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Irresistibly Soft Biscoff Cinnamon Rolls

Biscoff Cinnamon Rolls

These soft Biscoff Cinnamon Rolls blend caramel-spiced Biscoff spread with a classic cinnamon filling for a warm, gooey treat perfect for brunch or dessert.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Course baking, Breakfast
Cuisine American
Servings 9 people
Calories 350 kcal

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.