Cinnamon Rolls with Biscoff Cream

This dough is my go-to for every yeasted bake — sweet buns, curd buns, poppy seed buns, you name it. It just works, every single time. Knead it, roll it, bake it — never stop 💪.

They vanished on day one, but here's the real proof: my husband tried one and, without missing a beat, declared it the best bun he'd ever had 😳. Funny how much fits into one person, isn't it? I'm a mum, a housekeeper, a nurse, a teacher, and somewhere in there — a pastry chef 🤹♀️.

Compliments on my food get me every time — compliment my looks and I'll shrug it off, but tell me the buns are good, and suddenly I'm glowing ☺️. My husband figured that out years ago.

So every bun disappeared — his included, though he's not really a sweets person — and then came the request: bake more. That's really all the proof I needed 💐. This one's already in the recipe book, reserved for special occasions only ⭐️.

Which brings me to today's version: cinnamon rolls with Biscoff cream 😈🥐. Cinnamon and Biscoff together — it's basically a hug you can eat 🤗.

Picture a slow weekend morning, coffee steaming ☕️, the whole house smelling like cinnamon. Or a quiet evening with a glass of milk 🥛 and a good film 🎬 — because let's be honest, the best desserts always happen after dark 🌙.

Some days these buns are less "recipe" and more "therapy." If you're the kind of person who finds happiness in small things like this — save the recipe, and go bake ✨.

The recipe for joy is below 👇.

Dough

• 200g warm milk
• 80g sugar
• 12g dried yeast
• 115g eggs
• 80g soft butter
• Vanilla extract
• ½ tsp salt
• 520g strong (bread) flour
• 1 egg for brushing the buns (optional, but it gives them a lovely shine and stops them drying out while baking)

I made this in a stand mixer with a dough hook attachment. Warm the milk to 40°C, add the sugar and yeast, and stir together. Leave for 10 minutes to let the yeast activate. Start mixing on low speed and add the eggs and butter, then begin adding the flour a spoonful at a time. Mixing on medium speed, add in all the flour and knead the dough for about 5 minutes. Cover with cling film and leave for 1–2 hours somewhere warm — I left mine in a warm oven. Knead the dough until it cools down and no longer sticks to your hands. Shape it into a ball and let it rest for 10 minutes.

Cinnamon Biscoff Filling

• 250g Lotus Biscoff spread
• 40g brown sugar
• 70g very soft, room temperature butter
• 1–2 tsp cinnamon

Mix the room temperature butter with the Biscoff spread. In a separate bowl, mix the sugar with the cinnamon. Roll out the rested dough into a thin rectangular sheet and spread it with the butter and Biscoff cream mixture, then sprinkle over the sugar and cinnamon mixture. Roll up into a log. Using a piece of thread, slice into 2cm-wide rounds. Grease a baking tray with butter and sprinkle a little sugar over the base of the tray. Arrange the buns on the tray, leaving gaps between them. Cover the buns with a tea towel or cling film and leave to proof somewhere warm for about 40 minutes. Preheat the oven to 175°C on the convection/fan setting and bake the buns for 20–30 minutes, until a lovely amber-brown colour. While the buns are baking, mix together the topping cream ingredients.

Topping Cream

• 250g Philadelphia cream cheese
• 80g Lotus Biscoff spread
• 40g brown sugar

While the buns are still warm, spread over the glaze and sprinkle with cookie crumbs.

Notes & Tips

• This is the same base dough from my other cinnamon roll recipe, which I'd also highly recommend giving a try.
• No need to butter the tray and sprinkle it with sugar — you can simply line it with baking paper and arrange the buns on top instead.
• Don't be tempted to add extra flour, as this will make the buns denser and drier. It's better to knead the dough a little longer instead.
• Store the buns in an airtight container to keep them fresh the next day too.
• If you'd like an even stronger cinnamon flavour, you can mix some extra cinnamon into the dough itself, as well as into the topping cream.
• This recipe is also very flexible for your own creativity — meaning you can tweak the original flavour to your liking, by sprinkling the inside of the buns with roasted nuts, dried prunes, or raisins.