Easy Biscoff Cinnamon Rolls

BySarah
Biscoff Cinnamon Rolls
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If you love cinnamon rolls but don’t always have the time (or patience) to deal with yeast dough, long rise times, and messy rolling, this recipe is about to become your new favorite. Homemade cinnamon rolls can feel like a big project—especially when all you want is something warm, sweet, and comforting.

These easy Biscoff cinnamon rolls deliver bakery-style flavor with a shortcut approach. Soft, fluffy rolls are filled with cinnamon sugar and creamy Biscoff spread, then baked until golden and finished with a rich glaze. They taste indulgent and special, but they’re simple enough for weekends, holidays, or anytime cravings strike.

I’ve made these rolls more times than I can count when I wanted an impressive treat without a full day in the kitchen. In this post, you’ll learn exactly how to make them step by step, plus tips, variations, and answers to common questions so they turn out perfect every time.

Why You’ll Love This Recipe

  • Rich Biscoff flavor in every bite

  • Easy shortcut method with minimal prep

  • Soft, fluffy texture without complicated steps

  • Perfect for breakfast, brunch, or dessert

  • Crowd-pleasing and kid-friendly

Biscoff Cinnamon Rolls

Ingredients & Prep

These easy Biscoff cinnamon rolls use simple, store-bought ingredients for maximum convenience and flavor.

Main Ingredients Prep

  • Refrigerated crescent roll dough or biscuit dough – Both work well; crescent dough gives a softer swirl, biscuits create fluffier rolls

  • Biscoff spread – Smooth spread works best for even filling

  • Brown sugar – Adds warmth and depth to the filling

Seasonings, Sauces, or Flavor Base

  • Ground cinnamon – Classic cinnamon roll flavor

  • Vanilla extract – Adds warmth to the glaze

  • Pinch of salt – Balances sweetness

Pantry Staples

  • Butter – Melted, for brushing and richness

  • Powdered sugar – For the glaze

  • Milk or heavy cream – Creates a smooth, pourable icing

  • Nonstick spray or butter – For greasing the pan

Step-by-Step Cooking Instructions

These easy Biscoff cinnamon rolls come together quickly with simple steps.

Pre-Cooking Prep

  1. Preheat oven to 350°F.

  2. Grease a baking dish or round cake pan.

  3. Bring Biscoff spread slightly to room temperature so it spreads easily.

Biscoff Cinnamon Rolls Process

Cooking Method

  1. Unroll the crescent dough (or flatten biscuit dough pieces into a rectangle).

  2. Brush the dough evenly with melted butter.

  3. Spread a generous layer of Biscoff spread over the dough, leaving a small border.

  4. Sprinkle brown sugar evenly over the Biscoff layer.

  5. Dust with ground cinnamon and a tiny pinch of salt.

  6. Roll the dough tightly into a log, starting from the long edge.

  7. Slice into even rolls using a sharp knife or unflavored dental floss.

  8. Place rolls cut-side up into the prepared baking dish.

  9. Bake for 22–28 minutes, until golden and cooked through.

Doneness or Texture Check

  • Rolls puffed and lightly golden

  • Centers cooked through, not doughy

  • Biscoff filling bubbly and fragrant

Resting or Final Touches

Let the rolls cool for 5 minutes while you prepare the glaze. Drizzle glaze over warm rolls so it melts into every swirl.

Pro Tips for Perfect Results

Common Mistakes to Avoid

  • Overfilling – Too much Biscoff can leak out while baking

  • Cutting with a dull knife – Can squish the rolls

  • Overbaking – Dries out the dough quickly

Recommended Tools

  • Baking dish or cake pan

  • Sharp knife or dental floss

  • Mixing bowl for glaze

  • Silicone spatula

Storage & Reheating Tips

  • Store leftovers in an airtight container for up to 3 days

  • Reheat individual rolls in the microwave for 15–20 seconds

  • Add a small drizzle of milk before reheating if rolls feel dry

Biscoff Cinnamon Rolls

Flavor Variations

These easy Biscoff cinnamon rolls are easy to customize.

Spicy Version

  • Add extra cinnamon

  • Sprinkle a pinch of nutmeg or cardamom

  • Add a tiny pinch of ginger for warmth

Healthy / Special Diet Option

  • Use reduced-sugar biscuit dough if available

  • Reduce brown sugar slightly and let Biscoff shine

  • Use plant-based milk for a dairy-free glaze

Global Flavor Twist

  • European-style: Add crushed Biscoff cookies on top

  • Chocolate lover’s: Add mini chocolate chips to the filling

  • Holiday-inspired: Add orange zest to the glaze

Serving Suggestions

These rolls are perfect on their own but pair well with simple sides.

Side dishes

  • Fresh fruit

  • Yogurt parfait

  • Scrambled eggs for a brunch spread

Drinks, sauces, or toppings

  • Hot coffee or latte

  • Extra Biscoff drizzle

  • Whipped cream or vanilla ice cream (for dessert)

FAQs

Can I make this ahead of time?

Yes. Assemble the rolls, cover tightly, and refrigerate overnight. Bake fresh in the morning, adding 2–4 extra minutes to the bake time.

How do I fix common mistakes?

  • Rolls too dry: Drizzle with warm milk or glaze

  • Filling leaked out: Use slightly less Biscoff next time

  • Undercooked centers: Cover loosely and bake 3–5 minutes longer

Conclusion

These easy Biscoff cinnamon rolls are soft, sweet, and packed with irresistible cookie butter flavor. They’re the perfect shortcut recipe when you want something homemade and impressive without spending hours in the kitchen.

Save this recipe for weekends, holidays, or anytime cravings hit. Share it with fellow Biscoff lovers, and if you enjoy easy baked treats like this, try Biscoff blondies or cookie butter crescent rolls next. One bite, and you’ll be hooked.

Biscoff Cinnamon Rolls

Easy Biscoff Cinnamon Rolls

Sarah
These easy Biscoff cinnamon rolls are soft, fluffy, and packed with rich cookie butter flavor—no yeast or long rise times required. Made with refrigerated dough, cinnamon sugar, and creamy Biscoff spread, they bake up golden and gooey, then get finished with a sweet glaze. Perfect for breakfast, brunch, holidays, or an easy dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • Cinnamon Roll Base
  • 1 can refrigerated crescent roll dough or biscuit dough
  • ¼ cup melted butter
  • ½ cup Biscoff spread smooth
  • ¼ cup brown sugar
  • 1½ teaspoons ground cinnamon
  • Pinch of salt
  • Glaze
  • 1 cup powdered sugar
  • 2 –3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract
  • For the Pan
  • Nonstick spray or softened butter

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a baking dish or round cake pan.
  • Unroll crescent dough into a rectangle (or flatten biscuit dough pieces into one even layer).
  • Brush dough evenly with melted butter.
  • Spread Biscoff evenly over the dough, leaving a small border around the edges.
  • Sprinkle brown sugar evenly over the Biscoff layer.
  • Dust with cinnamon and a pinch of salt.
  • Roll dough tightly into a log, starting from the long edge.
  • Slice into even rolls using a sharp knife or unflavored dental floss.
  • Place rolls cut-side up in the prepared pan.
  • Bake 22–28 minutes, until puffed, golden, and cooked through.
  • While rolls cool slightly, whisk together glaze ingredients until smooth.
  • Drizzle glaze over warm rolls and serve.

Notes

  • Let Biscoff come to room temperature so it spreads easily.
  • Avoid overfilling—too much spread can leak out while baking.
  • For extra indulgence, drizzle more Biscoff on top before serving.

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