Soft and gooey Biscoff cinnamon rolls are a comfort food treat filled with caramel sauce, crunchy walnuts, and cinnamon spice. Perfect for satisfying sugar cravings! A swipe of healthy cream cheese frosting on top makes them a perfect, cozy bake.
These ultra-soft cinnamon rolls take indulgence to the next level with a Lotus Biscoff cookie butter swirl, homemade caramel sauce, and crunchy walnuts. Every bite delivers warm cinnamon spice and rich caramelised flavour - the ultimate comfort food for weekend baking or holiday mornings.
These Biscoff cinnamon rolls are just the beginning! If you love the gooey caramel swirl, you'll adore our one-pan berry brownies - they're equally decadent but even easier to make. Prefer something lighter? Try our zesty lemon cake for a bright contrast to these spiced rolls."
Want more no-fuss desserts? Our no-mixer mocha loaf shares the same easy-bake appeal as these cinnamon rolls, while the French cherry clafoutis offers similarly custardy perfection. For a healthier choice, this healthy banana bread recipe with pecans delivers natural sweetness just like our walnut topping.
Jump to:
💗 Why You'll Love These Rolls
✔ Gooey & fluffy - Perfectly spiced, melt-in-your-mouth texture
✔ Easy to make - Hand-mixed dough, no fancy tools
✔ Freezer-friendly - Bake now, enjoy later
✔ Smells like heaven - Warm cinnamon + caramelised Biscoff
♻️ Substitutions
- Sugar: Use coconut sugar or honey (adjust liquid content if using honey).
- Warm Milk: Substitute with almond milk, soy milk, or oat milk. Ensure it's warmed to help activate the yeast.
- Nuts: While walnuts are classic here, pecans work great too. If you love baking with walnuts, you must try my make-ahead walnut star bread for another stunning dessert!
- Dry Yeast: Use fresh yeast (about 0.6 ounces or 17 grams) or instant yeast (use the same amount).
- Butter: Replace with margarine, coconut oil, or applesauce for a dairy-free option.
- Eggs: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or chia eggs (1 tablespoon chia seeds mixed with 3 tablespoons water per egg).
- Salt: Substitute with sea salt or kosher salt. Adjust quantity as needed.
- Flour: Use whole wheat flour, gluten-free flour blend, or spelt flour. Adjust the amount slightly as needed.
💡 Have a specific food allergy?
Click the buttons below to ask AI how to alter it for your diet!
👩🍳 How to Make the Bread Dough
Here's a quick guide on how to make the bread dough for your Biscoff cinnamon rolls. With just a few simple steps, you'll create a soft, pliable dough that's perfect for rolling and shaping. Let's get started!
Step 1: In a bowl, combine warm milk, yeast, sugar, and butter. Mix well with a whisk. Let it sit for 10 minutes until the yeast starts to foam.
Step 2: Stir in beaten eggs, flour, and salt. Mix until combined.
Step 3: Knead the dough for 5 minutes until smooth. Form into a ball. Place in a greased bowl, cover, and let rise 1 hour.
Step 4: Roll the dough to 18x14". Spread Biscoff, then cinnamon sugar. Roll tightly lengthwise. Cut into 12 slices. Space on tray. Let rise until puffy.
Step 5: Preheat oven to 350°F (180°C). Brush the rolls with egg wash, and drizzle caramel. Bake 20-25 mins until golden. Cool 10 mins; top with more caramel and walnuts. Serve warm.
A full list of ingredients and instructions can be found in the recipe card below.
💭Expert Tips
- Measure and Roll: Use a ruler to ensure your dough is rolled out to 14x18 inches for even baking.
- Easy Cutting: Use dental floss or sewing thread to slice the dough into rolls; it cuts cleanly without squishing.
- Even Size: Cut 12 equally sized rolls to ensure they bake uniformly.
- Pan Choice: Bake the rolls in a greased 9x13-inch pan for the best results.
- Cool Before Frosting: Let the rolls cool for 10-20 minutes before adding frosting to let it melt perfectly over them.
❓ Biscoff Cinnamon Rolls FAQS
These soft Biscoff cinnamon rolls wrap pillowy dough around a spiced Biscoff cookie butter filling, finished with a smooth cookie butter glaze. Warm from the oven, they offer the perfect balance of gooey caramelised filling and fluffy dough - a must-make for any cookie butter fan.
A dirty cinnamon roll is a coffee-flavoured version of classic cinnamon rolls. It gets its name from the "dirty" coffee twist added to either:
1. The dough (with espresso or coffee)
2. The frosting (usually cream cheese with coffee)
3. Both for extra coffee flavour
They keep the usual cinnamon-sugar filling, but taste richer and less sweet than regular rolls. Some versions add chocolate or caramel on top, too.
Why try them? The coffee cuts through the sweetness and adds a grown-up flavour.
To keep them perfectly gooey:
Counter: Airtight container, 2 days
Fridge: Airtight, 5 days (reheat 10 secs)
Freezer: Wrap individually, 3 months
Reheat: 20 secs microwave or 325°F/8 mins
Pro tip: Freeze extras before frosting for perfect texture!
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
📖 Recipe
Biscoff Cinnamon Rolls
Video
Equipment
- Sewing Thread
- Greased 11x15 Inch Baking Pan: For baking the rolls.
Ingredients
Ingredients for Dough
- ½ cup sugar
- 1 cup warm milk
- 2 teaspoons dry yeast
- ⅓ cup butter room temperature (70 grams)
- 2 large eggs
- 1 teaspoon salt
- 4 cups flour
Caramel Sauce Ingredients
- ¼ cup butter 50 grams
- ½ cup heavy cream
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup pecans or walnuts
Filling Ingredients
- ¼ cup light brown sugar
- 2 teaspoons cinnamon
- 200 gr Biscoff spread (melted) or Caramel Sauce
Additional
- 1 egg for egg wash
Instructions
Making the Bread Dough
- Combine warm milk, yeast, sugar, and butter in a bowl. Whisk well and let it rest for 10 minutes to activate the yeast. Add slightly beaten eggs, flour, and salt to the mixture. Knead the dough for 5 minutes using a stand mixer or by hand.
- Shape the dough into a ball with a splash of oil. Place it in a greased bowl, cover with cling film, and let it rise for 1 hour.
Making the Filling
- Heat granulated sugar in a heavy-duty saucepan over medium heat, stirring constantly. The sugar will clump and then melt into a thick, amber liquid, which takes about 6 minutes
- Stir in 50 g butter once the sugar is melted. Be cautious as it will bubble rapidly. If the mixture clumps, whisk vigorously until smooth and return to heat if needed.
- Slowly pour in ½ cup cream while stirring. The mixture will bubble. Let it boil for 1 minute after adding the cream.Remove from heat and let the caramel cool before using.
Assembling
- Once the dough has risen, transfer it to a lightly greased work surface. Roll out the dough into an 18x14-inch rectangle.
- Evenly spread half of the caramel sauce or biscoff spread over the surface of the dough and sprinkle the cinnamon-sugar filling evenly on top.
- Roll the dough tightly and cut it into 12 even pieces. Place the rolls 1 cm apart on a parchment-lined tray. Cover with cling film and let them rise in a warm place for 30-40 minutes.
- Preheat your oven to 350°F (180°C). Brush the rolls with egg wash and drizzle some caramel sauce on top. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool for 10 minutes. Spread the remaining caramel sauce or melted biscoff spread over the rolls, then scatter the chopped walnuts. Serve fresh with milk, tea, or coffee. Enjoy!
Notes
- Use warm milk (not hot) to activate the yeast. This ensures proper rising.
- Let the dough rise in a warm, draft-free area for the best results.
- Roll the dough evenly to ensure even cooking and spread the filling well.
- Cut the dough into equal pieces for consistent baking.
- Keep an eye on the rolls as they bake; they should be golden-brown when done.
- Allow the rolls to cool slightly before serving to let the caramel set.
- Serve fresh for the best taste; the caramel and nuts are best when freshly made.
Amy Liu Dong says
This is such a great-looking cinnamon rolls, it looks amazingly delicious! The presentation too makes it so enticing and very tempting! Totally a perfect pastry for our hot drinks! Loved it!
Swathi says
Biscoff cinnamon rolls are a delicious and perfect breakfast idea. I made it.
Bernice says
Such a great idea to use Biscoff spread in cinnamon rolls! It spreads perfectly and adds so much flavour. We could hardly wait for them to cool off before we tried them.
Agnieszka says
Cinnamon rolls are a Sunday brunch staple for us but these Biscoff ones took them to a whole new level. So good!
Liz says
These were DELICIOUS!!! The addition of Biscoff was wonderful!
Juyali says
Yum yum! So rich, so decadent, and so worth the calories. Another great recipe from your site! 🙂
Genevieve says
Okay, I LOVE biscoff but in cinnamon roll form?! I need to try making these!
Swathi says
Biscoff cinnamon rolls are wonderful, I tried them with my sourdough starter, so yummy.
Adriana says
Gotta love everything biscoff! These rolls are amazing.
Emily says
These rolls turned out amazing! We couldn't get over how delicious they were. The softness of the rolls, combined with the caramel sauce and crunchy nuts, was a hit with everyone!
Juyali says
Holy cow, these cinnamon rolls are next level! If only I made two batches because there were gone so quickly. Great recipe! Easy to follow and so tasty. Thanks much.
Elizabeth says
I love Biscoff and these cinnamon rolls are DELICIOUS! My family loved them!
Leslie says
Using biscoff spread for this cinnamon roll recipe is pure genius!! Absolutely love this one!
Gloria says
What a delicious twist on regular cinnamon rolls. Perfect for dessert and great for brunch on the weekend. I love the flavour of biscoff cookies.
Nicole says
The biscoff spread on these is amazing!! I have a feeling I’m going to be making these often!