I’ve continued to play around with my basic cinnamon roll recipe, and this weekend I wanted to make Biscoff cinnamon rolls!

The unique Biscoff cookie butter filling combined with a warm cookie butter drizzle make this recipe a wonderful way to start any weekend.

Packing These Cinnamon Rolls with Biscoff Flavor

To give these Biscoff cinnamon rolls an intense Biscoff flavor, I use Biscoff cookie butter in the cinnamon roll filling and topping.

I find that cookie butter pairs so well with the brown sugar and cinnamon in the filling.

How Much Flour Am I Supposed to Use??

Now, the amount of flour you start with is set at 4 1/4 cups of all-purpose flour.

But as you add in your wet ingredients and the eggs, a sticky dough ball forms and you might need to add in additional flour.

I find kneading an additional 3-4 Tbsp of flour into the dough at the stage is the perfect amount. It makes it easy enough to handle and knead by hand, but it’s still a tiny bit tacky and soft.

You need just enough flour to make the dough workable.

If you add too much flour you can end up with dense, chewy cinnamon rolls that are difficult to roll.

This is why you want to be careful with how much flour you add, especially if you decide to add a bit more to get the consistency of your dough just right.

Making These Cinnamon Rolls by Hand vs. Stand Mixer

My first couple batches of cinnamon rolls were made when I was home for the holidays, and I didn’t have a stand mixer.

This recipe can be made by hand or with a dough hook / stand mixer.

It is definitely easier to make using a stand mixer, but a little elbow grease never hurt anyone. I also find it’s easier to get the consistency of the dough right if you knead by hand.

I’ve found that starting the dough in my stand mixer and finishing the kneading process by hand gives me the best results. The dough should be a bit tacky but not sticky once it’s ready to be rested.

Whichever method you use to make the dough, just be sure to knead or mix the dough until it gets an elastic texture and just starts to pull away from the bowl or counter.

Once you get to this point, stop, and let the dough rest for about 10 minutes. This little break allows the gluten to relax bit and makes the dough easier to roll out.

Topping These Cinnamon Rolls

The finishing touch on any cinnamon roll has to be its topping!

A cinnamon roll isn’t complete without some type of melty topping. I decided to top these Biscoff cinnamon rolls with a delicious vanilla glaze and a drizzle of melted cookie butter.

While I was tempted to use my cream cheese buttercream or my American buttercream, for some reason a vanilla frosting just felt right.

You can use a more traditional frosting if you prefer your cinnamon rolls that way though!

Substitutions and Swaps

While I love this recipe just the way it is, I know you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• All-Purpose Flour – I haven’t tested this recipe out with gluten free flour, but it should work if you use a good blend like King Arthur’s GF flour. Just be sure to knead the dough a bit longer to help give it structure.
• Instant / Rapid Rise Yeast – You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it with water and sugar before adding it into the dough and allow the dough to rise for a bit longer. Active yeast takes longer to rise than instant.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
• Whole Milk – Most alternative milks work fine in this recipe, including soy, oat, and almond milk.
• Granulated Sugar – I don’t recommend changing the type or amount of sugar used in the dough.
• Large Eggs – This is an enriched dough, so it uses eggs. You can use a flaxseed egg in its place to make eggless Biscoff cinnamon rolls.
• Brown Sugar – You can use light or dark brown sugar to make the filling for these cinnamon rolls. I prefer using dark in this recipe!
• Cookie Butter – The cookie butter in this recipe is a must! It’s the best way to add an intense Biscoff flavor into these cinnamon rolls without throwing off the consistency of the filling.

Tips for Making the Best Biscoff Cinnamon Rolls

• Use a ruler to make sure your dough is rolled out to the right size (14 in x 18 in) and cut into even pieces.
• Use dental floss to easily cut each cinnamon roll rather than a knife.
• Cut 12 equally sized cinnamon rolls from your log to make sure they all bake evenly.
• Bake the cinnamon rolls in a greased rectangular pan (mine is 9 in x 13 in).
• Let the cinnamon rolls cool for about 10-20 minutes, then add the frosting. This will allow it to perfectly melt over your cinnamon rolls.
• Store leftover cinnamon rolls or cinnamon rolls made ahead of time in an airtight container to keep them fresh.

Making These Biscoff Cinnamon Rolls in Advance

If you want to make these Biscoff cinnamon rolls ahead of time, by my guest! I’m all about working ahead and making life easier.

This recipe can be made the evening before and then baked the following morning.

You can refrigerate these cinnamon rolls after they have been cut in a greased or lined pan.

Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

If the cinnamon rolls are exposed to air, they can dry out and no one wants dry cinnamon rolls!

The morning you want to bake them, take them out 1 hour before you plan to bake them, then follow the recipe instructions to bake.

You can also bake the cinnamon rolls, then let them cool and freeze them individually.

This is what I do with our leftover cinnamon rolls. I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap then foil.

I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them.

Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey (usually about 30 seconds!).

Let Me Know What You Think!

If you try this recipe for Biscoff cinnamon rolls, I’d love to hear what you think! Please leave a rating and a comment with your thoughts.

You can also tag me on social media @chelsweets or use #chelsweets so I can see your creations!!

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