Double the Cinnamon, Double the Fun, Regular vs. Biscoff Cinnamon Rolls
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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