Biscoff Cinnamon Rolls with Cookie Butter Filling and Cream Cheese Icing Recipe
Indulge in soft, fluffy Biscoff cinnamon rolls filled with a gooey cookie butter filling and topped with a sweet and creamy Biscoff cream cheese icing. These delightful rolls are easy to make vegan, dairy-free, and eggless, perfect for a comforting breakfast or sweet treat.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dough
- 1 cup dairy-free milk (225g), warm but not hot to the touch
- ¼ cup light brown sugar (50g), divided
- 2 ¼ tsp active dry yeast (8g)
- 3 cups all-purpose flour (365g)
- 1 tsp ground cinnamon (4g)
- ½ tsp salt
- 3 tbsp vegan butter (45g), melted
- 1 tsp vanilla extract (2g)
Filling
- ½ cup light brown sugar (85g), loosely packed
- 1 tbsp ground cinnamon (12g)
- 3 tbsp softened vegan butter (45g)
- ¼ cup melted Biscoff Cookie Butter
- 5-6 crushed Biscoff cookies
- 1 tsp vanilla extract (3g) – optional
Biscoff Cream Cheese Frosting
- 2 tbsp vegan cream cheese, softened slightly
- 1 cup powdered sugar (130g)
- 2 tbsp melted Biscoff cookie butter
- 1-2 tsp dairy-free milk, as needed
Instructions
- Activate the Yeast: Mix the warm dairy-free milk and half of the brown sugar together, ensuring the milk temperature is about 115°F. Sprinkle in the active dry yeast, stir quickly, and let it sit for 10 minutes until the mixture is frothy and activated.
- Make the Dough: In a large bowl, combine the flour, remaining brown sugar, salt, and cinnamon. Create a well in the center and add the yeast mixture, vanilla extract, and melted vegan butter. Mix until a ball forms; the dough should be slightly sticky.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead vigorously for 8-10 minutes. Gradually add flour, a tablespoon at a time, until the dough is soft and no longer sticky but still pliable.
- Let Rise: Cover the dough with a damp tea towel or paper towel and place it in a warm spot. Allow it to rise for 1 ½ hours or until it has doubled in size.
- Roll Out Dough: Once risen, place the dough on a floured surface or parchment paper. Form it into a ball, then flatten it into a 6-inch diameter disk. Roll out the dough into a 12 by 7-inch rectangle about ¼ inch thick.
- Prepare and Spread Filling: Combine melted Biscoff cookie butter, softened vegan butter, brown sugar, cinnamon, and optional vanilla in a small bowl. Spread the filling over the rolled dough, leaving a ½ inch border around the edges. Sprinkle crushed Biscoff cookies on top evenly.
- Cut Rolls & Rise Again: Roll the dough tightly into a log and cut it into 8 equal pieces, each about 1 ½ inches thick. Arrange the rolls in a prepared baking dish and cover with a damp cloth. Let rise again for 20-30 minutes, until the rolls are about 1.5 inches in size.
- Bake: Preheat the oven to 375°F (190°C) while the rolls are rising. Bake the rolls for 20-23 minutes, or until they turn golden brown on top.
- Make the Icing: While the rolls bake, combine vegan cream cheese, powdered sugar, melted Biscoff cookie butter, and 1-2 teaspoons of dairy-free milk in a small bowl. Adjust the consistency by adding more milk if too thick, or powdered sugar if too runny, until smooth and drizzle-able.
- Frost and Serve: Allow the rolls to cool slightly, then generously spread or drizzle the Biscoff cream cheese frosting on top. Optionally, drizzle additional melted cookie butter and sprinkle crushed Biscoff cookies for decoration. Serve warm and enjoy!
Notes
- Make sure the dairy-free milk is warm, around 115°F, to properly activate the yeast without killing it.
- Kneading is key for soft rolls; spend the full 8-10 minutes for the best texture.
- Letting the dough rise twice ensures light, fluffy rolls.
- The recipe is easily vegan and dairy-free by using plant-based milk, vegan butter, and cream cheese.
- Crushed Biscoff cookies add an extra crunchy texture to contrast the gooey filling.
