Why Make This Recipe
If you love the combination of soft, fluffy cinnamon rolls and the delightful flavor of Biscoff, then these Irresistible Biscoff Cinnamon Rolls with Creamy Icing are a must-try. They offer a unique twist on the classic cinnamon roll by adding the sweet and spicy notes of Biscoff cookie butter and crumbles. Perfect for breakfast, brunch, or a sweet treat any time of day, these rolls are sure to impress family and friends. Plus, the creamy icing takes them over the top!
How to Make Irresistible Biscoff Cinnamon Rolls with Creamy Icing
Ingredients
- 1 cup whole milk (warmed to 110°F)
- 2.25 teaspoons active dry yeast (fresh)
- 1 tablespoon sugar
- 2 large eggs (room temperature)
- 4 cups all-purpose flour (spoon and leveled)
- 1 teaspoon salt
- 0.25 cup unsalted butter (room temperature, cubed)
- 0.25 cup unsalted butter (softened)
- 0.5 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 0.5 cup Biscoff cookie butter (melted)
- 1 cup Biscoff cookies (crumbled)
- 0.5 cup heavy cream (poured around rolls)
- 8 ounces cream cheese (softened)
- 0.25 cup unsalted butter
- 2 cups powdered sugar (sifted)
- 0.25 cup Biscoff cookie butter
- 1 teaspoon pure vanilla extract
- 0.5 cup Biscoff cookie crumbles
Directions
- Activate Yeast: In a bowl, mix warm milk, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.
- Make Dough: In a large bowl, combine the activated yeast mixture with eggs, flour, and salt. Knead in the 0.25 cup of cubed butter until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare Filling: In a bowl, mix together softened butter, brown sugar, cinnamon, and melted Biscoff cookie butter.
- Roll Out Dough: Once the dough has risen, punch it down and roll it out into a rectangle on a lightly floured surface.
- Add Filling: Spread the filling evenly over the dough and sprinkle with crumbled Biscoff cookies.
- Shape Rolls: Roll the dough tightly into a log and slice into 12 pieces.
- Second Rise: Place the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes.
- Preheat Oven: Preheat your oven to 350°F.
- Prepare Cream: Pour heavy cream around the rolls in the baking dish.
- Bake Rolls: Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Make Icing: While the rolls are baking, beat together the cream cheese, softened butter, powdered sugar, Biscoff cookie butter, and vanilla extract until smooth.
- Ice the Rolls: Once the rolls are out of the oven, drizzle the icing over the warm rolls and top with Biscoff cookie crumbles.
How to Serve Irresistible Biscoff Cinnamon Rolls with Creamy Icing
These cinnamon rolls are best served warm. You can enjoy them fresh out of the oven or reheat them briefly in the microwave. They make a great breakfast treat or a delightful dessert. Pair them with a hot cup of coffee or tea for a perfect combination!
How to Store Irresistible Biscoff Cinnamon Rolls with Creamy Icing
Store the cinnamon rolls in an airtight container at room temperature for up to 2 days. If you need to keep them longer, place them in the fridge for up to a week. You can also freeze the rolls for up to 3 months. To reheat, just pop them in the microwave for a few seconds!
Tips to Make Irresistible Biscoff Cinnamon Rolls with Creamy Icing
- Make sure your yeast is fresh for the best rise.
- Do not skip the second rise; it helps the rolls become light and fluffy.
- Feel free to adjust the amount of Biscoff cookie crumbles to your liking.
- For extra sweetness, you can add more powdered sugar to the icing.
Variation
You can add different spices such as nutmeg or use different flavored cookie butters for a unique twist. Experiment with adding nuts like pecans or walnuts for some crunch.
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough and let it rise, then place it in the fridge overnight. Just let it come to room temperature before rolling it out.
What if I don’t have Biscoff cookies?
You can substitute them with any crunchy cookies you enjoy, like graham crackers or even Oreos for a different flavor.
Can I use a different kind of milk?
Yes, you can use any type of milk such as almond milk, soy milk, or oat milk, but it may alter the taste slightly.
Biscoff Cinnamon Rolls
Ingredients
Method
- In a bowl, mix warm milk, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.
- In a large bowl, combine the activated yeast mixture with eggs, flour, and salt. Knead in the 0.25 cup of cubed butter until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- In a bowl, mix together softened butter, brown sugar, cinnamon, and melted Biscoff cookie butter.
- Once the dough has risen, punch it down and roll it out into a rectangle on a lightly floured surface.
- Spread the filling evenly over the dough and sprinkle with crumbled Biscoff cookies.
- Roll the dough tightly into a log and slice into 12 pieces.
- Place the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes.
- Preheat your oven to 350°F.
- Pour heavy cream around the rolls in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- While the rolls are baking, beat together the cream cheese, softened butter, powdered sugar, Biscoff cookie butter, and vanilla extract until smooth.
- Once the rolls are out of the oven, drizzle the icing over the warm rolls and top with Biscoff cookie crumbles.