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Biscoff Cinnamon Rolls Recipe

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★★★★★

4.5 from 139 reviews

These Biscoff Cinnamon Rolls are a delectable vegan treat that combines soft, fluffy cinnamon rolls with the rich, caramelized flavor of Biscoff cookie butter. Made with dairy-free milk and vegan butter, these rolls are perfect for those seeking a plant-based indulgence. Topped with a luscious Biscoff cream cheese frosting and sprinkled with crushed Biscoff cookies, they offer a mouthwatering twist on a classic favorite.

Ingredients

Scale

Dough

  • 1 cup dairy-free milk (225g), warm but not hot (about 115°F)
  • ¼ cup light brown sugar (50g), divided
  • 2 ¼ tsp active dry yeast (8g)
  • 3 cups all-purpose flour (365g)
  • 1 tsp ground cinnamon (4g)
  • ½ tsp salt
  • 3 tbsp vegan butter (45g), melted
  • 1 tsp vanilla extract (2g)

Filling

  • ½ cup light brown sugar (85g), loosely packed
  • 1 tbsp ground cinnamon (12g)
  • 3 tbsp softened vegan butter (45g)
  • ¼ cup melted Biscoff Cookie Butter
  • 5–6 crushed Biscoff cookies
  • 1 tsp vanilla extract (3g), optional

Biscoff Cream Cheese Frosting

  • 2 tbsp vegan cream cheese, softened slightly
  • 1 cup powdered sugar (130g)
  • 2 tbsp melted Biscoff cookie butter
  • 1–2 tsp dairy-free milk, as needed

Instructions

  1. Activate the Yeast: Combine warm dairy-free milk and half of the brown sugar in a bowl. The milk should be about 115°F to properly activate the yeast without killing it. Sprinkle in the active dry yeast, stir briefly, and let the mixture sit for 10 minutes until it becomes frothy, indicating the yeast is active.
  2. Make the Dough: In a large bowl, whisk together the flour, remaining brown sugar, salt, and cinnamon. Create a well in the center and add the yeast mixture, vanilla extract, and melted vegan butter. Stir until the dough begins to form a ball, which might be slightly sticky at this stage.
  3. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead vigorously for 8-10 minutes, gradually adding small amounts of flour as needed to prevent sticking. Stop kneading when the dough is soft, smooth, and no longer sticky to the touch—a crucial step to develop gluten structure for fluffy rolls.
  4. Let Rise: Place the dough in a clean bowl, cover it with a damp tea towel or paper towel, and leave it in a warm place for about 1 ½ hours, or until it doubles in size.
  5. Roll out Dough: Once risen, transfer the dough onto a floured surface or parchment paper. Shape it into a ball and then flatten it into a 6-inch diameter disk. Next, roll the disk into a 12” by 7” rectangle, ensuring the dough is about ¼ inch thick.
  6. Prepare and Spread Filling: Mix the melted Biscoff cookie butter, softened vegan butter, brown sugar, cinnamon, and optional vanilla extract until well combined. Spread this filling evenly over the rolled dough, leaving a ½ inch border around the edges. Sprinkle crushed Biscoff cookies over the filling for added texture and flavor.
  7. Roll and Cut Rolls: Carefully roll the dough into a tight log starting from the longer side. Using a sharp knife, slice the log into 1 ½ inch thick rolls, yielding about 8 rolls. Place them in a prepared baking dish with some space between them.
  8. Second Rise: Cover the rolls with a damp cloth and let them rest in a warm place for 20-30 minutes or until they puff up to about 1.5 times their original size.
  9. Bake: Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for 20-23 minutes, or until they turn a golden brown color and are cooked through.
  10. Make the Icing: While the rolls bake, combine vegan cream cheese, powdered sugar, melted Biscoff cookie butter, and 1-2 teaspoons of dairy-free milk in a small bowl. Stir until smooth and drizzle-able. Adjust the consistency by adding more milk if too thick or powdered sugar if too thin.
  11. Frost and Serve: Allow the rolls to cool slightly after baking. Spread or drizzle the Biscoff cream cheese frosting generously over the warm rolls. Optionally, drizzle additional melted Biscoff cookie butter and sprinkle extra crushed Biscoff cookies for garnish. Serve warm and enjoy!

Notes

  • Ensure the dairy-free milk is warm (about 115°F) to activate the yeast properly without killing it.
  • Kneading is crucial for texture—do not skip or shorten this step.
  • Letting the dough rise twice ensures light and fluffy rolls.
  • You can use any dairy-free milk like almond, soy, or oat milk according to preference.
  • For an extra indulgent finish, drizzle warm Biscoff cookie butter on top after frosting.
  • Store leftovers in an airtight container and reheat gently before serving.

Keywords: Biscoff cinnamon rolls, vegan cinnamon rolls, dairy-free cinnamon rolls, Biscoff cookie butter dessert, vegan breakfast rolls, cinnamon rolls recipe, plant-based cinnamon rolls

Find it online: https://cookwithlea.com/biscoff-cinnamon-rolls-recipe/