Biscoff Cinnamon Rolls
Equipment
Ingredients
Dough
active dry yeast
1 tsp
granulated sugar
2 tbsp
milk
343 g
all-purpose flour
490 g
salt
1 tsp
unsalted butter (softened)
60 g
Filling
unsalted butter (softened)
100 g
brown sugar
140 g
ground cinnamon
3.5 tbsp
Biscoff cookies (ground)
60 g
Biscoff cookie butter (melted)
3 tbsp
Cream Cheese Biscoff Frosting
unsalted butter (softened)
50 g
cream cheese (softened)
100 g
powdered sugar
180 g
vanilla extract
1 tbsp
Biscoff cookie butter
1 tbsp
Instructions
Prepare the dough
Mix yeast, sugar, and milk in a bowl. Add flour and mix until combined. Add salt and softened butter, then stretch and fold until butter is fully incorporated.
First rise
Cover the bowl and let the dough rise for about 2 hours, or until doubled in size.
Prepare cinnamon sugar mixture
In a small bowl, mix together the brown sugar and cinnamon. Reserve a small amount for the bottom of the pan.
Roll and fill the dough
Roll the dough into a large rectangle. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter, then sprinkle the ground Biscoff evenly on top. Drizzle the melted Biscoff cookie butter over the filling.
Shape the rolls
Cut the dough into 6 long strips, then roll each strip into a cinnamon roll.
Prepare the pan
Line a baking pan with parchment paper. Sprinkle the reserved cinnamon sugar mixture over the bottom of the pan, then place the cinnamon rolls on top.
Second rest
Cover and let the rolls rest for 15 minutes.
Prepare milk-butter wash
Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll.
Bake the rolls
Bake at 175°C for 25–30 minutes, or until golden brown.
Rest after baking
As soon as they come out of the oven, cover them with a clean kitchen towel until warm.
Make the frosting
Beat together the butter, cream cheese, powdered sugar, vanilla, and Biscoff cookie butter until smooth. Spread the frosting over the warm cinnamon rolls.
Original recipe
Storage
Store unfrosted rolls in an airtight container. Frost just before serving for best texture.
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