Soft and Fluffy Biscoff Cinnamon Rolls
These biscoff cinnamon rolls are filled with cinnamon biscoff filling, topped with cream cheese biscoff frosting, and biscoff cookie crumbs.
Ingredients
Dough
- 5 ½ cups Bread flour
- 1 tablespoon Instant yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 ¼ cups Milk
- 2 Eggs
- ¼ cup Butter melted and cooled, unsalted
For the filling
- ½ cup Butter room temp, unsalted
- 2 tablespoon Cinnamon
- 1 cup Brown sugar
- ⅓ cup Biscoff spread
For the biscoff cream cheese frosting
- ¼ cup Butter room temp, unsalted
- 4 oz Cream cheese full fat, room temp
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 2 cups Powdered sugar
- 2 tablespoon Biscoff spread
Assembly
- 5 Biscoff biscuits crushed, for the top
- ⅓ cup Biscoff spread
Instructions
Make the Dough
- In the bowl of a stand mixer, combine the bread flour, instant yeast, and granulated sugar. Stir with a spoon to blend. Add the salt to the flour mixture and stir again.
- Add the eggs, warm milk, vanilla extract, and melted (but cooled) butter to the bowl.
- Attach the dough hook and mix on low speed until the dough comes together.
- Increase the speed to medium and knead for 8 to 10 minutes, or until the dough is soft, smooth, and elastic.
- Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 2 hours, or until it doubles in size.
- In a medium mixing bowl, combine the room-temperature butter, brown sugar, cinnamon, and Biscoff spread. Mix until a smooth, spreadable filling forms. If the Biscoff is too thick, warm it in the microwave for 10 seconds.
- Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it into a large rectangle about ¼ inch thick.
- Spread the filling paste evenly over the rolled dough from edge to edge. Starting from the long side, tightly roll the dough into a log.
- Use a sharp knife or unflavored dental floss to slice the log into even rolls about 1 ½ inches thick.
- Place the rolls into a greased or parchment-lined 9x13-inch baking pan, leaving a little space between each one.
- Cover the pan loosely and let the rolls rise for 30 to 45 minutes until they look puffy. Meanwhile, preheat your oven to 180°C (350°F).
- Bake the rolls for 20 to 25 minutes until they are lightly golden on top. Do not overbake them or they will lose their gooey center.
- While the rolls cool slightly, make the frosting: beat the softened butter and cream cheese until smooth, then mix in the vanilla, salt, powdered sugar, and Biscoff spread until creamy.
- Frost the warm rolls generously so the icing melts slightly into the layers.
- Drizzle extra melted Biscoff spread on top and finish with a sprinkle of crushed Biscoff biscuit crumbs.
Notes
- The Salt Separation Rule: Always stir your flour, yeast, and sugar together before adding the salt. Pouring salt directly onto yeast can kill it, which stops your dough from rising properly.
- Check Your Milk Temp: Make sure your milk is warm to the touch but not hot. Liquid that is too hot will kill the yeast, while cold liquid will make the rise take twice as long.
- Use Dental Floss for Slicing: Slicing the dough log with a knife can squish the rolls flat. Sliding a piece of unflavored dental floss underneath the log, crossing the ends over the top, and pulling tight cuts them perfectly without flattening the layers.
- Frost While Warm: Put the cream cheese icing on while the rolls are still warm from the oven. This allows the frosting to seep deep down into the center of the swirls.
Nutrition
Calories: 609kcalCarbohydrates: 97gProtein: 11gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 420mgPotassium: 157mgFiber: 2gSugar: 30gVitamin A: 685IUVitamin C: 0.1mgCalcium: 87mgIron: 1mg
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