Name: Biscoff Cinnamon Rolls
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Cuisine: Plant-based
Ingredients: 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); 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); 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)

Description

Indulge in the delightful experience of homemade Biscoff Cinnamon Rolls, a sweet treat that combines the rich flavors of cinnamon and creamy Biscoff cookie butter. These rolls are perfect for breakfast, brunch, or dessert, making them an irresistible addition to any occasion. With a soft, fluffy texture and a gooey filling topped with a luscious icing, these cinnamon rolls will have everyone coming back for seconds. Best of all, they’re made with plant-based ingredients, ensuring that everyone can enjoy them without sacrificing flavor.

Ingredients

Scale

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)
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)
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

In a mixing bowl, combine the warm dairy-free milk and half of the brown sugar.
Sprinkle in the active dry yeast, stir gently, and let it sit for about 10 minutes until frothy.
In another large bowl, mix together the flour, remaining brown sugar, salt, and cinnamon.
Create a well in the center of this mixture. Add in the yeast mixture along with vanilla and melted vegan butter.
Stir until combined; the dough will be slightly sticky.
Transfer the dough onto a lightly floured surface.
Knead for 8-10 minutes, adding flour as necessary until soft and no longer sticky.
Cover with a damp cloth and let rise in a warm area for about 1½ hours or until doubled in size.
After rising, flatten the dough into a disk on a floured surface.
Roll it into a rectangle approximately 12” by 7” thick about ¼”.
In a bowl, mix melted cookie butter, softened butter, brown sugar, cinnamon, and optional vanilla; spread it over the dough leaving a border around edges.
Sprinkle crushed Biscoff cookies evenly across filling.
Roll up the dough tightly into a log shape; cut into 8 equal pieces about 1½” thick.
Place rolls in a greased baking dish; cover with a cloth and allow them to rise again for about 20-30 minutes until they expand.
Preheat oven to 375°F (190°C).
Bake rolls for 20-23 minutes or until golden brown on top.
While baking, mix icing ingredients in a small bowl until smooth; adjust consistency with dairy-free milk or powdered sugar as needed.
Let rolls cool slightly before drizzling icing on top along with extra melted cookie butter and crushed cookies for decoration.

Nutrition

Serving Size: 1 roll (90g)
Calories: 295
Sugar: 16g
Sodium: 200mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: Use warm dairy-free milk (around 115°F) to activate the yeast properly. Customize your filling by adding nuts or dried fruits. Store any leftovers in an airtight container for up to three days.