Panadería
Biscoff Cinnamon Rolls
3 h 30 minPara 12Nutri-Score D€€
D
3 h 30 min
3 h 30 minBiscoff Cinnamon Rolls
lo que necesita
Ingredientes
bread flour (for the tangzhong)Cereales25 g
whole milk (for the tangzhong)Lácteos125 ml- bread flour (for the dough)Cereales475 g
- whole milk (warmed, for the dough)Lácteos155 ml
sugarDespensa105 g
eggs (large)Otro2 piezas- milk powderLácteos20 g
active dry yeastDespensa7 g
saltEspecias8 g- vanilla bean powderDespensa3 g
butter (softened, for the dough)Lácteos40 g- neutral oilDespensa30 ml
- unsalted butter (softened, for the filling)Lácteos113 g
- dark brown sugar (for the filling)Despensa118 g
- Biscoff cookie butter (melted, for the filling)Despensa60 g
- Biscoff cookies (crushed)Panadería80 g
ground cinnamon (3 tsp)Especias8 g- dark brown sugar (for the baking dish)Despensa50 g
- heavy cream (warm, for pouring before baking)Lácteos85 ml
- unsalted butter (softened, for the icing)Lácteos100 g
cream cheese (softened)Lácteos85 g- powdered sugarDespensa230 g
- heavy cream (for the icing)Lácteos30 ml
- Biscoff cookie butter (for the icing)Despensa30 g
- vanilla bean pasteDespensa8 ml
- salt (for the icing)Especias1,5 g
por ración
Nutrición
397kcal
- Carbohidratos
- 60 g
- Proteínas
- 7 g
- Grasas
- 15 g
lo que usará
Utensilios
Cazo
Bol ×2
Batidora amasadora
Fuente de horno
Horno
Termómetro de cocina
Rodillo
paso a paso
Preparación
- Paso 1
Make the tangzhong
- Combine the flour and milk in a saucepan.
- Cook over medium heat, whisking, until thick.
- Set aside to cool.
- Paso 2
Bloom the yeast
- In a large bowl, mix the warm milk, a spoonful of the sugar and the yeast.
- Cover and let bloom until foamy.
- Paso 3
Make the dough
- Add the tangzhong and eggs to the yeast mixture and mix until combined.
- Add the flour, milk powder and vanilla bean powder and mix.
- Transfer to a stand mixer or a lightly oiled surface and knead until the gluten starts developing.
- Gradually add the butter, then the oil, and knead until smooth, stretchy and tacky with a good windowpane.
- Paso 4
First rise and chill
- Transfer the dough to a greased bowl, cover and let rise until doubled in size.
- Place the bowl in the fridge to chill.
- Paso 5
Fill and shape the rolls
- Transfer the dough to a lightly oiled surface and roll it out.
- Spread the Biscoff butter mixture and the cinnamon cookie sugar mixture over the dough.
- Roll up the dough and cut into 12 even rolls.
- Paso 6
Second rise
- Sprinkle the dark brown sugar into a greased baking dish.
- Place the rolls in the dish, cover and let rise until puffy.
- Paso 7
Bake
- Pour the warm heavy cream over the rolls.
- Bake at 350°F (175°C) until the internal temperature reaches about 188°F (87°C) for extra soft and gooey rolls.
- Paso 8
Make the icing
- Beat the softened butter and cream cheese until smooth.
- Add the powdered sugar, heavy cream, Biscoff cookie butter, vanilla bean paste and salt.
- Mix until smooth and spread over the warm rolls.
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