While the dough is rising, prepare the filling. In a small bowl, combine the cinnamon, granulated sugar, and Biscoff cookie spread. Mix until well combined, ensuring that the spread is smooth and evenly distributed throughout the sugar and cinnamon mixture. The Biscoff cookie spread will add a caramelized, spiced flavor to the filling.
Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a floured surface and roll it into a large rectangle, about 12×18 inches in size. Spread the softened butter evenly over the surface of the dough, leaving a small border around the edges. Then, spread the Biscoff filling mixture evenly over the buttered dough.
Carefully roll up the dough tightly from the long edge, pinching the seams to seal the roll. Cut the roll into 12 even slices using a sharp knife or dental floss. Place the slices in a greased 9×13-inch baking dish, spacing them slightly apart. Cover the dish with plastic wrap or a cloth and let the rolls rise for 30 minutes, or until they have doubled in size and are puffy.
Preheat your oven to 350°F (175°C). Once the rolls have risen, remove the cover and bake for 25-30 minutes, or until the rolls are golden brown and the edges are crispy. The tops should be golden, and a toothpick inserted into the center of one of the rolls should come out clean.
For the Biscoff Glaze:
While the rolls are baking, prepare the Biscoff glaze. In a small bowl, whisk together the Biscoff cookie spread, melted butter, powdered sugar, and milk. Add more milk if needed to reach your desired glaze consistency. The glaze should be smooth and pourable, perfect for drizzling over the warm rolls.
Serving Suggestions
Once the rolls are baked, remove them from the oven and let them cool slightly before drizzling the Biscoff glaze over the top. Serve the rolls warm for the best melt-in-your-mouth experience. These rolls are perfect for breakfast, brunch, or dessert and pair wonderfully with a cup of coffee or tea.
Make-Ahead & Storage
These rolls can be made ahead of time and stored in an airtight container for up to 2 days at room temperature. If you want to make them the night before, prepare them up until the second rise, cover them, and refrigerate overnight. In the morning, let them come to room temperature before baking. Leftovers can be stored in the refrigerator for up to 3 days, and they can be reheated in the microwave or oven before serving.
Tips
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