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.

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

This easy cinnamon roll pull-apart bread has all the buttery cinnamon-sugar flavor of homemade cinnamon rolls, without all the work! The dough is quickly rolled into balls, coated in melted butter and covered in gooey cinnamon filling then spread with luscious cream cheese frosting.

It’s basically what would happen if our favorite homemade cinnamon rolls and monkey bread got together, except I might like this version even more because you don’t have instead of being rolled into individual spirals you just roll, dunk, coat and bake!

And whatever you do, don’t skip the frosting while the bread is warm. It melts down between all those cinnamon-y pieces and you’re looking at the gooiest pan of deliciousness.

Ingredients You’ll Need

Dough

• Warm water: Provides the warm liquid needed to activate the yeast. It should feel warm, never hot.
• Heavy cream: Adds richness and helps create an extra-soft, tender bread.
• Instant yeast: Gives the bread its rise. Your 4½ teaspoons equals 2 standard packets, which I would mention because that’s much easier for readers.
• Granulated sugar: Sweetens the dough and gives the yeast a little boost as it activates.
• Buttermilk: Adds moisture, richness and a subtle tang that balances all that cinnamon sugar.
• Sea salt: Essential for balancing the sweetness a

These potato rolls don’t require any kneading, and honestly, they’re hands down the best rolls we’ve ever had. Soft, buttery, and melt-in-your-mouth delicious, they’re our #1 most requested roll recipe.

These rolls are ridiculously easy to make — no fancy equipment, no complicated techniques — and perfect for any meal, holiday dinner, or special occasion. Once you try them, you’ll see why everyone keeps asking for this recipe.

These are seriously the best potato dinner rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery. 

Suggested Products

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• Potato Gems or Pearls – We use these dehydrated potatoes as they seem to give the best flavor and texture.
• Dough Scraper – Any ol’ scraper will do but we prefer a plastic scraper to scrape the dough and flour off our counter and out of bowls for 10x faster clean up.
• Silpat Baking Mat – We bake everything on a silpat; cookies, rolls and even loaf breads cook evenly and without sticking! No spray needed!
• Nordic Ware Cookie Sheet – The cookie sheet you use absolutely can make or break your recipe. If it’s too dark it will cause your food to look dark and over-bake. You want a cookie sheet that bakes evenly and won’t affect color.
• Stainless Mixing Bowls – I love glass mixing bowls, but the truth is, everyone should have good stainless bowls in all sizes and these are great ones.

Ingredients You’ll Need

• Sugar: Feeds the yeast to help the dough rise and adds a touch of sweetness that enhances flavor. It also promotes browning, giving your rolls that beautiful golden color.
• Unsalted Butter: Butter adds richness, tenderness, and flavor to the rolls. The fat coats the flour proteins, which limits gluten development — that’s why your potato rolls turn out so soft and melt-in-your-mouth.
• Milk: Milk makes the dough tender and adds subtle sweetness and flavor. The natural sugars in milk also help with browning, while the proteins contribute to a soft, rich crumb.
• Potato Flakes: This is your secret weapon! Potato flakes (or mashed potatoes) make the rolls extra soft and moist by attracting and holding onto moisture.
• Salt: Balances the sweetness, enhances flavor, and strengthens the gluten structure so your rolls rise evenly and hold their shape.
  • PRO TIP: Always add salt after the yeast has been mixed in with other ingredients to avoid slowing yeast activity.
• Instant Yeast: The leavening agent that makes your rolls rise. Instant yeast works quickly and doesn’t require proofing in water first — just mix it right in with the dry ingredients.
• Eggs: Eggs add richness, flavor, and beautiful go