Biscoff Brioche Cinnamon Rolls

Steps

1. 1

   In a large bowl or the bowl of a stand mixer, combine the warm whole milk and active dry yeast. Let it sit for about 5-10 minutes until foamy.

   Start 5-minute timer
2. 2

   Add the all-purpose flour, granulated sugar, softened unsalted butter, and eggs to the yeast mixture.

3. 3

   Mix until a dough forms, then knead (using a dough hook or by hand) for about 8-10 minutes until the dough is smooth and elastic.

   Start 8-minute timer
4. 4

   Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.

   Start 5-hour timer
5. 5

   While the dough rises, prepare the filling by mixing the light brown sugar, ground Biscoff cookies, Biscoff spread, ground cinnamon, and nutmeg in a small bowl until well combined.

6. 6

   Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle.

7. 7

   Spread the filling mixture evenly over the dough, leaving a small border at the edges.

8. 8

   Roll the dough tightly into a log and cut into 12 even rolls using a sharp knife or unflavored dental floss.

9. 9

   Place the rolls in a greased 9x13 inch baking pan. Cover and let them rise again for 30-45 minutes.

   Start 30-minute timer
10. 10

    Preheat your oven to 350°F (180 °C) (175°C (350 °F)).

11. 11

    Just before baking, pour the heavy cream over the top of the risen rolls, letting it seep into the gaps.

12. 12

    Bake for 20-25 minutes, or until the rolls are lightly golden brown.

    Start 20-minute timer
13. 13

    While the rolls bake, prepare the icing by beating the cream cheese and softened butter together until smooth. Gradually add the powdered sugar and salt, beating until creamy.

14. 14

    Allow the rolls to cool slightly for 5-10 minutes, then spread the icing generously over the warm rolls.

    Start 5-minute timer