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Biscoff Cinnamon Rolls
Panadería

Biscoff Cinnamon Rolls

2 h 30 minPara 8Nutri-Score E€€
de @audreybakes6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • milk (warm)Lácteos180 ml
  • instant yeastDespensa7 g
  • granulated sugarDespensa50 g
  • egg (room temperature)Lácteos1 pieza
  • egg yolk (room temperature)Lácteos1 pieza
  • unsalted butter (melted)Lácteos57 g
  • all purpose flourCereales390 g
  • saltEspecias4 g
  • heavy cream (warm)Lácteos100 ml
  • unsalted butter (softened, for the filling)Lácteos76 g
  • Biscoff spread (for the filling)Despensa80 g
  • brown sugar (packed)Despensa165 g
  • cinnamon (ground)Especias12 g
  • Biscoff cookies (crushed)Panadería60 g
  • cream cheese (room temperature, block style)Lácteos170 g
  • unsalted butter (room temperature, for the icing)Lácteos57 g
  • Biscoff spread (for the icing)Despensa80 g
  • powdered sugarDespensa120 g
  • vanillaDespensa3 ml

por ración

Nutrición

538kcal

Carbohidratos
78 g
Proteínas
8 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Fuente de horno
  • Rodillo
  • Batidora de varillas

paso a paso

Preparación

  1. Make the dough

    • Combine the warm milk and instant yeast.
    • Add the sugar, egg, egg yolk and melted butter, then mix.
    • Stir in the salt and flour and mix until a soft dough forms.
    Paso 1

  2. Knead and let rise

    • Knead the dough until smooth and elastic.
    • Place in a lightly greased bowl, cover, and let rise until doubled.
    Paso 2

  3. Make the Biscoff cinnamon filling

    • Mix the soft butter, Biscoff spread, brown sugar and cinnamon until combined and spreadable.
    Paso 3

  4. Roll and fill the dough

    • Roll the dough into a rectangle about 9x14 in.
    • Spread the Biscoff cinnamon filling evenly and scatter the crushed Biscoff cookies on top.
    Paso 4

  5. Shape the rolls

    • Slice the dough into 8 pieces with a pizza cutter or knife, then roll each one up tightly.
    • Place in a greased 9x13 pan.
    Paso 5

  6. Second rise

    • Cover and let rise.
    Paso 6

  7. Bake

    • Pour the warm heavy cream over the rolls right before baking.
    • Bake at 350°F until golden, tenting with foil towards the end if the tops brown too quickly.
    Paso 7

  8. Make the cream cheese icing

    • Beat the cream cheese, butter and Biscoff spread together until smooth.
    • Beat in the powdered sugar and vanilla until fully combined.
    Paso 8

  9. Finish and serve

    • Spread the icing over the warm rolls.
    • Sprinkle extra crushed Biscoff cookies over the top.
    Paso 9
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