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5.0 from 12 votes

Biscoff Cinnamon Rolls

This is the recipe for our famous cinnamon rolls, but we kicked it up a notch by using Biscoff spread. They taste even better than they look!

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 16 mins
Servings: 15
Calories: 984 kcal
Course: Breakfast
Cuisine: Swedish

Ingredients

  • 1 cup warm water
  • 2 Tablespoons quick rise yeast
  • 1 Tablespoon sugar
  • 1 1/2 cups lukewarm milk
  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 eggs
  • 7 1/2 cups flour divided
  • 2 Tablespoons oil
Biscoff/Cinnamon filling:
  • 1/3 cup butter
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1 cup Biscoff spread
  • 1 cup nuts opt.
Frosting:
  • 4 ounces cream cheese softened
  • 1/2 cup Biscoff spread
  • 1/4 cup butter softened
  • 1 teaspoon vanilla
  • 1/2 pound powdered sugar

Instructions

    Cup of Yum
  1. In small bowl, combine water, yeast and sugar. Set aside for 10 minutes. Warm milk in microwave for 2 minutes. In a large bowl or heavy mixer combine milk, softened butter, salt and sugar. Mix together until butter is melted. Add eggs one at a time and 3 cups flour. Mix for 2 minutes. Add yeast mixture and 2 c. flour. Mix well. Let dough sit for 10 minutes. (If using a standing mixer...now is the time to change to a dough hook!)
  2. Continue to mix while slowly adding remaining 2 1/2 c. flour. Dough will start pulling away from the sides of the bowl, but is still quite sticky. Beat 3 more minutes.
  3. Coat another large bowl with 2 T. oil. Take dough out of mixing bowl and place in oiled bowl, turning over once to coat each side. Place clean towel over bowl and let raise in a warm spot for 45 minutes. After 45 minutes, put dough out onto floured surface. Knead by hand, adding a little flour if needed. DO NOT USE TOO MUCH FLOUR! You want dough to remain very soft!
  4. With rolling pin, roll dough into a rectangle shape about the size of a jelly roll pan (11x15 inch) and 1/2 inch thick. Melt 1/3 c. butter in microwave for 30 seconds or until just melted. Spread over dough. Sprinkle 1/4 c. sugar and 3/4 c. brown sugar over butter. Sprinkle cinnamon on top of sugars. Drop little spoonfulls of the Biscoff spread over the dough using a small spoon (we used a baby spoon). Don't spread the Biscoff-- just leave the little dollops as they are.
  5. Top with nuts if desired.
  6. Roll up starting with the long side; pinch seam to seal. Cut into 1 inch rolls and place on greased cookie sheet. Cover and let rise another 45 minutes. Bake at 350 degrees for 16-20 min. or until lightly browned. Cool for 10 minutes before frosting.
For the frosting:
  1. In a medium bowl, mix cream cheese, Biscoff spread, butter, and vanilla until smooth. Slowly add powdered sugar until desired consistency. Spread over warm cinnamon rolls.

Nutrition Information

Calories 984kcal (49%) Carbohydrates 142g (47%) Protein 21g (42%) Fat 37g (57%) Saturated Fat 15g (75%) Cholesterol 69mg (23%) Sodium 428mg (18%) Potassium 278mg (8%) Fiber 4g (16%) Sugar 48g (96%) Vitamin A 599IU (12%) Vitamin C 1mg (1%) Calcium 80mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 984

% Daily Value*

Calories 984kcal 49%
Carbohydrates 142g 47%
Protein 21g 42%
Fat 37g 57%
Saturated Fat 15g 75%
Cholesterol 69mg 23%
Sodium 428mg 18%
Potassium 278mg 6%
Fiber 4g 16%
Sugar 48g 96%
Vitamin A 599IU 12%
Vitamin C 1mg 1%
Calcium 80mg 8%
Iron 2mg 11%

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