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

US Customary - Metric

Dough Ingredients:

2 cups warm water about 105°F/40°C)
¼ cup nonfat powdered milk
½ cup instant boxed potato flakes
½ cup granulated sugar
4 teaspoons instant yeast*
1 ½ teaspoons salt
¼ cup unsalted butter softened
½ cup butter flavored vegetable shortening
2 large eggs room temperature
5-6 cups bread flour

Filling Ingredients:

⅔ cup Biscoff cookie butter
⅓ cup unsalted butter softened
¾ cup dark brown sugar packed
1 Tablespoon ground cinnamon

Brown Butter Cream Cheese Frosting:

¼ cup unsalted butter cubed
4 ounces cream cheese softened
1 teaspoon pure vanilla extract
1 pinch fine sea salt
1 pound powdered sugar
3-5 Tablespoons milk as needed
Optional: 2-3 Biscoff Lotus cookies to crumble on top of finished cinnamon rolls

Instructions

Prepare the dough:

In a large bowl, combine warm water, powdered milk, potato flakes, sugar, yeast and salt. Mix well with a wire whisk. Pour into the mixer bowl and secure the dough hook attachment to the mixer.
Add the butter, shortening and eggs. Add 3 cups of the flour. Mix on low speed until ingredients are incorporated, about one minute. Stop and scrape down sides of bowl if needed.
Turn mixer back on low speed, add the remaining 2 cups of flour, about 1/2 cup at a time. Allow each addition to fully incorporate. After adding the 2 cups of flour, let dough continue to mix for about 1 minute. Stop and scrape down sides of bowl if needed. If dough is not mostly cleaning sides of the bowl, add 1/4 cup of flour and mix until fully combined. Stop mixer and lightly tap on dough with fingertip. If the dough feels excessively wet and sticky, add another 1/4 cup of flour and fully combine. If the dough feels soft and tacky, but not wet, knead on low for 6-8 minutes until smooth and cohesive.
Remove dough from mixer and place in a greased bowl. Turn the dough, coating all sides in the nonstick spray. Cover with clean kitchen towel or plastic wrap. Let rise in a warm place until doubled in size, about 60-90 minutes.

Prepare the Brown Butter Cream Cheese Frosting:

Add the cubed butter to a small 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, remove the pan from the heat. (avoid over browning)
Immediately pour the butter into a heat safe bowl and refrigerate until it becomes solid, about 1-2 hours. Allow the butter to sit at room temperature for 15 minutes before using.
In the bowl of a stand mixer, cream together the brown butter and cream cheese until smooth, about 2 minutes.
Add the vanilla and salt. Add half the powdered sugar. Mix on low until smooth. Mixture will be thick. Add 1-2 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.

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.

It's time to roll:

Divide dough into tow 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 work surface and roll dough out to a rectangle, about 10x18-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.
Star with the long side closest to you, and working from left to right, begin to roll dough up. You can 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 the roll into 9, 2-inch cinnamon rolls (I find using dental floss makes the cleanest cuts!).
Place cinnamon rolls on a 13x18-inch baking sheet, either sprayed with nonstick spray or lined with parchment paper. Space cinnamon rolls about 2 inches apart. Repeat steps 2-7 with 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.

Bake:

Bake for 18-22 minutes or until edges are medium golden brown. Place pan on a wire cooling rack and let cool for 5 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!

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. You can freeze rolls to bake for later: 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 you can pop them off, place them in a ziplock bag, and store in the freezer for later use. When baking frozen rolls, remove them from the freezer bag and place on a baking sheet. Allow them to rise at room temperature and bake as usual. This could take 3-5 hours, depending on how warm your kitchen is. You could also let them thaw on a baking sheet in the refrigerator overnight - plan on this taking about 12 hours. Remove them from the refrigerator and let them sit at room temperature for about 30 minutes while you preheat your oven.

1. Make overnight cinnamon rolls: Roll out your cinnamon rolls in the evening, place on your pan and lightly cover with plastic wrap. Place them in the refrigerator. Allow them to proof in the refrigerator overnight and bake them the next morning! Overnight cinnamon rolls are a great way to enjoy them freshly baked without all of the work! Allow them to sit on the counter for about 30 minutes while you preheat your oven. It's important to keep an eye on them - they ideally should not be in the refrigerator for more than 8-10 hours, or they may over proof.

1. Make the dough the night before and roll up in the morning: Make the dough the night before and refrigerate: This can be a better option than rolling them up the night before IF your overnight cinnamon rolls tend to over proof. After you finish rolling them up, they will rise within 45 minutes and be ready to bake and frost!

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