Description
Delightfully soft and fluffy Biscoff Cinnamon Rolls featuring a gooey cookie butter filling and a luscious cream cheese Biscoff icing. Perfectly vegan, dairy-free, and eggless, these rolls are an irresistible treat for breakfast or dessert that combines classic cinnamon spice with caramelized cookie butter flavor.
Ingredients
Dough
- 1 cup dairy-free milk (225g), warm but not hot (about 115°F)
- 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: Combine warm dairy-free milk (about 115°F) with half of the brown sugar in a small bowl. Sprinkle in the active dry yeast, stir briefly, and let the mixture sit for 10 minutes until it becomes frothy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour, remaining brown sugar, salt, and cinnamon. Create a well in the center and pour in the yeast mixture, melted vegan butter, and vanilla extract. Stir until a ball of dough forms that is slightly sticky but comes together.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes, adding a tablespoon of flour as needed. Knead until the dough is soft, smooth, and no longer sticky to ensure good gluten development for fluffy rolls.
- Let Rise: Place the dough in a bowl, cover with a damp tea towel or paper towel, and allow it to rise in a warm place for 1 ½ hours or until it doubles in size.
- Roll Out Dough: On a floured surface or parchment paper, punch down the risen dough and shape it into a 6-inch diameter disk. Roll the dough into a 12-inch by 7-inch rectangle about ¼ inch thick.
- Prepare and Spread Filling: Mix the melted Biscoff cookie butter, softened vegan butter, brown sugar, cinnamon, and optional vanilla in a small bowl. Spread evenly over the dough, leaving a ½-inch border around the edges. Sprinkle crushed Biscoff cookies on top for added texture.
- Cut Rolls and Second Rise: Roll up the dough tightly from the long side into a log. Slice into 8 rolls about 1 ½ inches thick. Place the rolls in a prepared baking dish. Cover with a damp cloth and let rise again for 20-30 minutes until puffy.
- Bake: Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for 20-23 minutes or until they are golden brown and cooked through.
- Make the Icing: While baking, whisk together vegan cream cheese, powdered sugar, melted Biscoff cookie butter, and dairy-free milk in a small bowl. Adjust consistency by adding milk or powdered sugar until the icing drizzles smoothly.
- Finish: Allow the rolls to cool slightly before spreading or drizzling the Biscoff cream cheese frosting on top. Optionally, garnish with additional crushed Biscoff cookies and melted cookie butter for extra indulgence.
Notes
- For best yeast activation, ensure the milk is warm (about 115°F/45°C) but not hot to avoid killing the yeast.
- Kneading for the full 8-10 minutes is essential for a soft, fluffy texture.
- Use a clean, warm place for dough rise to encourage proper fermentation.
- This recipe is easily made vegan and dairy-free by using plant-based milk, vegan butter, and vegan cream cheese.
- Crushed Biscoff cookies add a nice crunch inside and can be used as an attractive topping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
