Panadería
Biscoff Cinnamon Rolls
2 h 45 minPara 6Nutri-Score D€€
D
2 h 45 min
2 h 45 minBiscoff Cinnamon Rolls
lo que necesita
Ingredientes
milk (warm)Lácteos240 ml
instant yeastDespensa7 g
sugarDespensa50 g
eggLácteos1 pieza
egg yolkLácteos1 pieza
butter (melted)Lácteos60 g
saltEspecias3 g
flourCereales400 g- butter (softened)Lácteos80 g
- brown sugarDespensa100 g
cinnamonEspecias5 g- Biscoff spreadDespensa120 g
- Biscoff cookies (crushed)Panadería6 piezas
cream cheeseLácteos100 g- butter (softened)Lácteos40 g
- powdered sugarDespensa80 g
- vanillaDespensa5 ml
- Biscoff cookie butter (melted, for drizzling)Despensa30 g
por ración
Nutrición
579kcal
- Carbohidratos
- 80 g
- Proteínas
- 10 g
- Grasas
- 24 g
lo que usará
Utensilios
Bol
Rodillo
Fuente de horno
Horno
paso a paso
Preparación
- Paso 1
Activate the yeast
- Mix the warm milk, yeast and sugar in a bowl.
- Let it sit until foamy.
- Paso 2
Make the dough
- Add the egg, egg yolk, melted butter and salt.
- Mix in the flour until a soft dough forms.
- Paso 3
Knead and let rise
- Knead the dough until smooth and elastic.
- Cover and let rise until doubled in size.
- Paso 4
Fill and roll
- Roll the dough into a rectangle.
- Spread with butter and Biscoff spread, then sprinkle with brown sugar, cinnamon and crushed Biscoff cookies.
- Roll tightly and cut into 6 rolls.
- Paso 5
Second rise
- Place the rolls in a lined baking dish, cover and let rise.
- Paso 6
Bake
- Bake at 175 °C until lightly golden.
- Paso 7
Frost and finish
- Mix the cream cheese, softened butter, powdered sugar and vanilla until smooth.
- Spread the frosting over the warm rolls.
- Drizzle with melted Biscoff spread and top with crushed Biscoff biscuits.
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