If you ever asked me what I would sell in my bakery, this would be it. Biscoff Rolls, they are cinnamon rolls with Biscoff in them. Pure perfection. It has the crunch from the cookies, the pillowy soft dough, and a perfectly easy frosting that will keep you wanting more.

This recipe is EVERYTHING. All you need is one base recipe: our cinnamon roll recipe, and to that, you can add everything. You can customize it however you’d like, make it Nutella, Kinder Bueno, brownie, caramel, or even change the dough and make it chocolate, chocolate Nutella. The options are endless, and the results are always impressive!

How can you make a cinnamon roll even more delicious? By using Biscoff in the recipe.

Grab these ingredients

This recipe uses the same ingredient list for the dough as many of our roll recipes, even savory ones like garlic rolls, caramelized onion, just slightly modified.

• Sugars: we are using three different types of sugar, granulated sugar, brown sugar, and powdered sugar.
• Active dry yeast: it needs to be activated with warm milk. If the temperature of the milk is 90°F (32 °C), the yeast will be inactive. If it’s higher than 120F (49 °C), it will kill the yeast and not work.
• Milk: make sure it’s at the right temp.
• All–purpose flour: it’s what gives structure to the dough.
• Eggs: whole.
• Salt: enhances flavor and balances the sweetness of this Biscoff dessert.
• Butter: preferably unsalted butter.
• Biscoff: we need a smooth spread, Biscoff cookies.
• Heavy whipping cream: to bake each of the Biscoff brioche rolls.
• Cream cheese: full-fat for best results.

Tips for a perfect brioche roll

Preparing Biscoff cinnamon rolls at home can be very easy. Here are some tips you can follow to have perfect rolls every time.

1. Don’t skip kneading or proofing; both are very important steps in this recipe. Skipping any of them will give you tough, dense rolls instead of pillowy soft rolls.
2. Instead of using flour for dusting the work table, we will be using roughly crushed Biscoff crumbs. It will add flavor and texture to the dough.
3. Make sure all of the ingredients for the frosting are at room temperature, so they can easily incorporate, avoiding a grainy frosting.
4. For spreading the Biscoff spread into the rolled-out dough, make sure you don’t melt it, or it will be a complete mess.
5. You know your oven better than I do! Check the rolls at the 20-minute mark.
6. Adding a splash of heavy whipping cream to the rolls before baking will give you even fluffier rolls.

How to shape perfect rolls

There are actually different methods for cutting and shaping your sweet Biscoff rolls; there are three I know.

• The classic way is by rolling the prepared dough into a tight log, then using a sharp knife to cut it. If you do this method, I recommend you freeze the log for 15 minutes before you do it, so you don’t squish the dough.
• Instead of using a knife, you could use a kitchen twine or unscented dental floss. They are very popular methods of cutting rolls that became viral on TikTok a few years back.
• MY FAVORITE WAY. Is by rolling out the dough, adding the filling, and cutting into strips. This way, you can easily roll each of the rolls individually, and you have even better control over the dough and final shape.

Even if you can control the way your dough is shaped sometimes when baking, they go in different directions, as long as they are delicious, it doesn’t really matter!

We have used this method for so many recipes, including our red velvet Nutella rolls, Ferrero Rocher rolls, birthday cake rolls, and cookie dough rolls.

The best Biscoff frosting

You can make it without even needing a stand mixer, but if you’d like to use a stand mixer, use the paddle attachment. If the butter is very soft, you can use the whisk attachment.

All you need is a mixing bowl and a whisk. Mix everything very well to avoid having unnecessary lumps. If you do a good mixing, no sift will be needed for the powdered sugar.

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