This post may contain affiliate links, view our disclaimer for details.
These Biscoff Cinnamon Rolls have a soft, fluffy yeasted dough with an ooey-gooey cinnamon and cookie butter filling. They’re topped with a cream cheese and cookie butter icing for a sweet, caramel cookie flavored bite on top. This recipe is easy to make vegan, eggless, and dairy-free!
why you’ll love these biscoff cinnamon rolls
To be honest, I didn’t think that traditional yeasted cinnamon rolls could get much more decadent. But boy, this recipe has proved me wrong. Here are a few reasons you’ll love this recipe…and we do too!
Emily’s Recipe Notes:
- Flavor: So rich and packed with cinnamon, sweet cookie butter and caramel-flavored, crushed Biscoff cookies.
- Texture: The dough is soft and pillowy and the filling is ooey-gooey.
- Vegan Friendly: Luckily Biscoff spread is vegan, so they’re also completely dairy-free, eggless, and vegan friendly but you won’t even be able to tell the difference!
Why We Love These Biscoff Cinnamon Rolls:
I recently made a Biscoff Cake and Biscoff Donuts and had to make a cinnamon roll version (because I’m obsessed). These cinnamon rolls are everything I love about traditional sweet rolls and Biscoff cookies combined together. I can’t get enough!
why this recipe works
Traditional cinnamon rolls often have enriched yeasted dough.
This means that the flour is mixed with milk, butter, and sometimes eggs to create a soft, fluffy baked good. This recipe subs out the dairy-based milk and butter for easy-to-find dairy-free alternatives.
I used oat milk in this particular recipe and Country Crock’s Plant Butter. Both of these ingredients can be subbed fairly easily for dairy alternatives.
Ingredients You’ll Need
These vegan Biscoff cinnamon rolls only use a few ingredients. The ingredients needed for the dough and the filling overlap which is great and means you don’t have to pull as many things out of the pantry!
Dairy Free Milk
I used oat milk for this recipe, but other dairy-free alternatives can be used instead (like soy milk or almond milk). I have found that because oat milk has more carbohydrates, it helps the yeast froth up more and results in an extra fluffy dough.
If not vegan, oat milk can also be subbed 1:1 for regular dairy milk.
Active Dry Yeast
This helps make the enriched dough. I prefer active dry over instant yeast in most of my baking recipes.
Melted Vegan Butter
I used Country Crock Plant Butter here but I also love Violife’s Vegan Butter. You can learn more about the best vegan butter brands for baking here.
Like the oat milk, vegan butter can be subbed 1:1 for regular versions.
Brown Sugar
This helps activate the yeast and also adds some sweetness to the dough. I prefer brown sugar over regular cane sugar since it adds a bit of caramel flavor. You’ll also use this in the filling.
Biscoff Cookies and Cookie Butter
I was able to find Biscoff cookie butter and the cookies at my local grocery store and Target in the aisle with the nut butters and jams.
If you’re not able to find the Biscoff cookies in the store, you can order them online. You can also order the Lotus Cookie Butter online, however, it is more expensive than buying it in-store (about twice as much!).
If you’re not able to find the Lotus brand of cookie butter in stores, Trader Joe’s also sells delicious cookie butter that is very similar in flavor.
All Purpose Flour
I love using King Arthur’s Unbleached All Purpose Flour. Be sure to use a digital scale to weigh the flour or use the spoon and level method.
Spoon the flour from the bag into the measuring cup and level off the top. This prevents over measuring the flour which can lead to dry cinnamon rolls…we don’t want that!
equipment and tools
Below are some suggested tools to make the best Biscoff cinnamon rolls:
- Digital Kitchen Scale: to measure all the ingredients accurately
- Measuring Cups or Scoops
- 9×13″ Baking Dish
how to make the cinnamon rolls
Like most cinnamon roll recipes, these Biscoff buns take a little bit of time to prepare and bake…but it is SO worth it! The end result is out-of-this-world decadent.
Make the Dough:
Mix the warm dairy free milk with half of the brown sugar. Sprinkle in the active dry yeast and set aside for 10 minutes to activate.
Mix together the flour, the remaining brown sugar, salt, and cinnamon. Make a well in the center and add the yeast mixture, vanilla and the melted vegan butter.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes (this part is important!) It should be smooth after kneading.
Cover and let rise in a warm place for 1 1/2 hours until doubled in size.
Shaping & Baking the Biscoff Cinnamon Rolls
Mix together the Biscoff cinnamon roll filling in a small bowl.
Roll out the dough into a rectangle about 1/4″ thick and spread the filling on in an even layer.
Sprinkle crushed Biscoff cookies over the top (optional) and roll into a log.
Cut into 1 1/2″ rolls and place in a baking dish. Cover them and let them rise at room temperature for about 30 mintues.
Baking & Making the Cookie Butter Icing
To make the cookie butter flavored frosting, all you need to do is mix the vegan cream cheese (make sure it’s softened slightly), powdered sugar, and melted cookie butter together.
Depending on the amount of liquid in your vegan cream cheese, you may need to add 1-2 tablespoons of dairy-free milk.
Bake for 22-25 minutes until lightly golden on top.
Mix together the cookie butter cream cheese icing in a small bowl.
Serving & Storage
After baking and cooling, I like to serve these rolls with a generous smear of vegan cream cheese icing, fresh berries, and a nice rich cup of coffee.
If you prefer, you can also top them with regular cream cheese frosting.
Once iced, you can keep them at room temperature for a day. For longer storage, wrap them well and keep in the fridge for up to 3 days.
Biscoff Cinnamon Roll FAQ
Yes, this recipe is vegan and dairy-free. These cinnamon rolls have no milk and no butter in them. They use plant-based butter and dairy-free milk for a fluffy enriched dough.
While I haven’t tried it in this particular recipe, to keep this recipe dairy-free, you could try substituting coconut oil or shortening for the vegan butter. In the dough, make sure the coconut oil is melted. For the filling, the coconut oil should be softened. Vegan butter can also be substituted 1 for 1 with dairy butter.
I was able to find Biscoff cookies at my local grocery store in the aisle with the peanut butter. If you’re not able to find the cookies in the store, you can order them online.
It’s important to use either a scale or the spoon and level method for measuring flour. For reference, 1 cup scooped directly from the bag (not spoon and leveled) is 140g. Whereas 1 cup using the spoon and level method is approximately 120g.
If the yeast hasn’t frothed up, it’s likely it’s either expired or your milk was too hot and it killed the yeast. Check the expiration date on the yeast package. If the yeast is still good, your milk may have been too hot. You’ll want to warm your oat milk in the microwave (or on the stovetop) until it’s warm to the touch but not scalding. A good test is to dab a bit of the warm milk on your wrist. If it’s not scalding, it should be close to the right temperature.
More Cinnamon Rolls to Try
Recipe & Video
Biscoff Cinnamon Rolls
Rate this RecipeIngredients
Dough
- 1 cup dairy-free milk, 225g – or other milk of choice, 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
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 slighly
- 1 cup powdered sugar, 130g
- 2 tbsp melted Biscoff cookie butter
- 1-2 tsp dairy-free milk, as needed
Instructions
To Make the Dough:
- Activate the Yeast. Mix the warm dairy-free milk and half of the brown sugar together (the dairy-free milk should be about 115°F- see notes for tips). Sprinkle in the active dry yeast, give it a quick stir, and let sit for 10 minutes until frothy.1 cup dairy-free milk, ¼ cup light brown sugar, 2 ¼ tsp active dry yeast
- Make the Dough. In a large bowl, mix together the flour, the other half of the brown sugar, salt, and cinnamon. Make a well in the center and add the yeast mixture, vanilla, and melted vegan butter. The dough should come together into a ball and might be slightly sticky to the touch.¼ cup light brown sugar, 3 cups all-purpose flour, 1 tsp ground cinnamon, ½ tsp salt, 3 tbsp vegan butter, 1 tsp vanilla extract
- Knead the Dough. Transfer the dough to a lightly floured surface and knead for 8-10 minutes (this part is important!). Sprinkle an additional tablespoon of flour onto the dough at a time as you knead until the dough is soft and no longer sticky.
- Let Rise. Cover with a damp tea towel or paper towel and let rise in a warm place for 1 ½ hours until doubled in size.
Shaping the Cinnamon Rolls:
- Roll out Dough. Once the dough has doubled in size, on a floured surface or on parchment paper, transfer the dough and shape it into a ball. Then, flatten it into a 6-inch diameter disk. Roll out into a 12” by 7” long rectangle. The dough should be around 1/4” thick.
- Spread Filling. Prepare the filling by combining the melted cookie butter, softened butter, brown sugar, cinnamon, and vanilla in a small bowl. Spread the filling on the dough leaving a ½" border on all the edges. Sprinkle the crushed Biscoff cookies on top.½ cup light brown sugar, 1 tbsp ground cinnamon, 3 tbsp softened vegan butter, ¼ cup melted Biscoff Cookie Butter, 1 tsp vanilla extract, 5-6 crushed Biscoff cookies
- Cut Rolls & Rise Again. Roll the dough into a log and cut into 1 ½" thick rolls. There should be 8 rolls. Place the rolls in the prepared baking dish. Cover the rolls with a damp cloth and let them rise for 20-30 minutes or until 1.5 in size.
- Bake. Preheat the oven to 375°F (190°C) while the rolls rise for a second time. Bake for 20-23 minutes or until golden brown.
How to Make the Icing:
- While the rolls are baking, stir together the ingredients for the vegan cookie butter cream cheese icing in a small bowl.The mixture should be able to drizzle smoothly off a fork or spoon. If the icing looks thick, add up to 2 more teaspoons of dairy-free milk. If the mixture looks runny, add 1-2 tablespoons of powdered sugar at a time until you reach the desired consistency.2 tbsp vegan cream cheese, 1 cup powdered sugar, 2 tbsp melted Biscoff cookie butter, 1-2 tsp dairy-free milk
- Let the buns cool slightly before spreading the frosting on top. You can also drizzle melted cookie butter on top and decorate with crushed Biscoff cookies.
Video
Recipe notes
Activating the Yeast:
If the yeast hasn’t frothed up, it’s likely it’s either expired or your milk was too hot and it killed the yeast. Check the expiration date on the yeast package. If the yeast is still good, your milk may have been too hot. You’ll want to warm your oat milk in the microwave (or on the stovetop) until it’s warm to the touch but not scalding. A good test is to dab a bit of the warm milk on your wrist. If it’s not scalding, it should be close to the right temperature.Kneading the Dough:
I’ve found that kneading the dough for about 8 minutes by hand results in a tender enriched dough. Once kneaded, the dough should pass the “windowpane” test.Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
Want to save this recipe for later? Pin it to Pinterest!
Hello! These look delicious- Do you think using gluten free flour would work in place of regular flour? I have a scroll recipe, but it uses eggs, and I want to make some for a friend who can’t have eggs or gluten.
Hi Amber! I haven’t tried these cinnamon rolls with gluten free flour before so I’m not sure how they’ll turn out. Your best bet would be to use an all-purpose gluten free flour blend like Bob’s Red Mill. Biscoff spread / cookie butter and cookies do have gluten in them, so you’d have to omit those as well to make these rolls gluten free. I know that The Banana Diaries has a gluten free and vegan recipe that you could also try!
Hi, how should these rolls be stored after baked and ready?🤍 and in case of making them one day. in advance how to ensure they taste fresh the next day? Or they taste fresh for a couple days? Thank you in advance🌷
Hi there! I’ve stored these covered in plastic wrap or in an air tight container in the fridge for 1-2 days. I recommend storing them separate from the glaze/icing so that you can reheat them without the icing melting. To reheat you can microwave them for about 30 seconds-40 seconds.
Can they be frozen???? Is for how long???
Hi, yes, you should be able to freeze them. I recommend wrapping them in plastic wrap and storing in the freezer bag. They should store well for 2-3 months.
Would you recommend not adding heavy whipping cream after the second rising and before baking? Thanks in advance!
Hi there! I haven’t tried this with this particular recipe. If you give it a try I’d love to know how it goes!
Easy to follow and delicious! My stepdaughter and I made these for her special day.
Hello can I use regular milk and butter for this recipe?
Hi there, yes regular dairy products can be used 1:1 for vegan butter and dairy free milk.
I made these today and they are SO delicious!🤭 can’t wait to make them again! I really appreciate the vegan base as well because I’m very lactose intolerant, but I LOVE baked goods!