Biscoff Cinnamon Rolls

Posted on August 6, 2025

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Soft, fluffy dough with a buttery cinnamon caramelized biscuit filling, topped with smooth caramelized biscuit frosting 🥰

Biscoff Cinnamon Rolls

Dough:

  • 1 cup dairy-free milk (warm but not hot to the touch)
  • ¼ cup brown sugar
  • 2 ¼ teaspoons active dry yeast
  • 2 cups plain flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3 tablespoons vegan butter (melted)
  • 1 cup vegan vanilla protein powder

Filling:

  • ½ cup brown sugar
  • 1 tablespoon cinnamon
  • 3 tablespoons dairy-free butter (softened)
  • ¼ cup Biscoff (melted)
  • 5 Biscoff biscuits (crushed)

Frosting:

  • 2 tablespoons dairy-free cream cheese
  • ½ cup powdered sugar
  • 2 tablespoons Biscoff (melted)
  • 1 teaspoon dairy-free milk
  1. Mix the warm dairy-free milk and half of the brown sugar together. Sprinkle in the active dry yeast, give it a quick stir, and let sit for 10 minutes until frothy.
  2. In a large bowl, mix the flour, protein powder, remaining brown sugar, salt, and cinnamon. Make a well in the center and add the yeast mixture and melted vegan butter. Mix until the dough comes together into a ball; it may be slightly sticky.
  3. Knead the dough in a stand mixer or by hand for 8-10 minutes until no longer sticky.
  4. Cover with a damp tea towel and let rise in a warm place until doubled in size, about 1-1.5 hours.
  5. Roll the dough out into a long rectangle.
  6. Prepare the filling by combining the melted Biscoff, softened butter, brown sugar, and cinnamon in a small bowl.
  7. Spread the filling on the dough. Sprinkle the crushed Biscoff biscuits on top.
  8. Roll the dough into a log lengthwise and cut into thick rolls.
  9. Place the rolls in a prepared baking dish.
  10. Cover with a damp cloth and let rise for 20-30 minutes.
  11. Preheat the oven to 350°F while the rolls rise for a second time.
  12. Bake for 20-22 minutes or until golden brown.
  13. Stir together the ingredients for the frosting and ice the buns while they are still slightly warm.
Dessert

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