Soft Gooey Biscoff Cinnamon

The smell of Biscoff spread warming in a pan takes me back to a rainy Sunday when my sister and I decided cinnamon rolls from a can just wouldn't cut it anymore. We'd seen something online about cookie butter swirled into dough and thought, why not try to make it happen? The kitchen ended up covered in flour, but those first golden rolls coming out of the oven made every messy moment worth it. Now whenever I crack open that jar of caramelized cookie spread, I know something wonderful is about to happen.

I made these for my book club last month and completely forgot to take a photo before everyone descended on the pan. There's something hilarious about watching six grown adults reach simultaneously for warm, sticky rolls while someone's still mid-sentence about plot twists. By the time I remembered I wanted documentation for Instagram, there were exactly two rolls left and crumbs everywhere. That's when you know a recipe works.

Ingredients

• 3 1/2 cups all-purpose flour: This creates the perfect structure for holding all that gooey filling without becoming dense
• 1/4 cup granulated sugar: Feeds the yeast and adds just enough sweetness to balance the spiced filling
• 2 1/4 tsp instant dry yeast: One packet makes the dough rise beautifully every single time
• 1/2 tsp salt: Don't skip this, it's what keeps the rolls from tasting like plain sweet bread
• 3/4 cup whole milk, warmed: Room temperature or slightly warm helps the yeast activate without killing it
• 1/4 cup warm water: Works with the milk to create the right dough consistency
• 1/4 cup unsalted butter, melted: Adds richness and keeps the dough tender
• 1 large egg, room temperature: Gives the rolls structure and helps them brown beautifully
• 1/2 cup unsalted butter, softened: Creates that creamy base for the filling
• 1/2 cup Biscoff cookie spread: The star of the show, that caramelized cookie flavor makes these unforgettable
• 1/2 cup light brown sugar, packed: Melts into the Biscoff to create ribbons of caramel throughout
• 2 tbsp ground cinnamon: Classic warmth that pairs perfectly with the spiced cookie butter
• 2/3 cup Biscoff cookie spread, melted: Makes the most incredible glaze that sets slightly but stays soft
• 1/2 cup powdered sugar: Sweetens and thickens the glaze to perfect drizzling consistency
• 2-3 tbsp milk: Adjust this to get exactly the glaze texture you want

Instructions

Mix the dry ingredients:

Combine flour, sugar, yeast, and salt in a large bowl, making sure everything is well distributed before adding any liquids

Combine the wet ingredients:

Whisk together warm milk, water, melted butter, and egg, then pour into the dry mixture

Form the dough:

Mix until a shaggy dough comes together, then knead on a floured surface for 8-10 minutes until smooth and elastic

First rise:

Place dough in a greased bowl, cover with a warm towel, and let rise for 1 hour until doubled in size

Roll out the dough:

Punch down gently and roll into a 16x12 inch rectangle, keeping the thickness even

Make the filling:

Mix softened butter and Biscoff spread until completely creamy, then spread evenly over the dough

Add the sweetness:

Sprinkle brown sugar and cinnamon all over the Biscoff layer

Roll and slice:

Roll tightly from the long edge and cut into 12 even rolls using dental floss or a sharp knife

Second rise:

Arrange rolls in a greased 9x13 inch baking dish, cover, and let rise for 45-60 minutes until puffy

Bake to golden:

Bake at 350°F for 22-25 minutes until golden brown and cooked through

Make the glaze:

Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk until smooth, adding more milk if needed

Glaze and serve:

Drizzle the warm glaze over the slightly cooled rolls and enjoy immediately

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My niece now requests these for every special occasion, which is funny because she used to insist she didn't like cinnamon anything. Watching her face light up when that first whiff of caramelized cookie butter hits the oven air has become one of my favorite kitchen moments. Food memory is powerful like that.

Make Ahead Magic

You can assemble these rolls the night before, cover them tightly, and let them do their second rise in the refrigerator overnight. In the morning, let them sit at room temperature for 30 minutes while the oven preheats, then bake as directed. The cold proof actually develops even more flavor in the dough.

Filling Variations

Sometimes I add crushed Biscoff cookies into the filling for extra texture and crunch. You could also swirl in some chopped pecans or walnuts if you want that classic pecan roll vibe with a cookie butter twist. A handful of mini chocolate chips never hurt anyone either.

Storage Secrets

These rolls actually taste better on day two, if you can believe it. Store them in an airtight container at room temperature and warm individual pieces in the microwave for 15-20 seconds before serving. The filling gets even gooier and the flavors meld together beautifully.

• Freeze unbaked rolls after the first rise, thaw overnight, then do second rise before baking
• Add an extra tablespoon of milk to the glaze if it thickens too much after sitting
• Place a piece of bread in the storage container to keep rolls soft longer

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There's something deeply satisfying about pulling a warm, sticky roll apart and seeing all those spiraled layers. Hope these bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ How do I achieve soft and fluffy cinnamon rolls?

Ensure your dough rises adequately in a warm place until doubled. Knead well for gluten development and avoid overbaking to keep rolls tender.

→ Can I substitute the Biscoff spread?

Yes, a smooth cookie butter or spiced spread with similar texture and flavor can be used to maintain the sweet, creamy filling.

→ What is the best way to roll the dough evenly?

Roll the dough into a rectangle on a floured surface, spreading filling consistently before rolling tight to prevent gaps and ensure even slices.

→ How do I get a smooth glaze?

Whisk melted Biscoff spread with powdered sugar and milk until smooth, adjusting milk for the right drizzling consistency.

→ Can I prepare these rolls ahead of time?

Yes, assemble the rolls and refrigerate overnight. Bake fresh in the morning for best texture and flavor.