Soft Gooey Biscoff Cinnamon (Print version)
Fluffy buttery rolls swirled with creamy Biscoff and cinnamon, finished with a luscious glaze.
# What you need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup warm water
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature
→ Filling
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup Biscoff cookie spread (smooth)
11 - 1/2 cup light brown sugar, packed
12 - 2 tbsp ground cinnamon
→ Topping
13 - 2/3 cup Biscoff cookie spread (smooth), melted
14 - 1/2 cup powdered sugar
15 - 2-3 tbsp milk
# Directions:
01 - Combine flour, sugar, yeast, and salt in a large mixing bowl.
02 - Add warm milk, warm water, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
03 - Knead on a floured surface for 8-10 minutes, or use a stand mixer with dough hook for 6-7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down dough and roll out on a lightly floured surface to a 16x12-inch rectangle. Mix softened butter and Biscoff spread until creamy, then spread evenly over dough. Sprinkle with brown sugar and cinnamon.
06 - Roll up tightly from the long edge and slice into 12 even rolls.
07 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 45-60 minutes until puffy.
08 - Preheat oven to 350°F.
09 - Bake rolls for 22-25 minutes until golden and cooked through.
10 - Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk until smooth. Add more milk if needed for drizzling consistency.
11 - Drizzle glaze over warm rolls and serve immediately.
# Expert advice:
01 -
- The dough stays incredibly soft for days thanks to a gentle rise and perfect hydration ratio
- Biscoff spread creates these caramelized ribbons throughout each roll that regular cinnamon sugar just cannot match
- The glaze sets into this gorgeous crackly finish while keeping everything underneath melt in your mouth tender
02 -
- Your dough should feel tacky not dry or sticky so adjust flour by the tablespoon during kneading
- Roll the dough rectangle evenly so all your rolls bake at the same rate
- Let the glaze cool for about 2 minutes after mixing so it drips rather than pours off the rolls
03 -
- Use dental floss or unflavored thread to slice rolls without squishing them
- Rotate the pan halfway through baking for even golden browning