Soft Gooey Biscoff Cinnamon (Print Version)
Fluffy rolls filled with buttery Biscoff spread and cinnamon, topped with a smooth Biscoff glaze.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup warm water
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature
→ Filling
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup Biscoff cookie spread (smooth)
11 - 1/2 cup light brown sugar, packed
12 - 2 tbsp ground cinnamon
→ Topping
13 - 2/3 cup Biscoff cookie spread (smooth), melted
14 - 1/2 cup powdered sugar
15 - 2–3 tbsp milk
# How-To Steps:
01 - In a large bowl, combine flour, sugar, yeast, and salt. Mix thoroughly to distribute yeast evenly.
02 - Add warm milk, warm water, melted butter, and egg to dry ingredients. Stir until a shaggy, sticky dough forms.
03 - Knead on a floured surface for 8–10 minutes, or use a stand mixer with dough hook for 6–7 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, cover with plastic wrap or towel, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down dough and roll out on a lightly floured surface to a 16x12-inch rectangle.
06 - Mix softened butter and Biscoff spread until creamy and well combined. Spread evenly over rolled dough, leaving a small border. Sprinkle brown sugar and cinnamon uniformly across surface.
07 - Roll up tightly from the long edge. Slice into 12 even rolls using a sharp knife or unflavored dental floss.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 45–60 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F.
10 - Bake rolls for 22–25 minutes until golden brown and cooked through. Center should be set when tested.
11 - Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk until smooth. Add additional milk 1 teaspoon at a time if needed for drizzling consistency.
12 - Drizzle glaze generously over warm rolls. Serve immediately while warm for best texture and flavor.
# Expert Tips:
01 -
- The Biscoff spread adds this deep caramel flavor that regular cinnamon rolls just cant match
- These rolls stay incredibly soft for days, which is saying something for homemade cinnamon bread
02 -
- Dough temperature matters. If your ingredients are too cold, the yeast will be sluggish and your rolls wont rise properly.
- Overbaking is the enemy. Check at 20 minutes. These continue cooking slightly from residual heat.
03 -
- Room temperature ingredients prevent the butter from seizing when mixed into the dough
- Use unflavored dental floss or a very sharp knife to cut rolls without squishing them