These Biscoff Cinnamon Rolls have a soft, fluffy yeasted dough with an ooey-gooey cinnamon and cookie butter filling. They’re topped with a dairy-free cream cheese and cookie butter icing for a sweet, caramelly cookie flavored bite on top.
why we 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. These Biscoff cinnamon rolls are so rich and packed with cinnamon, cookie butter, and crushed Biscoff cookies. They’re also dairy-free, eggless, and vegan friendly but you won’t even be able to tell the difference! I recently made a Biscoff Cake and Biscoff Donuts and had to make a cinnamon roll version (because I’m obsessed), so here we go!
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.
the biscoff cinnamon rolls ingredients
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!
You’ll need to gather the following ingredients to make these cinnamon rolls:
- Dairy Free Milk, I used Oat Milk
- Active Dry Yeast
- Melted Vegan Butter, I used Country Crock Plant Butter
- Brown Sugar
- Vanilla Extract
- Ground Cinnamon
- All Purpose Flour
- Cookie Butter
- Biscoff Cookies
For the Biscoff icing you’ll need the following:
- Vegan Cream Cheese, I like Trader Joe’s version and Go Veggie’s
- Powdered Sugar
- Melted Cookie Butter
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
where to buy biscoff spread
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.
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. If you don’t want to wait for the dough to rise, I do have a vegan cinnamon roll recipe without yeast. The dough from that recipe can easily be used instead of the yeast-based dough in this recipe if you’d like!
The first step is to 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. The dough should come together into a ball and may be slightly sticky to the touch.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes (this part is important!).
- Cover and let rise in a warm place for 1 1/2 hours until doubled in size.
shaping and baking the cinnamon rolls
After the dough has risen and is now doubled in size, you can roll out the dough and shape it into rolls.
- On a floured surface or on parchment paper, transfer the dough and 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.
- Prepare the filling by combining the softened vegan butter, brown sugar, cinnamon, and melted cookie butter in a small bowl.
- Spread the filling on the dough leaving a 1/2″ border on all the edges.
- Roll the dough into a log lengthwise, and cut into 1 1/2 inch 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 30 minutes or until 1.5 in size.
- Preheat the oven to 375F.
- Bake for 20-22 minutes or until golden brown.
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.
The icing should be fairly thick. When you scoop it with a spoon it should form thick ribbons as it drizzles back into the bowl.
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.
vegan biscoff cinnamon rolls tips & tricks
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.
LOOKING FOR MORE VEGAN Brunch RECIPES?
- Vegan Maple Coffee Cake
- Vegan Buttermilk Belgian Waffles
- Nutella Baked Oats
- Just Egg French Toast
- Vegan Cinnamon Rolls without Yeast
- Biscoff Donuts
recipe and video:
Did you make this vegan Biscoff Cinnamon Rolls? I’d love to know! Leave a rating and comment below!
Biscoff Cinnamon Rolls
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, caramelly cookie flavored bite.
These cinnamon rolls are vegan, dairy-free, and eggless but you won't be able to tell the difference!
Ingredients
Dough
- 1 cup dairy free milk, (225g) warm but not hot to the touch
- ¼ cup brown sugar, (50g) divided
- 2 ¼ tsp active dry yeast (8g)
- 3 cups all-purpose flour (365g)
- 1 tsp cinnamon (4g)
- 1/2 tsp salt
- 3 tbsp vegan butter, (45g) melted
- 1 tsp vanilla extract (2g)
Filling
- ½ cup brown sugar, (85g) loosely packed
- 1 tbsp 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
Frosting:
- 2 tbsp vegan cream cheese
- 1 cup powdered sugar (130g)
- 2 tbsp melted Biscoff cookie butter
- 1-2 tsp dairy free milk, as needed
Instructions
To Make the Dough:
- 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.
- 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.
- 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.
- Cover with a damp tea towel or paper towel and let rise in a warm place for 1 1/2 hours until doubled in size.
Shaping the Cinnamon Rolls:
- 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.
- 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 1/2" border on all the edges. Sprinkle the crushed Biscoff cookies on top.
- Roll the dough into a log lengthwise, and cut into 1 1/2 inch 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.
- Preheat the oven to 375F (190C) while the rolls rise for a second time.
- Bake for 20-22 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.
- 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.
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.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 505Protein: 4g
Nutritional info is an estimate.
DISCLAIMER: Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so I can continue to provide you with free content each week!
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.