Biscoff Cinnamon Rolls with Vanilla Cream Cheese Frosting

Ingredients

• 600 g Plain white flour
• 0.75 tsp Salt
• 7 g Instant yeast (The source says “1 packets (7g).”)
• 70 g Soft light brown sugar (For the dough.)
• 250 g Milk
• 80 g Butter (Melted for the dough; extra is also mentioned for greasing the tray, amount unspecified.)
• 1 Egg
• 300 g Smooth Biscoff spread (Use 250 g for the filling; 2 tbsp for the frosting; finish with the remainder.)
• 4 tbsp Soft brown sugar (Optional; mix with the cinnamon for the filling.)
• 1 tbsp Cinnamon (Optional; mix with the brown sugar for the filling.)
• 25 g Icing sugar
• 180 g Cream cheese
• 1 tsp Vanilla bean paste

Steps

1. 1

   Warm the milk until lukewarm. Melt the measured butter for the dough.

2. 2

   Add the warm milk, dough sugar, instant yeast, egg, and melted butter to a stand mixer. Whisk until creamy.

3. 3

   Add the flour and salt. Mix with a spoon until a rough dough forms.

4. 4

   Fit the dough hook and mix on low-medium speed for 8–10 minutes, until the dough is smooth and only slightly sticky.

5. 5

   Transfer the dough to an oiled bowl and cover with cling film. Let it rise in a warm area for 40 minutes, or until doubled in size.

6. 6

   If using the optional filling, mix the soft brown sugar and cinnamon together in a bowl.

7. 7

   Transfer the risen dough to a well-floured surface and roll it into a rectangle.

8. 8

   Soften 250 g of the Biscoff spread in the microwave for about 10–20 seconds. It should be easy to spread but not fully melted.

9. 9

   Spread the softened Biscoff over the dough. Sprinkle the cinnamon-sugar mixture over it, if using.

10. 10

    Roll the dough into a log.

11. 11

    Cut the log into equal 1-inch pieces using floss. Discard the ends; the source reports getting 9 rolls.

12. 12

    Grease a baking tray with some of the extra butter and arrange the rolls in it. Cover with cling film and leave for 30 minutes to prove.

13. 13

    Preheat the oven to 180°C/360°F.

14. 14

    Cover the tray with foil and bake the rolls for 25 minutes.

15. 15

    Remove the tray from the oven and let the rolls cool for 5–10 minutes.

16. 16

    In a bowl, combine the icing sugar, cream cheese, 2 tablespoons of the Biscoff spread, and vanilla bean paste.

17. 17

    Spread the frosting over the rolls.

18. 18

    Finish with the remaining Biscoff spread and serve.

19. 19

    For rolls eaten in the following days, microwave a roll for 30 seconds to warm and refresh it.

Notes

The cinnamon-sugar filling is optional. The source specifies 300 g Biscoff spread total and allocates 250 g to the filling and 2 tablespoons to the frosting; the remainder is used to finish. Extra butter for greasing is listed without a quantity. The source does not give an amount of flour for rolling out the dough. For reheating on subsequent days, microwave each roll for 30 seconds.

Nutrition per serving

• dessert
• baked
• sweet
• autumn
• cinnamon
• Biscoff
• vegetarian