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
- 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.
- Once the yeast is frothy, add the melted butter and eggs to the mixture. Whisk until well combined.
- 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.
- 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.
- 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.
- 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.
- In a separate bowl, slightly warm the Biscoff spread in the microwave for about 10-15 seconds to make it easier to spread.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Roll the dough out into a rectangle approximately 16×12 inches (40×30 cm) in size, about 1/4 inch thick.
- Spread the softened butter mixture evenly over the rolled-out dough, leaving a small border around the edges.
- Next, spread the warmed Biscoff spread evenly over the butter mixture.
- Starting from the long edge of the rectangle, carefully roll the dough tightly into a log. 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.
- Place the cut rolls into a greased 9×13 inch baking dish, leaving some space between each roll to allow for rising.
- Cover the baking dish with a kitchen towel and let the rolls rise for another 30-45 minutes until they have puffed up.
- Preheat your oven to 350°F (175°C) while the rolls are rising.
- 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.
- 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