Vegan Biscoff Cinnamon Rolls
Soft, fluffy vegan Biscoff cinnamon rolls topped with a sweet, sticky cream cheese speculoos frosting. These are easier to make than you think, and can be made using simple ingredients. They make a tasty shareable treat and are sure to impress your friends and family!
I have recently revamped my cinnamon rolls post and because they were so well received by my friends and family, I just had to make a Biscoff version too. Of course.
I have a huge love for those speculoos flavoured biscuits and a new found love for making cinnamon rolls, so it made sense to marry the two! Plus, who doesn’t love a good ole Biscoff dessert?
The only difference between these and my other cinnamon rolls is that these have a little bit of Biscoff spread in the filling, and are topped with biscuit crumbs and Biscoff cream cheese icing.
Yes, you read that correctly… Vegan Biscoff cream cheese icing!
I had originally tried these with a (dairy-free) butter-based icing but it just didn’t quite give me that decadent cinnamon roll vibe that I was after. So I created a simple icing with vegan cream cheese, Biscoff spread, icing sugar and plant-based milk and the result was DIVINE.
When I made these to take to a friend’s house recently, I only drizzled a small amount of the icing on top. And while they were tasty, there just wasn’t a strong enough Biscoff flavour coming through. So when I made them again, I used LOTS more icing and that made them twice as nice!
Top them with a sprinkling of Biscoff biscuit crumbs for a little extra crunch and you’re all set. I promise you will absolutely LOVE this recipe, and so will everyone who tries them!
This recipe is simpler than it seems!
As I mentioned in my other cinnamon roll post, I used to be very afraid of making dough from scratch. I’m not a perfectionist by any means, but I just hate the thought of using a large quantity of ingredients only for my recipe test to fail and end up in the bin. I prefer to test in small batches but recipes like this are trickier to do so.
But I finally decided to bite the bullet and I was so pleased that they worked out very well. And the process was SO much easier than I had originally thought. Using instant yeast makes this recipe so simple and straight forward that it’s practically fool-proof. As long as you follow the instructions carefully, you’ll become a pastry roll pro in no-time! It’s oddly addicting- I swear I’ve made 4 batches of Biscoff cinnamon rolls this week alone.
Where to buy Biscoff biscuits and spread
If you live in the UK, Biscoff is relatively easy to find. The biscuits are sold in basically every shop that sells food, and the spreads can be found in most of the larger Tesco, Asda, Morrisons, Sainsbury’s and Waitrose stores. For this recipe, you’ll need the smooth kind.
If you don’t live in the UK or aren’t able to get to a large supermarket, you can also buy Biscoff online. The spread and the biscuits are available from Biscoff’s website, Amazon and The Vegan Kind Supermarket.
More Biscoff desserts:
How to make vegan Biscoff cinnamon rolls
First, we make the dough.
In a large bowl, mix together 380g of self-raising flour, 2 teaspoons of instant/easy-bake yeast* and 1 teaspoon of cinnamon. Set aside for now.
*I used Allinsons instant yeast.
Next, in a small saucepan over a low heat, gently melt 60g of vegan butter with 250ml of soy milk and 2 tablespoons of caster sugar. The aim is to let it melt slowly without letting it boil.
Once melted, remove the pan from the heat and allow to cool until it’s lukewarm. You don’t want it to get cold but you need to make sure it’s not too hot, otherwise it will kill the yeast in the next step.
Once the liquid is lukewarm, pour it into the bowl with the flour mixture, stirring it in a little bit at a time before adding more. You’ll end up with a thick, super sticky dough.
On a floured surface, knead the sticky mixture for around 5 minutes until it is no longer sticky. You should end up with a soft dough that springs back when touched. This part is quite messy so you can use a stand mixer if you prefer.
Place the ball of dough into a bowl that has been lightly oiled, to prevent it from sticking later on.
Cover the bowl with a clean dishcloth and let it sit for 1 hour to prove. I usually put mine in a turned-off oven with the light on.
After the hour is up, the dough should have doubled in size. Gently knead it in your hands for a few seconds to prepare it for rolling.
Roll out the dough on a floured surface, rotating as you go, until it’s around 1/4 of an inch thick. Try to keep the dough in a rectangular shape.
Preheat your oven to 180°C/350°F (or 160°C/325°F if you’re using a fan or convection oven).
Prepare your filling by placing 2 tablespoons of Biscoff spread, 60g of vegan butter (or margarine), 80g of soft light brown sugar and 1 teaspoon of cinnamon into a bowl. Mix until smooth.
Spread the filling evenly over your rolled-out dough.
Roll up the dough into a sausage shape, starting with the longer end facing you. Cut the edges off to make it neater, then cut the rest into 12 equal-sized pieces. This is a little easier if you use a knife to mark where you plan to cut.
I highly recommend using dental floss to cut them. I thought it was a gimmick at first but the difference between using a knife and using floss is unbelievable! This video by Shelley Smith is helpful if you’ve never done it before. You can use unflavoured floss if you prefer but there’s no need- your rolls will not end up tasting minty, don’t worry!
Place the rolls closely together in an 8×10-inch tin lined with baking paper. I highly recommend using baking paper as they can be quite tricky to get out otherwise, especially if the filling leaks out a little.
Prepare a glaze by mixing together 1 tablespoon of melted vegan butter, 1 tablespoon of caster sugar and 1 teaspoon of cinnamon. Using a pastry brush, coat the sides and tops of the Biscoff cinnamon rolls with the glaze.
Bake for around 20 minutes until the rolls are all golden brown on top. You can check if they’re cooked all the way through by pulling apart the centre roll with a fork. If there’s any gumminess or rawness, pop them back in for a little longer.
Let them cool in the tin completely, then we’ll add the icing.
Vegan Biscoff cream cheese icing
This is the best and most essential part of this recipe! It really provides a lovely flavour and texture.
In a small bowl, mix together 60g of vegan cream cheese*, 60g of smooth Biscoff spread, 2 tablespoons of soy milk and 60g of icing sugar (powdered sugar).
Spread the icing generously over the cooled rolls. To top, sprinkle over some crushed up Biscoff biscuits.
*I highly recommend using Violife cream cheese. It’s slightly more expensive than some of the other brands but in my opinion, it has the best flavour and texture, so it’s worth the extra investment!
Store them in an airtight container in the fridge. They’ll last for around 4-5 days this way.
Yes! I froze another batch of these rolls recently and they defrosted beautifully. Just pop them in an airtight container and you can freeze them for around 6-8 weeks. When you’re ready to eat them, transfer them to a wire rack or plate and let them sit at room temperature for an hour or two until completely thawed. Do not refreeze.
If your dough doesn’t prove, it could be because your liquid is too hot when you add it to the dry mixture, which would inactivate the yeast. Alternatively, it could be because you didn’t leave it long enough, or the room that it sat in wasn’t warm enough. I find it works best if you leave it covered in a switched-off oven with the light on for 1 hour.
That’s all for now. I hope you enjoy these Lotus Biscoff cinnamon rolls. If you make them yourself, please let me know how it goes by leaving a rating and/or comment below. Happy baking! xo
Vegan Biscoff Cinnamon Rolls
Soft, fluffy cinnamon rolls topped with Biscoff cream cheese icing.
For the dough:
- 380 g Self-raising flour
- 2 Teaspoons Instant yeast (I used Allinson easy bake yeast)
- 1 Teaspoon Cinnamon
- 60 g Vegan butter or margarine
- 250 ml Unsweetened soy milk
- 2 Tablespoons Caster sugar
For the filling:
- 30 g Smooth Biscoff spread
- 60 g Vegan butter or margarine
- 80 g Soft light brown sugar
- 1 Teaspoon Cinnamon
- 1 Tablespoon Melted vegan butter or margarine
- 1 Tablespoon Caster sugar
- 1 Teaspoon Cinnamon
- 60 g Vegan cream cheese
- 60 g Smooth Biscoff spread
- 60 g Icing sugar
- 2 Tablespoons Unsweetened soy milk
- 1-2 Biscoff biscuits, crushed into crumbs
In a large bowl, mix together the flour, yeast and cinnamon. Set aside.
In a small saucepan over low heat, gently melt the butter with the soy milk and sugar. Once melted, remove from the heat and let it cool until it's a lukewarm temperature.
Mix the lukewarm liquid into the bowl of dry mixture, a little bit at a time, until you have a super thick and sticky dough.
Knead the sticky dough on a floured surface for around 5 minutes. You can use a stand mixer to do this if you prefer. Once you're done, you should end up with a soft ball of dough that springs back when touched.
Place the dough into a clean, lightly oiled bowl and cover with a dishcloth. Leave it for 1 hour to prove. I like to keep mine in a switched-off oven with the light on.
After the hour is up, the dough should have doubled in size. Lightly knead it in your hands for a few seconds to prepare it for rolling.
On a floured surface, roll your dough out in a rectangle shape until it's around ¼ inch thick.
Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens).
Mix the Biscoff spread, butter, brown sugar and cinnamon together to make your filling. Spread it evenly over the dough.
Starting with the long side facing you, carefully roll up the dough into a sausage shape. Cut off the loose ends, then cut the rest into 12 equal-sized pieces. I highly recommend using a knife to mark where you plan to cut then using dental floss to do cut- see notes for a video link.
Place the 12 rolls into an 8 x 10-inch tin lined with baking paper.
Mix the melted butter, sugar and cinnamon together in a small bowl. Use a pastry brush to coat the tops and sides of the rolls in the tin.
Bake for around 20 minutes, until the rolls are golden brown on top. You can check they're ready by pulling apart the centre roll using a fork- if there's any rawness, pop them back in the oven for a few more minutes.
Leave the rolls to cool completely in the tin for the next step.
Mix together the cream cheese, Biscoff spread and icing sugar. Once smooth, mix in the soy milk.
Spread the Biscoff icing over your cooled cinnamon rolls. Sprinkle with Biscoff biscuit crumbs.
Tear or cut the rolls apart and enjoy!
- Check out this tutorial for cutting cinnamon rolls with floss.
- Store in an airtight container in the fridge for up to 5 days.