Biscoff Cinnamon Rolls

Ingredients

• 600 g Plain white flour
• 0.75 tsp Salt
• 7 g Instant yeast (1 packet)
• 70 g Soft light brown sugar
• 250 g Milk (1 cup; source gives milk as 250 g / 1 cup)
• 80 g Butter (Melted; extra butter is also stated for greasing the tray, amount not specified)
• 1 Egg
• 300 g Smooth Biscoff spread (250 g for filling; 2 tbsp for frosting; use the rest as the topping)
• 4 tbsp Soft brown sugar (For the cinnamon filling; optional)
• 1 tbsp Ground cinnamon (For the cinnamon filling; optional)
• 25 g Icing sugar
• 180 g Cream cheese
• 1 tsp Vanilla bean paste
• Oil (For oiling the bowl)

Steps

1. 1

   Warm the milk until lukewarm. Melt the measured butter and let it cool slightly if needed before mixing.

2. 2

   In the bowl of a stand mixer, whisk together the lukewarm milk, soft light brown sugar, instant yeast, egg, and melted butter 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, cover with cling film, and let it rise in a warm area for about 40 minutes, or until doubled in size.

6. 6

   Mix the soft brown sugar and cinnamon together in a small bowl for the filling.

7. 7

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

8. 8

   Microwave 250 g of the Biscoff spread for about 10–20 seconds, just until soft enough to spread easily; do not let it fully melt.

9. 9

   Spread the softened Biscoff over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.

10. 10

    Roll the dough up into a log.

11. 11

    Using floss, cut the log into equal 1-inch pieces. Discard the ends; the source reports making nine rolls.

12. 12

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

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

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

17. 17

    Spread the frosting over the rolls.

18. 18

    Finish with the remaining Biscoff spread on top and serve.

19. 19

    For leftovers eaten in the following days, microwave a roll for 30 seconds to warm it and refresh its freshly baked-like texture.

Notes

The cinnamon-sugar filling is optional. Extra butter is listed for greasing the tray, but its amount is not specified. The source gives no dimensions for the dough rectangle or details for the final Biscoff topping beyond using the remaining spread.

Nutrition per serving

• dessert
• baked
• sweet
• vegetarian
• autumn
• cinnamon
• Biscoff
• make-ahead-friendly