Biscoff Cinnamon Rolls with Glaze

Oh my gosh, you HAVE to try these Biscoff cinnamon rolls – they’re life-changing! I stumbled upon this magical combo one sleepy Sunday morning when I was out of cream cheese for my usual frosting. That little jar of Biscoff spread sitting in my pantry? Total game-changer. The rich, caramelized cookie butter flavor melts into every layer, making these rolls taste like they came straight from a European bakery.

What I love most is how the Biscoff transforms ordinary cinnamon rolls into something extraordinary. That deep, almost toffee-like flavor pairs perfectly with the warm cinnamon swirl. And here’s the best part – it’s easier than you think! My recipe uses simple ingredients you probably already have (minus that glorious Biscoff, of course).

After years of testing, I’ve perfected the balance between fluffy dough and that irresistible Biscoff filling. These rolls have become my signature brunch dish – friends literally beg me to make them. Just wait until your kitchen fills with the scent of baking cinnamon and caramelized cookies. Trust me, one bite and you’ll understand why I’m obsessed!

Why You’ll Love These Biscoff Cinnamon Rolls

Let me count the ways these cinnamon rolls will steal your heart (and probably your waistline!):

• That caramelized Biscoff magic: The spread melts into every layer, creating this incredible toffee-like flavor that makes plain cinnamon rolls seem boring in comparison.
• Cloud-soft texture: My secret dough recipe gives you that perfect pull-apart tenderness – no dense, doughy disasters here!
• Surprisingly simple: If you can spread butter on toast, you can make these. The dough comes together in minutes (and I’ll walk you through every step).
• Crowd-pleaser guarantee: I’ve served these at everything from bridal showers to PTA meetings – they disappear faster than you can say “second helping!”

Seriously, these rolls are why my neighbors “accidentally” drop by on weekend mornings.

Ingredients for Biscoff Cinnamon Rolls

Gather these simple ingredients – I promise it’s worth every single one! I’ve grouped them so you can check things off as you go (because we’ve all forgotten the egg at least once, right?).

For the dough:

• 2 ¾ cups all-purpose flour (plus extra for dusting – my counter always ends up looking like a snowstorm hit)
• ¼ cup granulated sugar (the sweet foundation)
• 1 tsp salt (trust me, it balances everything)
• 2 ¼ tsp instant yeast (that magical little packet)
• ½ cup warm milk (about 110°F – think baby bottle warm)
• ¼ cup unsalted butter, melted (and slightly cooled)
• 1 large egg, room temperature (just leave it out while you prep other ingredients)

For that irresistible filling:

• ½ cup Biscoff spread (the star of the show!)
• ¼ cup packed brown sugar (dark brown if you’ve got it – more molasses flavor!)
• 1 tbsp ground cinnamon (because what’s a cinnamon roll without it?)

For the simple glaze:

• 1 cup powdered sugar (sifted if you’re fancy)
• 2 tbsp milk (any kind works)

How to Make Biscoff Cinnamon Rolls

Okay, let’s get to the fun part – transforming these simple ingredients into heavenly Biscoff cinnamon rolls! Don’t let the steps intimidate you. I’ve broken everything down so even first-time bakers can nail this recipe.

Preparing the Dough

First, whisk together your flour, sugar, salt, and that magical instant yeast in a large bowl. Make a well in the center and pour in the warm milk (test it on your wrist – it should feel comfortably warm, not hot). Add the melted butter (cooled slightly so it doesn’t cook the egg!) and the room-temperature egg.

Now comes the therapeutic part – mixing! I use a wooden spoon at first, then get in there with my hands when it gets too thick. The dough should pull away from the bowl but still feel slightly sticky. If it’s sticking like crazy, add a tablespoon of flour at a time until it’s manageable. Knead for about 5 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover with a damp towel, and let it rise somewhere cozy for about an hour. It should double in size – poke it gently, and if the indentation stays, it’s ready!

Rolling and Filling the Biscoff Cinnamon Rolls

Punch down that puffy dough (so satisfying!) and turn it out onto a lightly floured surface. Roll it into a rectangle about 12×16 inches – don’t stress about perfection here. Now the best part: spread that glorious Biscoff evenly over the dough, leaving just a half-inch border. Pro tip: microwave the Biscoff for 10 seconds to make spreading easier!

Sprinkle your brown sugar and cinnamon mixture over the Biscoff layer. Starting from the long side, roll it up tightly (like a yoga mat, but way tastier). Use unflavored dental floss or a sharp knife to cut into 12 even slices – I mark mine first with little indentations so they’re all the same size.

Baking and Glazing

Arrange your rolls in a greased 9×13 baking dish (they’ll expand, so leave some space between them). Cover and let them rise again for about 30 minutes – they should get nice and puffy. Preheat your oven to 375°F during this second rise.

Bake for 20-25 minutes until they’re golden brown and your kitchen smells like heaven. While they’re baking, whisk together the powdered sugar and milk for the glaze. Drizzle it over the warm rolls – the heat will make it melt slightly into all those delicious layers. Try to wait at least 5 minutes before digging in (though I won’t judge if you can’t)!

Tips for Perfect Biscoff Cinnamon Rolls

Here are my hard-earned secrets for cinnamon roll success (learned through many delicious trial-and-error batches!):

• Slice like a pro: Use unflavored dental floss instead of a knife – just slide it under the roll, cross the ends, and pull. Perfect cuts every time without squishing!
• Yeast love warmth: That milk should feel like a cozy bath – too hot kills the yeast, too cold won’t wake it up properly.
• Spread smarter: Microwave the Biscoff for 10 seconds to make spreading easier, but don’t overdo it or it’ll melt right into the dough.
• Patience pays off: Don’t rush the rises – those puffy pillows of dough are worth the wait!

Ingredient Substitutions & Notes

Ran out of something? No panic – here’s how to adapt:

• No Biscoff? Try peanut butter or Nutella for a different twist (though nothing beats that caramelized Biscoff magic!).
• Dairy-free? Almond milk works beautifully, and vegan butter substitutes perfectly in the dough.
• Glaze alternatives: Swap milk for orange juice or maple syrup in the glaze – adds amazing flavor complexity!
• Yeast tip: If using active dry instead of instant, activate it in the warm milk with a pinch of sugar first.

Remember – baking’s about creativity! Just keep those ratios roughly the same.

Storing and Reheating Biscoff Cinnamon Rolls

These rolls stay delicious for days – if they last that long! Store cooled leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap individual rolls tightly in foil and freeze for up to 3 months.

To reheat, pop them in a 350°F oven for 5-7 minutes until warm and gooey again. Microwave works in a pinch (15-20 seconds), but the oven gives you that fresh-from-the-bakery texture. Pro tip: Add a tiny pat of butter before reheating for extra richness!

Biscoff Cinnamon Rolls FAQs

I get asked these questions ALL the time when I serve these rolls – here’s everything you need to know!

Can I make Biscoff cinnamon rolls ahead?

Absolutely! Prepare the rolls up through the second rise the night before, then cover and refrigerate. In the morning, just pop them straight into a cold oven, then set to 375°F (this gives them a chance to warm up as the oven preheats). Bake as usual – you’ll have fresh rolls with zero morning hassle!

What’s the best way to freeze them?

Two methods work great: freeze unbaked or baked. For unbaked, assemble rolls and do the first rise, then wrap the whole pan tightly in plastic and foil before the second rise. When ready, thaw overnight in the fridge, let rise at room temp for 30 minutes, then bake. For baked rolls, let them cool completely before wrapping individually in foil. Reheat frozen rolls at 350°F for 10-12 minutes.

My dough didn’t rise – what went wrong?

Most likely culprit? The milk was too hot and killed the yeast, or your yeast was expired. Next time, test the milk temperature on your wrist – it should feel like warm bathwater, not hot. And always check your yeast’s expiration date!

Can I use regular peanut butter instead of Biscoff?

You can, but the flavor will be totally different (though still delicious!). Biscoff’s caramelized cookie flavor is what makes these special. If substituting, I’d add an extra tablespoon of brown sugar to compensate for the missing sweetness.

Why are my rolls dry?

Overbaking is usually the issue – set a timer! Also, be sure to measure your flour correctly (spoon and level, don’t scoop). And don’t skip that glaze – it adds moisture back in!

Nutritional Information

Okay, let’s be real – we’re not eating cinnamon rolls for their health benefits! But since you asked (or maybe just feel slightly guilty), here’s the nutritional breakdown per roll. Remember, these are estimates and will vary based on your exact ingredients:

• Calories: 280 (worth every single one!)
• Carbs: 42g (mostly from that heavenly Biscoff and sugars)
• Fat: 10g (butter and Biscoff working their magic)
• Protein: 5g (surprising little boost from the flour and egg)

Now go make these Biscoff cinnamon rolls and share your delicious results with me – tag me so I can drool over your creations!

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