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Gooey Biscoff Cinnamon Rolls for Ultimate Morning Bliss

Indulge in these gooey Biscoff cinnamon rolls, perfect for breakfast or gatherings.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 tablespoons sugar brown sugar for richer flavor
  • 1 cup lukewarm milk around 110°F
  • 2 teaspoons dry yeast fresh yeast preferred
  • 4 tablespoons butter melted, could use vegetable oil
  • 2 large eggs or flax egg for vegan option
  • 1 teaspoon salt
  • 3.5 cups all-purpose flour substitutable with gluten-free blend
For the Filling
  • 1/2 cup Biscoff spread or cookie butter as alternative
  • 2 tablespoons butter or vegan butter for dairy-free
  • 1/4 cup heavy cream coconut or almond cream can substitute
  • 1 tablespoon cinnamon add more for bolder flavor
  • 1 cup chopped pecans or walnuts adjust for allergies
For Extra Elegance
  • 1 egg for egg wash skip for vegan version
  • 1 splash milk any plant-based milk is fine

Equipment

  • mixing bowl
  • whisk
  • Wooden spoon
  • Rolling Pin
  • Baking tray
  • parchment paper
  • Towel

Method
 

Step-by-Step Instructions
  1. Activate the Yeast: Whisk together lukewarm milk, sugar, and dry yeast. Let rest for 10 minutes until foamy.
  2. Prepare the Dough: Add eggs, melted butter, salt, and flour to yeast mixture. Mix until combined; knead for 5 minutes.
  3. First Rise: Shape dough into a ball and let rise covered for 1 hour until doubled.
  4. Mix the Filling: Combine Biscoff spread, butter, heavy cream, and cinnamon over low heat until melted and smooth.
  5. Roll Out the Dough: Punch down dough and roll into an 18x14-inch rectangle.
  6. Fill and Roll: Spread Biscoff filling on dough, roll tightly, and seal edges.
  7. Cut the Rolls: Slice dough into 12 pieces and place on a parchment-lined tray.
  8. Second Rise: Cover rolls and let rise for 30 minutes.
  9. Brush and Bake: Brush with egg wash, drizzle filling, sprinkle nuts, and bake at 350°F for 20-25 minutes.
  10. Cool and Serve: Cool rolls for 10 minutes before serving warm.

Notes

Store in an airtight container for up to 2 days at room temperature or freeze for longer storage.