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Biscoff Crumble Cinnamon Rolls Recipe (with Video)

Peanut-free, Vegan, Mushrooms

Discover our Biscoff Crumble Cinnamon Rolls Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15h30min | Cook 30min


Vegan Butter Brioche Dough
- 1 recipe Vegan Butter Brioche Dough
Biscoff Cookie Filling
- 85 g speculoos cookie butter
- 57 g Vegan butter, unsalted, margarine-style (e.g. Violife), room temperature
- 1 tsp vanilla paste
- 110 g light brown sugar
- 1 tsp Cinnamon
- 0.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 42 g Biscoff cookie crumbs
Biscoff Crumble Topping
- 30 g all-purpose flour
- 28 g light brown sugar
- 10 g Biscoff cookie crumbs
- 0.5 tsp Cinnamon
- 0.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 14 g speculoos cookie butter
- 29 g Vegan butter, unsalted, margarine-style (e.g. Violife)
Biscoff Cream Cheese Frosting
- 57 g Vegan butter, unsalted, margarine-style (e.g. Violife), room temperature
- 57 g speculoos cookie butter
- 113 g vegan cream cheese, room temperature
- 220 g organic powdered sugar
- 1 tsp vanilla paste
- 1 tsp Kosher salt, Diamond Crystal or reduce by half
- 0.25 tsp Cinnamon
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Prepare the Biscoff Cookie Filling
1. Combine the vegan butter, cookie butter, and vanilla paste and mix until smooth
2. Combine the brown sugar, cinnamon, salt, and cookie crumbs, and mix until combined
Assemble and proof the rolls
1. Line a 13 x 9 inch baking pan with parchment paper
2. Turn the dough top side down onto a lightly floured countertop and press lightly to de-gas
3. Roll the dough into an 18 x 15-inch rectangle, with the long side going left to right
4. Spread the dough with the Biscoff butter and sprinkle with the sugar mixture, leaving about a 1/2-inch border around the edges
5. Roll the dough towards you, pulling the dough back as you roll to ensure a tight spiral; when you are almost done rolling, crush the edge of the dough closest to you against the counter, then finish rolling up your log, allowing the crushed portion of dough to adhere to the log; this will prevent your log from unraveling
6. Cut the log into 12 1.5-inch pieces; place the rolls in the prepared pan and press down slightly so they are more stable and squat
7. Cover the pan loosely with plastic and proof at 82 F for about 2.5 hours, until the rolls have roughly doubled in size and they are snugly touching
Make the Biscoff Crumble Topping
1. Preheat the oven to 350 F and position a rack in the center of the oven
2. Line a sheet pan with parchment paper or a Silpat
3. Combine all the ingredients except for the vegan butter and cookie butter in a medium bowl
4. Melt the vegan butter and cookie butter together in a small bowl, then add this mixture to the dry ingredients
5. Stir with a fork, then use your hands to break the mixture apart into moist clumps
6. Spread the clumps on the sheet pan and bake until they are crunchy and fragrant, 15-20 mins
7. Allow the topping to cool completely before using
Make the Biscoff Cream Cheese Frosting
1. While the rolls are proofing, use a rubber spatula to smooth out the vegan cream cheese in a large bowl
2. Add the vegan butter and cookie butter and mush the mixture together until it is as smooth as possible; switch to a whisk and beat the mixture until it is completely smooth and slightly lighter in color
3. Add the remaining frosting ingredients and beat until the mixture is smooth and creamy
4. Frosting keeps for up to 1 day on the counter or 1 week in the fridge; bring to room temperature and re-mix before using
Bake and frost the rolls
1. Bake until the tops of the rolls are deep golden brown and the middle of the center rolls registers 195 F, about 30 mins
2. Allow the rolls to cool for at least 15 mins, then frost, top with crumble, and serve warm or at room temperature
3. Rolls keep for up to 3 days in an airtight container in the fridge; for the best eating experience, if consuming more than 12 hours after baking, reheat the rolls in a 300 F oven for about 10 mins, until just warmed through

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