Double the Cinnamon, Double the Fun, Regular vs. Biscoff Cinnamon Rolls
- Shanique
- Nov 15, 2025
- 2 min read
There’s nothing like the smell of cinnamon rolls baking, buttery, warm, and sweet enough to make your whole kitchen feel cozy. This weekend, I couldn’t pick just one flavor, so I made both: classic cinnamon rolls and Biscoff cinnamon rolls with cookie butter and crushed Biscoff cookies baked right in the dough.
For the classic cinnamon rolls, I used regular all-purpose flour, and for the Biscoff batch, I used bread flour. After making both, I realized I actually prefer the bread flour, as it rises better for me and gives the rolls a fluffier, softer texture. But honestly, both versions still came out delicious in their own way.
The classic rolls gave that soft, gooey comfort I always love, but the Biscoff version? Total game changer. The crushed cookies added a little crunch and caramel flavor in every bite, like a cinnamon roll and a cookie had the sweetest baby.
Cinnamon Roll Dough (Base for Both)
Ingredients:
3 ½ cups all-purpose flour/ Bread flour
¼ cup sugar
2 ¼ tsp instant yeast
½ tsp salt
¾ cup warm milk
¼ cup melted butter
2 eggs
Directions:
Combine warm milk, sugar, and yeast. Let it sit for 10 minutes until foamy.
Mix in butter, eggs, and salt.
Add flour gradually until a soft dough forms, then knead 5–7 minutes.
Cover and let rise 1 hour.
Regular Cinnamon Roll Filling
½ cup softened butter
¾ cup brown sugar
1 tbsp cinnamon
Spread over rolled-out dough, roll tightly, cut, and let rise 30 minutes.
Bake at 350°F for 20–25 minutes and top with vanilla icing (powdered sugar + milk + vanilla extract).
Biscoff Cinnamon Roll Filling
½ cup Biscoff spread
2 tbsp brown sugar
1 tsp cinnamon
4–5 crushed Biscoff cookies (mixed into the dough before rolling)
Spread filling, roll, cut, rise, and bake the same way.
Top with a warm Biscoff drizzle and a few cookie crumbs for garnish.
Both batches came out soft, golden, and sweet, but that Biscoff version? Definitely earned a spot in my recipe book.
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