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Biscoff Cinnamon Rolls
Pieczywo

Biscoff Cinnamon Rolls

2 godz. 30 minPorcje: 12Nutri-Score D€€
od @sagebakes_16 importówugotowano 0 razy
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Składniki

12 osób
  • bread flourProdukty zbożowe500 g
  • whole milk (lukewarm)Nabiał240 ml
  • instant dry yeastSpiżarnia7 g
  • granulated sugarSpiżarnia60 g
  • egg (at room temperature)Nabiał1 kawałek
  • butter (softened)Nabiał80 g
  • saltPrzyprawy5 g
  • butter (softened, for the filling)Nabiał80 g
  • brown sugar (for the filling)Spiżarnia120 g
  • ground cinnamon (for the filling)Przyprawy8 g
  • Biscoff spread (for the filling)Spiżarnia150 g
  • Biscoff biscuits (crushed, for the filling)Piekarnia100 g
  • mascarpone (for the glaze)Nabiał150 g
  • Biscoff spread (for the glaze)Spiżarnia60 g
  • powdered sugar (for the glaze)Spiżarnia40 g
  • milk (for the glaze)Nabiał30 ml

na porcję

Wartości odżywcze

296kcal

Węglowodany
40 g
Białko
6 g
Tłuszcz
13 g
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Przybory

  • Miska
  • Mikser planetarny
  • Wałek do ciasta
  • Naczynie żaroodporne
  • Piekarnik

krok po kroku

Przygotowanie

  1. Make the dough

    • Warm the milk and stir in the yeast and a little of the sugar, then let it sit until foamy.
    • Combine the flour, remaining sugar and salt in a bowl, then add the milk mixture, the egg and the softened butter.
    • Knead until the dough is smooth and elastic.
    Krok 1

  2. Let the dough rise

    • Cover the bowl and leave the dough in a warm place until doubled in size.
    Krok 2

  3. Make the filling

    • Mix the brown sugar with the cinnamon.
    • Crush the Biscoff biscuits into small pieces.
    Krok 3

  4. Roll out and fill

    • Roll the dough into a large rectangle.
    • Spread the softened butter over the dough, then the Biscoff spread.
    • Scatter the cinnamon sugar and the crushed biscuits evenly on top.
    Krok 4

  5. Shape the rolls

    • Roll the dough up tightly from the long side and cut into even rolls.
    • Arrange the rolls in a buttered baking dish.
    Krok 5

  6. Second rise

    • Cover and let the rolls rise until puffy and nearly doubled.
    Krok 6

  7. Bake

    • Bake the rolls at 180 °C until golden brown.
    Krok 7

  8. Make the Biscoff mascarpone glaze

    • Whisk the mascarpone with the Biscoff spread and powdered sugar.
    • Loosen with the milk until creamy and spreadable.
    Krok 8

  9. Glaze and serve

    • Spread the glaze over the warm rolls and serve.
    Krok 9
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