but light keeps the Biscoff flavor from getting too intense.
• Ground cinnamon: Dont be shy here. The Biscoff can handle a heavy hand with the spices.

Instructions

Mix the dough base:

Combine flour, sugar, yeast, and salt in a large bowl. Whisk them together so the yeast distributes evenly.

Bring it together:

Pour in warm milk, warm water, melted butter, and the egg. Mix until shaggy and messy. This is supposed to look rough.

Knead until smooth:

Work the dough on a floured surface for 8 to 10 minutes, or let your stand mixer do the heavy lifting for 6 to 7 minutes. Youll feel it change from sticky to springy.

Let it rise:

Place dough in a greased bowl, cover it, and walk away for an hour. Find something warm. A slightly preheated then turned off oven works wonders.

Roll it out:

Punch down the dough gently. Roll it into a 16 by 12 inch rectangle on a floured surface. Aim for even thickness so the rolls bake uniformly.

Spread the filling:

Mix softened butter and Biscoff spread until creamy. Spread it over the dough like youre frosting a cake. Sprinkle brown sugar and cinnamon on top.

Roll and slice:

Roll the dough tightly from the long edge. Slice into 12 even rolls. Use unflavored dental floss for the cleanest cuts.

Second rise:

Arrange rolls in a greased 9 by 13 inch baking dish. Cover and let them puff up for 45 to 60 minutes. They should look pillowy and doubled.

Bake until golden:

Preheat oven to 350°F. Bake for 22 to 25 minutes until the tops are golden and the center rolls are cooked through.

Make the glaze:

Whisk melted Biscoff spread, powdered sugar, and 2 tablespoons milk until smooth. Add more milk if its too thick to drizzle.

Finish and serve:

Drizzle the glaze over warm rolls. Let it set for about 5 minutes before serving, or dig in immediately if you cant wait.

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Last Christmas, I made a double batch for family breakfast and my grandmother asked for the recipe before she even finished her first roll. She called them those fancy cookie butter things and now requests them every time she visits. There is something magical about watching people try Biscoff for the first time in cinnamon roll form.

Make Ahead Magic

You can assemble these rolls the night before, cover the dish tightly, and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking in the morning. The slow overnight rise actually deepens the flavor.

Freezing Instructions

Bake the rolls completely and let them cool. Wrap individually in plastic wrap, then store in a freezer bag for up to 2 months. Reheat in the microwave for 30 seconds or in a 350°F oven for 10 minutes.

Serving Suggestions

These are rich enough to stand alone, but a cup of strong coffee cuts through the sweetness beautifully. For extra indulgence, serve with vanilla ice cream for dessert or warm with a dollop of crème fraîche.

• Crushed Biscoff cookies pressed into the filling add incredible crunch
• A pinch of sea salt on the glaze balances all that sweetness
• Warm rolls for 15 seconds in the microwave before serving leftovers

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Theres nothing quite like pulling a tray of these from the oven and watching that glaze melt into every warm, swirled crevice. Pure comfort in carbohydrate form.

Recipe FAQs

→ How do I achieve soft and fluffy rolls?

Ensure the dough is well kneaded until smooth and elastic, then allow ample rising time in a warm place to develop lightness and softness.

→ What is the best way to spread the Biscoff filling evenly?

Soften the butter and Biscoff spread before mixing and spread the mixture over the dough while it is still slightly warm for easy application.

→ Can the rolls be prepared ahead of time?

Yes, roll assembly can be done the night before and baked fresh the next morning for convenience and freshness.

→ How is the glaze prepared for the topping?

The glaze is a smooth mixture of melted Biscoff spread, powdered sugar, and milk whisked together to achieve a drizzling consistency.

→ What flavors complement these cinnamon rolls?

Pair these rolls with coffee or chai to balance the sweet and spicy notes with warm, aromatic beverages.