Biscoff Cinnamon Rolls are decadent, soft, and fluffy yeasted rolls filled with a rich blend of Biscoff cookie butter, cinnamon, and crushed Biscoff cookies. This vegan-friendly twist uses dairy-free milk and butter, offering a caramel-cookie-flavored indulgence with a smooth Biscoff cream cheese frosting. Perfect for breakfast, brunch, or dessert, these rolls deliver an irresistible caramel-cinnamon taste.
You’ll enjoy the soft texture of the dough, the gooey Biscoff filling, and the sweet, creamy frosting sharp with vanilla, making each bite a delightfully cozy treat.
Ingredients
Dough
- 1 cup dairy-free milk (warm, about 115°F / 46°C)
- ¼ cup light brown sugar (divided)
- 2¼ tsp active dry yeast
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 tbsp vegan butter (melted)
- 1 tsp vanilla extract
Filling
- ½ cup light brown sugar (loosely packed)
- 1 tbsp ground cinnamon
- 3 tbsp softened vegan butter
- ¼ cup melted Biscoff cookie butter
- 5-6 crushed Biscoff cookies
- 1 tsp vanilla extract (optional)
Biscoff Cream Cheese Frosting
- 2 tbsp vegan cream cheese (softened)
- 1 cup powdered sugar
- 2 tbsp melted Biscoff cookie butter
- 1-2 tsp dairy-free milk (as needed)
How to Create Your Biscoff Cinnamon Rolls
Step 1: Activate Yeast and Prepare Dough
Warm the dairy-free milk and mix with half of the brown sugar. Sprinkle yeast over the top, stir quickly, and let rest 10 minutes until frothy.
In a large bowl, mix flour, remaining brown sugar, salt, and cinnamon. Make a well and pour in the yeast mixture, vanilla, and melted butter. Stir to form a sticky dough.
Step 2: Knead and Rise
Turn dough out onto a floured surface and knead for 8-10 minutes, adding flour as needed until soft and less sticky. Place dough in a greased bowl, cover, and let rise for 1½ hours or until doubled.
Step 3: Roll and Fill
Roll dough into a ball, flatten into a 6-inch disc, then roll out into a 12” by 7” rectangle about ¼ inch thick.
Mix melted cookie butter, softened butter, brown sugar, cinnamon, optional vanilla, and crushed cookies for the filling. Spread evenly over dough, leaving a ½ inch border.
Step 4: Shape and Second Rise
Roll dough tightly into a log, pinch seam closed. Cut into 1½ inch rolls (approximately 8 rolls). Place rolls in a greased baking dish, cover, and let rise 20-30 minutes until about 1.5 times in size.
Step 5: Bake
Preheat oven to 375°F (190°C) during second rise. Bake rolls 20-23 minutes until golden brown.
Step 6: Prepare Frosting and Frost
While baking, mix vegan cream cheese, powdered sugar, melted cookie butter, and enough dairy-free milk to reach drizzle consistency.
Cool rolls slightly, then spread or drizzle frosting on top. Optionally, drizzle melted cookie butter and sprinkle crushed Biscoff cookies for decoration.
My Best Tips for These Rolls
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Warm milk carefully: not too hot to avoid killing yeast.
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Knead thoroughly to develop gluten for a soft, fluffy texture.
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Allow dough to rise fully for light rolls.
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Spread filling evenly and tightly for gooey, flavorful bites.
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Adjust frosting thickness with milk for easy drizzling.
Delicious Variations to Try
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Add toasted pecans on filling or topping for crunch.
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Use almond or cashew-based vegan cream cheese for variation.
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Sprinkle cinnamon sugar atop finished rolls before baking.
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Add a splash of rum extract in the filling for depth.
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Substitute crushed cookies with speculoos or ginger snaps.
Frequently Asked Questions
Can I make these rolls gluten-free?
Yes, substitute with a gluten-free baking blend and adjust liquids as needed.
How do I store leftovers?
Store covered at room temperature or refrigerated for up to 3 days.
Can I freeze Biscoff cinnamon rolls?
Freeze unbaked rolls before second rise or baked rolls; thaw fully before serving.
Are these rolls egg-free?
Yes, this recipe uses no eggs, making it vegan-friendly.
What milk alternatives work best?
Oat, soy, almond, or coconut milk work well in this recipe.
Can I use regular butter and cream cheese?
Absolutely; simply replace vegan versions with dairy for a non-vegan option.
Biscoff Cinnamon Rolls
- Total Time: 168
- Yield: 8 rolls 1x
- Diet: Vegan
Description
Fluffy, golden swirled buns filled with Biscoff cookie butter, cinnamon, and crushed Biscoff cookies, topped with vegan Biscoff cream cheese frosting perfect vegan treat for breakfast or dessert.
Ingredients
Dough
1 cup warm dairy-free milk (115°F / 46°C)
1/4 cup light brown sugar, divided
2 1/4 tsp active dry yeast
3 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
3 tbsp melted vegan butter
1 tsp vanilla extract
Filling
1/2 cup light brown sugar, loosely packed
1 tbsp ground cinnamon
3 tbsp softened vegan butter
1/4 cup melted Biscoff cookie butter
5–6 crushed Biscoff cookies
1 tsp vanilla extract (optional)
Frosting
2 tbsp vegan cream cheese, softened
1 cup powdered sugar
2 tbsp melted Biscoff cookie butter
1–2 tsp dairy-free milk (as needed)
Instructions
Activate yeast: Mix warm milk with half brown sugar, sprinkle yeast, wait 10 mins until frothy.
Make dough: Combine flours, cinnamon, salt with yeast mix, vanilla, melted butter; stir till sticky.
Knead & rise: Knead 8-10 mins, then rise 1.5 hours until doubled.
Roll & fill: Roll dough 12×7 inch, spread filling leaving border.
Shape rolls: Roll tightly, cut into 8 pieces, proof 20-30 mins.
Bake: 375°F (190°C) for 20-23 mins until golden.
Frost: Beat vegan cream cheese, powdered sugar, cookie butter, milk; spread on warm rolls.
Optional: Drizzle extra cookie butter, sprinkle crushed cookies.
Notes
Warm milk max 115°F.
Knead well.
Fully rise dough.
Adjust frosting to spread.
Store covered 3 days or freeze.
- Prep Time: 25
- Cook Time: 23
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: European / Vegan
Nutrition
- Serving Size: 1 roll (1/8 recipe)
- Calories: 345
- Sugar: 20 g
- Sodium: 145 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
Keywords: biscoff cinnamon rolls, vegan cinnamon rolls, speculoos rolls, cookie butter rolls, biscoff dessert
