The BEST Biscoff Cinnamon Rolls featuring a simple homemade yeast dough, filled with cookie butter and a dash of cinnamon, topped with a cookie butter cream cheese frosting and even more cookie butter, these rolls taste like the perfect combination of Biscoff cookies and cinnamon rolls! Vegan, No-Egg, No-Dairy, easy to make!
Vegan Biscoff Cinnamon Rolls
How am I named ‘The Biscoff Queen’ over on Instagram, and I have never shared my go-to recipe for homemade vegan Biscoff cinnamon rolls!? I am in love with Biscoff, the crunchy cookie and the caramelised notes, in both cookie and cookie butter form. I made my simple vegan cinnamon roll dough, adding in crushed Biscoff cookies, while the filling is a delicious, lightly spiced cinnamon cookie butter sugar spread. It is the perfect balance of sweet and biscuity, while the cookie butter cream cheese on top paired with he cookie butter drizzle ties everything in perfectly. These truly are a Biscoff lovers dream!
Looking for more Biscoff recipes? Check out my:
- Viral No-Bake Biscoff Tim Tams
- Vegan Biscoff Brownies
- No-Bake Biscoff Cheesecake Bars
- Easy Vegan Biscoff Tiramisu
- Vegan Biscoff Mousse Cake
- The BEST Mini No-Bake Biscoff Cheesecakes
Why you’ll love these Biscoff cinnamon rolls
- Soft dough – Fluffy and pillowy soft dough which melts in your mouth!
- Warm cinnamon spice – A cozy mix of cinnamon and caramelised cookie in every bite.
- Loaded with Biscoff flavour – From dough to toppings, that signature caramelised, spiced cookie taste throughout! So good!
- Creamy Biscoff cream cheese frosting – Super creamy, rich, tangy, and unbelievably smooth! Compliments the dough perfectly.
- Extra Biscoff drizzle on top – because there’s no such thing as too much Biscoff!
- Perfect sweet balance – Not overly sugary, just indulgently satisfying!
- Completely vegan – Made without any animal ingredients (no-egg, no-dairy). Not that anyone would know!
- Bakery-style indulgence – Looks as amazing as it tastes, will impress anyone you make them for!
- Super warm, gooey comfort – The ultimate cosy treat, perfect served with a tea or coffee.
- A Biscoff lover’s dream! Trust me, every layer is cram-packed with that iconic Biscoff cookie flavour, you’ll be in Biscoff heaven!
Layers of Biscoff cinnamon rolls
From the cloud-like cinnamon dough, to the buttery soft cream cheese frosting and crunchy Biscoff cookies, these rolls contain 3 main parts – dough, filling and frosting. Below I’ve written a quick overview of the layers. Find the full written recipe and method in the recipe card at the bottom of the page.
- Dough
It all starts with my pillowy-soft easy vegan cinnamon roll dough, which has Biscoff crumbs inside. It’s baked until light, fluffy, and perfectly golden. Each roll is tender, buttery-soft, airy, creating the perfect base that melts in your mouth with every bite!
- Filling
Swirled inside the dough is a simple cinnamon sugar, with added Biscoff cookie butter. It’s spread through the dough and blended with smooth Biscoff spread, creating a gooey, caramelised swirl packed with that signature spiced biscuit flavour.
- Cream cheese frosting
Once baked, the rolls are topped with a generous layer of creamy dairy-fee Biscoff cream cheese frosting. Smooth, creamy, and slightly tangy, it perfectly balances the sweetness while adding an indulgent, velvety finish!
- Toppings
As if there wasn’t already enough Biscoff, to finish we add a simple drizzle of melted Biscoff spread, cookie crumbs and a whole Biscoff cookie to the top of each roll.
Vegan Biscoff Cinnamon Roll FAQ
- Are these cinnamon rolls completely vegan? Of course! These cinnamon rolls are made without the use of any dairy, eggs, or animal products while still being soft, fluffy, and rich in flavour!
- What is Biscoff and is it vegan? Biscoff is a caramelised spiced biscuit and spread made by the Lotus Biscoff brand. Both the cookies and the spread are naturally vegan.
- How do I keep the cinnamon rolls soft and fluffy? Make sure the dough is well kneaded and allow enough time for the dough to rise properly! Avoid adding too much flour, which can make the rolls dense and dry.
- What plant milk works best in the dough? Most plant milks work well, including soya, almond, oat, or cashew milk. Choose an unsweetened milk for best results, I personally use unsweetened soya milk.
- How do I store the cinnamon rolls? Store them in an airtight / sealed container at room temperature for up to 2 days, or in the fridge for up to 3 days. Warm them slightly before serving! Left too long, they may become dense in texture.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Biscoff Cinnamon Rolls
- Total Time: 4 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
These Vegan Biscoff Cinnamon Rolls are sweet rolls filled with a spiced cinnamon cookie butter filling and topped with an irresistible Biscoff cream cheese frosting and Biscoff spread drizzle. They’re incredibly soft and are the ultimate treat for any Biscoff lover! Vegan, No-Egg and No-Dairy!
Ingredients
Ingredients for the cinnamon roll dough
- 400g of all-purpose / plain flour
- 60g of caster sugar / granulated sugar
- 6 biscoff cookies (crumbled)
- 60g of dairy-free butter (melted)
- 180ml of dairy-free milk (warmed)
- 7g (1 pack) of active dry yeast
- 60g of smooth apple sauce (room temperature)
Ingredients for the filling
- 90g of light brown sugar
- 1 teaspoon of ground cinnamon
- 50g of dairy-free butter (room temperature)
- 10g of biscoff spread
- 5–6 crushed Biscoff cookies
Ingredients for the cream cheese frosting
- 80g of dairy-free cream cheese
- 115g of dairy-free butter (room temperature)
- 2–3 tablespoons of biscoff spread
- 1/2 tablespoon of vanilla bean paste / seeds from 1 vanilla pod
- 350g of icing / powdered sugar
- 1 tablespoon of dairy-free milk (if needed)
+
- Biscoff cookies (decoration)
- Biscoff spread (drizzle)
Instructions
Method (dough)
- Grease a square / rectangular 9 x 13” casserole dish with dairy-free butter. Set aside.
- In a bowl of a stand mixer with dough hook attachment or in a large bowl, stir together the flour, sugar and biscoff cookie crumbs.
- In a small saucepan on the hob, add in the butter, allow to melt, then add in the milk. You want it to be warm, but not too hot as this will kill the yeast. Sprinkle over the yeast then cover for 5 minutes until bubbly / foamy. You’ll know the yeast is activated. If it doesn’t, the yeast is killed and you’ll have to start again.
- Add the activated yeast mixture and apple sauce puree into the dry. Mix the dough until a smooth, elastic ball forms, this will take approximately 8-10 minutes.
- Lightly grease a medium sized mixing bowl with some oil (I use sunflower), or butter, and place in the dough. Allow the dough to rest and prove in somewhere warm (approximately 90F or warmer) until about doubled in size. Proof the dough until the dough springs back slowly when the side is dented with a finger, about 1-2 hours.
- During this time, mix together the filling.
Method (filling)
- Add the sugar, cinnamon, room temperature butter, biscoff spread and crushed biscoff cookies into a bowl. Mix until a smooth paste. Add in a-little more butter if needed, you want it to be paste like and spreadable.
- When the dough has doubled, turn it out on a lightly floured surface. Use a rolling pin to roll the dough out into a 16” x 24” rectangle. The thinner the dough, the more swirls you’ll get.
- Spread the filling over the dough using an off set spatula, getting right into the edges.
Cut the rolls
- Use a pizza cutter or sharp knife to cut strips (approximately 1.5” thickness) of the dough. Roll each strip into tight rolls and away from you (refer to video for reference). You should get at lest 9-12 rolls depending on your thickness.
- Place the rolls in the greased dish. Cover again and place back somewhere warm to double in size.
- During this time, preheat oven to 180°C fan.
- Bake the rolls in the middle of the oven for approximately 20-25 minutes, until they’ve puffed up and are golden in colour. Keep an eye on them after 20 minutes to make sure the tops don’t burn. You may wish to turn the dish half way through baking to ensure an even bake.
- Once baked, carefully remove the rolls from the oven and allow to cool on a wire rack for 15-20 minutes. During this time, prepare the glaze.
Method (biscoff glaze)
- Combine the cream cheese, softened butter, biscoff spread and vanilla in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the icing sugar and beat on low speed until well combined. For a thinner consistency, you can add in a tablespoon of milk or a-little more cream cheese (optional).
- When the rolls are warm (not hot), spoon and spread the glaze over each roll. The glaze will melt over the rolls. The rolls are best enjoyed warm. I also like to serve with a drizzle of melted biscoff spread and a biscoff cookies on top of each roll (but this is completely optional).
- Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: cinnamon rolls
- Method: Baking
- Cuisine: American
