Vegan Biscoff Cinnamon Roll Recipe

Jump to Recipe

This Vegan Biscoff Cinnamon Roll Recipe takes classic cinnamon rolls to the next level with a generous layer of smooth Biscoff spread and crunchy Biscoff biscuits. These soft, fluffy rolls are filled with a buttery cinnamon sugar filling before being topped with melted Biscoff and crushed biscuits for the ultimate indulgent bake. They’re perfect for weekend baking, brunch or sharing with friends and family.

TL;DR

• Soft, fluffy vegan cinnamon rolls with a classic cinnamon filling.

• Completely vegan and dairy-free.

• Topped with smooth Biscoff spread and crushed Biscoff biscuits.

• Perfect for brunch, dessert or a weekend baking project.

• Makes 12 cinnamon rolls.

• Ready in around 3 hours 35 minutes (including proving time).

Vegan Biscoff Cinnamon Roll Recipe

Ingredients

For the Dough

• 2 cups soya milk
• ½ cup vegan butter, melted
• 2½ teaspoons instant dried yeast
• 5½ cups plain flour
• ¼ cup caster sugar
• 1 teaspoon salt

For the Filling

• ¾ cup vegan butter, softened
• ¾ cup light brown sugar
• 2 tablespoons ground cinnamon

For the Topping

• 180g smooth Biscoff spread
• 125g Biscoff biscuits, crushed

How to Make Vegan Biscoff Cinnamon Roll Recipe

Step 1: Make the Dough

In a large bowl, mix together the soya milk, melted vegan butter and caster sugar.

Sprinkle over the instant dried yeast and leave for 5 minutes until slightly foamy.

Add 5 cups of the plain flour (saving the remaining ½ cup for later) along with the salt.

Mix until a dough forms, then knead in a stand mixer for 5 minutes or by hand for around 10 minutes until smooth and elastic.

Cover the bowl and leave the dough to rise in a warm place for 1 hour, or until doubled in size.

Mix in the remaining ½ cup of flour and knead for another couple of minutes.

Leave the dough to rest for 5 minutes.

Step 2: Add the Filling

Grease and line a 20 x 30cm rectangular baking tin.

Roll the dough out on a lightly floured surface into a rectangle approximately 30 x 40cm and around 5mm thick.

Spread the softened vegan butter evenly over the dough.

Sprinkle over the light brown sugar and ground cinnamon, spreading gently so the filling forms an even layer.

Roll the dough tightly from the long edge to form a log.

Slice into 12 even rolls and place them into the prepared tin, leaving a little space between each one.

Cover and leave to rise for another 30 minutes.

Meanwhile, preheat your oven to 180°C (350°F).

Step 3: Bake

Bake the cinnamon rolls for 30–35 minutes, until golden brown.

Allow them to cool slightly in the tin.

Step 4: Decorate

Warm the Biscoff spread for a few seconds in the microwave until it becomes pourable.

Spread or drizzle the Biscoff generously over the warm cinnamon rolls.

Crush the Biscoff biscuits and sprinkle them over the top.

Serve warm for the ultimate gooey texture.

Top Tips

• Warm the Biscoff spread gently so it’s easier to drizzle.
• Don’t overheat the milk when making the dough, as it can affect the yeast.
• Roll the dough tightly to create neat spirals.
• Enjoy the rolls while they’re still slightly warm for the best texture.

Variations

• Add chopped pecans or walnuts for extra crunch.
• Mix a little Biscoff spread into vegan buttercream and pipe it over the cooled rolls.
• Sprinkle over a pinch of cinnamon after adding the Biscoff topping.
• Add dairy-free white chocolate drizzle for an extra indulgent finish.

Serving Suggestions

These Vegan Biscoff Cinnamon Rolls are perfect for brunch, cosy weekend breakfasts, dessert or enjoying with a hot coffee, tea or hot chocolate.

Storage

Store the cinnamon rolls in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. Warm them slightly before serving to soften the Biscoff topping. They can also be frozen for up to 3 months.

FAQs

• Are Biscoff Biscuits vegan?
• Is Biscoff Spread Vegan?
• What other Biscoff Products are vegan?

Recipes Similar to Vegan Biscoff Cinnamon Roll Recipe

• Classic Cinnamon Rolls
• Hot Cross Cinnamon Rolls
• Lemon Rolls
• Biscoff Cupcakes
• Biscoff Cheesecake

Biscoff Cinnamon Rolls

Difficulty: Medium

Servings

12

servings

Prep time

3

hours 

Cooking time

35

minutes

Total time

3

hours 

35

minutes

If you didn't think cinnamon rolls could get better you clearly haven't thought about smothering them in Biscoff spread!

Ingredients

• For the Dough

• 2 Cups Soya Milk

• 1/2 Cup Melted Vegan Butter

• 2 1/2 tsp Instant Dried Yeast

• 5 1/2 Cups Plain Flour

• 1/4 Cup Caster Sugar

• 1 tsp Salt

• For the Filling

• 3/4 Cup Vegan Butter

• 3/4 Cup Light Brown Sugar

• 2 tbsp Ground Cinnamon

• For the Topping

• 180g Smooth Biscoff Spread

• 125g Biscoff Biscuits

Directions

• For the Dough
• In a large bowl mix the milk, melted vegan butter and sugar. Sprinkle on the the yeast and leave for 5 minutes.
• Add 5 cups of the flour (setting aside 1/2 cup for later) and the salt. Mix until combined and knead in a stand mixer for 5 minutes or by hand for 10. Cover the bowl and leave in a warm (but not hot) place for 1 hour until doubled in size.
• Add in the remaining 1/2 cup of flour and mix. Knead for a couple of minutes and let it sit for 5 minutes.
• For the Filling
• Grease and line a rectangle baking tin (around 20x30cm).
• Roll the dough out on a clean, floured surface until it is about 1/2 cm thick and 30x40 cm.
• Spread the vegan butter over the entire surface of the dough, making sure you get to all the edges.
• Sprinkle the brown sugar and cinnamon over the butter and use a silicone spatula or spoon to spread both over the dough. It should combine with the butter and create a paste.
• Roll the dough up from the longer edge.
• Slice into 12 even pieces and place in the pre prepared baking tin with a bit of space between each roll.
• Cover the tin and leave in a warm place for 30 minutes. While you are waiting you can preheat the oven to 180ºc/350ºf.
• After the half hour has passed, uncover the cinnamon rolls and bake in the oven for 30-35 minutes. Check on them after 30 minutes and leave them in for another 5 if they do not look too brown.
• Allow to cool.
• For the Topping
• Put the Biscoff spread in a microwavable bowl and microwave for 30 seconds to loosen it up.
• Pour the Biscoff spread over each cinnamon roll.
• You can either crumble up the Biscoff biscuits and sprinkle it over the cinnamon rolls or out a whole Biscoff biscuit on top of each one.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.