Soft Gooey Biscoff Cinnamon (Printable)
Fluffy cinnamon rolls infused with Biscoff spread and topped with a smooth, sweet glaze.
# What You 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
# Steps:
01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
02 - Pour warm milk, warm water, melted butter, and cracked egg into the dry ingredients. Stir until a shaggy, sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6-7 minutes on medium-low speed.
04 - Place dough in a greased bowl, turning once to coat all sides. Cover with plastic wrap or a clean towel. Let rise in a warm, draft-free area for 1 hour until doubled in size.
05 - Punch down risen dough to release air. Roll into a 16x12-inch rectangle on a lightly floured surface, maintaining even thickness throughout.
06 - Beat softened butter and Biscoff spread in a small bowl until completely smooth and combined. Spread evenly over the rolled dough, leaving a 1/2-inch border. Sprinkle brown sugar and cinnamon uniformly across the surface.
07 - Starting from the long edge, roll dough tightly into a log. Use a sharp knife or unflavored dental floss to slice into 12 equal portions, approximately 1 1/2 inches thick.
08 - Arrange rolls cut-side up in a greased 9x13-inch baking dish, leaving slight space between each. Cover loosely and let rise for 45-60 minutes until puffy and nearly doubled.
09 - Position oven rack in the center. Preheat to 350°F.
10 - Bake for 22-25 minutes until golden brown on top and cooked through. The center should reach 190°F when tested with an instant-read thermometer.
11 - Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk in a small bowl until completely smooth. Add additional milk 1 tsp at a time if needed to reach drizzling consistency.
12 - Drizzle warm glaze generously over immediately baked rolls. Serve warm for best texture and flavor.
# Expert Hints:
01 -
- The Biscoff spread creates an incredibly gooey, caramel-like filling that traditional cinnamon sugar just cant match
- These rolls freeze beautifully before baking, so you can wake up to fresh-baked treats on busy weekdays
- The recipe is forgiving enough for first-time yeast bakers but impressive enough to serve at fancy brunches
02 -
- Warm your liquids to about 110°F, anything hotter kills the yeast and anything colder makes it work harder than necessary
- The second rise is non-negotiable, skipping it makes dense rolls instead of fluffy cloud like ones
- Let the rolls cool for just 10 minutes before glazing so it doesn't completely soak in and disappear
03 -
- Use unflavored dental floss to slice rolls by sliding it under the dough, crossing ends, and pulling through for perfect cuts without squishing
- Place your baking dish on the middle oven rack, too high and the tops burn before centers cook through