🍥 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:

1. Combine warm milk, sugar, and yeast. Let it sit for 10 minutes until foamy.

2. Mix in butter, eggs, and salt.

3. Add flour gradually until a soft dough forms, then knead 5–7 minutes.

4. 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.