Biscoff Cinnamon Rolls

5 from 1 review

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.

Prep Time1

Cook Time28

Resting Time1 20

Total Time2 48

Servings: rolls

Calories: 593kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition