Biscoff Cinnamon Rolls

Yes, yesterday I posted about being unable to spend more than 5 minutes in the kitchen, and today I bring you a recipe with a lot of waiting time. Sometimes my day-to-day life is inconsistent, what are you gonna do about it?

I’ve been wanting to make homemade cinnamon rolls for too long. There have been so many great variations and it was hard to choose which to make. I ended up adding to the selection of cinnamon by putting a popular spread that’s been in all kinds of things recently – Biscoff Spread! It this the new food trend? Because it just might be. This spread has the consistency of peanut butter, but tastes exactly like a Biscoff cookie. Which is not surprising knowing that it is made from the cookies themselves. If you have ever flown on Delta airlines you will know what these cookies are, if not imagine a medium-ly (yes I just made up a word) spiced crunchy cookie. And now it’s in a creamy, even more addictive, form.


Finding this spread in a store near me was quite a wild goose chase. First I tried the regular grocery stores which was apparently not the right place to start. So I checked the Biscoff website to find out where their product was sold in my area. The first one I checked was Whole Foods because I had a gift card balance to use up there still. Unfortunately they had stopped stocking it quite awhile ago, but they hesitantly suggested a competitor – Fresh Market and that’s where I finally found my very first jar of Biscoff spread.


So back to these cinnamon rolls. I made them like a regular cinnamon roll, but in the middle threw a few (large) dollops of the Biscoff spread. In the end you get a cinnamon roll with a creamy blend of spices rolled in between the layers. It’s really, really addicting.


What should I make next with Biscoff spread?


Makes 3 pans (approximately 18 rolls)



2 cups whole milk

1/2 cup vegetable oil

1/2 cup sugar

1 package dry yeast (or 2 1/4 teaspoons)

4-1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

Melted butter (I used 6 Tbsp)



Biscoff spread


1 heaping cup of powdered sugar

1-1/2 tsp vanilla extract

1/4 cup* + 2-1/2 Tbsp whole milk


  1. Begin preparing the rolls by mixing the milk, sugar and oil in a large pot. Scald the mixture, then let cool for one hour. When it has cooled (but is still slightly warm), sprinkle the yeast into the milk mixture and let it sit for a minute. Add four cups of flour and mix until a dough forms, then cover and let rise for at least one hour.
  2. After an hour, add the remaining 1/2 cup of flour, baking soda and powder and mix. I use my hands to make sure the dough completely comes together. Flour your workspace and roll the dough with a rolling pin until itโ€™s thin and somewhat rectangular, then brush with melted butter (as much as you want) and generously cover with cinnamon and sugar. Drops dollops of Biscoff spread all over the cinnamon roll dough, then starting with the end away from you, roll the dough into a line towards you. Slice the rolls about 1 inch thick and lay in pans (I used three aluminum 9 inch cake pans) that have been brushed with melted butter. Let the rolls rise for about 30 minutes.
  3. Bake at 400 degrees for 12-15 minutes.
  4. Meanwhile, prepare the glaze. Add sugar to bowl and stir in milk and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth โ€“ about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together. Pour over hot cinnamon rolls (made enough for one pan).

* Original recipe called for 1/4 cup heavy cream but alas I forgot to buy that ingredient.

Source: Adapted slightly from How Sweet It Is.

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