Biscoff rolls are soft and chewy, filled with rich Biscoff spread and unsalted butter along with a few simple ingredients, and I’ve completely fallen in love with them.
The biscoff spread can be drizzled over the top or finished with a dusting of powdered sugar, depending on your preference, and it pairs perfectly with the tender dough. You won’t be able to stop at just one, because they’re truly irresistible.
They only require one mixing bowl and can be made in just a little over 45 minutes, making this recipe both simple and convenient for any day.
So if you’re looking for a cozy, crowd-pleasing bake that feels like a hug and maybe starts a new family tradition you’re in the right place.
Ready to roll.
Kitchen Equipment Needed :
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Rolling pin
- Sharp knife or dough cutter
- Baking dish or pan
- Clean kitchen towel
- Oven
Tips for Biscoff rolls
– If you are short on time, you can use store-bought dough, but homemade dough gives the softest results.
– Use dental floss instead of a knife to cut clean rolls without squishing the dough.
– Serve the rolls warm for the best gooey texture.
– Warm the Biscoff spread slightly to make it easier to spread evenly.
What to Eat with Biscoff rolls ??
Biscoff rolls are rich, cozy, and full of warm spiced flavor, so I like pairing them with simple drinks and lighter sides. I love enjoying one with a hot cup of coffee or chai tea, especially in the morning or during an afternoon break.
For my husband likes them as in the brunch dessert with orange smoothie, and they’re also perfect for sharing at gatherings since they feel indulgent without needing anything fancy alongside.
Ingredients :
– Biscoff spread is the star of these rolls and brings that rich, caramelized cookie flavor that makes them completely irresistible.
– All-purpose flour forms the base of the dough and keeps the rolls soft and fluffy on the inside.
– Yeast helps the dough rise and gives the rolls their light.
– Milk adds moisture and helps create a tender dough.
– Butter adds richness and flavor to both the dough and the filling.
– Sugar lightly sweetens the dough without overpowering the filling.
– Eggs help bind the dough and make the rolls soft and pillowy.
– Salt balances the sweetness and enhances all the flavors.
How to Make Biscoff rolls :
Step 1
To get started by making the dough. In a large bowl, mix the flour, sugar, yeast, and salt until everything is evenly combined. Then add the warm milk, melted butter, and egg. Stir slowly at first, then mix until a soft dough forms. If the dough feels sticky, sprinkle in a little more flour, one tablespoon at a time, until it is smooth and easy to handle.
Step 2
At the same time, place the dough on a lightly floured surface and knead it for about 5 to 7 minutes. Use your hands to push, fold, and turn the dough until it becomes soft and elastic. This step helps make the rolls fluffy, so do not rush it. Once done, place the dough back in the bowl, cover it with a clean towel, and let it rest in a warm place for about 1 hour or until it doubles in size.
Step 3
After the dough has risen, gently punch it down to release the air. Roll it out into a large rectangle using a rolling pin. Spread the softened butter evenly over the dough, then gently spread the Biscoff spread on top. Try to cover the surface evenly so every roll gets that delicious filling.
Step 4
Moving on carefully roll the dough into a tight log, starting from the long side. Use a sharp knife or dough cutter to slice the log into even rolls. Place the rolls into a greased baking dish, leaving a little space between each one. Cover again with the towel and let them rest for about 20 to 30 minutes while the oven preheats to 350°F (180°C).
Step 5
As a final touch bake the rolls for 20 to 25 minutes, or until they are lightly golden on top and cooked through. Once baked, remove them from the oven and let them cool slightly. If you like, drizzle warm Biscoff spread on top or dust with powdered sugar before serving.
FAQ’S :
Do I have to use instant yeast ?
Instant yeast is easiest, but active dry yeast also works with proper activation.
Are Biscoff rolls very sweet ?
They are sweet but balanced, especially when served with milk or fruit.
Can I add toppings ?
Yes, powdered sugar, drizzle, or even chopped nuts work well.
Can I make them dairy-free ?
You can use plant-based milk and butter substitutes.
What if my dough does not rise?
Make sure your milk is warm, not hot, and your yeast is fresh.
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Biscoff rolls
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy10
servings20
minutes25
minutes290
kcal45
minutesFluffy Biscoff rolls filled with creamy cookie butter and baked until golden, making a sweet and cozy treat that is perfect for breakfast or dessert.
Ingredients
For the dough:
3 ½ cups all-purpose flour
¼ cup granulated sugar
2 ¼ teaspoons instant yeast
½ teaspoon salt
¾ cup warm milk
¼ cup unsalted butter, melted
1 large egg
For the filling:
¾ cup Biscoff spread
2 tablespoons unsalted butter, softened
Optional topping :
- Powdered sugar for dusting
- Warm Biscoff spread for drizzling
Directions
- To get started by making the dough. In a large bowl, mix the flour, sugar, yeast, and salt until everything is evenly combined. Then add the warm milk, melted butter, and egg. Stir slowly at first, then mix until a soft dough forms. If the dough feels sticky, sprinkle in a little more flour, one tablespoon at a time, until it is smooth and easy to handle.
- At the same time, place the dough on a lightly floured surface and knead it for about 5 to 7 minutes. Use your hands to push, fold, and turn the dough until it becomes soft and elastic. This step helps make the rolls fluffy, so do not rush it. Once done, place the dough back in the bowl, cover it with a clean towel, and let it rest in a warm place for about 1 hour or until it doubles in size.
- After the dough has risen, gently punch it down to release the air. Roll it out into a large rectangle using a rolling pin. Spread the softened butter evenly over the dough, then gently spread the Biscoff spread on top. Try to cover the surface evenly so every roll gets that delicious filling.
- Moving on carefully roll the dough into a tight log, starting from the long side. Use a sharp knife or dough cutter to slice the log into even rolls. Place the rolls into a greased baking dish, leaving a little space between each one. Cover again with the towel and let them rest for about 20 to 30 minutes while the oven preheats to 350°F (180°C).
- As a final touch bake the rolls for 20 to 25 minutes, or until they are lightly golden on top and cooked through. Once baked, remove them from the oven and let them cool slightly. If you like, drizzle warm Biscoff spread on top or dust with powdered sugar before serving.
Notes
- If the dough feels sticky, add flour slowly, one tablespoon at a time, to avoid dry rolls.
- Rolling the dough tightly helps create neat rolls with a good swirl.
- Slightly warming the Biscoff spread makes it much easier to spread evenly over the dough.
- Spread the filling gently to avoid tearing the dough.
- Always use warm milk, not hot, so the yeast activates properly without being damaged.
- Leave a little space between rolls in the pan so they can rise and bake evenly.
