Bursting with cookie butter and brown sugar in the softest pastry, these Biscoff Cinnamon Rolls are sure to warm you up on a chilly fall day.
When the air turns crisp and the leaves begin to display their vibrant autumn colors, there's a certain magic in the kitchen that comes alive. The comforting scent of warm spices and the indulgent aromas of the season embody the essence of fall. Embracing the spirit of the season, we present a delightful creation that will make your taste buds dance with delight: Biscoff Cinnamon Rolls. As we embark on this culinary journey, I promise you it's much easier than you might think, and I'm thrilled to share the recipe with you. Let’s make them.
Ingredients:
For the Dough:
1 ¼ Ounce Pack of instant or dry active yeast
⅓ cup granulated sugar
1 ⅓ cups Whole Milk, warmed to about 110°F {43°C}
⅔ cup salted butter, softened to room temperature
2 Large Egg, room temperature
1 Teaspoon Salt
4 ¾ cups All Purpose Flour, plus more for dusting and rolling the dough out
⅓ cup heavy cream, for pouring over the risen rolls prior to baking
For the Filling:
¼ salted butter, softened to room temperature
⅓ cup Biscoff cookie butter, softened slightly
½ cup packed brown sugar
1 teaspoon ground cinnamon
Biscoff glaze:
¼ cup salted butter, softened to room
temperature
⅓ cup v Biscoff cookie butter
1 cup sifted C&H powdered sugar
½ tablespoon pure vanilla paste
2 tablespoon half and half, optional
Biscoff drizzle and Crushed Biscoff cookies on top, optional
Crafting the Perfect Dough
For this recipe, we'll begin with the heart of our cinnamon rolls – the dough. In the bowl of your standing mixer, combine a 1 ¼-ounce pack of instant or dry active yeast, ⅓ cup of granulated sugar, and ½ cup of warmed milk. Let it sit for about 10-20 minutes until it becomes frothy. Now, add the remaining milk, softened butter, eggs, salt, and a cup of flour. Attach the paddle to your mixer, mix on low, and slowly incorporate the rest of the flour until a soft, pliable dough forms. Knead the dough in your mixer on low for 5 minutes or by hand on a floured surface for about 5-8 minutes until it becomes smooth and elastic. If it's a tad sticky, don't worry; simply add a bit more flour as needed.
With your dough ready, place it in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 ½ - 2 hours or until it has doubled in size.
The Irresistible Biscoff Filling
While our dough rises, let's create the luscious Biscoff-infused filling. In a bowl, combine ¼ cup of softened butter, ⅓ cup of Biscoff cookie butter, ½ cup of packed brown sugar, and a teaspoon of ground cinnamon. Mix until you have a smooth, indulgent paste that's destined to take your cinnamon rolls to the next level.
Assembling the Rolls
With both the dough and the filling prepared, it's time to bring these Biscoff cinnamon rolls to life. Once the dough has risen, gently punch it down and roll it out on a floured surface into a large rectangle, about ¼-inch thick. Spread the Biscoff-infused filling evenly over the dough. Now comes the fun part – using a pizza cutter, cut twelve equal slices, or roll the dough into a log and cut it into 12 equal slices with a sharp knife. The choice is yours, and both methods lead to perfect results.
Place the slices in a greased 9x13-inch baking dish, and cover the dish with a kitchen towel. Let the rolls rise for another 30 minutes, allowing their flavors to mingle and develop.
The Baking Transformation
As the rolls complete their final rise, preheat your oven to 350°F (175°C). Pour ⅓ cup of heavy cream over the risen rolls. This step adds an extra layer of richness and indulgence that makes these rolls absolutely pillowy soft and fluffy. Bake the rolls in the preheated oven for 25-30 minutes, or until they turn a glorious shade of golden brown and are cooked through. Your kitchen will be filled with the intoxicating aroma of Biscoff and cinnamon!
The Biscoff Glaze
While our Biscoff cinnamon rolls work their magic in the oven, let's create the finishing touch – the Biscoff glaze. In a bowl, combine ¼ cup of softened butter, ⅓ cup of Biscoff cookie butter, 1 cup of sifted powdered sugar, ½ tablespoon of pure vanilla paste, and 2 tablespoons of half and half (if you desire an extra creamy glaze). Beat the ingredients until they come together in a smooth, creamy concoction, a perfect counterpart to our aromatic rolls.
The Grand Finale
Once the Biscoff cinnamon rolls are out of the oven and slightly cooled, it's time for the glaze. Spoon and spread the glaze generously over the top. For an extra flourish, drizzle a dollop of warm cookie butter and sprinkle crushed Biscoff cookies on top. The result is nothing short of a masterpiece, a culinary ode to the beauty of fall.
Serve these rolls while they're still warm, inviting your loved ones to indulge in this delectable creation. If you happen to have any leftovers (which might be a rare occurrence), store them at room temperature in an airtight container for up to three days. For the ultimate experience, warm the leftover rolls in the microwave for 10-15 seconds each. Every bite will transport you to the essence of autumn, where the flavors of Biscoff and cinnamon reign supreme.
In conclusion, these Biscoff Cinnamon Rolls are a celebration of the fall season, capturing the warmth and coziness that it brings. With a soft, fluffy dough enveloping a rich Biscoff filling and a luscious glaze, every bite is a reminder of why we cherish this time of year. So, as the leaves continue to change and the air becomes crisper, let these rolls be your companion in savoring the splendor of autumn. Embrace the magic of fall in your kitchen and share the joy with those you love. Enjoy!
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Use your favorite unsweetened plant based milk in place of the dairy milk.
If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- try my Puff Pastry Cookie Butter Rolls for an easy, puff pastry take on these Biscoff Cinnamon Rolls!
Biscoff Cinnamon Rolls
Ingredients
For the Dough:
- 1 - ¼ Ounce Pack of Yeast, instant or dry active {.25 ounce if weighing}
- ⅓ Cup Granulated Sugar
- 1 ⅓ Cups Whole Milk, warmed to about 110°F
- ⅔ Cup Salted Butter, softened to room temperature
- 2 Large Eggs, room temperature
- 1 Teaspoon Salt
- 4 ¾ Cups All Purpose Flour, plus more for dusting and rolling the dough out
- ⅓ Cup Heavy cream, for pouring over the risen rolls prior to baking
For the Filling:
- ¼ Cup Salted Butter, softened to room temperature
- ⅓ Cup Bisoff Cookie Butter, slightly softened but not hot
- ½ Cup Dark Brown Sugar, packed (light or golden brown sugar would work too)
- 1 Teaspoon Ground Cinnamon
For the Biscoff Glaze:
- ¼ Cup Salted Butter, softened to room temperature
- ⅓ Cup Biscoff Cookie Butter
- 1 Cup Powdered Sugar, sifted to remove any lumps
- ½ Tablespoon Pure Vanilla Bean Paste or Vanilla Extract
- 2 Tablespoons Half and Half, optional
- Extra Cookie Butter + Crushed Biscoff Cookies, optional (for topping)
Instructions
- For the Dough:In the bowl of you standing mixer, combine the instant or dry active yeast, the sugar, and ½ cup of the warmed milk. Let it sit for about 10-20 minutes until it becomes frothy.Add the remaining milk, softened butter, eggs, salt, and a cup of the flour. Attach the paddle to your mixer. Mix on low and slowly add the rest of the flour until a soft dough forms.Knead the dough in your mixer on low for 5 minutes on by hand on a floured surface for about 5-8 minutes until it becomes smooth and elastic. If it's too sticky, add a bit more flour as needed, ¼ cup or so, but you want a very soft dough. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 ½ - 2 hours or until it has doubled in size.
- For the Filling:In a bowl, combine the softened butter, brown sugar, and Biscoff cookie butter. Mix until you have a smooth, Biscoff-infused paste.Assembling the cookie butter Rolls:Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about ¼-inch thick.Spread the filling mixture evenly over the dough.Using a pizza cutter, cut twelve equal slices, and roll each piece up individually. You can also start from one long edge, tightly roll the dough into a log, and cut the log into 12 equal slices with a sharp knife. Either way is perfectly fine and entirely up to you and your preference.
- Place the slices in a greased 9x13-inch baking dish.Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes.Baking:Preheat your oven to 350°F (175°C).Before baking, pour the ⅓ cup of heavy cream over the risen rolls.Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.
- For the Biscoff Glaze:While the rolls are baking, prepare the Biscoff glaze.In a bowl, beat together the softened butter, Biscoff cookie butter, powdered sugar, vanilla paste, and half and half until smooth and creamy.
- Finishing:Once the Biscoff rolls are out of the oven and slightly cooled, spoon and spread the glaze over the top. Drizzle with an extra dollop of warm cookie butter and a sprinkling of crushed Biscoff cookies if desired. Serve these rolls warm. Store any leftovers at room temperature in an airtight container for three days. Best served day of or next day. Warm the leftover rolls in the microwave on high for 10-15 seconds each. Enjoy!
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