Biscoff Cinnamon Scrolls

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Scrolls made from a homemade dough, filled with Biscoff spread and cinnamon, topped with cream cheese and more Biscoff Spread! A decadent morning tea treat.

A cinnamon roll topped with brown crumble and icing sits on a white plate beside a rectangular cookie, with a fork taking a bite out of the roll.

These Biscoff Cinnamon Scrolls are a small labour of love, but so decadent and a joy to eat! Fluffy, warm and spiced; absolutely perfect with a cup of tea. If you haven't tried Biscoff spread yet, what are you waiting for? All of the beautiful spiced goodness of the biscuits but in a spreadable form. For another amazing Biscoff recipe, be sure to check out the Biscoff Cheesecake.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Biscoff Cinnamon Scrolls

Ingredient notes:

A variety of baking ingredients on a kitchen counter, including Biscoff biscuits and spread, flour, eggs, milk, butter, cream cheese, yeast, sugar, cinnamon, and vanilla extract.

Biscoff Spread: This delicious spread has all the beautiful spiced and caramelised flavour of the original Lotus Biscoff bikkies. You can use this spread on toast or bread as you would Nutella.
Cinnamon: This adds even more spiced goodness to the scrolls.
High grade flour: This type of flour has a higher protein content which helps the dough rise higher and creates a fluffier texture.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

To make the dough, warm the milk in a small jug in the microwave for 30-60 seconds until lukewarm. Sprinkle over the yeast and whisk to combine. In a large mixing bowl or stand mixer, whisk together the caster sugar, egg, egg yolk, vanilla and melted butter. Pour in the yeast mixture and whisk well.

A hand whisking frothy eggs in a clear glass mixing bowl on a white surface.

A glass bowl containing flour, sugar, and wet ingredients ready to be mixed on a white countertop.

Add the flour and salt, then mix slowly until a loose dough forms. Knead by hand (or with a dough hook in a stand mixer) until the dough is smooth and pliable. Place the dough into a lightly greased, clean bowl. Cover with a tea towel or plastic wrap, and set in a warm place until doubled in size.

A glass bowl containing partially mixed biscuit dough with a black spoon resting in it.

A ball of dough resting in a clear glass bowl on a white countertop.

Once doubled in size, punch the dough to knock it back, then use a rolling pin to roll the dough into a rectangle, around 40cm x 20cm or 2cm in thickness. Filling: Spread ¾ of a cup of melted Biscoff spread over the entire surface of the rectangle, then combine the brown sugar and cinnamon in a small bowl and sprinkle evenly over the top.

A rolled-out rectangle of dough on a white countertop next to a wooden rolling pin.

A sheet of rolled dough on a white surface is covered with an even layer of brown sugar mixture, being prepared for baking.

Roll the rectangle away from you as tightly as possible, trim the ends where loose and cut the roll into 8-10 even sized pieces, depending on your desired size. If the cut pieces have lost their shape, use your hands to gently form them into rounds. Arrange them cut-side up in a 20cm cake tin lined with baking paper. Cover and proof a second time until doubled in size.

Unbaked cinnamon rolls arranged in a parchment-lined round baking pan, ready to be baked.

Eight unbaked cinnamon rolls arranged in a circular pan lined with parchment paper, showing spiral patterns in the dough.

Preheat the oven to 200°C fan bake. Once the rolls have risen, pour the cream over the top and bake for 25 minutes, or until golden brown and springy in the centre.

A person pours cream over unbaked cinnamon rolls arranged in a round, parchment-lined baking pan.

A plate of cinnamon rolls covered in white cream cheese icing, viewed from above on a white surface.

To make the topping, beat the softened cream cheese, vanilla, icing sugar and salt until light and smooth.

A round cinnamon roll cake covered with white icing, drizzled generously with brown caramel or caramel-flavored icing, on a white plate.

A close-up of a frosted cinnamon roll topped with Biscoff cookie spread, cookie crumbs, and a whole Lotus biscuit, with a slice missing from the roll.

Spread over the warm cinnamon rolls, drizzle with the remaining melted Biscoff spread and finish with a sprinkle of biscuit crumbs.

A cinnamon roll topped with icing and crumbled cookie sits on a white plate next to a whole cookie, with a fork cutting into the roll.

Recipe FAQs:

Can I replace the Biscoff spread with anything?

If you can't find Biscoff, you can use Nutella for a chocolatey twist!

So these scrolls are made without a stand mixer?

Yes, as pictured, I made these scrolls by hand rather than using a stand mixer. This is completely doable; it just takes a little more elbow grease! You will know your dough is ready when you can stretch a small piece enough to see the light through.

Can I leave out the salt?

Salt is our friend in this recipe, so please don't skip it! Salt helps these rolls from becoming overly sweet. Having said that, you can add salt to the icing to taste.

Storage:

These rolls are best eaten on the same day, but can be kept in an airtight container for around 3 days; but I recommend warming them in the microwave to refresh them!

Top tips:

You can make these scrolls smaller if desired, simply roll the rectangle more to 50cm x 20cm and cut into 12-14 pieces and bake in a baking dish or larger cake tin.
When lining the tin, it is important to use one sheet of paper rather than cutting a round for the base, so that the paper stops the cream leaking through the tin if using a springform.

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Biscoff Cinnamon Scrolls

Yield: Makes 10 scrolls

Prep Time: 35 minutes

Cook Time: 25 minutes

Proofing Time: 1 hour

Total Time: 2 hours

Scrolls made from a homemade dough, filled with Biscoff spread and cinnamon, topped with cream cheese and more Biscoff Spread!

Ingredients

170ml milk
2 tsp fresh dried yeast
60g caster sugar, ¼ cup
1 egg
1 egg yolk
1 tsp vanilla extract, or essence
50g butter, melted
450g high grade flour, 3 cups
1 tsp salt

Filling

1 cup Biscoff spread, melted
½ cup brown sugar
1 tsp ground cinnamon
125ml cream

Topping

125g cream cheese, room temperature
1 tsp vanilla extract, or essence
70g icing sugar, ½ cup
¼ tsp salt
2 Biscoff biscuits, crumbled, optional

Instructions

To make the dough, warm the milk in a small jug in the microwave for 30–60 seconds until lukewarm. Sprinkle over the yeast and whisk to combine.
In a large mixing bowl or stand mixer, whisk together the caster sugar, egg, egg yolk, vanilla and melted butter. Pour in the yeast mixture and whisk well.
Add the flour and salt, then mix slowly until a loose dough forms. Knead by hand (or with a dough hook in a stand mixer) until the dough is smooth and pliable.
Place the dough into a lightly greased, clean bowl. Cover with a tea towel or plastic wrap, and set in a warm place until doubled in size.
Once doubled in size, punch the dough to knock it back, then use a rolling pin to roll the dough into a rectangle, around 40cm x 20cm or 2cm in thickness.
Filling: Spread ¾ of a cup of melted Biscoff spread over the entire surface of the rectangle, then combine the brown sugar and cinnamon in a small bowl and sprinkle evenly over the top.
Roll the rectangle away from you as tightly as possible, trim the ends where loose and cut the roll into 8-10 even sized pieces, depending on your desired size.
If the cut pieces have lost their shape, use your hands to gently form them into rounds. Arrange them cut-side up in a 20cm cake tin lined with baking paper. Cover and proof a second time until doubled in size.
Preheat the oven to 200°C fan bake. Once the rolls have risen, pour the cream over the top and bake for 25 minutes, or until golden brown and springy in the centre.
To make the topping, beat the softened cream cheese, vanilla, icing sugar and salt until light and smooth.
Spread over the warm cinnamon rolls, drizzle with the remaining melted Biscoff spread and finish with a sprinkle of biscuit crumbs.

Notes

You can make these scrolls smaller if desired, simply roll the rectangle more to 50cm x 20cm and cut into 12-14 pieces and bake in a baking dish or larger cake tin.
When lining the tin, it is important to use one sheet of paper rather than cutting a round for the base, so that the paper stops the cream leaking through the tin if using a springform.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 545Total Fat: 18gSaturated Fat: 9gUnsaturated Fat: 9gCholesterol: 65mgSodium: 538mgCarbohydrates: 87gFiber: 2gSugar: 36gProtein: 10g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya