Ingredients
Scale
Dough:
- 1 cup dairy-free milk (225g): Warm, but not hot, to activate the yeast.
- ¼ cup brown sugar (50g): Divided for use in both dough and yeast activation.
- 2 ¼ tsp active dry yeast (8g): Essential for a light and fluffy dough.
- 3 cups all-purpose flour (365g): The foundation for the dough.
- 1 tsp cinnamon (4g): Adds a subtle spice to the dough.
- ½ tsp salt: Enhances the overall flavor.
- 3 tbsp vegan butter (45g), melted: Provides richness and moisture.
- 1 tsp vanilla extract (2g): Adds a warm, sweet note.
Filling:
- ½ cup brown sugar (85g), loosely packed: For a sweet and rich filling.
- 1 tbsp cinnamon (12g): Key to the classic cinnamon roll flavor.
- 3 tbsp softened vegan butter (45g): Helps the filling adhere to the dough.
- ¼ cup melted Biscoff Cookie Butter: The star ingredient for added caramel flavor.
- 5–6 crushed Biscoff cookies: Adds texture and extra cookie flavor.
- 1 tsp vanilla extract (3g), optional: Complements the cinnamon and cookie butter.
Frosting:
- 2 tbsp vegan cream cheese: For a tangy, smooth base.
- 1 cup powdered sugar (130g): Sweetens the frosting.
- 2 tbsp melted Biscoff cookie butter: Adds flavor and smoothness.
- 1–2 tsp dairy-free milk, as needed: Adjusts the consistency of the icing.
Instructions
1. Prepare the Dough
- In a bowl, combine warm dairy-free milk and half of the brown sugar. The milk should be around 115°F (45°C); too hot can kill the yeast, so aim for warm, not hot.
- Sprinkle in the active dry yeast, stir briefly, and let the mixture rest for 10 minutes or until it becomes frothy.
- In a large mixing bowl, whisk together the flour, remaining brown sugar, salt, and cinnamon. Make a well in the center.
- Pour the yeast mixture, melted vegan butter, and vanilla extract into the well. Mix until the dough starts to come together.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes. If the dough is too sticky, sprinkle additional flour, a tablespoon at a time, until it’s soft and smooth.
- Place the dough in a greased bowl, cover with a damp tea towel, and let it rise in a warm place for 1 ½ hours or until doubled in size.
2. Assemble the Rolls
- Once the dough has risen, transfer it to a floured surface and shape it into a ball.
- Roll out the dough into a 12” by 7” rectangle, about ¼” thick.
- Prepare the filling by mixing melted Biscoff cookie butter, softened vegan butter, brown sugar, cinnamon, and vanilla in a small bowl.
- Spread the filling evenly over the dough, leaving a ½” border along the edges. Sprinkle crushed Biscoff cookies on top.
- Roll the dough lengthwise into a tight log and cut it into 8 equal pieces (1 ½ inches thick).
- Place the rolls in a greased baking dish, cover with a damp cloth, and let them rise for another 20-30 minutes until they’re about 1.5 times their original size.
3. Bake the Rolls
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 20-22 minutes or until golden brown and cooked through. The tops should be lightly golden, and the filling should be bubbling.
- Remove from the oven and let them cool slightly before frosting.
4. Make the Icing
- While the rolls are baking, mix vegan cream cheese, powdered sugar, and melted Biscoff cookie butter in a bowl.
- Add dairy-free milk, one teaspoon at a time, until the icing is smooth and can drizzle off a fork.
- If the icing is too runny, add more powdered sugar; if too thick, add a bit more milk.
Notes
- Yeast Activation: Ensure the milk is warm, not hot, to properly activate the yeast.
- Kneading: Don’t skip the kneading step; it’s essential for developing gluten and achieving a soft dough.
- Rolling: Roll the dough tightly for well-shaped cinnamon rolls that hold their filling.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Brunch