Name: Biscoff Cinnamon Rolls- Irresistible Swirls
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: 2 cups warm water (105°F/40°C); 1/4 cup nonfat powdered milk; 1/2 cup instant potato flakes; 1/2 cup granulated sugar; 1 tablespoon plus 1 teaspoon instant yeast (12g); 1 1/2 teaspoons salt; 1/4 cup unsalted butter, softened; 1/2 cup butter flavored shortening; 2 large eggs, room temperature; 5-6 cups bread flour; 2/3 cup Biscoff cookie butter; 1/3 cup unsalted butter, softened; 3/4 cup dark brown sugar, packed; 1 tablespoon ground cinnamon; 1/4 cup unsalted butter, cubed

Biscoff Cinnamon Rolls are more than just a breakfast treat; they’re a decadent escape that transforms ordinary mornings into extraordinary moments. Imagin extracte the warm, spiced aroma filling your kitchen, a sweet prelude to the delightful swirl of soft dough, caramelized cinnamon sugar, and the unmistakable, toasty crunch of Biscoff cookies. It’s no wonder these rolls have captured the hearts (and taste buds!) of so many. What truly sets these Biscoff Cinnamon Rolls apart is the magical infusion of that beloved European cookie butter. It’s that distinctive, spiced biscuit flavor that elevates the classic cinnamon roll to a whole new level of indulgence. We’re not just talking about a sprinkle of spice here; we’re talking about a flavor profile that is both comforting and exciting, familiar yet wonderfully new. Get ready to experience a taste sensation that’s guaranteed to become your new go-to comfort food.

Ingredients:

2 cups warm water (105°F/40°C)
¼ cup nonfat powdered milk
½ cup instant potato flakes
½ cup granulated sugar
1 tablespoon plus 1 teaspoon instant yeast (12g)
1½ teaspoons salt
¼ cup unsalted butter, softened
½ cup butter flavored shortening
2 large eggs, room temperature
5-6 cups bread flour
⅔ cup Biscoff cookie butter
⅓ cup unsalted butter, softened
¾ cup dark brown sugar, packed
1 tablespoon ground cinnamon
¼ cup unsalted butter, cubed

Making the Dough

Step 1: Activate the Yeast and Combine Wet Ingredients

First, let’s get our yeast ready to do its magic. In a large mixing bowl or the bowl of your stand mixer, combine the 2 cups of warm water, the ¼ cup of nonfat powdered milk, and the ½ cup of instant potato flakes. Whisk these together until the powdered milk and potato flakes are mostly dissolved. Now, sprinkle the 1 tablespoon plus 1 teaspoon of instant yeast over this mixture. Let it sit undisturbed for about 5-10 minutes. You should see the yeast get foamy and bubbly on the surface, which is a sure sign it’s alive and ready to go. This proofing step is crucial for a light and fluffy dough. Once the yeast is active, stir in the ½ cup of granulated sugar, 1½ teaspoons of salt, the ¼ cup of softened unsalted butter, and the ½ cup of butter flavored shortening. Mix until everything is well combined.

Step 2: Incorporate Eggs and Flour

Next, we’ll add the 2 large eggs, making sure they are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother dough. Add the eggs to the wet mixture and beat them in until fully incorporated. Now it’s time for the flour. Start by adding 5 cups of the bread flour. If you’re using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, use a sturdy spoon to combine the flour.

Step 3: Knead the Dough to Perfection

Continue to knead the dough, gradually adding more bread flour, about ¼ cup at a time, until the dough pulls away from the sides of the bowl and is no longer excessively sticky. You’re looking for a dough that is smooth, elastic, and slightly tacky to the touch, but not so sticky that it clings to your fingers. This usually takes about 8-10 minutes in a stand mixer or 10-15 minutes of vigorous hand kneading. Once the dough reaches the desired consistency, shape it into a ball. Lightly grease the mixing bowl with a little oil or cooking spray, place the dough ball in the bowl, and turn it to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Assembling the Biscoff Cinnamon Rolls

Step 4: Prepare the Biscoff Filling and Roll Out the Dough

Once your dough has risen beautifully, it’s time to create that irresistible Biscoff filling. Punch down the risen dough gently to release the air. Turn the dough out onto a lightly floured surface and, using a rolling pin, roll it into a large rectangle, approximately 12×18 inches and about ¼ inch thick. Aim for an even thickness so your rolls bake uniformly. Now, for the star of the show: the Biscoff filling. In a small bowl, combine the ⅔ cup of Biscoff cookie butter, the ⅓ cup of softened unsalted butter, the ¾ cup of dark brown sugar, and the 1 tablespoon of ground cinnamon. Mix these ingredients together until you have a smooth, spreadable paste. Generously spread this Biscoff mixture evenly over the entire surface of the rolled-out dough, leaving a small border (about ½ inch) along one of the long edges. This border will help seal the roll.

Step 5: Roll, Slice, and Arrange for Baking

Starting from the long edge that is NOT bordered, tightly roll up the dough, jelly-roll style. Try to keep the roll as snug as possible to prevent gaps and ensure beautiful swirls in your finished cinnamon rolls. Once rolled, pinch the seam to seal it. Using a sharp knife or dental floss (a trick for cleaner cuts!), slice the log into 12 equal portions, each about 1.5 inches thick. Arrange the sliced rolls in a lightly greased 9×13 inch baking pan, leaving a little space between each roll as they will expand during their second rise. Cover the pan loosely with plastic wrap.

Step 6: The Final Rise and Baking

Allow the arranged Biscoff cinnamon rolls to rise for a second time in a warm spot for about 30-45 minutes, or until they are noticeably puffed up and nearly touching each other. While the rolls are on their second rise, preheat your oven to 375°F (190°C). Once the rolls have finished their second rise, place the uncovered baking pan into the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You’ll know they’re ready when the dough is fully baked and the filling is gooey and fragrant. Let them cool in the pan for about 10-15 minutes before attempting to remove them or drizzle with a glaze, if desired. This allows them to set up slightly and prevents them from falling apart. The aroma as these bake is absolutely heavenly!

Conclusion:

There you have it – a delightful journey into creating the most irresistible Biscoff Cinnamon Rolls! This recipe brings together the comforting spice of cinnamon with the unique, caramelized goodness of Biscoff cookies, resulting in a treat that’s perfect for any occasion. Whether you’re enjoying them for a weekend brunch, an afternoon pick-me-up, or as a special dessert, these Biscoff Cinnamon Rolls are sure to impress. For serving, I love them warm, straight from the oven, with an extra drizzle of the Biscoff spread icing. They pair wonderfully with a hot cup of coffee or a glass of cold milk. Don’t be afraid to get creative with variations! You could add a handful of chopped Biscoff cookies to the filling for extra texture, or even incorporate a touch of cardamom into the spice mix for a different aromatic profile. I truly hope you enjoy making and, more importantly, devouring these amazing Biscoff Cinnamon Rolls. Happy baking!

FAQs

Can I make the dough for Biscoff Cinnamon Rolls ahead of time?

Yes, you absolutely can! Once you’ve kneaded the dough, you can place it in a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. This slow, cold fermentation can even enhance the flavor of your Biscoff Cinnamon Rolls. Just remember to let it sit at room temperature for about 30-60 minutes before rolling and assembling to make it easier to work with.

What’s the best way to store leftover Biscoff Cinnamon Rolls?

To keep your Biscoff Cinnamon Rolls fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If you have more than a couple of days’ worth, you can also refrigerate them, although they might become slightly drier. For longer storage, wrap them individually and freeze them for up to 2-3 months. Reheat gently in the oven or microwave when you’re ready to enjoy them again.