Biscoff Cinnamon Rolls: Indulge in the Perfect Sweet Treat

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Biscoff Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the rich, caramelized flavor of Biscoff spread with the warm, comforting spices of cinnamon. These rolls are not just a treat for the taste buds; they also carry a sense of nostalgia for many, evoking memories of cozy mornings spent with family and friends. The origins of cinnamon rolls can be traced back to various cultures, but the addition of Biscoff spread elevates this beloved pastry to new heights, making it a modern favorite.

People adore Biscoff Cinnamon Rolls for their irresistible taste and soft, pillowy texture. The creamy, spiced filling melds perfectly with the fluffy dough, creating a heavenly experience in every bite. Additionally, these rolls are incredibly convenient to make, allowing you to impress your guests or treat yourself to a special breakfast without much fuss. Whether enjoyed fresh out of the oven or warmed up later, Biscoff Cinnamon Rolls are sure to become a cherished recipe in your collection.

Biscoff Cinnamon Rolls this Recipe

Ingredients:

  • For the Dough:
    • 4 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1 packet (2 1/4 teaspoons) active dry yeast
    • 1 teaspoon salt
    • 1 cup whole milk, warmed to about 110°F (43°C)
    • 1/4 cup unsalted butter, melted
    • 2 large eggs
  • For the Filling:
    • 1/2 cup Biscoff spread
    • 1/4 cup brown sugar, packed
    • 1 tablespoon ground cinnamon
    • 1/4 cup unsalted butter, softened
  • For the Glaze:
    • 1 cup powdered sugar
    • 2 tablespoons milk
    • 1/4 cup Biscoff spread

Preparing the Dough

  1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
  2. Once the yeast is frothy, add the melted butter and eggs to the mixture. Whisk until well combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or spatula until a dough begins to form.
  4. Transfer the dough to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
  5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Preparing the Filling

  1. While the dough is rising, prepare the filling. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined.
  2. In a separate bowl, slightly warm the Biscoff spread in the microwave for about 10-15 seconds to make it easier to spread. Be careful not to overheat it.

Rolling the Dough

  1. Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
  2. Roll the dough out into a rectangle approximately 16×12 inches (40×30 cm) in size, about 1/4 inch thick.
  3. Spread the softened butter mixture evenly over the rolled-out dough, leaving a small border around the edges.
  4. Next, spread the warmed Biscoff spread evenly over the butter mixture, ensuring it covers the entire surface.

Forming the Rolls

  1. Starting from the long edge of the rectangle, carefully roll the dough tightly into a log. Make sure to roll it evenly to maintain a consistent thickness.
  2. Once rolled, pinch the seam to seal it. Use a sharp knife or a bench scraper to cut the log into 12 equal pieces, about 1.5 inches thick.
  3. Place the cut rolls into a greased 9×13 inch baking dish, leaving some space between each roll to allow for rising.
  4. Cover the baking dish with a kitchen towel and let the rolls rise for another 30-45 minutes until they have puffed up.

Baking the Rolls

  1. Preheat your oven to 350°F (175°C) while the rolls are rising.
  2. Once the rolls have risen, place the baking dish in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the rolls are cooked through.
  3. While the rolls are baking, prepare the glaze by whisking together the powdered sugar, milk, and Biscoff spread Biscoff Cinnamon Rolls

    Conclusion:

    In summary, these Biscoff Cinnamon Rolls are an absolute must-try for anyone looking to elevate their breakfast or brunch game. The combination of warm, fluffy dough swirled with a rich, spiced filling and topped with a luscious Biscoff glaze creates a delightful treat that is both comforting and indulgent. Whether you enjoy them fresh out of the oven or warmed up the next day, these rolls are sure to impress family and friends alike. For serving suggestions, consider pairing these cinnamon rolls with a hot cup of coffee or a refreshing glass of cold milk. You can also experiment with variations by adding nuts, chocolate chips, or even a cream cheese filling for an extra layer of flavor. If you’re feeling adventurous, try swapping out the Biscoff spread for other flavored nut butters or spreads to create your own unique twist on this classic recipe. We encourage you to try making these Biscoff Cinnamon Rolls in your own kitchen and share your experience with us! Whether you stick to the original recipe or make your own variations, we would love to hear how they turned out. Don’t forget to snap a picture and tag us on social media so we can see your delicious creations. Happy baking! Print
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    Biscoff Cinnamon Rolls: Indulge in the Perfect Sweet Treat

    • Author: Maria
    • Total Time: 105 minutes
    • Yield: 12 rolls 1x
    Print Recipe

    Description

    Enjoy these Biscoff Cinnamon Rolls, featuring a fluffy dough filled with creamy Biscoff spread and a sweet cinnamon mixture, all topped with a luscious glaze. Perfect for breakfast or a delightful snack any time!

    Ingredients

    Scale
    • 4 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1 packet (2 1/4 teaspoons) active dry yeast
    • 1 teaspoon salt
    • 1 cup whole milk, warmed to about 110°F (43°C)
    • 1/4 cup unsalted butter, melted
    • 2 large eggs
    • 1/2 cup Biscoff spread
    • 1/4 cup brown sugar, packed
    • 1 tablespoon ground cinnamon
    • 1/4 cup unsalted butter, softened
    • 1 cup powdered sugar
    • 2 tablespoons milk
    • 1/4 cup Biscoff spread

    Instructions

    1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
    2. Once the yeast is frothy, add the melted butter and eggs to the mixture. Whisk until well combined.
    3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or spatula until a dough begins to form.
    4. Transfer the dough to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
    5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
    6. While the dough is rising, prepare the filling. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined.
    7. In a separate bowl, slightly warm the Biscoff spread in the microwave for about 10-15 seconds to make it easier to spread.
    8. Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
    9. Roll the dough out into a rectangle approximately 16×12 inches (40×30 cm) in size, about 1/4 inch thick.
    10. Spread the softened butter mixture evenly over the rolled-out dough, leaving a small border around the edges.
    11. Next, spread the warmed Biscoff spread evenly over the butter mixture.
    12. Starting from the long edge of the rectangle, carefully roll the dough tightly into a log. Pinch the seam to seal it.
    13. Use a sharp knife or a bench scraper to cut the log into 12 equal pieces, about 1.5 inches thick.
    14. Place the cut rolls into a greased 9×13 inch baking dish, leaving some space between each roll to allow for rising.
    15. Cover the baking dish with a kitchen towel and let the rolls rise for another 30-45 minutes until they have puffed up.
    16. Preheat your oven to 350°F (175°C) while the rolls are rising.
    17. Once the rolls have risen, place the baking dish in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the rolls are cooked through.
    18. While the rolls are baking, prepare the glaze by whisking together the powdered sugar, milk, and Biscoff spread until smooth.

    Notes

    • Ensure the milk is warm but not hot to avoid killing the yeast.
    • You can adjust the sweetness of the glaze by adding more or less powdered sugar.
    • These rolls are best enjoyed fresh but can be stored in an airtight container for a few days.
    • Prep Time: 75 minutes
    • Cook Time: 30 minutes

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