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Biscoff Cinnamon Rolls

Biscoff cinnamon rolls are soft yeast-raised rolls filled with cookie butter and cinnamon sugar, then topped with smooth cream cheese frosting. Bake them in a 9x13-inch dish until the tops are golden and the centers are set.
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Prep Time 9 minutes
Cook Time 26 minutes
Resting and rising 2 hours 10 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Make the dough
  • 0.75 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 0.25 cup unsalted butter melted and cooled
  • 3.5 cups all-purpose flour divided
  • 1 tbsp all-purpose flour reserved, divided
  • 1 tsp salt fine
  • 1 cooking spray nonstick
Make the filling and shape the rolls
  • 0.5 cup Biscoff cookie butter spread softened
  • 0.33 cup light brown sugar packed
  • 1 tbsp ground cinnamon
Bake and frost
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Stir the warm milk, yeast, and granulated sugar together in a large bowl and let stand for 5–10 minutes, until foamy.
  2. Whisk in the egg, egg yolk, and melted butter until combined.
  3. Stir in 3 1/2 cups flour and the salt until a shaggy dough forms.
  4. Knead on a lightly floured surface for 8–10 minutes, using the reserved 1 tablespoon flour as needed, until smooth and elastic.
  5. Spray a large bowl with cooking spray, place the dough in it, and turn to coat.
  6. Cover and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Make the filling and shape the rolls
  1. Stir the brown sugar and cinnamon together in a small bowl.
  2. Roll the dough into a 12x16-inch rectangle.
  3. Spread the Biscoff evenly over the dough.
  4. Sprinkle the cinnamon-sugar mixture over the top.
  5. Starting at a long edge, roll the dough into a log.
  6. Cut the log into 12 equal pieces.
  7. Arrange the pieces cut side up in a sprayed 9x13-inch baking dish.
  8. Cover the rolls and let rise for 30–45 minutes, until puffy, while the oven preheats to 350°F.
Bake and frost
  1. Bake for 23–28 minutes, until the tops are golden and the centers are set.
  2. Beat the cream cheese, powdered sugar, and vanilla in a medium bowl until smooth.
  3. Let the rolls rest in the pan for 10 minutes.
  4. Spread the frosting over the warm rolls.

Notes

For the softest rolls, use the reserved flour only as needed while kneading. Store covered in the refrigerator for up to 4 days; freeze frosted rolls for up to 2 months. For a dairy-free variation, use dairy-free milk, butter, and cream cheese alternatives.