Dessert
Biscoff Cinnamon Roll Cake
3 uVoor 10Nutri-Score D€€
D
3 u
3 uBiscoff Cinnamon Roll Cake
wat je nodig hebt
Ingrediënten
whole milk (lukewarm)Zuivel180 ml
granulated sugarVoorraadkast50 g- active dry yeast (1 packet)Voorraadkast7 g
unsalted butter (melted and cooled slightly)Zuivel57 g
egg (room temperature)Zuivel1 stuk
all-purpose flourGranen345 g
saltKruiden en specerijen6 g- Biscoff cookie butter (for the filling)Voorraadkast120 g
- unsalted butter (softened, for the filling)Zuivel28 g
- brown sugar (packed)Voorraadkast50 g
cinnamonKruiden en specerijen3 g- salt (pinch, for the filling)Kruiden en specerijen1 g
cream cheese (softened)Zuivel113 g- unsalted butter (softened, for the frosting)Zuivel28 g
- powdered sugarVoorraadkast120 g
- Biscoff cookie butter (for the frosting)Voorraadkast30 g
- vanilla extractVoorraadkast5 ml
- heavy cream (as needed)Zuivel30 ml
- salt (pinch, for the frosting)Kruiden en specerijen1 g
- Biscoff cookies (crushed)Bakkerij4 stukken
per portie
Voedingswaarden
331kcal
- Koolhydraten
- 48 g
- Eiwitten
- 6 g
- Vetten
- 13 g
wat je gebruikt
Keukengerei
Keukenmixer
Mengkom
Springvorm
Deegroller
Steelpan
Oven
stap voor stap
Bereiding
- Stap 1
Activate the yeast
- Warm the milk until lukewarm.
- Stir in the sugar and yeast and let sit until foamy.
- Stap 2
Make the dough
- In a large bowl or stand mixer, combine the milk mixture, melted butter and egg and mix until the egg is lightly beaten in.
- Add the flour and salt and mix until a dough forms.
- Stap 3
Knead the dough
- Knead until the dough is smooth and elastic.
- Stap 4
Let the dough rise
- Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size.
- Stap 5
Make the Biscoff filling
- Mix the softened butter and Biscoff cookie butter until smooth.
- Add the brown sugar, cinnamon and salt and mix until combined; the filling should be soft and spreadable, not runny.
- Stap 6
Prepare the pan and roll out the dough
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Roll the dough into approximately a 12 × 16-inch rectangle.
- Stap 7
Fill and cut into strips
- Spread the Biscoff filling evenly over the entire surface, leaving a small border around the edges.
- Using a sharp knife or pizza cutter, cut the filled dough into long strips (about 12).
- Stap 8
Shape the giant spiral roll
- Roll the first strip into a spiral, then wrap the next strip around it, adding strips one at a time until you have one large cinnamon roll.
- Keep the spiral snug but don't pull or compress the dough, so the layers touch without being squeezed.
- Carefully transfer the roll into the prepared springform pan and finish adding the strips.
- Stap 9
Second rise
- Cover the pan and let the roll rise until the dough looks noticeably puffy and airy and the whole cake has visibly expanded.
- Stap 10
Bake
- Preheat the oven to 350°F (180 °C).
- Bake, checking the center and middle rings for doneness.
- If the top browns too much before the center is baked, loosely tent the cake with aluminum foil and continue baking.
- Stap 11
Cool in the pan
- Let the cake cool in the pan before removing the springform ring.
- Stap 12
Make the Biscoff cream cheese frosting
- Beat the softened cream cheese and butter until smooth.
- Add the Biscoff cookie butter, vanilla and salt and mix until combined.
- Gradually add the powdered sugar and mix until smooth, then add the heavy cream a little at a time until smooth and spreadable.
- Stap 13
Frost and serve
- Spread the Biscoff cream cheese frosting over the cinnamon roll while it is still slightly warm.
- Finish with crushed Biscoff cookies and serve warm and gooey.