Biscoff Cinnamon Rolls
Equipment
Ingredients
Dough
milk (warm)
240 ml
instant yeast
2.25 tsp
sugar
50 g
egg
1 piece
egg yolk
1 piece
butter (melted)
60 g
salt
0.5 tsp
flour
400 g
Filling
butter (softened)
80 g
brown sugar
100 g
cinnamon
2 tsp
Biscoff spread
120 g
Biscoff cookies (crushed)
6 piece
Cream Cheese Frosting
cream cheese
100 g
butter (softened)
40 g
powdered sugar
80 g
vanilla extract
1 tsp
Biscoff spread (melted)
30 g
Biscoff cookies (crushed)
2 piece
Instructions
Activate yeast
Mix warm milk, yeast and sugar, then let it sit for 5–10 minutes
Mix the dough
Add egg, egg yolk, melted butter and salt, then mix in the flour until a soft dough forms
Knead the dough
Knead for 8–10 minutes until smooth and elastic
First rise
Cover and let rise for 1–1½ hours or until doubled in size
Prepare filling
Crush Biscoff cookies and mix brown sugar with cinnamon
Roll out the dough
Roll the dough into a rectangle approximately 40x30 cm
Spread filling
Spread softened butter and Biscoff spread over the rolled dough, then sprinkle with brown sugar mixture and crushed cookies
Roll and cut
Roll the dough tightly into a log, then cut into 6 equal rolls
Second rise
Place rolls in lined baking dish, cover and let rise for 30–45 minutes
Bake the rolls
Bake at 175°C for 20–25 minutes until lightly golden
Make frosting
Mix cream cheese, softened butter, powdered sugar and vanilla until smooth
Frost and finish
Spread frosting over warm rolls, drizzle with melted Biscoff spread and top with crushed Biscoff cookies
Original recipe
Storage
Store in airtight container. Reheat in oven to restore texture. Can be frozen before or after baking.
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