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