Soft Gooey Biscoff Cinnamon (Printable)

Fluffy, buttery cinnamon swirls with creamy Biscoff filling and luscious glaze. Perfect for any sweet occasion.

# What's Needed:

→ 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 Make It:

01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Add warm milk, warm water, melted butter, and egg. Mix thoroughly until a shaggy, sticky dough forms.
02 - Turn dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook attachment for 6–7 minutes on medium speed.
03 - Place dough in a greased bowl, turning once to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area for 1 hour until doubled in volume.
04 - Punch down risen dough to release air. Roll out on a lightly floured surface into a 16x12-inch rectangle. Mix softened butter and Biscoff spread until creamy and spread evenly over dough, leaving a small border. Sprinkle brown sugar and cinnamon uniformly across the surface.
05 - Starting from the long edge, roll dough tightly into a log. Using a sharp knife or unflavored dental floss, slice into 12 equal rolls approximately 1 1/2 inches thick.
06 - Arrange rolls in a greased 9x13-inch baking dish, leaving space between each. Cover loosely and let rise for 45–60 minutes until puffy and nearly doubled in size.
07 - Preheat oven to 350°F. Bake rolls for 22–25 minutes until golden brown on top and cooked through. The center should spring back when lightly touched.
08 - While rolls bake, whisk melted Biscoff spread, powdered sugar, and 2 tablespoons milk until smooth and creamy. Add additional milk 1 teaspoon at a time if needed to achieve drizzling consistency.
09 - Drizzle warm Biscoff glaze generously over rolls immediately after removing from oven. Serve warm for optimal texture and flavor.

# Tips for Success:

01 -
  • The Biscoff cookie spread creates a caramelized, spiced swirl that regular cinnamon rolls cannot match
  • These rolls stay incredibly soft for days thanks to the enriched dough and generous filling
02 -
  • Warm your liquids to about 110°F anything hotter kills the yeast and anything colder makes it lazy
  • The dough should feel tacky not sticky when kneading add flour gradually if needed
  • Use unflavored dental floss or a sharp knife to cut clean rolls without squishing them
  • Let the glaze cool slightly before drizzling so it thickens up and stays on top
03 -
  • Use kitchen shears dipped in hot water to cut rolls if you do not have dental floss
  • Rotate the pan halfway through baking for even golden color
  • Let rolls cool for exactly 10 minutes before glazing so it melts perfectly but does not disappear completely

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