Biscoff is the brand of Lotus speculoos cookies and the caramelized cookie-butter spread made from them. The spread has a warm, cinnamony-caramel flavor that's a natural match for cinnamon rolls.

How do I keep the cookie butter from leaking?

Warm it only until it's spreadable, apply a thin layer, leave a clean border, and seal the seam. A thick or runny layer will squeeze out as the rolls proof and bake.

Can I use crunchy cookie butter?

Smooth spreads best for the filling and glaze. Save the crunch for the topping by crushing whole Lotus cookies over the finished rolls.

Biscoff Cinnamon Rolls

Name: Biscoff Cinnamon Rolls
Prep time: 125 min
Cook time: 26 min
Total time: 161 min
Yield: 12 rolls
Cuisine: American
Ingredients: 1 cup warm whole milk (about 110°F); 2.25 tsp instant yeast; 0.25 cup granulated sugar; 0.33 cup unsalted butter, melted; 1 egg large egg; 4 cup all-purpose flour; 1 tsp fine salt; 0.75 cup Biscoff cookie butter (smooth), warmed; 2 tbsp unsalted butter, softened; 0.5 cup packed brown sugar; 1 tbsp ground cinnamon; 0.25 cup Biscoff cookie butter; 0.75 cup powdered sugar; 3 tbsp milk; 0.33 cup crushed Lotus Biscoff cookies

Cinnamon rolls loaded with Biscoff cookie butter in the swirl and a Biscoff glaze on top, finished with crushed Lotus cookies for caramelized, spiced-cookie flavor.

a pan of cinnamon rolls topped with caramel-brown Biscoff cookie butter drizzle and crushed speculoos Lotus cookie crumbs (AI-generated editorial image) — Image: CinnamonRollsRecipe.com · AI-generated editorial (Flux)

Total time: 2 hr 41 min
Bake: 26 min
Yield: 12 rolls
Level: intermediate

The quick answer

Biscoff cinnamon rolls spread warmed Biscoff cookie butter over the dough along with the cinnamon sugar, then finish with a Biscoff glaze and crushed Lotus cookies. Warm the cookie butter so it spreads thinly without tearing the dough, and don't overfill so the rich spread doesn't leak.

Biscoff — the caramelized, faintly cinnamony Lotus cookie spread — was practically made to go inside a cinnamon roll. Warmed until spreadable, it melts into the swirl alongside the cinnamon sugar, adding a deep caramel-spice richness, and a Biscoff glaze poured over the top doubles down. A shower of crushed Lotus cookies gives crunch and makes it unmistakable. If you're a cookie-butter person, these are the cinnamon rolls you've been waiting for.

a cinnamon roll pulled apart showing a caramel-brown cookie butter swirl through the crumb (AI-generated editorial image) — The soft, pull-apart crumb you're after.

Ingredients

Make

rolls

Dough

1 cupwarm whole milk (about 110°F) — warm, not hot
2¼ tspinstant yeast — one packet
¼ cupgranulated sugar
⅓ cupunsalted butter, melted
1 egglarge egg — room temperature
4 cupsall-purpose flour — plus more to dust
1 tspfine salt

Biscoff filling

¾ cupBiscoff cookie butter (smooth), warmed — warm until spreadable
2 tbspunsalted butter, softened
½ cuppacked brown sugar
1 tbspground cinnamon

Biscoff glaze

¼ cupBiscoff cookie butter
¾ cuppowdered sugar
3 tbspmilk — plus more to thin
⅓ cupcrushed Lotus Biscoff cookies — to finish

smooth caramel-colored cookie butter being spread over rolled dough beside whole speculoos cookies (AI-generated editorial image) — A look at the method — follow the steps below.

Instructions

Whisk warm milk, yeast, and a teaspoon of the sugar; let it foam.
Surface looks foamy.
Add remaining sugar, melted butter, and egg; mix in flour and salt and knead until smooth and elastic.
Dough is smooth, tacky but not sticky.
Cover and rise until doubled.
Dough has doubled.
Roll into a 16x12-inch rectangle. Spread with the softened butter, then the warmed cookie butter in a thin even layer, then sprinkle the brown sugar and cinnamon, leaving a clean edge.
Cookie butter is spread thin, no thick clumps.
Roll up snugly and seal the seam. Cut into 12 rolls and arrange in a buttered 9x13 dish.
Rolls hold their spiral.
Cover and proof until puffy and touching.
Rolls look pillowy and fill the pan.
Bake at 350°F until golden and set.
Tops are golden; center roll reads about 190°F.
Whisk the glaze cookie butter, powdered sugar, and milk until pourable, drizzle over the warm rolls, and shower with crushed Lotus cookies.
Glaze flows and sets; cookie crumbs stick.

Make ahead, store & reheat

Make ahead: Assemble through cutting, cover tightly, and refrigerate overnight; let sit at room temperature 45–60 minutes before baking. Add the crushed-cookie topping after glazing so it stays crisp.
Storage: Store covered at room temperature up to 3 days.
Reheating: Microwave a roll 15–20 seconds, or warm the covered pan at 300°F for about 10 minutes.
Freezing: Freeze baked, unglazed rolls up to 2 months; thaw, warm, then glaze and top.

Substitutions

Any speculoos/cookie butter spread instead of Biscoff cookie butter
Cream cheese frosting with a swirl of cookie butter instead of Biscoff glaze

Troubleshooting

Cookie butter leaked out: Warm it just until spreadable (not runny), spread it thin, leave a clean 1-inch border, and seal the seam well.
Rolls too rich or dense near the swirl: Use a thinner layer of cookie butter — it's heavy, so a little goes a long way, and too much weighs down the spiral.

Tools I reach for

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Frequently asked questions

What is Biscoff?: Biscoff is the brand of Lotus speculoos cookies and the caramelized cookie-butter spread made from them. The spread has a warm, cinnamony-caramel flavor that's a natural match for cinnamon rolls.
How do I keep the cookie butter from leaking?: Warm it only until it's spreadable, apply a thin layer, leave a clean border, and seal the seam. A thick or runny layer will squeeze out as the rolls proof and bake.
Can I use crunchy cookie butter?: Smooth spreads best for the filling and glaze. Save the crunch for the topping by crushing whole Lotus cookies over the finished rolls.

Nutrition (estimate): 1 roll (of 12) · ~480 kcal. Nutrition is an automated estimate and will vary with brands and exact quantities.

Food safety: don't taste dough containing raw flour or raw egg. Refrigerate anything with cream cheese frosting, and reheat leftovers until piping hot.