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
0.5 tsp
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
In the bowl of your stand mixer fitted with a dough hook, whisk the warm milk, melted butter, sugar, egg, and yeast.
Knead the dough
Add the flour and salt. Knead for 10-15 mins until a smooth dough forms.
First proof
Form the dough into a ball and place it inside a lightly greased bowl. Cover with plastic film and proof for 1 hour until doubled in size.
Prepare the filling
In a bowl, combine the room temperature butter and light brown sugar.
Roll out the dough
Punch the gas out of the dough, then roll it out into an 8x12” rectangle on a lightly floured surface.
Add sugar filling
Add the sugar mixture. Spread it out evenly.
Add Biscoff spread
Add the melted Biscoff spread. Spread it out evenly.
Roll the dough
Roll up the dough tightly. Make sure to roll it from the short side (the side measuring 8”).
Cut the rolls
Using a sharp knife or clean thread, cut into 6 equal pieces.
Second proof
Place the rolls inside a 7x12” glass dish. Cover with plastic film and proof for 30-40 mins.
Bake the rolls
Bake at 350F for 25 mins.
Prepare the icing
In a bowl, cream the room temperature butter, cream cheese, vanilla, and powdered sugar.
Finish the icing
Add the melted Biscoff spread and whisk until combined.
Cool and frost
Allow the rolls to cool for 15 mins before adding the frosting.
Decorate the rolls
Decorate with Biscoff spread and Biscoff cookies.
Original recipe
Storage
Store in an airtight container. Reheat to restore softness before serving.
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