Biscoff Cinnamon Rolls
Soft yeasted cinnamon rolls filled with Biscoff spread and topped with cream cheese frosting and crushed Biscoff cookies.
š½ļø Makes 12
Ingredients
| 3 cups | 720 ml | all-purpose flour |
| 1 packet | active dry yeast | |
| 1/4 cup | 60 ml | granulated sugar |
| 1 tsp | 5 ml | salt |
| 1/2 cup | 120 ml | milk |
| 1/4 cup | 60 ml | unsalted butter |
| 2 | large eggs | |
| 1 cup | 240 ml | Biscoff spread |
| 1/2 cup | 120 ml | brown sugar |
| 2 tbsp | 30 ml | ground cinnamon |
| 1/4 cup | 60 ml | unsalted butter (filling) |
| 4 oz | 115 g | cream cheese |
| 1/2 cup | 120 ml | powdered sugar |
| 2 tbsp | 30 ml | milk (frosting) |
| 1/4 cup | 60 ml | crushed Biscoff cookies |
Instructions
- Activate yeast in warm milk, combining with sugar until foamy and fragrant.
- Mix flour and salt in a large mixing bowl, creating a well in the center.
- Pour yeast mixture and melted butter into flour, incorporating eggs to form a soft, elastic dough.
- Knead dough for 8-10 minutes until smooth and springy, then place in a greased bowl.
- Cover and let rise in a warm spot for approximately 1 hour, or until doubled in size.
- Roll out dough into a large rectangular shape on a lightly floured surface.
- Spread softened Biscoff spread evenly across the dough, leaving a small border around edges.
- Sprinkle brown sugar and ground cinnamon over Biscoff spread.
- Roll the dough tightly from the long side, creating a log-like shape.
- Slice the roll into 12 equal portions using a sharp knife or dental floss.
- Arrange rolls in a buttered baking dish, allowing space for expansion.
- Cover and let rise for an additional 30 minutes at room temperature.
- Preheat oven to 375Ā°F and bake rolls for 20-25 minutes until golden brown.
- Whip cream cheese with powdered sugar and milk to create a smooth frosting.
- Once rolls are cooled, generously spread frosting and sprinkle crushed Biscoff cookies on top.