Are you a cookie butter lover? Then you will absolutely adore these Lotus Biscoff cinnamon rolls! Super soft brioche cinnamon roll dough, packed with Biscoff spread, cinnamon and crushed Lotus Biscoff cookies. Topped off with a Biscoff cookie butter frosting and more cookie crumbs.
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Why these work
- Packed full of Biscoff - who doesn't love some cookie butter, am I right? These super soft rolls are not only filled with cookie butter spread, but they're also topped with a silky Biscoff cinnamon roll frosting and cookie crumbs. You are guaranteed loads of caramelised cookie flavour in every bite!
- Did I mention the Biscoff? - Lotus Biscoff is a caramelised cookie spread which doesn't have cinnamon in it itself, but works really well with the added ground cinnamon in these rolls.
- Super soft dough - brioche dough for cinnamon rolls really can't be beat, at least not for the super soft, pillowy texture, enriched by whole milk and a whole lot of butter! They're a bit extra work, but you won't regret it!
- Overnight slow proof - the main 'active' time for these rolls (the kneading) is the day before you'll bake them, which makes them a relatively low maintenance brunch bake the day of!
Ingredient Notes for the Dough
The dough for these Biscoff Cinnamon Rolls is the same as my standard Brioche Cinnamon Rolls. You'll need:
- Warmed milk - this should be full fat milk (or whole milk), heated either in the microwave or in a small saucepan over a medium heat to about 104°F/40C. The fat and the temperature is important here for activating the yeast and making an enriched brioche dough.
- Dry active yeast - it is generally possible to substitute with fresh yeast in making yeasted breads. I have not tested this recipe with a fresh yeast substitute.
- Sugar - superfine granulated sugar or caster sugar work best in this recipe.
- All purpose flour - or plain flour.
- Bread flour - sometimes called strong flour. This will help with the development of gluten in the bread. Using a combination of all purpose and bread flour helps make these super soft brioche!
- Salt
- Eggs - large eggs, at room temperature. One of these eggs will be divided - using an egg white for the dough and reserving the yolk for an egg wash.
- Butter - unsalted butter, softened at room temperature and cut into cubes. You can substitute with salted butter, but this will add salt to the overall recipe. If you opt for salted butter, you may wish to reduce the added salt by half in this dough.
Ingredient Notes for the Filling
These Cookie Butter filled cinnamon rolls are packed to the brim with Biscoff spread. Just like my Banoffee Cinnamon Rolls and Nutella Raspberry Rolls, you don't need any butter for the filling. In this case, the Biscoff acts in place of the butter and sugar - adding sweetness and helping the cinnamon adhere to the rolls.
For the filling you'll need:
- Biscoff spread - for the filling, I use smooth Lotus Biscoff spread. You don't have to use Biscoff specifically and can substitute with any other cookie butter spread. These will impart slightly different flavours based on the type of cookie butter being used. You can also opt to use crunchy spread, this will not impact the overall process or baking, but will add additional texture to the filling.
- Crushed Lotus Biscoff Cookies - cookie crumbs add a bit of texture to the filling and even more biscoff flavour. For a similar effect, without using Lotus Biscuits, you can use graham cracker crumbs, but these won't have the strong caramelised cookie flavour.
- Ground cinnamon
How to Make Biscoff Cinnamon Rolls
To make these cinnamon rolls, you'll need to make a batch of my Brioche Cinnamon roll dough first. For a more detailed guide to making this dough, check out my dedicated Brioche Cinnamon Roll Recipe.
Quick Tips for the Dough
The key things to remember:
- Make sure your yeast has become frothy in the warmed milk before continuing with the recipe. It's a lot easier to start over at this stage if the yeast seems inactive, rather than risking the rolls not rising later!
- Buttery brioche dough is very wet and sticky - it takes a lot of kneading to bring it together and it will not likely pull itself clean from the sides and base of your mixing bowl. If you set yourself timers for 15 minutes for each stage of kneading, this should be sufficient time for your dough to come together.
- Use butter to grease your bowl and cover tightly with plastic wrap.
- You don't need to be precise with the 8 hour slow proof for these to work out - I've made brioche rolls successfully with dough that has been in the fridge for anywhere from 7 hours to 12 hours.
Rolling and Second Proof
Once your dough is finished with its first proof, it's time to make the rolls.
- You'll need to start by getting your dough into a large rectangle. I suggest 12" wide by 15" long.
- Spread the smooth Biscoff over the surface of your dough, then sprinkle with the ground cinnamon and crushed Biscoff cookies.
- Roll tightly from the bottom to the top to form a log.
- Use flavorless dental floss or thin kitchen twine to trim the ends, removing any uneven or unfilled dough. Then divide into 9 rolls.
- Place these into a parchment lined baking pan to proof at room temperature for 2 hours until doubled in size.
Baking
- To get a nice glossy finish on your cinnamon rolls, use your reserved egg yolk and a splash of milk to make a quick egg wash. Brush this over the rolls before baking.
- Bake in a preheated oven for 30 minutes, until risen and golden.
- Remove and allow to cool for about 10 minutes before frosting and serving.
Biscoff Cinnamon Roll Frosting
The frosting for these super soft cookie butter rolls is even more cookie butter!! You'll need only three ingredients:
- Powdered sugar - sometimes called icing sugar or confectioners sugar. This doesn't normally need to be sifted, but if its particularly lumpy, you may wish to sift first to avoid any clumps in your smooth glaze.
- Biscoff - or any smooth cookie butter spread. Unlike with the filling, you'll want to use smooth Biscoff here so that the frosting doesn't have bits in it. Of course you can use crunchy Biscoff, but the frosting will not be smooth.
- Milk - a couple tablespoons of milk make this an easy smooth and spreadable glaze.
Melting Biscoff
To get a smooth frosting, you'll want to start of by melting the Biscoff into a loose runny consistency. This can be accomplished in one of two ways: on the stove or in the microwave.
- Stovetop method: heat the Biscoff in a small saucepan over a medium heat, stirring until the cookie butter starts to melt and become runny. Avoid bringing to a boil.
- Microwave method: put the Biscoff in a microwave safe bowl in short 10 second bursts, stirring each time, until you have a runny cookie butter.
Once you have your runny cookie butter, add your powdered sugar and milk, whisking the ingredients together until smooth.
Spread this over the still warm cinnamon rolls.
Optional: for an extra Biscoff crunch, top with crushed Lotus Biscoff biscuits. You can use full size uncrushed cookies too if you're looking for a larger decorative Biscoff theme!
FAQs
Yes! This recipe is for Biscoff cinnamon rolls using Lotus Biscoff cookie butter spread. You do not need to use Biscoff specifically and can use any cookie butter in this recipe.
These soft and fluffy cookie butter cinnamon rolls are best eaten fresh baked and warm. They can last a couple of days if wrapped well at room temperature. You can also freeze the baked rolls for up to 3 months. Allow to defrost at room temperature before serving and rewarm in an oven on a low heat.
If planning to make ahead, frost before serving - this will allow you to rewarm in the oven without melting the frosting.
These are an overnight Biscoff cinnamon roll - the majority of the active work the kneading) will take place the day before. The first long proof is then overnight, meaning the next day you just need to spread the Biscoff on the dough, roll it up and let your rolls proof one more time before baking.
You can make these further in advance and rewarm, but they're at their best and freshest made as directed in the recipe.
Biscoff Cinnamon Rolls
Equipment
- 8" square baking tray
Ingredients
Ingredients for Brioche Cinnamon Roll Dough
- ¼ cup full fat milk or whole milk, heated to 104°F (40C)
- 2¼ teaspoon dry active yeast
- 1 tablespoon superfine granulated sugar or caster sugar
- 1 cup all purpose flour or plain flour
- ¾ cup bread flour or strong flour
- 1 teaspoon salt
- 3 large eggs at room temperature, one egg separated into white and yolk
- ½ cup unsalted butter softened at room temperature and cubed
Ingredients for Biscoff Filling
- ½ cup smooth Lotus Biscoff spread or another smooth cookie butter
- ¼ cup Lotus Biscoff cookie crumbs
- 1 tablespoon ground cinnamon
Ingredients for Biscoff Frosting
- ½ cup powdered sugar or icing sugar, sifted if lumpy
- ¼ cup smooth Lotus Biscoff spread or another smooth cookie butter spread
- 2 tablespoon milk
Instructions
Instructions for Dough
- Begin by sprinkling the yeast and 1 teaspoon of sugar into the warmed water. Give this a stir and set aside for about 10 minutes to allow the yeast to activate and become foamy.
- In the bowl of a stand mixer fitted with a dough hook, stir the flour, bread flour, remaining sugar and salt together.
- When the yeast is ready, pour this into the flour, immediately followed by 2 whole eggs and 1 egg white. Reserve the remaining egg yolk to make an egg wash when ready to bake.
- Knead the dough on a low setting for 15 minutes until your dough has come together and is starting to pull itself away from the sides of the bowl. It will stay a very wet dough, so don't expect it to pull itself clean.
- Add the pieces of butter a few pieces at a time, continuing to knead on a low setting. Once all of the butter is incorporated, knead for a further 15 minutes until the dough has again come together and is starting to pull itself from the sides of the bowl. Again this will stay a wet and sticky dough, so won't pull itself completely clean (especially from the bottom of the bowl).
- Scrape the dough into a greased bowl, cover with plastic wrap and place in the refrigerator to proof slowly overnight (or for 8 hours).
Instructions for Filling
- Line an 8" square baking pan with parchment paper.
- When your dough has finished its first proof, scrape this out of the bowl onto a floured work surface. Shape the dough into a rectangle and then roll out using a rolling pin until you have a roughly 12" wide by 15" long rectangle.
- Spread your Biscoff over the surface of the dough. Then sprinkle with the ground cinnamon and the crushed Lotus Biscoff biscuits.
- Roll the dough tightly from the bottom to the top to form a log.
- Using flavourless dental floss or kitchen twine, trim the ends of your dough log to remove uneven and unfilled dough. Then divide your log into 9 pieces, cut your rolls with the floss and place these in your lined baking pan.
- Cover with a clean kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size.
Instructions for Baking and Frosting
- Preheat the oven to 350°F (175C/155C Fan).
- Beat together your reserved egg yolk and a splash of milk to make a quick egg wash and brush this over the top of your rolls.
- Place these in the oven to bake for about 30 minutes until well risen and golden.
- Remove from the oven and allow to cool for about 10 minutes while you prepare the frosting.
- To make the frosting, you'll need to melt the Biscoff spread until it is runny. This can be done in a small saucepan over a medium low heat, stirring until runny and smooth (avoid boiling). Or, you can do this in the microwave, heating in short 10 second bursts, stirring each time, until you have a loose runny consistency.
- Add the powdered sugar and milk to the melted Biscoff, stirring until you have a smooth frosting. You can adjust the consistency of this frosting with additional powdered sugar to thicken or additional milk to thin.
- Frost your warm rolls with the Biscoff glaze and serve.
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