Soft Gooey Biscoff Cinnamon (Print Version)

Fluffy buttery cinnamon rolls with Biscoff spread swirls and a sweet glaze topping for a perfect start or sweet treat.

# What You 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

# Preparation Steps:

01 - Combine flour, sugar, yeast, and salt in a large mixing bowl.
02 - Add warm milk, warm water, melted butter, and egg to dry ingredients. Mix until shaggy dough forms.
03 - Knead on floured surface for 8-10 minutes or use stand mixer with dough hook for 6-7 minutes until smooth and elastic.
04 - Place dough in greased bowl, cover, and let rise in warm place for 1 hour until doubled in size.
05 - Punch down dough and roll out on lightly floured surface to 16x12-inch rectangle.
06 - Mix softened butter and Biscoff spread until creamy. Spread evenly over dough. Sprinkle with brown sugar and cinnamon.
07 - Roll up tightly from long edge. Slice into 12 even rolls and arrange in greased 9x13-inch baking dish.
08 - Cover and let rise for 45-60 minutes until puffy.
09 - Preheat oven to 350°F.
10 - Bake 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 dough rises like magic every single time, even if you think you messed it up
  • That Biscoff glaze turns ordinary cinnamon rolls into something people beg you to bring to brunch
02 -
  • Resist the urge to add more flour during kneading, sticky dough equals soft rolls every single time
  • Letting the rolls cool for literally five minutes before glazing means the topping sinks into all the right places
03 -
  • Warm your measuring cup with hot water before measuring the milk, it keeps the liquid at the perfect temperature for yeast activation
  • The glaze should be thick enough to coat a spoon but thin enough to pour, add milk one tablespoon at a time

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