Name: Vegan Biscoff Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: Vegan
Ingredients: 400g all-purpose / plain flour; 60g caster sugar / granulated sugar; 6 biscoff cookies, crumbled; 60g dairy-free butter, melted; 180ml dairy-free milk, warmed; 7g (1 pack) active dry yeast; 60g smooth apple sauce, room temperature; 90g light brown sugar; 1 teaspoon ground cinnamon; 50g dairy-free butter, room temperature; 10g biscoff spread; 5-6 crushed biscoff cookies; 80g dairy-free cream cheese; 115g dairy-free butter, room temperature; 2-3 tablespoons biscoff spread; 1/2 tablespoon vanilla bean paste or seeds from 1 vanilla pod; 350g icing / powdered sugar; 1 tablespoon dairy-free milk (optional, for consistency); Biscoff cookies; Biscoff spread for drizzling

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Introduction

These Vegan Biscoff Cinnamon Rolls are a delicious twist on a classic favorite, packed with rich Biscoff flavor and perfectly soft texture. They’re entirely plant-based and ideal for breakfast or a comforting treat. With a creamy glaze and crunchy Biscoff cookie topping, they’re sure to impress!

The image shows a rectangular dessert with multiple distinct layers arranged neatly. The bottom layer is a smooth, light brown biscuit or cake base. On top of this is a thick white cream layer, looking soft and fluffy. Above the cream, there is another layer similar to the bottom, possibly biscuit crumbs or crushed cookies with a light brown color and crumbly texture. Several whole rectangular brown biscuits with the word

Ingredients

400g all-purpose / plain flour
60g caster sugar / granulated sugar
6 Biscoff cookies (crumbled)
60g dairy-free butter (melted)
180ml dairy-free milk (warmed)
7g (1 pack) active dry yeast
60g smooth apple sauce (room temperature)
90g light brown sugar
1 teaspoon ground cinnamon
50g dairy-free butter (room temperature)
10g Biscoff spread
5-6 crushed Biscoff cookies
80g dairy-free cream cheese
115g dairy-free butter (room temperature)
2-3 tablespoons Biscoff spread
1/2 tablespoon vanilla bean paste or seeds from 1 vanilla pod
350g icing / powdered sugar
1 tablespoon dairy-free milk (if needed)
Biscoff cookies (for decoration)
Biscoff spread (for drizzle)

Instructions

Step 1: Grease a 9 x 13-inch square or rectangular casserole dish with dairy-free butter and set aside.
Step 2: In a stand mixer bowl fitted with a dough hook, or in a large bowl, combine the flour, sugar, and crumbled Biscoff cookies.
Step 3: In a small saucepan, melt the butter, then add the warmed dairy-free milk. Make sure the mixture is warm but not hot to avoid killing the yeast. Sprinkle the yeast over the mixture, cover, and let sit for 5 minutes until bubbly and foamy.
Step 4: Add the activated yeast mixture and apple sauce to the dry ingredients. Mix until a smooth, elastic dough forms, about 8-10 minutes.
Step 5: Lightly grease a medium bowl and place the dough inside. Cover and let it prove in a warm spot until doubled in size, about 1-2 hours. The dough should slowly spring back when gently pressed.
Step 6: Meanwhile, prepare the filling by mixing together the light brown sugar, cinnamon, room temperature butter, Biscoff spread, and crushed cookies until you get a smooth, spreadable paste. Add more butter if needed.
Step 7: Once the dough has doubled, turn it onto a lightly floured surface. Roll it out into a 16 x 24-inch rectangle. Spread the filling evenly over the dough, reaching all edges.
Step 8: Cut the dough into strips about 1.5 inches thick using a pizza cutter or sharp knife. Roll each strip tightly away from you to form individual rolls. You should get 9-12 rolls depending on thickness.
Step 9: Place the rolls in the greased dish. Cover and allow to rise again in a warm place until doubled, approximately 1 hour.
Step 10: Preheat the oven to 180°C (fan). Bake the rolls in the center of the oven for 20-25 minutes or until golden and puffed. Check after 20 minutes and turn the dish halfway through for even baking.
Step 11: Remove the rolls from the oven and cool on a wire rack for 15-20 minutes while you prepare the glaze.
Step 12: In a bowl, beat together the dairy-free cream cheese, softened butter, Biscoff spread, and vanilla until smooth. Gradually add the icing sugar and beat on low speed until combined. Add dairy-free milk if you prefer a thinner glaze.
Step 13: When the rolls are warm (not hot), generously spoon and spread the glaze over them. It will melt nicely over the rolls.
Step 14: Decorate with extra Biscoff cookies and a drizzle of melted Biscoff spread if desired. Serve warm and enjoy!

Tips & Variations

Make sure the yeast mixture is not too hot to avoid killing the yeast; warm to the touch is perfect.
For extra cinnamon flavor, sprinkle a little more cinnamon sugar inside the rolls before rolling.
If you don’t have Biscoff spread, you can substitute with smooth peanut butter or almond butter for a different twist.
Letting the rolls rise adequately makes them fluffier and lighter.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or warm oven before serving. The glaze may soften when reheated, adding to the gooey goodness.

How to Serve

A white rectangular tray filled with layered dessert featuring thick swirls of creamy white and light brown layers. On top, several rectangular brown biscuits with the word

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, you can prepare the rolls and refrigerate them after the second rise. Let them come to room temperature and bake as directed when ready.

Are these cinnamon rolls suitable for gluten-free diets?

This recipe uses all-purpose flour, so it is not gluten-free. However, you can try substituting a gluten-free flour blend that includes xanthan gum for similar results, but texture may vary.