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This Biscoff pull apart bread is made with soft, buttery cinnamon sugar rolls baked together until golden, then topped with tangy cream cheese frosting and warm Biscoff cookie butter. Every pull-apart bite is fluffy and gooey with ribbons of cinnamon brown sugar and cookie butter.
I was making our cinnamon pull apart bread and suddenly it hit me—BISCOFF! This version is basically what happens when cinnamon rolls and our Biscoff obsession collide, and I am very much here for it.
Instead of putting the cookie butter inside the rolls, we save it for the top. You still get all those buttery cinnamon sugar edges between the rolls, but now they’re covered in a ridiculous cream cheese-Biscoff swirl.
And whatever you do, DOLLOP and swirl rather than just pouring it on. I tested both ways, and there’s definitely a winner.
QUICK LOOK
- Makes: 2 pans
- Texture: Soft, fluffy and gooey
- Flavor: Cinnamon, brown sugar + Biscoff
- Topping: Cream cheese frosting + cookie butter
- Best for: Brunch, holidays and sharing
Why You’ll Love This Biscoff Pull Apart Bread
- That Biscoff swirl: Warm cookie butter and tangy cream cheese frosting melt together over the rolls. This is the whole reason we’re here.
- Cinnamon sugar in every bite: Every dough ball gets dipped in butter and completely coated in cinnamon brown sugar.
- No perfect rolls required: No rolling a giant rectangle, spreading filling or cutting perfectly even cinnamon rolls.
- Made for sharing: One batch makes two pans, so keep one and give one away—or don’t. I support either decision.
Ingredients You’ll Need
Dough
- Warm water + heavy cream: Creates the warm liquid base for activating the yeast while adding richness to the dough. Whole milk can be substituted for the cream.
- Instant yeast: Gives the pull apart rolls their tall, fluffy rise. Make sure your liquids are warm, not hot, so you don’t kill the yeast.
- Sugar: Sweetens the dough and gives the yeast a little something to feed on while it activates.
- Buttermilk: One of the secrets to our super soft, tender dough. Bring it to room temperature or gently warm it before adding it.
- Sea salt: Balances all that sweetness and brings out the buttery cinnamon flavor.
- Canola oil + butter: Using both gives us the best combination of moisture, richness and buttery flavor.
- Eggs: Add richness and structure and help create that soft, pillowy texture.
- All-purpose flour: Start with the lower amount and add more only as needed. The dough should be soft and slightly tacky rather than dry.
Cinnamon Sugar Coating
- Butter: Every dough ball gets dipped in melted butter so the cinnamon sugar sticks and creates those gooey pull-apart edges.
- Brown sugar: Melts with the butter into a rich, caramel-y cinnamon filling around the rolls.
- Granulated sugar: Helps balance the moisture of the brown sugar and gives the coating a little more texture.
- Cinnamon: The star of that classic cinnamon sugar coating and SO good with the caramelized flavor of Biscoff.
- Cornstarch: Helps thicken the buttery cinnamon sugar mixture as it bakes so you get gooey cinnamon filling rather than a thin syrup at the bottom of the pan.
Biscoff Cream Cheese Frosting
- Cream cheese: Its tanginess cuts through the sweetness of the cinnamon sugar and cookie butter.
- Butter: Makes the frosting smooth, creamy and rich.
- Light corn syrup: Gives the frosting that silky, glossy consistency that melts beautifully over warm rolls.
- Vanilla: Rounds out the cream cheese frosting.
- Powdered sugar: Sweetens and thickens the frosting. Add enough to reach your preferred consistency.
- Biscoff cookie butter: THE STAR. Warm it just enough that it’s easy to dollop and swirl into the cream cheese frosting.
What Is Biscoff Cookie Butter?
Biscoff cookie butter is a creamy spread made from Lotus Biscoff cookies, which have a caramelized flavor with hints of warm spice. Think peanut butter consistency, but instead of peanuts, it tastes like spreadable Biscoff cookies.
And it was practically MADE for cinnamon rolls. Those caramelized, warm-spice flavors pair perfectly with cinnamon, which is exactly why Biscoff cinnamon bread work so well.
How to Make Biscoff Pull Apart Bread
- Make the Dough. Warm the water and cream, then add the yeast and a little sugar and let it get foamy. Add the warmed buttermilk followed by the remaining dough ingredients and flour. Knead with the dough hook for about 3 minutes. The dough should form a soft ball and still feel slightly tacky.
- Let It Rise. Cover the bowl and let the dough rise in a warm place for 1–2 hours, or until doubled in size.
- Make the Cinnamon Sugar. Melt the butter in one bowl and combine the brown sugar, granulated sugar, cinnamon and cornstarch in another.
- Make the Pull Apart Rolls. Divide the dough into balls, dip each one in melted butter and roll it generously in the cinnamon sugar mixture. Arrange them in two greased 9-inch pie plates, leaving a little room for them to expand.
- Choose your roll size. We use 2½-ounce dough balls for more cinnamon sugar edges, or 3½-ounce balls if you want bigger, fluffier rolls.
- Rise Again. Cover the pans and let the rolls rise until they’re doubled and looking beautifully puffy.
- Bake. Bake at 350°F for 20–30 minutes, depending on the size of your dough balls.
- Add the Biscoff Swirl. Here’s where this version gets GOOD. Let the rolls cool for about 2 minutes, then add dollops of cream cheese frosting and warmed Biscoff cookie butter all over the top. Gently swirl the two together so you still have visible ribbons of both.
Biscoff Topping Options
I tested two ways to add the Biscoff topping, and dolloping and swirling is definitely my favorite.
Dollop + Swirl — Our Favorite
Drop spoonfuls of cream cheese frosting over the warm rolls, followed by smaller dollops of warmed Biscoff. Gently swirl them together with a knife or spoon.
This keeps the cookie butter right on top where you can actually taste it, and those visible Biscoff ribbons make the bread GORGEOUS.
Pour It On — The Quick Way
If you’re in a hurry, you can warm the Biscoff until pourable and drizzle it over the frosted rolls.
It tastes delicious, but I found that more of the cookie butter ran between the rolls and settled toward the bottom. It’s easier, but more of that Biscoff ends up underneath the rolls instead of in that pretty swirl on top.
My vote? Dollop and swirl every time.
Troubleshooting Biscoff Pull Apart Bread
First, give it more time! Yeast dough rises faster in a warm kitchen and slower in a cool one, so go by the size of the dough rather than the clock.
If it still isn’t rising, your water or cream may have been too hot and killed the yeast, or your yeast may be old. The liquid should feel warm, never hot.
This is supposed to be a soft, slightly tacky dough, so don’t add flour until it feels dry. Start with 7 cups and add more ¼ cup at a time only if it’s too sticky to work with. Too much flour will make the finished rolls dense.
If you measured the flour carefully, the dough probably needed more time to rise. Let it double during both rises, especially before baking. Go by how the dough looks rather than strictly by the clock.
Because the rolls are baked close together, the outside can look beautifully golden before the center is completely baked.
If the tops are browning too quickly, loosely cover the pan with foil and continue baking until the rolls in the center are cooked through. Larger dough balls will also need closer to the longer end of the baking time.
Biscoff only needs to be warmed until it’s soft enough to dollop and swirl. If you melt it until it’s thin and pourable, it can run straight between the rolls and collect at the bottom.
This is exactly why I prefer the dollop-and-swirl method!
If the Biscoff is too cool, it’s thick and difficult to swirl without dragging the frosting around.
Warm the cookie butter just until it’s soft and spoonable, add small dollops between the cream cheese frosting and gently swirl them together with the tip of a knife or spoon. Don’t overdo it—you want visible ribbons of both!
Can I Make Biscoff Pull Apart Bread Ahead of Time?
Yes! For the best texture, I would prepare the dough and assemble the cinnamon sugar-coated rolls in the pans, then cover and refrigerate overnight. The next morning, let them sit at room temperature until they’re puffy before baking.
Save the cream cheese frosting and Biscoff swirl for after the bread comes out of the oven.
How to Store It
Because of the cream cheese frosting, store leftover Biscoff pull apart bread covered in the refrigerator for up to 4–5 days. Warm individual rolls briefly in the microwave before serving to soften the bread and make the Biscoff topping gooey again.
The cinnamon sugar pull apart rolls are already dangerously good on their own, but that cream cheese frosting swirled with warm Biscoff cookie butter takes them completely over the top.
Make them for brunch, Christmas morning or anytime you’ve got a jar of cookie butter staring at you from the pantry. Just remember: dollop, swirl and pull apart while they’re still warm.
More Biscoff Recipes You’ll Love
Looking for the original? Try our Cinnamon Pull Apart Bread.
Watch How to Make Biscoff Pull Apart Bread
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