Biscoff rolls are a delightful dessert made using Biscoff spread. They’re soft, fluffy and delicious. The dough is made with rich ingredients like butter, milk, sugar, egg they give a tender texture and a hint of sweetness.
we make the biscoff filling by using biscoff spread and crushed cookies, creating the perfect texture. Theyre so good youre gonna wanna eat more. This recipe gives you 4 rolls to enjoy,
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the fluffiest biscoff rolls
Those biscoff rolls are perfect for breakfast, brunch or as a sweet treat any time of the day. They can be enjoyed with your friends and family or simply by yourself. Theyre a delightful combination of Biscoff and the comforting goodness of freshly baked bread. They are sure to satisfy your cravings and leave you wanting more with every bite.
Ingredients
YOU NEED
- All purpose flour
- water
- milk
- granulated sugar
- fresh yeast
- soft butter
- egg
Ingredients
YOU NEED
- Crushed biscoff cookies
- Biscoff spread
- heavy cream
ingredients needed
To make this delicious homemade biscoff rolls that are really easy to make we will need very little ingredients, here is a list. Check in your pantry and before starting make sure you have everything that is listed here,
- All purpose flour, you can also use 1/3 part of all purpose flour and the rest bread flour
- water, wet ingredient
- milk, if you dont have milk you can use all water instead of half milk half water,
- granulated sugar, added for sweetness
- fresh yeast, for the dough to rise it needs a yeast
- butter, use soft butter
- egg
- heavy cream, when baking theyre gonna come out with a nice golden color and softer
- biscoff spread, for the filling
- biscoff cookies, crush them for the filling
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the best tips
dough
- Knead the dough for 15 minutes and then add the fresh yeast. The reason why we do this is because the warmth from kneading the dough can activate the yeast and start fermenting inn the middle of the kneading process.
- use soft butter so its easier to incorporate to the dough.
- always cover the dough with a damp towel or plastic wrap to retain moisture.
- microwave the biscoff spread for a little if its too hard so its easier to spread.
- to make even cuts you should make a guide with a knife or whatever youre using before cutting.
- when cutting the rolls i recommend using a thin rope or dental floss instead of a knife. Its gonna keep its shape better.
- paint the rolls with heavy cream and then add the rest to the rolls, the heavy cream is gonna help you when baking them making them softer and also giving them a better golden color.
- I like to bake my doughs at low temperature so they dont get any wrinkles or they crack on the oven.
process
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RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
Ingredients
dough
- 225 grams all purpose flour
- 40 grams water
- 40 grams milk
- 40 grams granulated sugar
- 8 grams fresh yeast
- 20 grams soft butter
- 1 egg
filling
- 60 grams biscoff spread
- 10 crushed biscoff cookies
more
- 7 crushed biscoff cookies
- Biscoff spread
- 40 grams heavy cream
step by step
dough
1)First step, dry ingredients
To begin making the biscoff rolls, you can start by mixing the dry ingredients. In a mixing bowl, combine all purpose flour and granulated sugar. Stir well until all the ingredients are fully incorporated.
2)Second step, wet ingredients
now lets move on to the wet ingredients. You wanna add to the flour mixture soft butter, one fresh egg, milk and water. Make sure that the butter is at room temperature so that it blends easily with the other ingredients. Crack the egg into a separate bowl and then add it to the mixture.
knead
3)Third step, knead
i first like to mix everything with a wooden spoon and then go ahead and knead it on my stand mixer. Use the dough hook attachment. Knead the dough for about 15 minutes. After 15 minutes you can add the fresh yeast and knead for about 10 more minute. You should have a smooth dough not too sticky, i it feels too wet add one teaspoon of all purpose flour.
first rise
4)Forth step, proof
Once the dough. Is kneaded, transfer it to a bowl and cover it with a damp towel or plastic wrap. If you have a proofing machine or dough proofer set it to a temperature of 30 C (86F) and place the covered bowl inside following the machine instructions. You can also allow it to proof on a warm place in your house. Let the dough proof for 1h and 30 minutes or until it has doubled in size.
5)Fifth step, roll out the dough
After the dough has proofed enough time its time to roll it out, lightly dust the surface with all purpose flour to prevent it from sticking. Gently roll out the dough to 1 cm thick or 0.4 inches.
filling
6)Sixth step, filling
you wanna spread a thick layer of biscoff spread, we had to microwave it for about 15 seconds because its too cold and it was really hard to work with. Crush some biscoff cookies and spread them covering the entire surface. Starting from one of the sides, tightly roll the dough into a roll (similar to what you would do when making cinnamon rolls, just a little more messy).
7)Seventh step, cut
To cut the Biscoff rolls you can use a knife, dental floss or a rope. I like using the rope better. You wanna cut them into equal sizes so before cutting them make a mark to guide your cuts. Place the rope underneath the roll where you want to make the cut. Hold each end of the rope and cross them over each other pulling tightly to slice through the rolls.
second rise
8)Eight step, second proof
you want to place them in a pan with enough room for them to expand making sure the rolls are not too close to each other. Once the biscoff rolls are arranged in the pan, cover them with a damp towel. Allow them to proof for about 30 minutes in a warm place or in a dough proofer at 30 C (86 F).
bake
9)Ninth step, bake
lightly brush the Biscoff rolls with heavy cream, this will give them a golden finish once baked. After brushing them you can pour the remaining heavy cream over the rolls in the pan this will add moisture to the Biscoff rolls and they’re gonna come out softer.
Bake them at 160 C (320 F) for bout 30- 35 minutes in a preheated oven or until they turn a beautiful golden brown color. Once theyre baking you can crush some biscoff cookies and cover the rolls with them.
Biscoff rolls
Ingredients
Dough
- 225 grams all purpose flour
- 40 grams water
- 40 grams milk
- 40 grams granulated sugar
- 8 grams fresh yeast
- 20 grams soft butter
- 1 egg
Filling
- 60 grams biscoff spread
- 10 crushed biscoff cookies
More
- 7 crushed biscoff cookies
- Biscoff spread
- 40 grams heavy cream
Instructions
1)First step, dry ingredients
- To begin making the biscoff rolls, you can start by mixing the dry ingredients. In a mixing bowl, combine all purpose flour and granulated sugar. Stir well until all the ingredients are fully incorporated.
2)Second step, wet ingredients
- now lets move on to the wet ingredients. You wanna add to the flour mixture soft butter, one fresh egg, milk and water. Make sure that the butter is at room temperature so that it blends easily with the other ingredients. Crack the egg into a separate bowl and then add it to the mixture.
3)Third step, knead
- i first like to mix everything with a wooden spoon and then go ahead and knead it on my stand mixer. Use the dough hook attachment. Knead the dough for about 15 minutes. After 15 minutes you can add the fresh yeast and knead for about 10 more minute. You should have a smooth dough not too sticky, i it feels too wet add one teaspoon of all purpose flour.
4)Forth step, proof
- Once the dough. Is kneaded, transfer it to a bowl and cover it with a damp towel or plastic wrap. If you have a proofing machine or dough proofer set it to a temperature of 30 C (86F) and place the covered bowl inside following the machine instructions. You can also allow it to proof on a warm place in your house. Let the dough proof for 1h and 30 minutes or until it has doubled in size.
5)Fifth step, roll out the dough
- After the dough has proofed enough time its time to roll it out, lightly dust the surface with all purpose flour to prevent it from sticking. Gently roll out the dough to 1 cm thick or 0.4 inches.
6)Sixth step, filling
- you wanna spread a thick layer of biscoff spread, we had to microwave it for about 15 seconds because its too cold and it was really hard to work with. Crush some biscoff cookies and sprinkle them covering the entire surface. Starting from one of the sides, tightly roll the dough into a roll (similar to what you would do when making cinnamon rolls, just a little more messy).
7)Seventh step, cut
- To cut the Biscoff rolls you can use a knife, dental floss or a rope. I like using the rope better. You wanna cut them into equal sizes so before cutting them make a mark to guide your cuts. Place the rope underneath the roll where you want to make the cut. Hold each end of the rope and cross them over each other pulling tightly to slice through the rolls.
8)Eight step, second proof
- you want to place them in a pan with enough room for them to expand making sure the rolls are not too close to each other. Once the biscoff rolls are arranged in the pan, cover them with a damp towel. Allow them to proof for about 30 minutes in a warm place or in a dough proofer at 30 C (86 F).
9)Ninth step, bake
- lightly brush the Biscoff rolls with heavy cream, this will give them a golden finish once baked. After brushing them you can pour the remaining heavy cream over the rolls in the pan this will add moisture to the Biscoff rolls and they’re gonna come out softer.
- Bake them at 160 C (320 F) for bout 30- 35 minutes or until they turn a beautiful golden brown color. Once theyre baking you can crush some biscoff cookies and cover the rolls with them.
Nutrition
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