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Biscoff Cinnamon Rolls
5 from 3 votes

Biscoff Cinnamon Rolls

Super soft brioche cinnamon rolls packed full of Biscoff cookie butter spread and topped with a Biscoff cinnamon roll frosting. These easy Biscoff Cinnamon Rolls are the ultimate Biscoff brunch treat!

Prep Time
1 hr
Cook Time
30 mins
Additional Time
10 hrs
Servings: 9 rolls
Calories: 370 kcal
Course: Brunch
Cuisine: American

Ingredients

Ingredients for Brioche Cinnamon Roll Dough
  • ¼ cup milk or whole milk, heated to 104°F (40C, full fat
  • 2¼ teaspoon dry active yeast
  • 1 tablespoon granulated sugar or caster sugar, superfine
  • 1 cup all-purpose flour or plain flour
  • ¾ cup bread flour or strong flour
  • 1 teaspoon salt
  • 3 egg at room temperature, one egg separated into white and yolk, large
  • ½ cup butter softened at room temperature and cubed, unsalted
Ingredients for Biscoff Filling
  • ½ cup Lotus Biscoff spread or another smooth cookie butter, smooth
  • ¼ cup Biscoff cookie crumbs Lotus brand
  • 1 tablespoon ground cinnamon
Ingredients for Biscoff Frosting
  • ½ cup powdered sugar or icing sugar, sifted if lumpy
  • ¼ cup Lotus Biscoff spread or another smooth cookie butter spread, smooth
  • 2 tablespoon milk

Instructions

Instructions for Dough
    Cup of Yum
  1. Begin by sprinkling the yeast and 1 teaspoon of sugar into the warmed water. Give this a stir and set aside for about 10 minutes to allow the yeast to activate and become foamy.
  2. In the bowl of a stand mixer fitted with a dough hook, stir the flour, bread flour, remaining sugar and salt together.
  3. When the yeast is ready, pour this into the flour, immediately followed by 2 whole eggs and 1 egg white. Reserve the remaining egg yolk to make an egg wash when ready to bake.
  4. Knead the dough on a low setting for 15 minutes until your dough has come together and is starting to pull itself away from the sides of the bowl. It will stay a very wet dough, so don't expect it to pull itself clean.
  5. Add the pieces of butter a few pieces at a time, continuing to knead on a low setting. Once all of the butter is incorporated, knead for a further 15 minutes until the dough has again come together and is starting to pull itself from the sides of the bowl. Again this will stay a wet and sticky dough, so won't pull itself completely clean (especially from the bottom of the bowl).
  6. Scrape the dough into a greased bowl, cover with plastic wrap and place in the refrigerator to proof slowly overnight (or for 8 hours).
Instructions for Filling
  1. Line an 8" square baking pan with parchment paper.
  2. When your dough has finished its first proof, scrape this out of the bowl onto a floured work surface. Shape the dough into a rectangle and then roll out using a rolling pin until you have a roughly 12" wide by 15" long rectangle.
  3. Spread your Biscoff over the surface of the dough. Then sprinkle with the ground cinnamon and the crushed Lotus Biscoff biscuits.
  4. Roll the dough tightly from the bottom to the top to form a log.
  5. Using flavourless dental floss or kitchen twine, trim the ends of your dough log to remove uneven and unfilled dough. Then divide your log into 9 pieces, cut your rolls with the floss and place these in your lined baking pan.
  6. Cover with a clean kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size.
Instructions for Baking and Frosting
  1. Preheat the oven to 350°F (175C/155C Fan).
  2. Beat together your reserved egg yolk and a splash of milk to make a quick egg wash and brush this over the top of your rolls.
  3. Place these in the oven to bake for about 30 minutes until well risen and golden.
  4. Remove from the oven and allow to cool for about 10 minutes while you prepare the frosting.
  5. To make the frosting, you'll need to melt the Biscoff spread until it is runny. This can be done in a small saucepan over a medium low heat, stirring until runny and smooth (avoid boiling). Or, you can do this in the microwave, heating in short 10 second bursts, stirring each time, until you have a loose runny consistency.
  6. Add the powdered sugar and milk to the melted Biscoff, stirring until you have a smooth frosting. You can adjust the consistency of this frosting with additional powdered sugar to thicken or additional milk to thin.
  7. Frost your warm rolls with the Biscoff glaze and serve.

Nutrition Information

Calories 370kcal (19%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.4g (20%) Cholesterol 83mg (28%) Sodium 301mg (13%) Potassium 79mg (2%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 414IU (8%) Vitamin C 0.04mg (0%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 9 rolls

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 40g 13%
Protein 7g 14%
Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 83mg 28%
Sodium 301mg 13%
Potassium 79mg 2%
Fiber 1g 4%
Sugar 16g 32%
Vitamin A 414IU 8%
Vitamin C 0.04mg 0%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.