bakeries can sometimes leave you completely uninspired, feeling like you are settling for predictable morning treats rather than a luxurious experience. Staring into an empty mixing bowl on a quiet weekend morning shouldn't mean rushing out the door to buy processed sweets when you can create absolute magic at home. If you want to bypass the dry texture of standard morning buns entirely, discovering a truly flawless Biscoff Cinnamon Roll configuration will completely level up your baking portfolio. This jaw-dropping, golden pastry brings an incredible depth of caramelized speculoos flavor and spiced sugar swirls directly to your table with minimal kitchen stress.
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Must Try Viral Biscoff Cinnamon Rolls With Cream Cheese Icing
Soft, pillowy brioche dough swirled with a rich cinnamon-sugar paste, melted cookie butter, and crushed speculoos cookies, finished with a velvet cream cheese glaze.
Ingredients
- For the Enriched Dough
- – 1 cup Milk (warmed to 110F)
- – 2 1/4 tsp Active dry yeast (7 oz)
- – Sprinkle of sugar
- – 2 Large eggs (room temperature)
- – 4 1/2 cups All-purpose flour
- – 1/4 cup White granulated sugar
- – 1 tsp Salt
- – 10 TBSP Unsalted butter (room temperature and cubed)
- For the Spiced Biscoff Filling
- – 1/2 cup Unsalted butter (room temperature)
- – 3/4 cup Brown sugar (packed)
- – 1 TBSP Ground cinnamon
- – 1/2 cup Biscoff cookie butter
- – 6 Biscoff cookies
- The Secret Baking Splash
- – 1/3 cup Heavy cream
- For the Biscoff Cream Cheese Glaze
- – 4 oz Cream cheese (room temperature)
- – 1/4 cup Unsalted butter
- – 1 cup Powdered sugar (sifted)
- – 1 TBSP Biscoff cookie butter
- – 1 tsp Pure vanilla extract
- For the Showstopping Garnish
- – 1/4 cup Biscoff cookie butter
- – 2 Biscoff cookies
Instructions
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1Pour the milk into a microwave-safe container and heat it for approximately 50 seconds until it registers 110℉. Evenly scatter the yeast grains and a small pinch of sugar across the top surface, letting it rest undisturbed for 10 minutes until it forms a thick, foamy head.
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2Inside the bowl of a heavy-duty stand mixer fitted with a dough hook, toss together the sifted flour, granulated sugar, and fine salt. Toss in the room-temperature butter cubes and add the lightly whisked eggs into the bowl.
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3Stream in the activated milk-yeast mixture and run the mixer on low speed until a shaggy dough starts to assemble. Increase the speed to medium and let the machine work the dough for 5 minutes; it should feel tacky but not leave a sticky residue on your fingers. Verify the gluten structure by gently stretching a small piece of dough; it should form a thin, translucent sheet without tearing when held up to the light.
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4Set your oven to preheat at 200℉. Mist a spacious mixing bowl with nonstick spray, transfer your smooth dough ball inside, and drape a clean kitchen towel across the top. Place the bowl inside the warm oven, shut off the heating element entirely, and leave the oven door slightly ajar to let the dough double in size for 1 hour.
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5Roughly 15 minutes before the dough finishes rising, combine the half-cup of softened butter, packed brown sugar, and ground cinnamon in a small bowl, whipping on high speed with a hand mixer for 2 minutes until light. Set this mixture aside.
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6Scoop the cookie butter into a small dish and microwave for 30 seconds until thin and pourable. Pulverize the 6 biscuits inside a food processor until they form uniform, delicate crumbs.
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7Transfer the risen dough onto a clean, minimally floured countertop and roll it out into a large, uniform rectangle roughly a quarter-inch thick. Utilize an offset spatula to smooth the whipped cinnamon butter evenly over the entire surface.
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8Cascade the warm, melted cookie butter directly over the cinnamon sugar layer, smoothing it into an even sheet before showering the surface uniformly with your processed biscuit crumbs.
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9Carefully roll the dough rectangle away from you into a tight, uniform log starting from the shorter edge. Trim away the irregular ends with a sharp serrated knife, then slice the log into 12 even individual rolls using gentle sawing motions.
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10Generously coat a 9X13 inch baking pan with nonstick spray and arrange the sliced rolls evenly inside. Cover the pan with a kitchen towel and let them rise a second time for 20 minutes.
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11Bring your oven temperature to 375℉. Just before sliding the pan inside, pour the heavy cream evenly into the gaps surrounding the risen rolls. Bake for 24-27 minutes until the outer borders turn a light golden color and the inner core reaches an internal temperature of 160℉.
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12As soon as you pull the hot pan from the oven, assemble the frosting. Whip the softened butter and cream cheese on high speed until completely smooth, then lower the speed to blend in the sifted powdered sugar. Add the single tablespoon of cookie butter and vanilla extract, whipping until fluffy.
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13Spoon generous dollops of the cream cheese frosting over each hot roll, spreading it smoothly so it melts into the layers. Warm the remaining quarter-cup of cookie butter in the microwave for 15 seconds until fluid, swirl it beautifully over the frosted tops, and finish with a decorative dusting of crushed biscuit crumbs before serving.
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