There’s something truly enchanting about the aroma of freshly baked cinnamon rolls filling the air—it’s a warm invitation that awakens nostalgic feelings and promises comfort in every bite. Now imagine elevating this classic delight by infusing it with the caramel-spiced richness of Biscoff spread, creating a cinnamon roll experience that’s both familiar and excitingly fresh.
These Biscoff Cinnamon Rolls offer a luscious blend of gooey caramel and warming cinnamon that melts beautifully into soft, fluffy dough. Whether enjoyed for a cozy breakfast or a special treat any time of day, they deliver indulgent sweetness balanced perfectly with spice, promising an unforgettable moment of comfort and bliss.
- The unique combination of cinnamon and Biscoff spread creates a rich, gooey filling that elevates classic cinnamon rolls.
- Soft, fluffy dough pairs perfectly with the sweet, caramel-spiced flavors for a comforting indulgence.
- Plant-based ingredients make it vegan-friendly, suitable for a variety of dietary preferences.
- Perfect for family gatherings, holiday mornings, or decadent snacks with friends.
Ingredients
- Warm plant-based milk: About 1 cup warmed to 110°F, this activates the yeast gently to ensure a perfect rise in the dough.
- Active dry yeast: 2 ¼ teaspoons, essential for leavening the dough to achieve soft, fluffy rolls.
- Granulated sugar: ¼ cup, feeds the yeast and adds subtle sweetness to the dough’s base.
- Melted vegan butter: ¼ cup, adds richness and tenderness to the dough without dairy.
- All-purpose flour: 3 cups, forms the structure of the dough, balancing moisture and elasticity for soft rolls.
- Salt: ½ teaspoon, enhances flavor and balances sweetness in the dough.
- Smooth Biscoff spread: ½ cup, delivers the signature caramel-spiced flavor in the filling.
- Softened vegan butter: ¼ cup, used in the filling to help blend cinnamon and sugar for a gooey texture.
- Brown sugar: ½ cup, adds deep molasses sweetness to the cinnamon sugar filling.
- Ground cinnamon: 2 teaspoons, warms the filling with classic spice notes.
- Powdered sugar: 1 cup, base of the glaze providing sweetness and smooth texture.
- Plant-based milk: 2–3 tablespoons, thins the glaze for perfect drizzle consistency.
- Biscoff spread (for glaze): 2 tablespoons, infuses the glaze with extra caramel spice depth.
- Vanilla extract: ½ teaspoon, brightens the glaze with sweet aromatic flavor.
Instructions
- Activate the Yeast
Begin by mixing the warm plant-based milk with granulated sugar in a large bowl, then sprinkle the active dry yeast on top. Let it sit for 5-10 minutes until it becomes frothy. This bubbling action confirms your yeast is alive and ready to help the dough rise, vital for fluffy cinnamon rolls.
- Mix the Dough
Once the yeast is foamy, add melted vegan butter, salt, and 2 cups of flour to the bowl. Stir until a sticky dough forms. Then gradually add the remaining flour, kneading by hand or with a mixer until the dough is soft, pliable, and slightly tacky but no longer sticks to your hands. This careful kneading develops gluten for perfect texture.
- Let the Dough Rise
Shape your dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and set it in a warm spot for 1 to 1.5 hours, until it doubles in size. This proofing stage gives the dough lightness and airy softness.
- Prepare the Filling
In a small bowl, combine softened vegan butter, brown sugar, and ground cinnamon until smooth. Keep the Biscoff spread separate for spreading directly onto the rolled-out dough to preserve its luscious texture.
- Roll and Fill the Dough
Turn the risen dough onto a floured surface and roll it out into a rectangle about ¼ inch thick. Spread an even layer of Biscoff spread over the dough followed by the cinnamon sugar mixture to create layers of sweet, spiced flavor in every bite.
- Roll It Up
Starting from a long edge, roll the dough into a tight log, preventing the filling from spilling out and ensuring nicely defined layers. Slice the log into 9 to 12 equal pieces, adjusting size to your preference.
- Second Rise
Arrange the rolls in a greased 9×13-inch pan, leaving a little space between each. Cover and let them rise again for 30 to 45 minutes until puffed and nearly filling the pan. This final rise guarantees the rolls will be tender and airy after baking.
- Bake to Perfection
Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes, until golden brown and fragrant. The caramelized edges and soft center indicate the perfect bake.
- Make the Glaze
While the rolls cool for 5 to 10 minutes, whisk together powdered sugar, plant-based milk, Biscoff spread, and vanilla extract until smooth. Drizzle generously over the warm rolls to add a luscious finish. For extra texture, sprinkle crushed Biscoff cookies on top if desired.
- Ensure the plant-based milk is warm (around 110°F) to activate yeast properly — not too hot to avoid killing the yeast.
- Use softened but not melted vegan butter in the filling for smooth spreading and gooey texture.
- Rolling the dough tightly helps keep the filling inside and creates beautiful cinnamon layers.
- Cut rolls cleanly with a sharp knife or dental floss to maintain shape and avoid squishing.
- A 9×13-inch baking dish works best for even rising, but alternative pans can be used with some spacing adjustments.
- Allow rolls to cool slightly before glazing; too hot and the glaze will melt excessively.
Storage Tips
Store leftover cinnamon rolls in an airtight container at room temperature for 2-3 days, or freeze them for up to a month. Reheat gently in the oven or microwave to restore softness.
Serving Suggestions
Enjoy these rolls warm with plant-based milk or your favorite coffee for a cozy breakfast. They also make an indulgent dessert paired with dairy-free vanilla ice cream or fresh fruit.
- For a fluffier dough, knead the dough for at least 8-10 minutes to develop gluten fully.
- If you don’t have Biscoff spread, speculoos cookie butter is a great substitute with similar caramel spice flavor.
- Use dental floss to cut the rolls neatly, especially if your dough is very soft or sticky.
- Letting the dough rise near a warm, draft-free spot accelerates fermentation and improves texture.
FAQs
- Can I make these cinnamon rolls ahead of time?
Yes, you can prepare and roll the dough, then refrigerate the rolls covered overnight before baking the next day for fresher flavor.
- Is it necessary to use plant-based milk?
Plant-based milk keeps this recipe vegan, but dairy milk can be substituted if not vegan, with similar results.
- What if my yeast doesn’t foam?
If the yeast fails to foam, it may be inactive or the milk temperature was incorrect; start over with fresh yeast and properly warmed milk.
- Can I add nuts or raisins to the filling?
Yes, chopped nuts or raisins can be sprinkled over the filling before rolling for added texture and flavor.
- How do I store leftover cinnamon rolls?
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat before serving.
- Can I make these rolls gluten-free?
This recipe uses all-purpose flour for best texture; gluten-free flours may work but require specific blends and adjustments.
- What is the best way to reheat leftover rolls?
Warm them in the oven at 300°F for 5-10 minutes or microwave in short bursts to restore softness and gooey filling.
Biscoff Cinnamon Rolls
Equipment
- 1 large mixing bowl
- 1 baking dish 9x13-inch greased
- 1 Rolling Pin
- 1 whisk
- 1 sharp knife or dental floss for slicing rolls
Ingredients
- 1 cup warm plant-based milk almond, oat, or soy
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- ¼ cup melted vegan butter
- 3 cups all-purpose flour
- ½ tsp salt
- ½ cup smooth Biscoff spread
- ¼ cup softened vegan butter
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 1 cup powdered sugar
- 2 –3 tbsp plant-based milk
- 2 tbsp Biscoff spread
- ½ tsp vanilla extract
Instructions
- Combine warm plant-based milk and granulated sugar in a large bowl. Sprinkle yeast on top and let it sit until frothy, about 5-10 minutes.
- Add melted vegan butter, salt, and 2 cups flour to the yeast mixture. Mix until dough forms, then gradually add remaining flour until soft and tacky but not sticky.
- Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- In a small bowl, mix softened vegan butter, brown sugar, and cinnamon until smooth. Set aside the Biscoff spread separately.
- Roll dough into a ¼-inch-thick large rectangle. Spread Biscoff spread evenly over the dough, then top with the cinnamon sugar mixture.
- Roll dough tightly from the long edge into a log. Slice into 9 to 12 even rolls.
- Place rolls spaced apart in a greased 9×13-inch baking dish. Cover and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Whisk powdered sugar, plant-based milk, Biscoff spread, and vanilla extract until smooth. Drizzle glaze over slightly cooled rolls.
Notes
- Use milk warmed to about 110°F to activate yeast without killing it.
- Softened vegan butter helps create an even, gooey filling.
- Roll dough tightly to prevent filling leakage and achieve even layers.
- Slice rolls cleanly with a sharp knife or dental floss for neat pieces.
- Let rolls cool for 5-10 minutes before glazing to avoid glaze melting off.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
