Biscoff Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the warm, comforting flavors of cinnamon and brown sugar with the sweet, caramelized taste of Biscoff cookies. The Biscoff spread, made from ground speculoos cookies, is used to replace the traditional cinnamon-sugar filling, offering a rich, spiced flavor that pairs perfectly with the soft, pillowy dough. These rolls are topped with a luscious cream cheese glaze that balances the sweetness of the Biscoff spread and adds a creamy richness. Whether served for breakfast, brunch, or dessert, Biscoff Cinnamon Rolls provide a unique and indulgent treat that’s sure to impress everyone at the table. The perfect blend of spice, sweetness, and comfort, they take cinnamon rolls to the next level, making them a standout addition to any baked goods repertoire.
The History of Biscoff Cinnamon Rolls
The origins of Biscoff cookies date back to 1932 in Belgium, where they were first made by Lotus Bakeries. These cookies, also known as speculoos, have a spiced flavor profile that includes cinnamon, nutmeg, and cloves. Over time, Biscoff cookies gained popularity around the world, and their smooth, spreadable version, Biscoff cookie butter, became a fan favorite. The combination of cinnamon rolls with Biscoff spread is a modern twist that capitalizes on the growing trend of using cookie butter in a variety of baked goods and desserts. Biscoff Cinnamon Rolls offer a creative update to the traditional cinnamon roll by swapping out the usual filling with Biscoff spread, adding a new layer of depth and flavor to an already beloved classic. This fusion of Belgian tradition with the American cinnamon roll makes for a truly irresistible treat that marries two beloved foods in a delicious and innovative way.
Ingredients Breakdown
Biscoff Cinnamon Rolls require a mix of familiar ingredients with a few exciting additions to bring out the signature flavor. The dough is made with all-purpose flour, yeast, sugar, and a combination of warm milk and butter that helps the rolls rise and become soft. The key ingredient, Biscoff spread, is what sets these rolls apart from traditional cinnamon rolls. This creamy spread is made from crushed Biscoff cookies and adds a spiced, caramelized flavor that’s both unique and delicious. The filling also includes brown sugar and cinnamon to enhance the spiced flavor profile. The cream cheese glaze is made with cream cheese, powdered sugar, and vanilla extract, providing a tangy and sweet contrast to the rich filling. Together, these ingredients come together to create a fluffy, flavorful roll with a perfect balance of sweetness and spice.
Step-by-Step Recipe:
- Start by making the dough: In a small bowl, warm the milk until it’s lukewarm, then add the sugar and yeast, stirring until dissolved. Let the mixture sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, salt, and melted butter. Pour in the yeast mixture and mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling: In a small bowl, mix the Biscoff spread with brown sugar and cinnamon until smooth and combined.
- Once the dough has risen, punch it down to release the air, then roll it out into a large rectangle, about 12×18 inches. Spread the Biscoff filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from one end to the other, then slice it into 12 equal pieces. Place the rolls in a greased 9×13-inch baking dish, ensuring they are snug but not overcrowded.
- Cover the rolls with a clean towel and let them rise for an additional 30-45 minutes until they’ve puffed up.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they’re golden brown and cooked through.
- While the rolls bake, make the glaze: In a bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Once the rolls are done, remove them from the oven and let them cool slightly before drizzling the cream cheese glaze over the top. Serve warm and enjoy!
Tips for the Perfect Biscoff Cinnamon Rolls
To ensure your Biscoff Cinnamon Rolls turn out perfectly, it’s important to make sure your yeast is fresh and active. If the yeast mixture doesn’t bubble after 5 minutes, it’s a sign the yeast may be expired, and you’ll need to start over. When rolling out the dough, try to get it as even as possible to ensure uniform cooking and filling distribution. If you find the dough is sticking while you roll it, dust it lightly with flour. Letting the dough rise fully is key to getting soft, fluffy rolls, so don’t rush the process. Be sure to check the rolls toward the end of the baking time to avoid overbaking; they should be golden brown but still soft in the center. For the glaze, you can add a splash of milk if it’s too thick to drizzle easily. You can also add a pinch of cinnamon to the glaze for extra spice or mix in a bit of Biscoff spread for an even stronger flavor.
Variations and Customizations
Biscoff Cinnamon Rolls are incredibly customizable depending on your tastes. For an extra touch of indulgence, you can add chopped Biscoff cookies to the filling, which will add a delightful crunch and extra flavor. If you’re a fan of nuts, try adding chopped pecans or walnuts to the filling for a bit of texture and richness. To make these rolls even more decadent, you can substitute the cream cheese glaze with a Biscoff glaze by melting the spread and mixing it with powdered sugar and a splash of milk. For a chocolatey twist, try drizzling melted chocolate over the rolls instead of the glaze. You can also experiment with different spices, such as nutmeg or cardamom, in the filling for a more complex flavor profile. For a fun breakfast treat, top the rolls with whipped cream and fresh fruit for a festive touch. Additionally, you could make smaller versions of the rolls by slicing them thinner, which would be great for parties or gatherings.
Health Considerations and Nutritional Value
While Biscoff Cinnamon Rolls are undeniably delicious, they are also rich in calories, sugar, and fat due to the butter, cream cheese, and Biscoff spread. These indulgent treats are best enjoyed in moderation, especially if you are watching your caloric intake or trying to maintain a balanced diet. You can make these rolls a bit lighter by using reduced-fat cream cheese in the glaze or replacing some of the butter in the dough with a healthier alternative, like Greek yogurt or applesauce. However, due to the nature of the ingredients, these rolls remain a high-calorie option. They do provide some nutritional value, such as small amounts of protein from the eggs and milk, as well as a few vitamins from the flour and spices. For those following a specific dietary regimen, such as gluten-free or vegan, you can try substituting gluten-free flour or vegan butter and cream cheese to adapt the recipe. Ultimately, these rolls are a decadent treat that can be enjoyed on special occasions but should be considered an occasional indulgence rather than a regular part of a healthy diet.
FAQ
- Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. Once it has risen, punch it down, cover it, and refrigerate it for up to 24 hours. When ready to bake, allow the dough to come to room temperature before proceeding with the recipe. - Can I freeze these cinnamon rolls?
Yes, you can freeze Biscoff Cinnamon Rolls before or after baking. To freeze before baking, assemble the rolls, then freeze them on the baking sheet. Once frozen, transfer them to a freezer bag or airtight container. When you’re ready to bake, let them rise at room temperature for 1-2 hours before baking as directed. If freezing after baking, store the rolls in an airtight container and reheat them in the oven or microwave. - Can I make a dairy-free version?
To make Biscoff Cinnamon Rolls dairy-free, substitute the butter with a plant-based butter, and use a dairy-free cream cheese alternative for the glaze. Make sure to check the ingredients of the Biscoff spread to ensure it’s dairy-free. - Can I add other flavorings to the filling?
Absolutely! You can experiment with different spices like ginger, nutmeg, or cloves in the filling. For a more indulgent twist, you could also add chocolate chips or chopped nuts for extra texture. - How can I make the glaze thinner or thicker?
To make the glaze thinner, add a bit more milk, and to make it thicker, simply add more powdered sugar until you reach the desired consistency.
Biscoff Cinnamon Rolls
Ingredients
Method
- Combine the warm dairy-free milk with half of the brown sugar (the milk should be around 115°F—refer to the notes for tips). Sprinkle the active dry yeast over the milk mixture, stir briefly, and allow it to sit for 10 minutes until frothy.
- In a large bowl, mix together the flour, remaining brown sugar, salt, and cinnamon. Make a well in the center and add the yeast mixture, vanilla extract, and melted vegan butter. Stir until the dough begins to form a ball, which may be slightly sticky to the touch.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes (this step is important!). As you knead, add a tablespoon of flour at a time until the dough becomes soft and no longer sticky.
- Cover the dough with a damp tea towel or paper towel and place it in a warm area to rise for 1 1/2 hours, or until it has doubled in size.
- Once the dough has risen, turn it out onto a floured surface or parchment paper and shape it into a ball. Flatten the dough into a 6-inch diameter disk.
- Roll the dough into a 12” by 7” rectangle, with the dough about 1/4” thick.
- In a small bowl, mix the melted Biscoff cookie butter, softened vegan butter, brown sugar, cinnamon, and vanilla to create the filling.
- Spread the filling evenly over the dough, leaving a 1/2″ border around the edges. Sprinkle the crushed Biscoff cookies on top.
- Roll the dough into a log lengthwise, then cut it into 1 1/2-inch thick rolls, yielding about 8 rolls.
- Place the rolls in a prepared baking dish.
- Cover with a damp cloth and allow the rolls to rise for 20-30 minutes, or until they’ve grown 1.5 times in size.
- While the rolls are rising, preheat the oven to 375°F (190°C).
- Bake for 20-22 minutes, or until the rolls are golden brown.
- While the rolls bake, prepare the icing by mixing the vegan cream cheese, powdered sugar, and melted Biscoff cookie butter in a small bowl.
- The icing should be smooth enough to drizzle off a fork or spoon. If it’s too thick, add up to 2 more teaspoons of dairy-free milk. If the icing is too runny, add 1-2 tablespoons of powdered sugar at a time until it reaches the desired consistency.
- Allow the rolls to cool slightly before spreading the icing on top. For an extra touch, you can drizzle melted cookie butter over the rolls and garnish with crushed Biscoff cookies.
Notes
If the yeast hasn’t frothed up, it’s likely that the yeast is either expired or the milk was too hot, which can kill the yeast. First, check the expiration date on the yeast package. If the yeast is still fresh, your milk may have been too hot. To avoid this, warm your oat milk in the microwave or on the stovetop until it’s just warm to the touch, not scalding. A simple test is to dab a bit of the warm milk on your wrist—if it’s not too hot to touch, it should be the right temperature.