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Biscoff Cinnamon Roll Cake
Postre

Biscoff Cinnamon Roll Cake

3 hPara 10Nutri-Score D€€
de @lori_ilc5 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • whole milk (lukewarm)Lácteos180 ml
  • granulated sugarDespensa50 g
  • active dry yeast (1 packet)Despensa7 g
  • unsalted butter (melted and cooled slightly)Lácteos57 g
  • egg (room temperature)Lácteos1 pieza
  • all-purpose flourCereales345 g
  • saltEspecias6 g
  • Biscoff cookie butter (for the filling)Despensa120 g
  • unsalted butter (softened, for the filling)Lácteos28 g
  • brown sugar (packed)Despensa50 g
  • cinnamonEspecias3 g
  • salt (pinch, for the filling)Especias1 g
  • cream cheese (softened)Lácteos113 g
  • unsalted butter (softened, for the frosting)Lácteos28 g
  • powdered sugarDespensa120 g
  • Biscoff cookie butter (for the frosting)Despensa30 g
  • vanilla extractDespensa5 ml
  • heavy cream (as needed)Lácteos30 ml
  • salt (pinch, for the frosting)Especias1 g
  • Biscoff cookies (crushed)Panadería4 piezas

por ración

Nutrición

331kcal

Carbohidratos
48 g
Proteínas
6 g
Grasas
13 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora amasadora
  • Bol
  • Molde desmontable
  • Rodillo
  • Cazo
  • Horno

paso a paso

Preparación

  1. Activate the yeast

    • Warm the milk until lukewarm.
    • Stir in the sugar and yeast and let sit until foamy.
    Paso 1

  2. Make the dough

    • In a large bowl or stand mixer, combine the milk mixture, melted butter and egg and mix until the egg is lightly beaten in.
    • Add the flour and salt and mix until a dough forms.
    Paso 2

  3. Knead the dough

    • Knead until the dough is smooth and elastic.
    Paso 3

  4. Let the dough rise

    • Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size.
    Paso 4

  5. Make the Biscoff filling

    • Mix the softened butter and Biscoff cookie butter until smooth.
    • Add the brown sugar, cinnamon and salt and mix until combined; the filling should be soft and spreadable, not runny.
    Paso 5

  6. Prepare the pan and roll out the dough

    • Grease a 9-inch springform pan and line the bottom with parchment paper.
    • Roll the dough into approximately a 12 × 16-inch rectangle.
    Paso 6

  7. Fill and cut into strips

    • Spread the Biscoff filling evenly over the entire surface, leaving a small border around the edges.
    • Using a sharp knife or pizza cutter, cut the filled dough into long strips (about 12).
    Paso 7

  8. Shape the giant spiral roll

    • Roll the first strip into a spiral, then wrap the next strip around it, adding strips one at a time until you have one large cinnamon roll.
    • Keep the spiral snug but don't pull or compress the dough, so the layers touch without being squeezed.
    • Carefully transfer the roll into the prepared springform pan and finish adding the strips.
    Paso 8

  9. Second rise

    • Cover the pan and let the roll rise until the dough looks noticeably puffy and airy and the whole cake has visibly expanded.
    Paso 9

  10. Bake

    • Preheat the oven to 350°F (180 °C).
    • Bake, checking the center and middle rings for doneness.
    • If the top browns too much before the center is baked, loosely tent the cake with aluminum foil and continue baking.
    Paso 10

  11. Cool in the pan

    • Let the cake cool in the pan before removing the springform ring.
    Paso 11

  12. Make the Biscoff cream cheese frosting

    • Beat the softened cream cheese and butter until smooth.
    • Add the Biscoff cookie butter, vanilla and salt and mix until combined.
    • Gradually add the powdered sugar and mix until smooth, then add the heavy cream a little at a time until smooth and spreadable.
    Paso 12

  13. Frost and serve

    • Spread the Biscoff cream cheese frosting over the cinnamon roll while it is still slightly warm.
    • Finish with crushed Biscoff cookies and serve warm and gooey.
    Paso 13
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