# Biscoff Cinnamon Rolls

These Biscoff cinnamon rolls feature a memorable cookie butter flavor and are perfect for holidays or as a cozy dessert.

- Servings: 12 servings
- Category: Baked Goods
- Language: en

## Ingredients

- 540 g bread flour
- 2.5 tsp active yeast
- pinch salt
- 0.75 cup milk
- 2 room temp eggs
- 1 tsp vanilla extract or paste
- 0.5 cup granulated sugar
- 0.5 cup room temp butter
- 0.5 cup greek yogurt
- 0.5 cup cream for soaking the rolls
- 0.25 cup room temp butter
- 0.25 cup Biscoff cookie butter (melted for easy mixing)
- 0.5 cup crushed Biscoff cookies
- 0.5 cup brown sugar
- 1 tbs ground cinnamon
- 8 oz cream cheese
- 1.75 cup powdered sugar
- 0.25 cup melted Biscoff cookie butter
- crushed Biscoff cookies

## Instructions

1. Activate yeast in a warm milk bowl with 1 tablespoon of granulated sugar (from the 1/2 cup for the dough) and let it sit for 5-7 minutes until foamy.
2. Mix flour and salt together in a separate bowl.
3. Add the yeast mixture, eggs, remaining granulated sugar, vanilla extract, soft butter, and Greek yogurt to the flour and salt mixture.
4. Mix until combined for 1 minute, then rest for 5 minutes, and continue mixing until a smooth dough ball forms that doesn't stick to the bowl or surface; add flour as needed.
5. Cover the dough with plastic wrap or a towel and let it proof for at least an hour.
6. Meanwhile, combine all ingredients for the Biscoff filling: 1/4 cup room temp butter, 1/4 cup melted Biscoff cookie butter.
7. Mix until smooth.
8. Line your baking tray with parchment paper and lightly grease with butter or oil spray.
9. After proofing, roll the dough into a 15x16 inch square and spread the Biscoff filling over it.
10. Combine 1/2 cup crushed Biscoff cookies, 1/2 cup brown sugar, and 1 tablespoon ground cinnamon for the dry filling.
11. Sprinkle the dry filling mixture over the Biscoff spread.
12. Cut the dough into strips.
13. Roll each strip to form 12 medium rolls.
14. Place the rolls into the lined baking dish.
15. Cover the rolls and let them proof again for 45 minutes.
16. After the second proofing, warm up the cream and pour it over each roll.
17. Bake the rolls at 350°F (175°C) for around 30-35 minutes, or until golden brown and the internal temperature reaches 190°F-200°F (88°C-93°C).
18. Meanwhile, combine 8oz cream cheese, 1 3/4 cup powdered sugar, and 1/4 cup melted Biscoff cookie butter for the cream cheese frosting and set aside.
19. Spread the cream cheese frosting across the baked rolls.
20. Top with Biscoff cookie crumble and whole Biscoff cookies.
21. Let cool for 15 minutes, then enjoy.

## Equipment

- bowl
- fork
- whisk
- plastic wrap
- rolling pin
- baking tray
- parchment paper
- pizza cutter
- measuring cup

## Tips

- Do not use hot water for yeast, as it will kill the yeast.
- Warm up the cream before pouring over the rolls after proofing.

## Source

- Original video: https://vm.tiktok.com/ZNR1tEqqu/
- Recipe page: https://www.cliprecipe.com/recipe/07f53655-c48e-4e8e-beeb-070a803c2bfe
- Extracted: 2025-11-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt