These Biscoff Cinnamon Rolls are soft, fluffy, and packed with warm Biscoff cookie flavor in every bite. They start with a rich, buttery brioche dough filled with brown sugar, cinnamon, cloves, allspice, creamy Biscoff cookie butter, and crushed Biscoff cookies. It's baked until golden brown and then topped with a creamy cream cheese frosting and more Biscoff.

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biscoff cinnamon rolls, in pan frosted ready to eat

If you love Biscoff you will love these my Biscoff scones, Biscoff Brownies, Biscoff Snickerdoodles.

Why You'll Love These Biscoff Cinnamon Rolls

Soft and fluffy brioche dough. Enriched dough is made with milk, eggs, and butter, giving the cinnamon rolls a soft, tender texture.

Loaded with Biscoff flavor. Biscoff butter in the filling, cookies in the filling, drizzled with heavy cream and Biscoff and then it's gets topped with even more Biscoff.

Warm and perfectly spiced. Cinnamon, cloves, and allspice complement the flavor of Biscoff cookies.

Cream cheese frosting. It's perfect not too sweet

Ingredients and Substitutions

Brioche Cinnamon Rolls Dough

Bread Flour: Bread flour gives the dough enough structure to rise tall while still creating soft and chewy cinnamon rolls. All-purpose flour can be substituted, but the texture will be slightly different.

Yeast: You can use instant or active dry yeast. If using active dry yeast, activate it in warm milk according to the package directions before making the dough.

Whole Milk: I recommend whole milk for the softest rolls, but 2% milk can work as a substitute.

Sugar: Adds sweetness, and tenderness while also helping feed the yeast.

Eggs: I always use large sized eggs

Butter: Make sure to use REAL BUTTER!

Salt: Balances the sweetness and enhances the buttery flavor of the dough.

Biscoff Brown Sugar Filling

Butter: Make sure to use softened butter, helps with spreading

Brown Sugar: I love using DARK BROWN SUGAR, light brown sugar works

Cinnamon: Vietnamese Saigon Cinnamon from Costco is the best!

Allspice/Cloves: Small amounts but they give the filling a deeper warm spice

Biscoff Cookie Butter: Spread it over the dough for an extra layer of caramelized Biscoff flavor. Either smooth or crunchy cookie butter can work, although smooth is easier to spread.

Biscoff Cookies: Crush the cookies into crumbs and sprinkle them over the filling before rolling up the dough.

Biscoff Heavy Cream

Heavy Cream: Pouring heavy cream over the risen cinnamon rolls before baking helps make them extra soft, rich, and gooey.

Biscoff Cookie Butter: You can skip this step, but I wanted to every bite to be full of Biscoff flavor

Cream Cheese Frosting

Cream Cheese: Use full-fat, block-style cream cheese for a thick and creamy frosting.

Butter: Softened unsalted butter makes the frosting smooth and rich.

Powdered Sugar: Sweetens and thickens the frosting.

Vanilla: Vanilla extract or vanilla bean paste adds flavor and complements the warm spices.

Heavy Cream or Milk: Add a small amount as needed to adjust the consistency of the frosting.

For Topping

Biscoff Cookie Butter: Warm it slightly until it's thin enough to drizzle over the frosted cinnamon rolls.

Biscoff Cookies: Finish the rolls with crushed cookies for extra flavor and a little crunch.

How to Make Biscoff Cinnamon Rolls

Make the Brioche Dough

In the bowl of a stand mixer fitted with the dough hook, combine warm milk (110°F or below) and active dry yeast. Let sit for 5 minutes, until foamy.

Add sugar and eggs and mix on low until combined. Add the flour and salt and mix until a shaggy dough forms.

With the mixer running on low, gradually add the softened butter 1–2 tablespoons at a time, allowing each addition to fully incorporate before adding more. Knead for 10–15 minutes, until the dough is smooth, elastic, and passes the windowpane test.

Transfer to a lightly greased bowl, cover, and refrigerate overnight.

If you are making the dough and baking the same day, I would recommend letting the dough rise until almost double and then place in fridge for at least 2 hours. This will make rolling the dough much easier.

Make the Biscoff Filling

In a small bowl, mix together the softened butter, brown sugar, cinnamon, cloves, and allspice until combined.

Crush the Biscoff cookies and set them aside.

Slightly warm the Biscoff cookie butter so it's soft and easy to spread. You don't want it hot or completely melted.

Assemble the Cinnamon Rolls

spiced brown sugar filling is spread on the dough

Add biscoff crumbles on top of the spiced filling

Remove the chilled dough and roll the dough out onto a clean lightly floured surface. Roll the dough into a 12×20-inch rectangle, about ¼-inch thick.

Spread the brown sugar cinnamon filling evenly over the dough, leaving a small border at the top. Spread the melted Biscoff cookie butter evenly over the filling, then sprinkle with the crushed Biscoff cookies.

Cut the dough into 2-inch-wide strips and roll each strip tightly into a cinnamon roll.

roll up the bsicoff cinnamon rolls and let rise in pan

one single photo of Biscoff cinnamon roll

Line a 9×13-inch pan with parchment paper and arrange the rolls with a little space between each one.

Cover and let rise for 45–60 minutes, or until doubled in size.

Add the Biscoff Heavy Cream

biscoff heavy cream is poured over biscoff cinnamon rolls

Before baking, gently warm the heavy cream and Biscoff cookie butter together until the cookie butter melts into the cream.

You only want the mixture slightly warm enough just to let the biscoff and heavy cream blend together.

Slowly pour the Biscoff cream mixture over the cinnamon rolls.

Bake Biscoff Cinnamon Rolls

Bake the cinnamon rolls in a 325F oven for 40 to 50 minutes or until they're beautifully golden brown on top and the centers are baked through to an internal temperature of 200F

If the tops begin browning too quickly, loosely cover the pan with aluminum foil and continue baking until the centers are done.

Allow the rolls to cool slightly while you prepare the cream cheese frosting.

Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy.

Add the powdered sugar and vanilla and continue mixing until fluffy.

Frosting Biscoff Cinnamon Rolls

Spread the cream cheese frosting over the cinnamon rolls while they're still slightly warm.

Drizzle more Biscoff cookie butter generously over the cream cheese frosting and swirl with a spatula.

Finish with more crushed Biscoff cookies.

Serve warm and enjoy!

Tips for the Best Biscoff Cinnamon Rolls

Use the windowpane test. Proper gluten development is one of the keys to getting those soft, fluffy, bakery-style cinnamon rolls.

Give the dough enough time to rise. Rise times can vary depending on the temperature of your kitchen. Instead of relying only on the clock, look for the dough to roughly double in size.

Find a warm place for your dough. Place it in the oven with only the oven light turned on, inside a turned-off microwave with a mug of hot water, or on top of the refrigerator.

Let the second rise happen before adding the cream. Allow the shaped rolls to become noticeably puffy first, then pour the Biscoff heavy cream over them right before baking.