What’s better than freshly baked cinnamon buns? The answer is Biscoff Cinnamon Bun! Featuring soft pillowy buns, laced with sweet Biscoff cinnamon filling, and slathered with Biscoff Cream Cheese Frosting – these buns are to die for.
My first attempt at homemade cinnamon buns was a few years back following Jo Cook’s Cinnabon recipe. Using instant yeast helped to speed up and simplify the bread-making process. It’s actually a lot easier than you think to make cinnamon buns from scratch. Once confident in nailing that down, I started experimenting with different flavours and Biscoff is the first one on the list.
I used a regular dough recipe as the base and simply added a touch of Biscoff spread in both the filling and frosting with a few tweaks here and there. I have also included some crumbled Biscoff biscuits in the filling for a little extra texture as well as for topping.
How to make Biscoff Cinnamon Bun
List of Ingredients
- Instant Yeast / Active Dry Yeast – see recipe notes below
- Milk – I use whole milk
- Plain Flour
- Eggs
- Salt
- Butter – you’ll need it for the dough, filling, and frosting!
- Biscoff Spread
- Biscoff Biscuit – crushed into crumbs for both filling and topping
- Cinnamon Powder
- Dark Brown Sugar
- Cream Cheese
- Vanilla Extract
- Icing Sugar
Recipe Notes
- Using instant yeast instead of active dry yeast can significantly help speed up your prep time. First of all, instant yeast does not need to be proofed beforehand and the dough rises a lot quicker.
- If you can’t find instant yeast, you can, of course, use active dry yeast. The two are interchangeable. Just make sure you remember to activate/proof the active dry yeast before use.
- Even though instant yeast doesn’t require proofing, as a general rule, I like to do a quick proof anyway to make sure it is still active for use. If it doesn’t foam up, that means the yeast isn’t working. The last thing I want is to have a failed flat dense bun after all the hard work!
- Make sure your milk is at a lukewarm temperature when activating/testing the yeast. This should be approximately 36.5-40.5°C. If your milk is too hot, it will kill the yeast. On the other hand, if it’s too cold, it won’t activate the yeast.
- Since Biscoff is already naturally quite sweet, I have reduced the typical sugar amount for both the filling and frosting. Feel free to play around and adjust accordingly to your taste.
Looking for more Biscoff-inspired recipes? Check these out too:
Biscoff Cinnamon Bun
The only thing better than cinnamon buns is Biscoff Cinnamon Bun! Featuring soft pillowy buns with Biscoff filling & Biscoff cream cheese frosting…these buns are just irresistible!
Ingredients
For the Dough
- 2 tsp Instant Yeast / Active Dry Yeast*
- 85g + ½ tsp Sugar
- 1 cup Whole Milk at lukewarm temperature (36.5-40.5°C)*
- 76 g Unsalted Butter softened at room temperature
- 2 medium Eggs
- 550 g Plain Flour sifted
- 1 tsp Salt
For the Biscoff Cinnamon Filling
- 100 g Dark Brown Sugar
- 70 g Butter / Margarine softened at room temperature
- 1 tbsp Cinnamon Powder
- 2 tbsp Biscoff Spread melted
- 100 g Biscoff Biscuit Crumbs plus more for topping
For the Biscoff Cream Cheese Frosting
- 75 g Icing Sugar
- 2 tbsp Biscoff Spread melted
- 44 g Cream Cheese
- 42 g Butter / Margarine
Instructions
Making the dough
- Stir together instant yeast / active dry yeast and ½ tsp sugar into the lukewarm milk until dissolved. Set aside for 5-10 minutes until the mixture has frothed up. If it doesn't foam up, that means the yeast is dead and unusable.2 tsp Instant Yeast / Active Dry Yeast*, 1 cup Whole Milk
- In the meantime, cream together butter and sugar in a large mixing bowl. Then mix in eggs, plain flour and salt until combined.76 g Unsalted Butter, 85g + ½ tsp Sugar, 2 medium Eggs, 550 g Plain Flour, 1 tsp Salt
- Add in the yeast & milk mixture and keep mixing until a soft dough forms. The dough should come clean from the side of the bowl.
- Transfer the dough to an oiled bowl and cover the bowl with a clean kitchen towel. Let the dough rise in a warm place for about 1 hour until doubled in size.
Making the filling and assembling the buns
- Make the filling by mixing together dark brown sugar, butter, cinnamon powder, and Biscoff spread.100 g Dark Brown Sugar, 70 g Butter / Margarine, 1 tbsp Cinnamon Powder, 2 tbsp Biscoff Spread
- On a floured surface, roll the dough into a flat rectangle at about ½-inch thick.
- Spread the filling over the flattened dough and top with Biscoff Biscuit Crumbs.100 g Biscoff Biscuit Crumbs
- Starting from the long edge, roll the dough into a log. Then use a sharp knife to divide it into 10 rolls.
- Place the rolls into a lined baking tray, leaving about an inch's space between each bun.
- Cover the tray with a kitchen towel and set aside for 30 minutes to let the buns rise for a second time. The buns should double in size.
- As the buns are rising, preheat the oven to 180°C.
- When ready, bake the buns for about 20 minutes until golden in colour.
Make the frosting
- While the buns are baking, make the frosting by whisking together all the frosting ingredients until smooth & combined.75 g Icing Sugar, 2 tbsp Biscoff Spread, 44 g Cream Cheese, 42 g Butter / Margarine
- Spread all over the freshly baked buns and sprinkle more Biscoff Biscuit crumbs if you like!
Notes
- Instant yeast and active dry yeast can be used interchangeably. Using instant yeast means it does not need to be proofed beforehand and the dough rises a lot quicker.
- Even though instant yeast doesn’t require proofing, I recommend following step 1 anyway (i.e. the proofing) just to make sure it is still active for use. If you are using active dry yeast, step 1 is a must.
- If the mixture doesn’t foam up in step 1, this means the yeast is dead and unusable.
- When activating/testing the yeast, make sure your milk is at a lukewarm temperature. If your milk is too hot, it will kill the yeast; if it’s too cold, it won’t activate the yeast.
- Since Biscoff is already naturally quite sweet, I have reduced the typical sugar amount for both the filling and frosting. Feel free to play around and adjust accordingly to your taste.
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