Biscoff Cinnamon Rolls

These fluffy cinnamon rolls are filled with a rich Biscoff cookie butter spread, which gives them a spiced cookie flavor! Top them with brown butter cream cheese frosting while they're still warm! These flavor combinations create the most decadent cinnamon roll ever!

3.67 from 3 votes

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Prep Time: 3

Cook Time: 22

Total Time: 3 22

Servings: large cinnamon rolls

Ingredients

Brown Butter Cream Cheese Frosting:

56 g unsalted butter (¼ cup) cubed
4 ounces cream cheese (113 g)softened
1 teaspoon pure vanilla extract
1 pinch fine sea salt
1 pound powdered sugar (454 g) divided
2-3 tablespoons milk as needed

Dough Ingredients:

454 g warm water (2 cups) about 105°F/40°C
28 g nonfat powdered milk (¼ cup)
43 g instant boxed potato flakes (½ cup)
100 g granulated sugar (½ cup)
12 g instant yeast* (4 teaspoons)
8 g salt (1 ½ teaspoons)
56 g unsalted butter (¼ cup) softened
92 g butter flavored vegetable shortening (½ cup)
2 large eggs (100 g) room temperature
720 g bread flour (6 cups) divided
120 g heavy cream room temperature

Filling Ingredients:

200 g Biscoff cookie butter (⅔ cup)
75 g unsalted butter (⅓ cup) softened
165 g dark brown sugar (¾ cup) packed
8 g ground cinnamon (1 tablespoon)
Optional: 2-3 Biscoff Lotus cookies for garnishing

Instructions

Prepare the Brown Butter Cream Cheese Frosting:

Add the cubed butter to a small light colored saucepan. Melt on medium low heat. Allow it to come to a low simmer. Stir frequently to allow the butter to cook evenly. After about 4-5 minutes, you'll see the butter start to brown and give off a slightly nutty aroma. Once you see small, golden brown speckles, and the butter turns a light amber color, remove the pan from the heat (avoid over browning).
56 g unsalted butter
Immediately pour the butter into a heat safe bowl and refrigerate until it becomes solid, about 2 hours. Allow the butter to sit at room temperature for 15 minutes before using. Then break it up into smaller chunks with a spoon.
In the bowl of a stand mixer, with the paddle attachment, cream together the brown butter and cream cheese until smooth, about 2 minutes.
4 ounces cream cheese
Add the vanilla and salt. Add half the powdered sugar. Mix on low until smooth. Mixture will be thick. Add 2-3 Tablespoons of milk to thin the mixture. Continue to add the remainder of the powdered sugar, alternating with just enough milk to yield a creamy frosting. Cover and set aside.
1 teaspoon pure vanilla extract
1 pinch fine sea salt
1 pound powdered sugar
2-3 tablespoons milk

Prepare the dough:

In the bowl of a stand mixer, add the warm water, powdered milk, potato flakes, sugar, yeast, salt, softened butter, shortening, eggs, and half the flour. With the dough hook attachment, mix on low speed until smooth and fully combined.
454 g warm water
28 g nonfat powdered milk
43 g instant boxed potato flakes
100 g granulated sugar
12 g instant yeast*
8 g salt
56 g unsalted butter
92 g butter flavored vegetable shortening
2 large eggs
360 g bread flour
While on low speed, gradually add the remaining flour. Continue to mix on low until the flour is completely incorporated. Knead on low speed about 8 minutes, until the dough becomes cohesive, and cleans the sides of the bowl. It should pass the windowpane test (stretch a piece of dough apart - if it's elastic and doesn't tear, it's done kneading).
360 g bread flour
Remove the dough from mixer and place in a greased bowl. Turn the dough, coating all sides in the non-stick spray. Cover with clean kitchen towel or plastic wrap. Let rise in a warm place until doubled in size, about 90 minutes.

Prepare the filling:

In a small bowl, combine all the ingredients for the filling with a spoon or rubber spatula. Stir until fully combined and creamy.
200 g Biscoff cookie butter
75 g unsalted butter
165 g dark brown sugar
8 g ground cinnamon

Shape the rolls:

Divide dough into two equal portions (about 28-30 ounces each). Round each portion to an oval shaped piece of dough by pulling the dough and tucking it underneath itself. This will make it easier to roll out into a rectangle.
Flour the work surface and roll dough out to a rectangle, about 10 x 18-inches. Spread half of the Biscoff Filling on the dough, leaving a 1-inch border on the top edge of the rectangle. Leaving this border will help in sealing the dough shut when rolled up.
Start with the long side closest to you, and working from left to right, begin to roll up the dough. Tug and pull as you go, which will tighten the roll and make more swirls. Once it's all rolled up, pinch the seam shut by pinching the edge of the dough to the roll.
Cut 9, 2-inch cinnamon rolls (I find using dental floss makes the cleanest cuts!).
Place the Biscoff cinnamon rolls on a 13 x 18-inch baking sheet, sprayed with nonstick spray. Space the rolls about 2 inches apart. Roll out, fill, and shape the second piece of dough. You should be able to fit all 18 cinnamon rolls on one half size sheet pan.
Cover and let rise until puffy (see notes for Poke Test), about 45-60 minutes. Towards the end of the rise time, preheat oven to 350°F/177°C. Just before baking, pour the room temperature heavy cream over the tops of the rolls.
120 g heavy cream

Bake:

Bake for 24-28 minutes or until edges are medium golden brown and the internal temperature of the rolls is 200°F/90°C. Place pan on a wire cooling rack and let cool for 15 minutes.

Frost:

Spread the frosting over the warm rolls. Allow them to sit 5-10 more minutes, letting the frosting set up. Sprinkle with crushed Biscoff Lotus cookies. Serve and enjoy!

Video

Notes

*You can replace the instant yeast with active dry yeast – be sure to proof it first.
Poke Test: When trying to decide if dough has risen enough for final proof, gently press on the side of the loaf with your fingertip. It should leave an indent that slowly springs back. That indicates the dough has risen enough and is ready to bake. If it does not leave an indent, it needs more time to rise. If it leaves and indent that never springs back it has risen too long.

Make ahead options:

1. 1. Freeze unbaked rolls: After rolling up and placing the rolls on a nonstick cookie sheet, put the entire pan in the freezer and allow the rolls to freeze for 24 hours. Once frozen, remove the sheet pan and store in a zip top bag, in the freezer for up to 4 weeks. When baking frozen rolls, remove them from the freezer bag and place on a baking sheet. Lightly cover with plastic wrap. Allow them to rise at room temperature for 3-5 hours, or until puffy, then bake as usual. You could also let them thaw on a baking sheet in the refrigerator overnight. Remove them from the refrigerator and let them sit at room temperature for about 30 minutes while you preheat your oven.
  2. Make overnight cinnamon rolls: After kneading the dough, let it rest for 15 minutes and then roll out the cinnamon rolls, skipping the first rise (bulk fermentation). Lightly cover the pan with plastic wrap (spray it with nonstick spray to keep it from sticking to the rolls). Place it in the refrigerator to proof overnight, ideally no longer than 10 hours as they will still rise in the refrigerator and can easily over proof if left for too long. Bake as directed.
  3. Make the dough the night before and roll up in the morning: Skip the first rise on the countertop - the dough will rise in the refrigerator overnight. In the morning let the dough warm up at room temperature for about 15 minutes before rolling up. They will rise within 45 minutes and be ready to bake and frost!

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