Soft Gooey Biscoff Cinnamon (Print View)

Buttery cinnamon swirls infused with creamy Biscoff spread and topped with a sweet glaze.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup warm water
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature

→ Filling

09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup Biscoff cookie spread (smooth)
11 - 1/2 cup light brown sugar, packed
12 - 2 tbsp ground cinnamon

→ Topping

13 - 2/3 cup Biscoff cookie spread (smooth), melted
14 - 1/2 cup powdered sugar
15 - 2-3 tbsp milk

# Method:

01 - Combine flour, sugar, yeast, and salt in a large mixing bowl.
02 - Add warm milk, warm water, melted butter, and egg to dry ingredients. Mix until a shaggy dough forms.
03 - Knead on a floured surface for 8-10 minutes or use stand mixer with dough hook for 6-7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down dough and roll out on a lightly floured surface to a 16x12-inch rectangle.
06 - Mix softened butter and Biscoff spread until creamy. Spread evenly over rolled dough. Sprinkle with brown sugar and cinnamon.
07 - Roll up tightly from the long edge. Slice into 12 even rolls and arrange in a greased 9x13-inch baking dish.
08 - Cover and let rise for 45-60 minutes until puffy.
09 - Preheat oven to 350°F.
10 - Bake for 22-25 minutes until golden and cooked through.
11 - Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk until smooth. Add more milk if needed for drizzling consistency.
12 - Drizzle glaze over warm rolls. Serve immediately.

# Insider Tips:

01 -
  • The Biscoff spread creates these incredible caramelized pockets throughout the swirls that regular cinnamon rolls just dont have
  • They stay soft and gooey for days unlike traditional rolls that can dry out
02 -
  • The dough needs to be rolled evenly or youll end up with some thick doughy rolls and others with too much filling
  • Let the rolls cool for just 5 minutes before glazing or the glaze will melt right off and disappear into the pan
03 -
  • Use unflavored dental floss to slice the rolls instead of a knife for perfect clean cuts
  • Warm your egg in a bowl of warm water for 5 minutes if you forgot to take it out of the fridge

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