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Biscoff Cinnamon Rolls
Boulangerie

Biscoff Cinnamon Rolls

2 h 30Pour 8Nutri-Score E€€
par @audreybakes6 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

8 personnes
  • milk (warm)Produits laitiers180 ml
  • instant yeastÉpicerie7 g
  • granulated sugarÉpicerie50 g
  • egg (room temperature)Produits laitiers1 morceau
  • egg yolk (room temperature)Produits laitiers1 morceau
  • unsalted butter (melted)Produits laitiers57 g
  • all purpose flourCéréales390 g
  • saltÉpices4 g
  • heavy cream (warm)Produits laitiers100 ml
  • unsalted butter (softened, for the filling)Produits laitiers76 g
  • Biscoff spread (for the filling)Épicerie80 g
  • brown sugar (packed)Épicerie165 g
  • cinnamon (ground)Épices12 g
  • Biscoff cookies (crushed)Boulangerie60 g
  • cream cheese (room temperature, block style)Produits laitiers170 g
  • unsalted butter (room temperature, for the icing)Produits laitiers57 g
  • Biscoff spread (for the icing)Épicerie80 g
  • powdered sugarÉpicerie120 g
  • vanillaÉpicerie3 ml

par portion

Nutrition

538kcal

Glucides
78 g
Protéines
8 g
Lipides
22 g
Adapter les ustensiles

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Ustensiles

  • Saladier
  • Plat allant au four
  • Rouleau à pâtisserie
  • Batteur électrique

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Make the Biscoff cinnamon filling

    • Mix the soft butter, Biscoff spread, brown sugar and cinnamon until combined and spreadable.
    Étape 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.
    Étape 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.
    Étape 5

  6. Second rise

    • Cover and let rise.
    Étape 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.
    Étape 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.
    Étape 8

  9. Finish and serve

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