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Biscoff Cinnamon Rolls
Pieczywo

Biscoff Cinnamon Rolls

3 godz. 30 minPorcje: 12Nutri-Score D€€
od @thesapor73 importyugotowano 0 razy
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Składniki

12 osób
  • bread flour (for the tangzhong)Produkty zbożowe25 g
  • whole milk (for the tangzhong)Nabiał125 ml
  • bread flour (for the dough)Produkty zbożowe475 g
  • whole milk (warmed, for the dough)Nabiał155 ml
  • sugarSpiżarnia105 g
  • eggs (large)Inne2 kawałki
  • milk powderNabiał20 g
  • active dry yeastSpiżarnia7 g
  • saltPrzyprawy8 g
  • vanilla bean powderSpiżarnia3 g
  • butter (softened, for the dough)Nabiał40 g
  • neutral oilSpiżarnia30 ml
  • unsalted butter (softened, for the filling)Nabiał113 g
  • dark brown sugar (for the filling)Spiżarnia118 g
  • Biscoff cookie butter (melted, for the filling)Spiżarnia60 g
  • Biscoff cookies (crushed)Piekarnia80 g
  • ground cinnamon (3 tsp)Przyprawy8 g
  • dark brown sugar (for the baking dish)Spiżarnia50 g
  • heavy cream (warm, for pouring before baking)Nabiał85 ml
  • unsalted butter (softened, for the icing)Nabiał100 g
  • cream cheese (softened)Nabiał85 g
  • powdered sugarSpiżarnia230 g
  • heavy cream (for the icing)Nabiał30 ml
  • Biscoff cookie butter (for the icing)Spiżarnia30 g
  • vanilla bean pasteSpiżarnia8 ml
  • salt (for the icing)Przyprawy1,5 g

na porcję

Wartości odżywcze

397kcal

Węglowodany
60 g
Białko
7 g
Tłuszcz
15 g
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Przybory

  • Rondel
  • Miska ×2
  • Mikser planetarny
  • Naczynie żaroodporne
  • Piekarnik
  • Termometr kuchenny
  • Wałek do ciasta

krok po kroku

Przygotowanie

  1. Make the tangzhong

    • Combine the flour and milk in a saucepan.
    • Cook over medium heat, whisking, until thick.
    • Set aside to cool.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  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.
    Krok 6

  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.
    Krok 7

  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.
    Krok 8
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