Biscoff Rolls
Soft, fluffy cinnamon rolls filled with creamy Biscoff spread and finished with a sweet Biscoff glaze—irresistible bakery-style treats.
Equipment
Ingredients
Dough
all-purpose flour
500 g
milk
250 ml
butter
60 g
granulated sugar
50 g
active dry yeast
7 g
salt
5 g
Filling
Biscoff spread
200 g
granulated sugar
50 g
ground cinnamon
10 g
Glaze
Biscoff spread
100 g
powdered sugar
100 g
milk
30 ml
Instructions
Activate the yeast
Warm the milk slightly and dissolve the yeast with a pinch of sugar. Let it sit until foamy.
Mix the dough
Combine flour, salt, sugar, butter, and the activated yeast mixture. Knead until smooth and elastic.
First rise
Place the dough in a lightly oiled bowl, cover, and let rise until doubled in size.
Roll out the dough
Roll the dough into a rectangle about 40×30 cm on a lightly floured surface.
Spread the filling
Spread the Biscoff spread evenly over the dough. Mix cinnamon with sugar and sprinkle over the spread.
Shape the rolls
Roll the dough tightly from the long edge into a log, then slice into 8 equal pieces.
Second rise
Place the rolls in a baking dish, cover, and let rise for 30 minutes until puffy.
Bake the rolls
Bake in a preheated oven at 180°C for 20–25 minutes until golden brown.
Prepare the glaze
While the rolls cool slightly, whisk together Biscoff spread, powdered sugar, and milk until smooth.
Glaze and serve
Drizzle or spread the glaze over the warm rolls and serve immediately.
Original recipe
Storage
Store in an airtight container. Glaze separately if freezing.
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