There’s something inherently magical about the smell of freshly baked cinnamon rolls wafting through the house. It’s warm, inviting, and downright nostalgic—like a hug in dessert form. But what if you could take that comfort to the next level? Enter Biscoff Cinnamon Rolls—a luscious twist on a classic recipe. These rolls are sweet, sticky, and have a caramel-spiced warmth that perfectly complements the classic cinnamon swirl. Whether you’re cozying up on a chilly morning, baking for a special occasion, or just treating yourself to a decadent snack, these rolls are the ultimate indulgence.
The addition of Biscoff spread elevates this traditional treat into something unique. Biscoff, a spiced cookie spread with caramel and cinnamon undertones, pairs seamlessly with the warm spices of a cinnamon roll. It creates a gooey filling that melts into the dough as it bakes, turning each bite into pure bliss. This recipe is perfect for family brunches, holiday mornings, or as an impressive dessert to share with friends. But fair warning—you might not want to share once you’ve tasted them yourself!
Why You’ll Love This Recipe:
- Incredibly Soft Dough: These cinnamon rolls are fluffy and tender, thanks to a perfectly balanced dough recipe.
- Unique Flavor Profile: The combination of cinnamon, Biscoff spread, and brown sugar creates a caramel-like richness you won’t find in traditional cinnamon rolls.
- Simple Yet Impressive: While these rolls look bakery-quality, they’re surprisingly simple to make at home.
- Make-Ahead Option: Perfect for early mornings or holidays, you can prep these rolls in advance and bake them fresh when needed.
Ingredients You’ll Need:
For the Dough:
- 1 cup warm plant-based milk (e.g., almond, oat, soy)
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- ¼ cup melted vegan butter
- 3 cups all-purpose flour
- ½ tsp salt
For the Filling:
- ½ cup smooth Biscoff spread
- ¼ cup softened vegan butter
- ½ cup brown sugar
- 2 tsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp plant-based milk
- 2 tbsp Biscoff spread
- ½ tsp vanilla extract
How to Make Biscoff Cinnamon Rolls:
Step-By-Step Instructions:
- Activate the Yeast:
In a large mixing bowl, combine the warm plant-based milk and granulated sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy. This step is crucial for ensuring your dough rises properly!Tip: If the yeast doesn’t foam, your milk may have been too hot or too cold. Start over with fresh yeast and lukewarm milk (around 110°F). - Mix the Dough:
Once the yeast is activated, add the melted vegan butter, salt, and 2 cups of flour to the bowl. Mix until a sticky dough forms. Gradually add the remaining cup of flour, kneading by hand or with a dough hook, until the dough is soft and slightly tacky but doesn’t stick to your hands. - Let it Rise:
Shape the dough into a ball and place it in a greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm spot for about 1-1.5 hours, or until it doubles in size.Anecdote: I like to set my dough next to a sunny window or on top of the fridge—it’s like giving your dough a cozy blanket of warmth! - Prepare the Filling:
In a small bowl, mix together the softened vegan butter, brown sugar, and cinnamon until smooth. Keep the Biscoff spread separate for now, as you’ll spread it directly onto the dough. - Roll and Fill the Dough:
Once the dough has risen, roll it out into a large rectangle, about ¼-inch thick. Spread an even layer of Biscoff spread over the dough, followed by the cinnamon sugar mixture. - Roll It Up:
Starting from the long edge, carefully roll the dough into a tight log. Slice the log into 9-12 even pieces, depending on your preferred roll size. - Second Rise:
Arrange the rolls in a greased 9×13-inch baking dish, leaving a bit of space between each one. Cover and let them rise for another 30-45 minutes, until they puff up and fill the pan. - Bake to Perfection:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they’re golden brown and your kitchen smells like heaven. - Make the Glaze:
While the rolls cool slightly, whisk together powdered sugar, plant-based milk, Biscoff spread, and vanilla extract until smooth. Drizzle the glaze generously over the warm rolls.Tip: For an extra-special touch, you can sprinkle crushed Biscoff cookies on top!
Helpful Tips:
- Kneading the Dough: Don’t over-knead! Stop once the dough is smooth and elastic. Overworked dough can make your rolls dense.
- Overnight Option: Prep the rolls the night before, cover tightly, and store in the fridge. In the morning, let them come to room temperature and rise for 30 minutes before baking.
- Storage Tip: Store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat them in the microwave for 10-15 seconds for that “just-baked” texture.
Recipe Details:
- Prep Time: 2 hours (including rising time)
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 9-12 cinnamon rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Notes
- Make Sure the Milk is Warm, Not Hot: The milk should be around 110°F for activating the yeast. Too hot, and it can kill the yeast; too cold, and it won’t activate properly.
- Softened Butter is Key: Ensure your vegan butter is softened but not melted for the filling. This helps it spread evenly across the dough and creates a consistent, gooey filling.
- Rolling the Dough: Roll the dough tightly when forming the log to prevent the filling from spilling out. A tight roll also ensures even layers in your cinnamon rolls.
- Cutting the Rolls: Use a sharp knife or dental floss to slice the dough cleanly without squishing it. For floss, slide a piece under the dough, cross the ends over the top, and pull tight to cut through.
- Baking Dish Size: A 9×13-inch baking dish is ideal, but you can also use a round pan or two smaller pans if you prefer. Just ensure the rolls are arranged with a little space to expand as they bake.
- Let the Rolls Cool Slightly Before Glazing: Glazing while the rolls are still piping hot will cause the glaze to melt too much. Let them cool for about 5-10 minutes for the perfect consistency.
- Adjusting Sweetness: If you prefer a less sweet glaze, start with 1 cup of powdered sugar and gradually add more to taste.
Frequently Asked Questions:
Q: Can I freeze the rolls?
A: Absolutely! Freeze the unbaked rolls after slicing, or freeze baked rolls without the glaze. When ready to bake, thaw overnight in the fridge, let them rise, and bake as usual.
Q: Can I use regular butter and milk instead of vegan substitutes?
A: Yes, if you’re not following a vegan diet, feel free to use dairy-based ingredients in the same measurements.
Q: Can I add nuts or raisins?
A: Definitely! Sprinkle chopped pecans, walnuts, or raisins over the filling before rolling up the dough for extra texture.
Related Recipes
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Conclusion:
Biscoff Cinnamon Rolls are not just a dessert; they’re an experience. From the pillowy-soft dough to the gooey, spiced Biscoff filling and drizzled glaze, every bite feels like a celebration. Whether you’re enjoying them with a cup of coffee on a lazy Sunday morning or serving them at a family gathering, these rolls are sure to impress. So roll up your sleeves, gather your ingredients, and prepare to bake up some delicious memories. Trust me, one taste, and you’ll be hooked!
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Irresistibly Soft Biscoff Cinnamon Rolls: A Cozy Indulgence
Description
There’s something inherently magical about the smell of freshly baked cinnamon rolls wafting through the house. It’s warm, inviting, and downright nostalgic—like a hug in dessert form. But what if you could take that comfort to the next level? Enter Biscoff Cinnamon Rolls—a luscious twist on a classic recipe. These rolls are sweet, sticky, and have a caramel-spiced warmth that perfectly complements the classic cinnamon swirl. Whether you’re cozying up on a chilly morning, baking for a special occasion, or just treating yourself to a decadent snack, these rolls are the ultimate indulgence.
The addition of Biscoff spread elevates this traditional treat into something unique. Biscoff, a spiced cookie spread with caramel and cinnamon undertones, pairs seamlessly with the warm spices of a cinnamon roll. It creates a gooey filling that melts into the dough as it bakes, turning each bite into pure bliss. This recipe is perfect for family brunches, holiday mornings, or as an impressive dessert to share with friends. But fair warning—you might not want to share once you’ve tasted them yourself!
Ingredients
For the Dough:
- 1 cup warm plant-based milk (e.g., almond, oat, soy)
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- ¼ cup melted vegan butter
- 3 cups all-purpose flour
- ½ tsp salt
For the Filling:
- ½ cup smooth Biscoff spread
- ¼ cup softened vegan butter
- ½ cup brown sugar
- 2 tsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp plant-based milk
- 2 tbsp Biscoff spread
- ½ tsp vanilla extract
Instructions
- Activate the Yeast:
In a large mixing bowl, combine the warm plant-based milk and granulated sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy. This step is crucial for ensuring your dough rises properly!Tip: If the yeast doesn’t foam, your milk may have been too hot or too cold. Start over with fresh yeast and lukewarm milk (around 110°F). - Mix the Dough:
Once the yeast is activated, add the melted vegan butter, salt, and 2 cups of flour to the bowl. Mix until a sticky dough forms. Gradually add the remaining cup of flour, kneading by hand or with a dough hook, until the dough is soft and slightly tacky but doesn’t stick to your hands. - Let it Rise:
Shape the dough into a ball and place it in a greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm spot for about 1-1.5 hours, or until it doubles in size.Anecdote: I like to set my dough next to a sunny window or on top of the fridge—it’s like giving your dough a cozy blanket of warmth! - Prepare the Filling:
In a small bowl, mix together the softened vegan butter, brown sugar, and cinnamon until smooth. Keep the Biscoff spread separate for now, as you’ll spread it directly onto the dough. - Roll and Fill the Dough:
Once the dough has risen, roll it out into a large rectangle, about ¼-inch thick. Spread an even layer of Biscoff spread over the dough, followed by the cinnamon sugar mixture. - Roll It Up:
Starting from the long edge, carefully roll the dough into a tight log. Slice the log into 9-12 even pieces, depending on your preferred roll size. - Second Rise:
Arrange the rolls in a greased 9×13-inch baking dish, leaving a bit of space between each one. Cover and let them rise for another 30-45 minutes, until they puff up and fill the pan. - Bake to Perfection:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they’re golden brown and your kitchen smells like heaven. - Make the Glaze:
While the rolls cool slightly, whisk together powdered sugar, plant-based milk, Biscoff spread, and vanilla extract until smooth. Drizzle the glaze generously over the warm rolls.Tip: For an extra-special touch, you can sprinkle crushed Biscoff cookies on top!
Notes
- Make Sure the Milk is Warm, Not Hot: The milk should be around 110°F for activating the yeast. Too hot, and it can kill the yeast; too cold, and it won’t activate properly.
- Softened Butter is Key: Ensure your vegan butter is softened but not melted for the filling. This helps it spread evenly across the dough and creates a consistent, gooey filling.
- Rolling the Dough: Roll the dough tightly when forming the log to prevent the filling from spilling out. A tight roll also ensures even layers in your cinnamon rolls.
- Cutting the Rolls: Use a sharp knife or dental floss to slice the dough cleanly without squishing it. For floss, slide a piece under the dough, cross the ends over the top, and pull tight to cut through.
- Baking Dish Size: A 9×13-inch baking dish is ideal, but you can also use a round pan or two smaller pans if you prefer. Just ensure the rolls are arranged with a little space to expand as they bake.
- Let the Rolls Cool Slightly Before Glazing: Glazing while the rolls are still piping hot will cause the glaze to melt too much. Let them cool for about 5-10 minutes for the perfect consistency.
- Adjusting Sweetness: If you prefer a less sweet glaze, start with 1 cup of powdered sugar and gradually add more to taste.