These Biscoff cinnamon rolls are perfect for Lotus Biscoff lovers. This is a soft cinnamon roll filled with cinnamon filling, melted cookie butter, and Biscoff cookie crumbs. It is topped with Biscoff cream cheese icing.

One Biscoff cinnamon roll on a plate.

These Biscoff cinnamon rolls are so incredible! The spices from Biscoff pairs beautifully with a cinnamon roll! They have a normal cinnamon filling, but it has melted Biscoff cookie butter and cookie crumbs. It is topped with Biscoff cookie butter cream cheese icing with extra cookie butter and cookie crumbs. They are a 10/10!

Top view of rolls in the pan.

Tips for making the cinnamon rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour it will compact it. This results in a more dry cinnamon roll.
  • Tip 2: To make sure the cinnamon filling is more spreadable, it get beaten on high speed for 2 minutes. This aerates the butter and makes it easy to spread! Top the filling melted cookie butter, use an offset icing spatula to spread the cookie butter evenly.
  • Tip 3: An easy way to cut the rolls is to take a serrated knife to cut the log into 12 rolls. I use a light sawing motion to cut them. Then, I will gently form them into a perfect circle when placing in the pan.
  • Tip 4: To decorate these rolls, first spread the icing on top. Then, melt the cookie butter and use a 1/2 teaspoon to dollop the melted cookie butter on top of each roll. I used a half circle motion with a spoon to create the swirl.
Cinnamon filling on top of the dough.
Spread the filling over the dough. I will make sure to get all the edges on the bottom. I don’t worry as much about the edges on the side since it will be cut off.
Cookie crumbs and cookie butter on top of cinnamon filling.
Spread the melted cookie butter and sprinkle Biscoff cookie crumbs on top of the filling.
Top view of raw cinnamon roll in pan.
This is before the second rise. After the second rise, it will grow a lot.
Baked cinnamon rolls in pan.
I baked the rolls for 25 minutes and it was perfect.
Bite missing from roll on a plate.

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For more Biscoff recipes, try my Biscoff cake and Biscoff cupcakes.

Close up of Biscoff cinnamon rolls in pan.

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Recipe Video

One Biscoff cinnamon roll on a plate.
5 from 1 review

Biscoff Cinnamon Rolls

Stephanie Rutherford
These Biscoff cinnamon rolls are super soft cinnamon rolls with a ton of Lotus biscoff! The filling has melted cookie butter and cookie crumbs. It is topped with cookie butter cream cheese icing.
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Prep Time: 1 hour
Cook Time: 28 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 48 minutes
Servings: 12 rolls

Ingredients
 
 

Dough

  • 1 cup Milk, warmed to 110F
  • 2 1/4 tsp Active dry yeast, 7 oz
  • Sprinkle of sugar
  • 2 Large eggs, room temperature
  • 4 1/2 cups All-purpose flour
  • 1/4 cup White granulated sugar
  • 1 tsp Salt
  • 10 TBSP Unsalted butter, room temperature and cubed

Cinnamon Biscoff Filling

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar, packed
  • 1 TBSP Ground cinnamon
  • 1/2 cup Biscoff cookie butter
  • 6 Biscoff cookies
  • 1/3 cup Heavy cream

Biscoff Cream Cheese Icing

  • 4 oz Cream cheese, room temperature
  • 1/4 cup Unsalted butter
  • 1 cup Powdered sugar, sifted
  • 1 TBSP Biscoff cookie butter
  • 1 tsp Pure vanilla extract
  • 1/4 cup Biscoff cookie butter
  • 2 Biscoff cookies

Instructions
 

Dough

  • In a microwave safe bowl, heat the milk in the microwave for 50 seconds. Heat until 110℉. Sprinkle yeast and sprinkle of sugar on top. Let it sit for 10 minutes. It will get very bubbly.
    1 cup Milk, 2 1/4 tsp Active dry yeast, Sprinkle of sugar
  • This recipe is for stand mixer with a dough hook, for make by hand instructions, see recipe notes. In a large bowl, add sifted flour, sugar, and salt. Cube the butter and add to the flour. Lightly beat the eggs add it in.
    2 Large eggs, 4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 10 TBSP Unsalted butter
  • Add in milk/yeast and mix with a dough hook on low speed until a dough starts to form. Mix on medium speed for 5 minutes to knead the dough. The dough should be tacky, but not stick to your hands. It is done kneading when you use your hands to spread a small piece of dough thinly and look through it towards a window. If you can see through it, it means the gluten has developed enough.
  • Preheat the oven to 200℉. Spray a large bowl with nonstick spray and place dough ball inside. Cover with a clean kitchen towel. Place in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour. It will double in size.

Biscoff Cinnamon Filling

  • Start the filling 15 minutes before the one hour time is up. Using a hand mixer in a small bowl, beat the butter, brown sugar, and cinnamon on high speed for 2 minutes. Set aside.
    1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 TBSP Ground cinnamon
  • Place cookie butter in a bowl and microwave for 30 seconds so it is melted. Use a food processor to blend the cookies into a fine crumb.
    1/2 cup Biscoff cookie butter, 6 Biscoff cookies
  • On a lightly floured surface, roll the dough into a large rectangle 1/4 inch thick. Use an offset icing spatula to spread cinnamon filling smoothly over all the dough.
  • Pour the melted cookie butter on top. Spread it until smooth. Sprinkle the cookie crumbs evenly.
  • Use your hands to roll the dough into a log. Start on the shorter side. Use a serrated knife to cut off the uneven ends. Use light sawing motions to cut the rolls into 12. I cut the log into fourths and each section into thirds.
  • Spray a 9X13 inch pan with baking nonstick spray. Place the rolls evenly in the pan. Cover with a kitchen towel and rise for 20 minutes.
  • Preheat the oven to 375℉. Once the rolls are done rising, pour the heavy cream around the gaps of the rolls.
    1/3 cup Heavy cream
  • Bake for 24-27 minutes. Bake until the edges are lightly golden and the inside is 160℉.

Biscoff Cream Cheese Icing

  • Right when the rolls are done baking, start the icing.
  • Using a hand mixer in a small bowl, beat the butter and cream cheese on high speed until creamy. Add in the sifted powdered sugar and mix on low until combined. Add in the cookie butter and vanilla. Mix until creamy.
    4 oz Cream cheese, 1/4 cup Unsalted butter, 1 cup Powdered sugar, 1 TBSP Biscoff cookie butter, 1 tsp Pure vanilla extract
  • Use a spoon to place dollops of icing on each roll and spread it smoothly. In a bowl place the cookie butter and heat in the microwave for 15 seconds. It will be thick melty texture. Use a food processor to blend the Biscoff cookies into a fine crumb.
    1/4 cup Biscoff cookie butter, 2 Biscoff cookies
  • Use a 1/2 tsp to scoop dollops of cookie butter to the center of each row. Take a spoon and do a half circle motion to create swirls of cookie butter. Top with a sprinkle of cookie crumbs.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Overnight Instructions
Follow instructions until you have cut the rolls and placed in a pan. Cover with foil and place in the fridge.
The next morning/day. Pull the rolls out of the fridge while the oven preheats.
Calories: 593kcal, Carbohydrates: 75g, Protein: 8g, Fat: 34g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 241mg, Potassium: 133mg, Fiber: 2g, Sugar: 25g, Vitamin A: 905IU, Vitamin C: 0.1mg, Calcium: 70mg, Iron: 2mg
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