I’ve been dreaming of creating a recipe for Biscoff cinnamon rolls for a while. I’m so excited to finally share these quick Biscoff cinnamon rolls with you—they’re easy to make and absolutely delicious!

These quick Biscoff cinnamon rolls are the perfect treat for Thanksgiving weekend and the holiday season! Whether you’re looking for a cozy breakfast to enjoy with family, a sweet addition to a holiday brunch, or a comforting dessert after a day of festivities, these rolls deliver warm, spiced flavors that capture the essence of the season. They’re easy to make and guaranteed to impress guests, making them an ideal choice for celebrating together throughout the holidays.

If you’re unfamiliar with Biscoff spread, it’s a rich, creamy, and spiced caramel-like spread with the texture of peanut butter. Often called cookie butter, it’s made from Lotus Biscoff biscuits (cookies), which became famous as the beloved in-flight snack on Delta Airlines. My love for these cookies began on those flights! Similar spreads, often labeled as cookie butter or Speculoos, are available from other brands and work just as well in this recipe.

Biscoff spread comes in two varieties: creamy and crunchy. The crunchy version includes bits of cookie for added texture, while the creamy version is smooth and spreadable. I used the creamy version for this recipe, but you can opt for the crunchy one if you like. Just keep in mind that you may need a little extra to achieve the right consistency for the filling.

I used the dough from my quick cinnamon roll recipe as the base. It is delicious and helps make it quicker to make cinnamon rolls from scratch. It is also so easy to work with. The filling is like a paste-like mixture of butter, cinnamon, and that delightful cookie butter. It’s a winning combination!

When it came to the frosting, I wanted it to include some cookie butter, so I opted for more of a buttercream frosting. I must tell you, the frosting by itself is so delicious. It would also be so tasty to spread on some pumpkin cookies.

Ingredients for Quick Biscoff Cinnamon Rolls

• MILK
• BUTTER
• SUGAR
• ACTIVE DRY YEAST
• LARGE EGG
• FLOUR
• SALT
• COOKING SPRAY
• BROWN SUGAR
• CINNAMON
• BISCOFF COOKIE BUTTER SPREAD
• POWDERED SUGAR
• VANILLA EXTRACT

Instructions for Quick Biscoff Cinnamon Rolls

Prepare the Dough:

• Combine warm milk, yeast, and sugar in the bowl of a stand mixer. Lightly whisk the mixture and let it sit for 6 minutes to activate the yeast.
• Add the egg, salt, and butter, then whisk briefly to break up the egg and combine the ingredients.
• Attach the dough hook to the mixer. Add the flour to the bowl and knead on low speed for 2 minutes. Increase the speed to medium-high and knead for an additional 5 minutes. The dough should be soft, pliable, and pull away from the sides of the bowl. If it’s too dry, add a little milk; if it’s too sticky, add a small amount of flour.
• Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
• Preheat your oven to 200°F.
• Lightly spray your work surface with non-stick cooking spray. Roll the dough out with a rolling pin into a 12″x18″ rectangle, about 1/4″ thick.

Make the Filling:

• In a microwave-safe bowl, combine Biscoff spread and butter—microwave for 6 seconds to soften.
• Add brown sugar and cinnamon to the bowl and mix until a smooth paste forms.
• Spread the filling evenly over the rolled-out dough.

Shape the Rolls:

• Starting with the long side, tightly roll up the dough. Use a serrated knife or unflavored dental floss to cut the roll into 1 1/2″–2″ thick slices.
• Arrange the rolls in a lightly greased 9×13-inch baking dish and cover with plastic wrap.
• Turn off the preheated oven and place the covered rolls inside to rise for 20 minutes.

Bake the Rolls:

• After 20 minutes, remove the plastic wrap. With the rolls still in the oven, turn the oven on to 375°F.
• Bake the cinnamon rolls for 18–20 minutes or until golden brown on top.

Prepare the Frosting:

• While the rolls bake, combine all frosting ingredients in a mixing bowl and beat until smooth and creamy.

Frost and Serve:

• After baking, let the rolls cool for 10 minutes. Spread a generous dollop of frosting on each roll and smooth it out evenly. Serve warm and enjoy! This recipe makes 12 rolls.

These quick Biscoff cinnamon rolls are soft, gooey, and packed with the warm, spiced flavors of cookie butter—perfect for any occasion!

Frequently Asked Questions

Can I make these cinnamon rolls ahead of time?
Yes! Prepare the rolls through the shaping step, then cover tightly and refrigerate overnight. Let them come to room temperature for about 30 minutes before proofing in the oven as directed.

Can I freeze these cinnamon rolls?
Absolutely! Freeze the baked rolls (without frosting) in an airtight container. To serve, thaw them at room temperature, warm in the oven, and then frost before serving. You can also freeze the shaped, unbaked rolls and bake them fresh later.

How do I ensure the rolls rise properly?
Make sure your yeast is fresh and your milk is warm (around 100–110°F) but not too hot. Proofing the rolls in a warm (but turned-off) oven helps create the ideal environment for rising.

Can I freeze these cinnamon rolls?
Absolutely! Freeze the baked rolls (without frosting) in an airtight container. To serve, thaw them at room temperature, warm them in the oven, and then frost before serving. You can also freeze the shaped, unbaked rolls and bake them fresh later.

How do I ensure the rolls rise properly?
Make sure your yeast is fresh and your milk is warm (around 100–110°F) but not too hot. Proofing the rolls in a warm (but turned-off) oven helps create the ideal environment for rising.

FOR MORE RECIPES LIKE THIS, TRY:

• Biscoff Fruit Dip
• Biscoff Hot Chocolate
• Moist Pumpkin Bundt Cake
• Pumpkin Cupcakes with Biscoff Buttercream

This is a Real Mom Kitchen original recipe.