These scrolls combine the comforting warmth of classic cinnamon rolls with the unique, spiced sweetness of Biscoff. They’re soft and pillowy with a gooey center, making every bite irresistible. Perfect for special occasions or weekend baking, they can also be made ahead and enjoyed fresh from the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) flour sugar yeast warm milk butter eggs salt biscoff spread brown sugar cinnamon powdered sugar vanilla extract milk (for glaze)
Directions
In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Add melted butter, eggs, and salt, then gradually mix in the flour to form a soft dough.
Knead the dough for about 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1–1.5 hours or until doubled in size.
Roll the dough out into a large rectangle on a floured surface.
Spread a generous layer of Biscoff spread over the dough, then sprinkle with brown sugar and cinnamon.
Roll the dough tightly into a log and slice into even portions.
Place the scrolls into a lined baking dish, leaving space between them. Cover and let rise again for 30–45 minutes.
Preheat the oven to 180°C (350°F).
Bake for 20–25 minutes or until golden and cooked through.
Mix powdered sugar, vanilla extract, and a little milk to make a glaze, then drizzle over the warm scrolls before serving.
Servings and timing
Servings: 10–12 scrolls Preparation time: 20 minutes Rising time: 1 hour 30 minutes to 2 hours Cooking time: 20–25 minutes Total time: about 2 hours 30 minutes
Variations
You can add chopped nuts like pecans or walnuts for extra crunch. Swap Biscoff with chocolate spread or peanut butter for a different twist. A cream cheese frosting can replace the glaze for a richer topping. Adding raisins or dried fruit can bring extra texture and sweetness.
Storage/Reheating
Store the scrolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 15–20 seconds or in a low oven until warm. They can also be frozen for up to 2 months; thaw and reheat before serving.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise.
What is Biscoff spread?
It’s a sweet, spiced spread made from speculoos biscuits with a caramel-like flavor.
Can I use instant yeast?
Yes, instant yeast works well and may reduce rising time slightly.
Why didn’t my dough rise?
The yeast may be inactive or the milk may have been too hot or too cold.
Can I make these dairy-free?
Yes, substitute butter and milk with plant-based alternatives.
Can I freeze the scrolls?
Yes, freeze them after baking and cooling, then reheat before serving.
How do I keep them soft?
Avoid overbaking and store them in an airtight container.
Can I add frosting instead of glaze?
Yes, cream cheese frosting is a popular alternative.
Can I use whole wheat flour?
Yes, but the texture may be denser.
How do I know when they’re done?
They should be golden on top and cooked through in the center.
Conclusion
Biscoff Cinnamon Scrolls are a delicious twist on a classic favorite, combining soft, fluffy dough with a rich and spiced filling. Perfect for sharing or treating yourself, they bring warmth and indulgence to any occasion.
Biscoff Cinnamon Scrolls are soft, fluffy rolls filled with a rich cinnamon swirl and creamy Biscoff spread, finished with a sweet vanilla glaze. This indulgent cinnamon roll recipe is perfect for breakfast, brunch, or dessert, offering a warm, spiced flavor with a caramelized twist.
Ingredients
4 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons yeast
1 cup warm milk
1/3 cup butter (melted)
2 eggs
1/2 teaspoon salt
3/4 cup Biscoff spread
1/2 cup brown sugar
1 tablespoon cinnamon
For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk
Instructions
In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add melted butter, eggs, and salt. Gradually mix in flour to form a soft dough.
Knead the dough for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
Roll dough into a large rectangle on a floured surface.
Spread Biscoff evenly over the dough, then sprinkle with brown sugar and cinnamon.
Roll tightly into a log and slice into even portions.
Place scrolls into a lined baking dish, cover, and let rise again for 30–45 minutes.
Preheat oven to 180°C (350°F).
Bake for 20–25 minutes until golden and cooked through.
Mix glaze ingredients and drizzle over warm scrolls before serving.
Notes
Ensure milk is warm, not hot, to activate yeast properly.Do not overbake to keep the rolls soft and fluffy.Best enjoyed fresh but can be reheated for a soft texture.
