Biscoff Rolls
Equipment
Ingredients
Dough
whole milk (warm)
125 g
instant yeast
6 g
unsalted butter (melted)
80 g
granulated sugar
30 g
egg (room_temperature)
1 piece
all-purpose flour
230 g
salt
3 g
Filling
unsalted butter (room_temperature)
50 g
light brown sugar
75 g
crunchy Biscoff spread (melted)
80 g
Icing
Philadelphia cream cheese (room_temperature)
100 g
unsalted butter (room_temperature)
50 g
crunchy Biscoff spread (melted)
25 g
powdered sugar (sifted)
25 g
Instructions
Prepare the dough base
Combine wet ingredients and yeast in the stand mixer bowl
Knead the dough
Add flour and salt, then knead until smooth
First proofing
Form dough ball, place in greased bowl, cover and proof for 1 hour
Prepare the filling
Mix room temperature butter with light brown sugar
Roll out the dough
Punch down dough and roll into 8x12 inch rectangle on floured surface
Add the filling
Spread sugar mixture evenly over dough, then add melted Biscoff spread
Roll and cut
Roll dough tightly from the short side and cut into 6 equal pieces
Second proofing
Place rolls in 7x12 inch glass dish, cover and proof for 30-40 minutes
Bake the rolls
Bake at 175°C for 25 minutes until golden brown
Prepare the icing
Cream together butter, cream cheese, and powdered sugar
Finish the icing
Add melted Biscoff spread and whisk until combined
Cool and frost
Allow rolls to cool for 15 minutes, then frost with icing and decorate
Original recipe
Storage
Store in airtight container. Reheat before serving to restore texture.
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