Biscoff Cinnamon Rolls Recipe

Introduction

These Biscoff Cinnamon Rolls combine the warm, comforting flavors of cinnamon with the unique caramelized taste of Biscoff cookie butter. Perfectly soft and vegan-friendly, they make a delightful treat for breakfast or dessert.

Ingredients

• 1 cup dairy-free milk (225g, warm but not hot to the touch)
• ¼ cup light brown sugar (50g, divided)
• 2 ¼ tsp active dry yeast (8g)
• 3 cups all-purpose flour (365g)
• 1 tsp ground cinnamon (4g)
• ½ tsp salt
• 3 tbsp vegan butter (45g, melted)
• 1 tsp vanilla extract (2g)
• ½ cup light brown sugar (85g, loosely packed)
• 1 tbsp ground cinnamon (12g)
• 3 tbsp softened vegan butter (45g)
• ¼ cup melted Biscoff Cookie Butter
• 5-6 crushed Biscoff cookies
• 1 tsp vanilla extract (3g, optional)
• 2 tbsp vegan cream cheese (softened slightly)
• 1 cup powdered sugar (130g)
• 2 tbsp melted Biscoff cookie butter
• 1-2 tsp dairy-free milk (as needed)

Instructions

1. Step 1: Activate the yeast by mixing the warm dairy-free milk and half of the brown sugar together. Sprinkle in the active dry yeast, stir briefly, and let it sit for 10 minutes until frothy.
2. Step 2: In a large bowl, combine 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. Mix to form a slightly sticky dough ball.
3. Step 3: Transfer the dough to a lightly floured surface and knead for 8-10 minutes, adding flour a tablespoon at a time as needed, until the dough is soft and no longer sticky.
4. Step 4: Cover the dough with a damp tea towel or paper towel and let it rise in a warm place for 1 ½ hours, or until doubled in size.
5. Step 5: Once risen, roll the dough into a ball, flatten into a 6-inch disk, then roll out into a 12” by 7” rectangle about ¼ inch thick on a floured surface or parchment paper.
6. Step 6: Prepare the filling by mixing melted Biscoff cookie butter, softened vegan butter, brown sugar, cinnamon, and optional vanilla extract. Spread evenly over the dough, leaving a ½ inch border. Sprinkle crushed Biscoff cookies on top.
7. Step 7: Roll the dough tightly into a log and cut into eight 1 ½ inch thick rolls. Place the rolls into a prepared baking dish, cover with a damp cloth, and let rise for another 20-30 minutes until puffed up to about 1.5 inches.
8. Step 8: Preheat the oven to 375°F (190°C). Bake the rolls for 20-23 minutes or until golden brown.
9. Step 9: While baking, combine vegan cream cheese, powdered sugar, melted Biscoff cookie butter, and 1-2 teaspoons dairy-free milk in a bowl to create the icing. Adjust milk or powdered sugar to reach a smooth, drizzle-able consistency.
10. Step 10: Allow rolls to cool slightly after baking, then spread or drizzle the icing over the top. Optionally drizzle extra melted Biscoff cookie butter and garnish with crushed cookies for added flavor and texture.

Tips & Variations

• Use warm, not hot, milk to activate yeast properly and avoid killing it.
• Add chopped nuts for extra crunch inside the filling if desired.
• For a gluten-free option, try substituting with a gluten-free all-purpose flour blend designed for yeast breads.
• Let the rolls rise covered in a warm, draft-free spot to help them double in size effectively.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds or warm in the oven to restore softness. The icing can be refrigerated separately and added just before serving if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use regular milk if you’re not avoiding dairy. Keep it warm but not hot to ensure proper yeast activation.

What if I don’t have Biscoff cookie butter?

You can substitute with any smooth cookie butter or a spread like peanut butter or almond butter, though the flavor will differ from the original Biscoff taste.

Biscoff Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

These Biscoff Cinnamon Rolls are soft, fluffy, and filled with the irresistible flavor of Biscoff cookie butter combined with cinnamon and light brown sugar. Perfectly vegan and dairy-free, they feature a tender dough that rises twice, a crunchy Biscoff cookie filling, and a luscious vegan cream cheese and Biscoff cookie butter icing. Ideal for a cozy breakfast or special treat, these rolls bake to golden perfection and are topped with a smooth, sweet glaze and crunchy cookie pieces for extra texture and flavor.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 cinnamon rolls 1x
• Category: Breakfast, Dessert, Sweet Breads
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough

• 1 cup dairy-free milk (225g, warm but not hot to the touch)
• ¼ cup light brown sugar (50g, divided)
• 2 ¼ tsp active dry yeast (8g)
• 3 cups all-purpose flour (365g)
• 1 tsp ground cinnamon (4g)
• ½ tsp salt
• 3 tbsp vegan butter (45g, melted)
• 1 tsp vanilla extract (2g)

Filling

• ½ cup light brown sugar (85g, loosely packed)
• 1 tbsp ground cinnamon (12g)
• 3 tbsp softened vegan butter (45g)
• ¼ cup melted Biscoff Cookie Butter
• 5–6 crushed Biscoff cookies
• 1 tsp vanilla extract (3g, optional)

Icing

• 2 tbsp vegan cream cheese (softened slightly)
• 1 cup powdered sugar (130g)
• 2 tbsp melted Biscoff cookie butter
• 1–2 tsp dairy-free milk (as needed)

Instructions

1. Activate the Yeast: Mix the warm dairy-free milk (about 115°F) with half of the light brown sugar in a small bowl. Sprinkle in the active dry yeast, stir briefly, and allow the mixture to sit for 10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
2. Make the Dough: In a large mixing bowl, whisk together all-purpose flour, the remaining brown sugar, salt, and ground cinnamon. Create a well in the center and pour in the yeast mixture, vanilla extract, and melted vegan butter. Stir the ingredients together until they form a shaggy dough that is slightly sticky.
3. Knead the Dough: On a lightly floured surface, knead the dough for 8 to 10 minutes by folding and pressing it with the heels of your hands. Add additional flour a tablespoon at a time if the dough feels too sticky. You want the dough to be soft, smooth, and elastic, no longer sticking excessively to your hands.
4. First Rise: Shape the dough into a ball and place it in a clean bowl. Cover it with a damp tea towel or paper towel and set it in a warm, draft-free area. Let the dough rise for 1.5 hours or until it doubles in size.
5. Roll Out Dough: Once risen, punch down the dough gently and transfer it to a floured surface or parchment paper. Shape it into a ball, then flatten it into a 6-inch diameter disk before rolling it out into a 12-inch by 7-inch rectangle, roughly 1/4 inch thick.
6. Prepare and Spread Filling: In a small bowl, combine melted Biscoff cookie butter, softened vegan butter, light brown sugar, ground cinnamon, and optional vanilla extract. Spread this filling evenly over the dough, leaving a ½-inch border around the edges. Sprinkle crushed Biscoff cookies over the filling for added texture.
7. Cut Rolls and Second Rise: Carefully roll the dough up tightly from the longer edge into a log shape. Using a sharp knife, cut the roll into eight equal 1.5-inch thick slices. Place the rolls in a greased or lined baking dish, spacing them slightly apart. Cover with a damp cloth and allow them to rise again for 20–30 minutes until they puff up to about 1.5 times their original size.
8. Bake the Rolls: Preheat your oven to 375°F (190°C) while the rolls undergo their second rise. Bake the cinnamon rolls for 20 to 23 minutes or until golden brown on top and cooked through.
9. Make the Icing: While the rolls bake, mix vegan cream cheese, powdered sugar, melted Biscoff cookie butter, and 1 to 2 teaspoons of dairy-free milk in a bowl until smooth, creamy, and pourable. If the icing is too thick, add more milk a teaspoon at a time; if too runny, add more powdered sugar gradually.
10. Ice and Serve: Allow the cinnamon rolls to cool slightly after baking. Spread or drizzle the prepared Biscoff cookie butter cream cheese icing over the warm rolls. Optionally, garnish with additional melted cookie butter and sprinkle crushed Biscoff cookies on top before serving.

Notes

• Ensure the dairy-free milk is warm (around 115°F) but not hot, as too high a temperature can kill the yeast.
• Kneading properly is key to developing gluten for soft, fluffy rolls.
• Letting the dough rise in a warm, draft-free spot aids yeast activity.
• Adjust consistency of icing with additional dairy-free milk or powdered sugar as needed.
• You can substitute other types of milk or vegan butter according to preference.
• For best texture, do not skip the second rise before baking.

Keywords: Biscoff cinnamon rolls, vegan cinnamon rolls, dairy-free cinnamon rolls, cookie butter rolls, vegan breakfast, sweet rolls, cinnamon roll recipe