Description
Indulge in the delightful experience of soft and fluffy Biscoff cinnamon rolls, featuring a gooey cookie butter filling and topped with a creamy icing. These rolls are perfect for any occasion, whether it’s a cozy weekend brunch, a special celebration, or simply an afternoon treat. The unique blend of spiced cinnamon and rich cookie butter creates an irresistible flavor that will satisfy your sweet tooth. Plus, they are easily made vegan and free from dairy and eggs, making them suitable for various dietary preferences. Treat yourself and your loved ones to these indulgent baked goods today!
Ingredients
Scale
- 1 cup dairy-free milk (225g) – 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)
- 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
- 2 tbsp vegan cream cheese (softened slightly)
- 1 cup powdered sugar (130g)
- 2 tbsp melted Biscoff cookie butter
- 1-2 tsp dairy-free milk (as needed)
Instructions
- In a mixing bowl, combine warm dairy-free milk and ¼ cup light brown sugar. Stir until dissolved.
- Sprinkle active dry yeast over the mixture. Let it sit for about 5–10 minutes until frothy.
- In another bowl, whisk together all-purpose flour, ground cinnamon, and salt.
- Add melted vegan butter and vanilla extract to the yeast mixture once it's frothy.
- Gradually add the flour mixture to the wet ingredients until combined.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap.
- Allow it to rise in a warm place for about 90 minutes or until doubled in size.
- In a small bowl, mix together brown sugar and ground cinnamon.
- Add softened vegan butter and mix until it forms a spreadable paste.
- Once risen, punch down the dough gently to remove air bubbles.
- Roll out on a floured surface into a rectangle about ½ inch thick.
- Spread the filling evenly over the rolled-out dough.
- Drizzle melted Biscoff Cookie Butter over the filling.
- Sprinkle crushed Biscoff cookies across the top.
- Starting from one long edge, roll up tightly into a log shape.
- Slice rolls into equal pieces about 1–2 inches wide.
- Place them on a lined baking sheet with space between each roll; cover again and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C). Bake for about 20 minutes or until golden brown.
- In a medium bowl, beat together softened vegan cream cheese with powdered sugar and vanilla extract until smooth.
- Add melted Biscoff cookie butter; mix well adding dairy-free milk as needed for consistency.
- Let cinnamon rolls cool slightly after baking before drizzling icing on top.
- Serve warm or at room temperature; enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 roll (65g)
- Calories: 230
- Sugar: 12g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg