Soft Gooey Biscoff Cinnamon (Printable)
Fluffy, buttery buns swirled with creamy Biscoff spread and cinnamon, finished with a rich glaze.
# What You’ll 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 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Ensure ingredients are evenly distributed.
02 - Add warm milk, warm water, melted butter, and egg to the dry mixture. Stir until a shaggy, sticky dough forms.
03 - Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6-7 minutes.
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 risen 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 the rolled dough, leaving a small border at edges.
07 - Sprinkle brown sugar and ground cinnamon evenly over the Biscoff mixture.
08 - Roll up dough tightly from the long edge. Slice into 12 equal rolls using a sharp knife or unflavored dental floss.
09 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 45-60 minutes until puffy and nearly doubled.
10 - Preheat oven to 350°F.
11 - Bake rolls for 22-25 minutes until golden brown on top and cooked through. Edges should be lightly golden.
12 - Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk until smooth. Add additional milk 1 tsp at a time if needed for drizzling consistency.
13 - Drizzle warm glaze over rolls immediately after removing from oven. Serve while warm for best texture and flavor.
# Expert Tips:
01 -
- The cookie butter swirl creates these irresistible caramelized pockets that taste like cinnamon toast met a gourmet pastry
- They stay incredibly soft for days, unlike traditional cinnamon rolls that can dry out
02 -
- Warm your milk and liquids to about 110°F, anything hotter kills the yeast and you end up with flat dense rolls
- The dough should feel tacky but not sticky after kneading, add flour a tablespoon at a time if needed
- Let the rolls rise in a turned-off oven with the light on for the most consistent warm environment
03 -
- Use unflavored dental floss to slice rolls by sliding it underneath and crossing the ends over the top for clean cuts without squishing
- Rotate the pan halfway through baking if your oven has hot spots so they brown evenly