Easy Biscoff Cinnamon Rolls
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.
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.