Boulangerie
Biscoff Cinnamon Rolls
2 h 45Pour 6Nutri-Score D€€
D
2 h 45
2 h 45Biscoff Cinnamon Rolls
ce qu’il vous faut
Ingrédients
milk (warm)Produits laitiers240 ml
instant yeastÉpicerie7 g
sugarÉpicerie50 g
eggProduits laitiers1 morceau
egg yolkProduits laitiers1 morceau
butter (melted)Produits laitiers60 g
saltÉpices3 g
flourCéréales400 g- butter (softened)Produits laitiers80 g
- brown sugarÉpicerie100 g
cinnamonÉpices5 g- Biscoff spreadÉpicerie120 g
- Biscoff cookies (crushed)Boulangerie6 morceaux
cream cheeseProduits laitiers100 g- butter (softened)Produits laitiers40 g
- powdered sugarÉpicerie80 g
- vanillaÉpicerie5 ml
- Biscoff cookie butter (melted, for drizzling)Épicerie30 g
par portion
Nutrition
579kcal
- Glucides
- 80 g
- Protéines
- 10 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Saladier
Rouleau à pâtisserie
Plat allant au four
Four
pas à pas
Préparation
- Étape 1
Activate the yeast
- Mix the warm milk, yeast and sugar in a bowl.
- Let it sit until foamy.
- Étape 2
Make the dough
- Add the egg, egg yolk, melted butter and salt.
- Mix in the flour until a soft dough forms.
- Étape 3
Knead and let rise
- Knead the dough until smooth and elastic.
- Cover and let rise until doubled in size.
- Étape 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.
- Étape 5
Second rise
- Place the rolls in a lined baking dish, cover and let rise.
- Étape 6
Bake
- Bake at 175 °C until lightly golden.
- Étape 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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