Soft Gooey Biscoff Cinnamon (Printer-friendly)

Fluffy rolls swirled with creamy Biscoff spread and topped with a smooth glaze for a sweet treat.

# 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

# How-To Guide:

01 - Combine flour, sugar, yeast, and salt in a large mixing bowl.
02 - Add warm milk, warm water, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
03 - Knead on a floured surface for 8-10 minutes, or use a 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 the rolled dough, then sprinkle with brown sugar and cinnamon.
07 - Roll up tightly from the long edge and slice into 12 even rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 45-60 minutes until puffy.
09 - Preheat oven to 350°F.
10 - Bake rolls 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 and serve immediately.

# Expert Advice:

01 -
  • The Biscoff glaze transforms ordinary cinnamon rolls into something that feels like a bakery secret you stumbled upon by happy accident
  • These rolls stay soft and gooey even the next day, though they rarely last that long in my house
  • The dough comes together faster than you would expect, with most of the time being hands off rising
02 -
  • The dough is ready when you can poke it and the indentation slowly springs back instead of staying permanent
  • Rolling the dough too thin makes the rolls hard to slice and they can unroll during baking, aim for that rectangle thickness
  • If your house runs cold, let the dough rise in the oven with just the light on, it creates the perfect warm environment
03 -
  • Crush a handful of Biscoff cookies and fold them into the filling for texture that people will ask about
  • If the glaze starts to set before you finish drizzling, microwave it for 5 seconds to loosen it back up

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