Biscoff Cinnamon Rolls

Biscoff Cinnamon Rolls are delicious, fluffy rolls filled with a sweet Biscoff cookie butter mixture and topped with a creamy icing. They combine the comforting flavors of traditional cinnamon rolls with the unique taste of Biscoff cookies, making them a perfect treat for breakfast or dessert.

Why Make This Recipe

These Biscoff Cinnamon Rolls are not only easy to make but also incredibly satisfying. With their warm, gooey filling and sweet icing, they are sure to please anyone who tries them. Plus, they are dairy-free, making them a great option for those with dietary restrictions. You can enjoy these rolls fresh out of the oven or save them for later!

How to Make Biscoff Cinnamon Rolls

Ingredients:

1 cup dairy-free milk, warmed
1/4 cup brown sugar, divided
2 1/4 tsp active dry yeast
3 cups all-purpose flour
1 tsp cinnamon
1/2 tsp salt
3 tbsp vegan butter, melted
1 tsp vanilla extract
1/2 cup brown sugar, loosely packed
1 tbsp cinnamon
3 tbsp softened vegan butter
1/4 cup melted Biscoff cookie butter
5-6 crushed Biscoff cookies
1 tsp vanilla extract, optional
2 tbsp vegan cream cheese
1 cup powdered sugar
2 tbsp melted Biscoff cookie butter
1-2 tsp dairy-free milk, as needed

Directions:

In a bowl, mix warm dairy-free milk with half the brown sugar. Add active dry yeast, stir, and let sit for 10 minutes until frothy.
In a large bowl, mix flour, remaining brown sugar, salt, and cinnamon. Form a well in the center, then add the yeast mixture, vanilla, and melted vegan butter.
Knead the dough on a lightly floured surface for 8-10 minutes, adding small amounts of flour as needed, until smooth and no longer sticky.
Place the dough in a bowl, cover with a damp towel, and let rise in a warm place for 1 1/2 hours or until doubled in size.
Transfer dough to a floured surface and shape into a ball. Flatten into a 6-inch disk, then roll into a 12” x 7” rectangle (1/4” thick).
Combine melted cookie butter, softened butter, brown sugar, cinnamon, and vanilla in a bowl. Spread the filling on the dough, leaving a 1/2” border. Sprinkle crushed Biscoff cookies over.
Roll the dough lengthwise into a log and cut into 8 rolls, about 1 1/2 inches thick each. Arrange in a baking dish.
Cover and let rolls rise for 20-30 minutes until they’re 1.5 times their original size.
Preheat oven to 375°F (190°C).
Bake rolls for 20-22 minutes or until golden brown.
In a small bowl, mix vegan cream cheese, powdered sugar, and melted Biscoff cookie butter.
Add dairy-free milk, 1 tsp at a time, until it reaches a smooth, drizzly consistency. Add powdered sugar if too thin.
Let rolls cool slightly before spreading icing on top. Garnish with extra melted cookie butter and crushed Biscoff cookies if desired. Enjoy!

How to Serve Biscoff Cinnamon Rolls

Serve these rolls warm with a drizzle of the creamy icing on top. They also taste great with a cup of coffee or tea. You can enjoy them fresh from the oven or reheat them later for a sweet snack.

How to Store Biscoff Cinnamon Rolls

To store the rolls, let them cool completely and place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them before icing for up to 3 months. Just remember to reheat before serving!

Tips to Make Biscoff Cinnamon Rolls

Make sure your dairy-free milk is warm, but not hot, before adding the yeast. This helps the yeast activate properly.
If you find the dough too sticky, add small amounts of flour while kneading.
For extra flavor, you can mix in some spices like nutmeg or ginger into the filling.

Variation

If you want to experiment, you can try adding raisins or chopped nuts to the filling for added texture and taste.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can use regular milk if you are not following a dairy-free diet.

How do I prevent my rolls from getting hard?

Make sure to store them in an airtight container. If they do get hard, you can warm them in the microwave for a few seconds before serving.

Can I make the dough ahead of time?

Yes, you can prepare the dough, let it rise, and then refrigerate it overnight before rolling and baking the next day. Just remember to let it come to room temperature before continuing with the recipe.