Biscoff Cinnamon Rolls

Serves 12
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Directions

  1. 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.
  2. 2Activate 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.
  3. 3Activate 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.
  4. 4Mix flour and salt together in a separate bowl.
  5. 5Mix flour and salt together in a separate bowl.
  6. 6Mix flour and salt together in a separate bowl.
  7. 7Add the yeast mixture, eggs, remaining granulated sugar, vanilla extract, soft butter, and Greek yogurt to the flour and salt mixture.
  8. 8Add the yeast mixture, eggs, remaining granulated sugar, vanilla extract, soft butter, and Greek yogurt to the flour and salt mixture.
  9. 9Add the yeast mixture, eggs, remaining granulated sugar, vanilla extract, soft butter, and Greek yogurt to the flour and salt mixture.
  10. 10Mix 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.
  11. 11Mix 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.
  12. 12Mix 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.
  13. 13Cover the dough with plastic wrap or a towel and let it proof for at least an hour.
  14. 14Cover the dough with plastic wrap or a towel and let it proof for at least an hour.
  15. 15Cover the dough with plastic wrap or a towel and let it proof for at least an hour.
  16. 16Meanwhile, combine all ingredients for the Biscoff filling: 1/4 cup room temp butter, 1/4 cup melted Biscoff cookie butter.
  17. 17Meanwhile, combine all ingredients for the Biscoff filling: 1/4 cup room temp butter, 1/4 cup melted Biscoff cookie butter.
  18. 18Meanwhile, combine all ingredients for the Biscoff filling: 1/4 cup room temp butter, 1/4 cup melted Biscoff cookie butter.
  19. 19Mix until smooth.
  20. 20Mix until smooth.
  21. 21Mix until smooth.
  22. 22Line your baking tray with parchment paper and lightly grease with butter or oil spray.
  23. 23Line your baking tray with parchment paper and lightly grease with butter or oil spray.
  24. 24Line your baking tray with parchment paper and lightly grease with butter or oil spray.
  25. 25After proofing, roll the dough into a 15x16 inch square and spread the Biscoff filling over it.
  26. 26After proofing, roll the dough into a 15x16 inch square and spread the Biscoff filling over it.
  27. 27After proofing, roll the dough into a 15x16 inch square and spread the Biscoff filling over it.
  28. 28Combine 1/2 cup crushed Biscoff cookies, 1/2 cup brown sugar, and 1 tablespoon ground cinnamon for the dry filling.
  29. 29Combine 1/2 cup crushed Biscoff cookies, 1/2 cup brown sugar, and 1 tablespoon ground cinnamon for the dry filling.
  30. 30Combine 1/2 cup crushed Biscoff cookies, 1/2 cup brown sugar, and 1 tablespoon ground cinnamon for the dry filling.
  31. 31Sprinkle the dry filling mixture over the Biscoff spread.
  32. 32Sprinkle the dry filling mixture over the Biscoff spread.
  33. 33Sprinkle the dry filling mixture over the Biscoff spread.
  34. 34Cut the dough into strips.
  35. 35Cut the dough into strips.
  36. 36Cut the dough into strips.
  37. 37Roll each strip to form 12 medium rolls.
  38. 38Roll each strip to form 12 medium rolls.
  39. 39Roll each strip to form 12 medium rolls.
  40. 40Place the rolls into the lined baking dish.
  41. 41Place the rolls into the lined baking dish.
  42. 42Place the rolls into the lined baking dish.
  43. 43Cover the rolls and let them proof again for 45 minutes.
  44. 44Cover the rolls and let them proof again for 45 minutes.
  45. 45Cover the rolls and let them proof again for 45 minutes.
  46. 46After the second proofing, warm up the cream and pour it over each roll.
  47. 47After the second proofing, warm up the cream and pour it over each roll.
  48. 48After the second proofing, warm up the cream and pour it over each roll.
  49. 49Bake 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).
  50. 50Bake 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).
  51. 51Bake 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).
  52. 52Meanwhile, 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.
  53. 53Meanwhile, 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.
  54. 54Meanwhile, 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.
  55. 55Spread the cream cheese frosting across the baked rolls.
  56. 56Spread the cream cheese frosting across the baked rolls.
  57. 57Spread the cream cheese frosting across the baked rolls.
  58. 58Top with Biscoff cookie crumble and whole Biscoff cookies.
  59. 59Top with Biscoff cookie crumble and whole Biscoff cookies.
  60. 60Top with Biscoff cookie crumble and whole Biscoff cookies.
  61. 61Let cool for 15 minutes, then enjoy.
  62. 62Let cool for 15 minutes, then enjoy.
  63. 63Let cool for 15 minutes, then enjoy.

Ingredients

  • 540 g bread flour
  • 540 g bread flour
  • 540 g bread flour
  • 2.5 tsp active yeast
  • 2.5 tsp active yeast
  • 2.5 tsp active yeast
  • pinch salt
  • pinch salt
  • pinch salt
  • 0.75 cup milk
  • 0.75 cup milk
  • 0.75 cup milk
  • 2 room temp eggs
  • 2 room temp eggs
  • 2 room temp eggs
  • 1 tsp vanilla extract or paste
  • 1 tsp vanilla extract or paste
  • 1 tsp vanilla extract or paste
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup room temp butter
  • 0.5 cup room temp butter
  • 0.5 cup room temp butter
  • 0.5 cup greek yogurt
  • 0.5 cup greek yogurt
  • 0.5 cup greek yogurt
  • 0.5 cup cream for soaking the rolls
  • 0.5 cup cream for soaking the rolls
  • 0.5 cup cream for soaking the rolls
  • 0.25 cup room temp butter
  • 0.25 cup room temp butter
  • 0.25 cup room temp butter
  • 0.25 cup Biscoff cookie butter (melted for easy mixing)
  • 0.25 cup Biscoff cookie butter (melted for easy mixing)
  • 0.25 cup Biscoff cookie butter (melted for easy mixing)
  • 0.5 cup crushed Biscoff cookies
  • 0.5 cup crushed Biscoff cookies
  • 0.5 cup crushed Biscoff cookies
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 1 tbs ground cinnamon
  • 1 tbs ground cinnamon
  • 1 tbs ground cinnamon
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 1.75 cup powdered sugar
  • 1.75 cup powdered sugar
  • 1.75 cup powdered sugar
  • 0.25 cup melted Biscoff cookie butter
  • 0.25 cup melted Biscoff cookie butter
  • 0.25 cup melted Biscoff cookie butter
  • crushed Biscoff cookies
  • crushed Biscoff cookies
  • 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.