These Biscoff cinnamon rolls are gooey and very hard to stop eating. The filling is Lotus Biscoff mixed with butter, cream and cinnamon, like a caramel ganache and topped with crunchy walnuts. No stand mixer needed - just a bowl, your hands, and two hours of your time.
A spoonful of healthy cream cheese frosting on top makes them a perfect, cozy bake.
If you like filled yeast doughs, this recipe will get made a lot. I use a similar dough for my apple and custard buns with cinnamon crumble on top - different filling, same delicious result.
📷 Recipe Snapshot
📌 Recipe: Biscoff Cinnamon Rolls
⏲️ Time: 2 hours 15 minutes (20 min prep, 25 min bake, 1 hour 30 min rise/rest)
👥 Serves: 12 rolls
🌏 Cuisine: American / Bakery-style
📝 Quick Summary: Soft cinnamon rolls filled with Biscoff spread, cinnamon and walnuts. Finished warm and gooey, perfect for breakfast or weekend baking.
🌟 Main Ingredients: Flour, milk, yeast, eggs, butter, brown sugar, cinnamon, Biscoff spread, caramel sauce, walnuts, and a cream cheese frosting if you like.
💡 Pro Tip: Let the dough rise until it looks airy and puffy. That's what gives the rolls their soft, bakery-style texture.
💡 Summarize and save this recipe on
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These Biscoff cinnamon rolls are just the beginning! If you love pastries, you'll adore our one-pan berry brownies - they're equally decadent but even easier to make.
If you refer something lighter, you have to try our zesty lemon cake for a bright contrast to these spiced rolls.
Want more no-fuss desserts? Our 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.
💗 Why You'll Love These Rolls
- Stay soft for days - the enriched dough doesn't dry out fast
- No stand mixer - mix and knead by hand in one bowl
- Smells incredible - Biscoff and cinnamon in a warm oven is something else
♻️ Substitutions
- Sugar: Use coconut sugar instead.
- 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 coconut oil or olive oil.
👩🍳 How to Make Biscoff Cinnamon Rolls
Step 1: Whisk the warm milk, yeast, sugar and butter together in a bowl. Leave it for 10 minutes - the yeast is ready when it looks foamy on top.
Step 2: Add the eggs, flour and salt and mix until everything comes together. It won't look smooth yet - that's fine, kneading sorts that out.
Step 3: Knead for 5 minutes until the dough is smooth and springs back when you poke it. Shape it into a ball, place it in a greased bowl, cover and leave to rise for 1 hour.
Step 4: Roll the dough out to roughly 18x14 inches. Spread the Biscoff filling evenly, then roll it up tightly from the long side. Cut into 12 pieces, place on the tray with a small gap between each one and leave to puff up for 30 minutes.
Step 5: Preheat the oven to 350°F (180°C). Brush the rolls with egg wash, bake for 20-25 mins until golden. Cool for 10 minutes and serve.
A full list of ingredients and instructions can be found in the recipe card below.
💭 Expert Tips
- Walnuts: I like to roast the nuts for a few minutes before adding them to my desserts.
- 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.
❓ Biscoff Cinnamon Rolls FAQS
Yes, brilliantly. Biscoff already has cinnamon and ginger in it, so it deepens the filling rather than competing with it. The caramel sweetness rounds everything out. Once you try it, plain cinnamon rolls will feel like they're missing something.
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:
A dirty cinnamon roll adds espresso or coffee to the dough, the frosting, or both. The coffee cuts through the sweetness and makes the whole thing taste more grown-up. These Biscoff rolls aren't dirty - but they're just as addictive.
Counter: airtight container, up to 2 days
Fridge: airtight, up to 5 days - reheat for 10 seconds in the microwave
Freezer: wrap individually, up to 3 months
Best tip: freeze them before adding the caramel topping, then add it fresh when you reheat
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📖 Recipe
Biscoff Cinnamon Rolls
Video
Equipment
- Sewing Thread
- Greased 11x15 Inch Baking Pan: For baking the rolls.
Ingredients
Dough
Filling
- 200 gr Biscoff spread
- ¼ cup butter
- ½ cup heavy cream
- ½ teaspoon cinnamon
- 1 cup pecans or walnuts chopped
Extra
- 1 egg for egg wash
- splash of milk
Instructions
- Dough: Combine warm milk, yeast and sugar in a bowl. Whisk well and let it rest for 10 minutes to activate the yeast. Add the eggs, melted butter, flour, and salt to the mixture. Knead the dough for 5 minutes using a stand mixer or by hand.½ cup sugar, 1 cup lukewarm milk, 2 teaspoons dry yeast, 2 large eggs, 1 pinch salt, 4 cups all-purpose flour, ⅓ cup butter
- 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.
- Filling: Add the Biscoff spread, butter, heavy cream and cinnamon to a saucepan over low-medium heat, stirring constantly until a smooth cream forms. Close the heat and set aside to reach room temperature.200 gr Biscoff spread, ¼ cup butter, ½ cup heavy cream, ½ teaspoon cinnamon
- 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 ¾ caramel sauce over the surface of the dough and sprinkle ¾ walnuts evenly on top.
- Roll the dough 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 another 30 minutes.
- At this time, you can preheat your oven to 350°F (180°C). While the oven is heating, crack one egg in a bowl with a splash of milk and mix using a fork to make the egg wash.1 egg, splash of milk
- When doubled in size, brush the rolls with egg wash, drizzle the rest of the caramel sauce over the rolls and sprinkle the rest of the walnuts on top. Bake for 20-25 minutes or until golden brown. Remove from the oven and let the rolls cool on a rack for 10 minutes. Serve fresh with milk, tea, or coffee. Enjoy!
Notes
- Use lukewarm 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.
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!