Ending 2025 With My Most Popular Recipe

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet instant yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• 3-3 1/2 cups (360-420g) all purpose flour (start with 3 cups and only add more if it's super sticky) (for the dough)
• 3/4 tsp salt (for the dough)
• + 1/3 cup warm heavy cream to pour over the rolls right before baking (for the dough)
• 1/3 cup (76g) unsalted butter, softened (for the biscoff cinnamon filling)
• 1/3 cup (~80g) Biscoff spread/cookie butter (for the biscoff cinnamon filling)
• 3/4 cup (165g) brown sugar, packed (for the biscoff cinnamon filling)
• 1 1/2 tbsp cinnamon (for the biscoff cinnamon filling)
• + crushed Biscoff cookies (for the biscoff cinnamon filling)
• 6oz (170g) cream cheese, room temp (block style, not spreadable) (for the cream cheese icing)
• 1/4 cup (57g) unsalted butter, room temp (for the cream cheese icing)
• 1/3 cup (~80g) biscoff spread (for the cream cheese icing)
• 1 cup (120g) powdered sugar (for the cream cheese icing)
• 1/2 tsp vanilla (for the cream cheese icing)

Instructions

1. Biscoff Cookie Butter Cinnamon Rolls
2. Combine the warm milk, sugar, and instant yeast.
3. Add eggs and melted butter, mix.
4. Stir in salt and flour. Mix until a soft dough forms.
5. Knead the dough for 8-10 min.
6. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs or until doubled.
7. For the filling, mix the soft butter, biscoff spread, brown sugar, and cinnamon until combined/spreadable.
8. Roll dough into a large rectangle on a lightly floured surface.
9. Spread biscoff cinnamon filling evenly and scatter the crushed biscoff cookies on top of it.
10. I like to use a pizza cutter or knife to first slice 8 pieces then roll them each up tightly.
11. (Or you can tightly roll the whole thing then slice)
12. Place in greased 9x13 pan.
13. Cover and let rise 35-45 min.
14. Pour warm heavy cream over the rolls right before baking.
15. Bake at 350°F for 22-28 min until golden. (tent with foil towards the end if the tops are browning too quickly)
16. To make the icing, beat cream cheese, butter, and biscoff spread together until smooth.
17. Then, beat in powdered sugar and vanilla until fully combined.
18. Spread over warm rolls and sprinkle extra crushed biscoff cookies over the top.