Biscoff Cinnamon Rolls
Serves 12
Directions
- 1Activate yeast in a warm milk bowl with 1 tablespoon of granulated sugar (from the 1/2 cup for the dough) and let it sit for 5-7 minutes until foamy.
- 2Mix flour and salt together in a separate bowl.
- 3Add the yeast mixture, eggs, remaining granulated sugar, vanilla extract, soft butter, and Greek yogurt to the flour and salt mixture.
- 4Mix until combined for 1 minute, then rest for 5 minutes, and continue mixing until a smooth dough ball forms that doesn't stick to the bowl or surface; add flour as needed.
- 5Cover the dough with plastic wrap or a towel and let it proof for at least an hour.
- 6Meanwhile, combine all ingredients for the Biscoff filling: 1/4 cup room temp butter, 1/4 cup melted Biscoff cookie butter.
- 7Mix until smooth.
- 8Line your baking tray with parchment paper and lightly grease with butter or oil spray.
- 9After proofing, roll the dough into a 15x16 inch square and spread the Biscoff filling over it.
- 10Combine 1/2 cup crushed Biscoff cookies, 1/2 cup brown sugar, and 1 tablespoon ground cinnamon for the dry filling.
- 11Sprinkle the dry filling mixture over the Biscoff spread.
- 12Cut the dough into strips.
- 13Roll each strip to form 12 medium rolls.
- 14Place the rolls into the lined baking dish.
- 15Cover the rolls and let them proof again for 45 minutes.
- 16After the second proofing, warm up the cream and pour it over each roll.
- 17Bake the rolls at 350°F (175°C) for around 30-35 minutes, or until golden brown and the internal temperature reaches 190°F-200°F (88°C-93°C).
- 18Meanwhile, combine 8oz cream cheese, 1 3/4 cup powdered sugar, and 1/4 cup melted Biscoff cookie butter for the cream cheese frosting and set aside.
- 19Spread the cream cheese frosting across the baked rolls.
- 20Top with Biscoff cookie crumble and whole Biscoff cookies.
- 21Let cool for 15 minutes, then enjoy.
Ingredients
- 540 g bread flour
- 2.5 tsp active yeast
- pinch salt
- 0.75 cup milk
- 2 room temp eggs
- 1 tsp vanilla extract or paste
- 0.5 cup granulated sugar
- 0.5 cup room temp butter
- 0.5 cup greek yogurt
- 0.5 cup cream for soaking the rolls
- 0.25 cup room temp butter
- 0.25 cup Biscoff cookie butter (melted for easy mixing)
- 0.5 cup crushed Biscoff cookies
- 0.5 cup brown sugar
- 1 tbs ground cinnamon
- 8 oz cream cheese
- 1.75 cup powdered sugar
- 0.25 cup melted Biscoff cookie butter
- crushed Biscoff cookies
Equipment
bowlforkwhiskplastic wraprolling pinbaking trayparchment paperpizza cuttermeasuring cup
Tips
- Do not use hot water for yeast, as it will kill the yeast.
- Warm up the cream before pouring over the rolls after proofing.
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