Soft Gooey Biscoff Cinnamon Rolls

The smell of warm cinnamon and caramelized sugar filling my tiny apartment kitchen was what finally convinced me that yeast dough was worth the effort. My first attempt at cinnamon rolls was a disaster that ended in dense, gummy hockey pucks, but this Biscoff version emerged from the oven like something from a bakery window. That afternoon, my roommate wandered in with sleepy eyes and left with flour on her chin and a second roll wrapped in a paper towel.

I made these rolls on a rainy Sunday when my best friend was going through a breakup. She showed up at my door with red eyes and left two hours later, covered in flour and declaring that warm, swirly bread with cookie butter glaze was basically emotional support in carbohydrate form. We ate three rolls each standing over the counter.

Ingredients

• All-purpose flour: The foundation of that pillowy dough we are aiming for
• Instant dry yeast: Skip the proofing step and get straight to mixing
• Whole milk warmed: Cold milk shocks yeast, so give it a quick zap in the microwave
• Unsalted butter melted: Salt levels in your dough matter, so control them where you can
• Biscoff cookie spread: This is what transforms ordinary cinnamon rolls into something magical
• Light brown sugar packed: The molasses creates a deeper, more caramel-like filling
• Ground cinnamon: Do not be shy with it
• Powdered sugar: Essential for that glossy, drapeable glaze

Instructions

Mix the dough foundation:

Combine your flour, sugar, yeast, and salt in a large bowl before adding the warm liquids, then stir until everything comes together into a shaggy, slightly sticky mass.

Knead until smooth:

Work the dough on a floured surface for about ten minutes or let your stand mixer run with the dough hook for seven minutes until it feels smooth and springs back when you poke it.

Let it rise:

Place your dough in a greased bowl, cover it with a towel, and walk away for an hour until it has doubled in size.

Roll and fill:

Roll the dough out into a rectangle, spread that buttery Biscoff mixture all over the surface, then shower it with brown sugar and cinnamon.

Shape the rolls:

Roll everything up tight from the long edge, slice into twelve pieces, and arrange them in your baking dish with a little room to expand.

Second rise:

Cover the pan and let the rolls puff up for about an hour until they look pillowy and filled the pan.

Bake until golden:

Slide them into a 350 degree oven for roughly twenty five minutes until they are golden on top and cooked through.

Make the glaze:

Whisk melted Biscoff spread with powdered sugar and just enough milk to make it pourable, then drizzle it generously over the warm rolls.

Save

My sister called me halfway through her first bite, speechless for a solid ten seconds before whispering that she might never eat a regular cinnamon roll again. That is when I knew this recipe was a keeper.

Make Ahead Magic

You can assemble these rolls the night before, cover the dish tightly, and let them do their second rise in the refrigerator while you sleep. In the morning, let them sit at room temperature for thirty minutes before baking.

Filling Variations

Sometimes I swirl crushed Biscoff cookies into the filling for extra texture. A handful of toasted pecans or chopped dark chocolate would not hurt anyone either.

Serving Suggestions

These rolls are best served warm, straight from the oven, with a hot cup of coffee or spiced chai. The glaze sets as they cool, so try to drizzle it while they are still slightly warm for that perfect gooey texture.

• Refrigerate any leftovers and reheat for about twenty seconds in the microwave
• Extra glaze keeps in the fridge for a week and is incredible on vanilla ice cream
• These freeze beautifully after the first rise, just thaw and bake as directed

Save

There is something deeply satisfying about pulling apart a warm, glazed cinnamon roll with your hands. I hope these become your go to comfort bake too.

Common Recipe Questions

→ What makes the dough soft and fluffy?

Using warm milk and water combined with instant dry yeast and kneading the dough thoroughly develops gluten, resulting in a soft, elastic texture that rises well.

→ How do I achieve the gooey Biscoff filling texture?

The filling blends softened butter and Biscoff cookie spread together until creamy, creating a smooth, gooey layer that melts into the cinnamon swirl during baking.

→ Can these rolls be made ahead of time?

Yes, you can prepare and shape the rolls the night before, refrigerate them covered, and bake fresh the next morning for convenience and freshness.

→ What is the best way to get a shiny glaze on top?

Whisk melted Biscoff spread with powdered sugar and milk to a smooth consistency, then drizzle over warm rolls immediately after baking to create a luscious glaze.

→ How can I add extra texture to the filling?

For added crunch, mix in a handful of crushed Biscoff cookies into the filling before spreading onto the dough.