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Close up Biscoff scroll on a board with cookie crumbs, with a stack of scrolls and BIscoff jar behind it.
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5 from 1 vote

Biscoff Cinnamon Rolls

These Biscoff cinnamon rolls could not be easier. With just three ingredients you can be munching on these warm delicious scrolls in only thirty minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: afternoon tea, Dessert, morning tea, Snack
Cuisine: Austalian, European
Keyword: Biscoff scrolls, Cookie butter cinnamon scrolls, Cookie butter scrolls, Lotus Biscoff scrolls, Speculoos cinnamon scrolls, Speculoos scrolls
Servings: 8 rolls


  • 1 & ½ cups (225gms) white self raising flour, plus extra for dusting
  • 1 cup (250gms) Greek yogurt
  • ¼ cup (75gms) Biscoff spread, smooth or crunchy, plus a little extra for drizzling (optional)


  • 1 teaspoon ground cinnamon


  • Pre-heat the oven to 350°F (180°C/160°C fan forced). Line one or two baking tray with baking paper.
  • Add the yogurt to the flour and mix well. You may need to switch to your hands at some point and continue to roll the dough in the bowl until all the flour is mixed in.
  • Lightly flour the bench and lightly kneed the dough for a couple of minutes until its smooth.
  • Pick up the dough and lightly flour the board again. Roll the dough out with a rolling pin until its about 30 by 15cm rectangle.
  • Put the Biscoff spread in a microwave proof bowl and microwave for ten to twenty seconds to soften it a little. Spread the Biscoff out all over the dough. Sprinkle cinnamon over the top if using.
  • Roll the dough up into a spiral along the long edge. Use a sharp knife to cut the dough into about eight pieces.
  • Put the scrolls onto the baking tray, spiral side up.
  • Bake for 20 minutes or until golden brown. If you want you can melt a little extra Biscoff spread and drizzle it over the top. Pop onto a plate or cool and put into lunch boxes. Delicious!