Description
These Biscoff cinnamon rolls are a perfect make-ahead lunch option that combines warm cookie butter with flaky, yeast-risen dough. They are designed to be frozen and reheated, offering a comforting, spiced, and creamy treat that travels well and stays soft for days.
Ingredients
Scale
- 2 1/4 cups (280g) All-Purpose Flour
- 1 packet (2 1/4 tsp) Active Dry Yeast
- 1 cup (240ml) Warm Milk
- 1/4 cup (50g) Granulated Sugar
- 4 tbsp (60g) Unsalted Butter, melted and cooled
- 1 large Egg, room temperature
- 1 tsp Salt
- 1/2 cup (120g) Biscoff Cookie Butter Spread
- 1/2 cup (100g) Brown Sugar
- 2 tsp Ground Cinnamon
- Heavy Cream or Milk (for brushing)
Instructions
- Activate the yeast by combining warm milk, sugar, and yeast in a small bowl. Let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together flour and salt. Add melted butter, egg, and activated yeast mixture. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
- While dough rises, mix brown sugar and cinnamon. Gently warm Biscoff spread with a tablespoon of butter to make it spreadable.
- Punch down risen dough and roll out into a 12×16 inch rectangle on a floured surface.
- Spread Biscoff mixture evenly over the dough, leaving a border. Sprinkle cinnamon-sugar mixture generously over the Biscoff layer.
- Tightly roll the dough into a log from the long edge. Slice into 9-12 even rolls using a sharp knife or dental floss.
- Place rolls seam-side down in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
- Cool in the pan for 10 minutes before removing. Cool completely before freezing for meal prep.
Notes
For meal prep, let rolls cool completely before freezing to prevent condensation. Wrap individually in plastic wrap and store in freezer bags for up to 3 months. To reheat, microwave for 30-60 seconds or bake at 350°F for 10 minutes. Ensure kitchen is warm during rising stages for best results. Do not over-knead the dough.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 325
- Sugar: 22
- Sodium: 350
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 48
- Fiber: 2
- Protein: 6
Keywords: Biscoff, cinnamon rolls, meal prep, make-ahead lunch, cookie butter, yeast dough, comfort food, lunchbox ideas