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Biscoff Cinnamon Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/biscoff-cinnamon-rolls-recipe/