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Vegan Biscoff Cinnamon Rolls Recipe

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★★★★★

4.5 from 88 reviews

These Vegan Biscoff Cinnamon Rolls are a delightful plant-based twist on a classic favorite. Soft, fluffy dough infused with biscoff cookie crumbs and a sweet cinnamon filling, baked to golden perfection and topped with a creamy biscoff glaze. Perfect for brunch or a cozy dessert, these rolls bring the irresistible flavor of biscoff cookies into a vegan-friendly treat that’s sure to satisfy any sweet tooth.

Ingredients

Scale

Dough 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

Filling Ingredients

  • 90g light brown sugar
  • 1 teaspoon ground cinnamon
  • 50g dairy-free butter, room temperature
  • 10g biscoff spread
  • 5–6 crushed biscoff cookies

Glaze Ingredients

  • 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)

Decoration (Optional)

  • Biscoff cookies
  • Biscoff spread for drizzling

Instructions

  1. Prepare the Dough: Grease a 9 x 13” square or rectangular casserole dish with dairy-free butter and set aside. In a stand mixer bowl fitted with a dough hook or a large mixing bowl, combine the flour, caster sugar, and crumbled biscoff cookies.
  2. Activate the Yeast: In a small saucepan on the stovetop, melt the dairy-free butter, then add the warmed dairy-free milk. The mixture should be warm but not hot to prevent killing the yeast. Sprinkle the active dry yeast on top. Cover and let sit for 5 minutes until the yeast becomes bubbly and foamy, indicating it’s activated.
  3. Mix the Dough: Add the activated yeast mixture and the smooth apple sauce to the dry ingredients. Mix with the dough hook or by hand until a smooth, elastic dough ball forms, approximately 8-10 minutes.
  4. First Proof: Lightly grease a medium bowl with oil or dairy-free butter and place the dough inside. Cover and let it rest in a warm place (around 90°F) until doubled in size, about 1-2 hours. The dough is ready when it slowly springs back after being gently dented.
  5. Prepare the Filling: In a bowl, mix the light brown sugar, ground cinnamon, room temperature dairy-free butter, biscoff spread, and crushed biscoff cookies until it forms a smooth, spreadable paste. Add a bit more butter if needed to achieve this consistency.
  6. Roll Out the Dough: Once doubled, turn the dough onto a lightly floured surface. Using a rolling pin, flatten it into a 16” x 24” rectangle. The thinner the dough, the more swirls you will get in your rolls.
  7. Add the Filling: Spread the prepared filling evenly over the dough, making sure to cover all edges using an offset spatula.
  8. Cut and Shape Rolls: Using a pizza cutter or sharp knife, cut the dough into strips approximately 1.5” thick. Roll each strip tightly away from you to form individual rolls. You should have about 9-12 rolls depending on thickness.
  9. Second Proof: Place the rolls in the greased casserole dish, cover, and let them rise again in a warm place until doubled in size.
  10. Preheat Oven: While the rolls proof, preheat the oven to 180°C (356°F) fan setting.
  11. Bake Rolls: Bake the rolls in the center of the oven for 20-25 minutes, until they puff up and turn golden brown. Monitor closely after 20 minutes to prevent burning and rotate the dish halfway through for even baking.
  12. Cool Rolls: Remove the rolls from the oven carefully and transfer to a wire rack. Allow them to cool for 15-20 minutes before glazing.
  13. Prepare the Glaze: In a medium bowl, beat together the dairy-free cream cheese, softened dairy-free butter, biscoff spread, and vanilla bean paste on medium speed until smooth. Gradually sift in the icing sugar and beat on low speed until fully combined. Add 1 tablespoon dairy-free milk or a bit more cream cheese if a thinner consistency is desired.
  14. Glaze the Rolls: When the rolls are warm but no longer hot, spread the biscoff glaze generously over each one. The glaze will melt slightly, sinking into the rolls.
  15. Decorate and Serve: Optionally, drizzle additional melted biscoff spread over the rolls and top each with a biscoff cookie. Serve warm for the best flavor and texture. Enjoy!

Notes

  • Ensure the dairy-free milk used to activate yeast is warm but not hot to avoid killing the yeast.
  • Proofing times may vary depending on room temperature; a warmer environment helps speed up the rise.
  • Use an offset spatula to spread the filling easily to all edges of the dough.
  • For thinner rolls with more spirals, roll out the dough as thinly as possible without tearing.
  • Keep an eye on baking towards the end to avoid burning, and rotate the pan for even cooking.
  • The glaze is best applied when rolls are warm; it melts slightly for a gooey finish.
  • Store leftovers in an airtight container and reheat gently before serving.

Keywords: vegan cinnamon rolls, biscoff cinnamon rolls, vegan baking, dairy-free rolls, sweet rolls, plant-based dessert

Find it online: https://tastybella.com/vegan-biscoff-cinnamon-rolls-recipe/