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

• 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.
• 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

• 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 and around 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!