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Biscoff Cinnamon Roll Cake
Dessert

Biscoff Cinnamon Roll Cake

3 hServes 10Nutri-Score D€€
from @lori_ilc5 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • whole milk (lukewarm)Dairy180 ml
  • granulated sugarPantry50 g
  • active dry yeast (1 packet)Pantry7 g
  • unsalted butter (melted and cooled slightly)Dairy57 g
  • egg (room temperature)Dairy1 piece
  • all-purpose flourGrains345 g
  • saltSpices6 g
  • Biscoff cookie butter (for the filling)Pantry120 g
  • unsalted butter (softened, for the filling)Dairy28 g
  • brown sugar (packed)Pantry50 g
  • cinnamonSpices3 g
  • salt (pinch, for the filling)Spices1 g
  • cream cheese (softened)Dairy113 g
  • unsalted butter (softened, for the frosting)Dairy28 g
  • powdered sugarPantry120 g
  • Biscoff cookie butter (for the frosting)Pantry30 g
  • vanilla extractPantry5 ml
  • heavy cream (as needed)Dairy30 ml
  • salt (pinch, for the frosting)Spices1 g
  • Biscoff cookies (crushed)Bakery4 pieces

per serving

Nutrition

331kcal

Carbs
48 g
Proteins
6 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Mixing bowl
  • Springform pan
  • Rolling pin
  • Saucepan
  • Oven

step by step

Method

  1. Activate the yeast

    • Warm the milk until lukewarm.
    • Stir in the sugar and yeast and let sit until foamy.
    Step 1

  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.
    Step 2

  3. Knead the dough

    • Knead until the dough is smooth and elastic.
    Step 3

  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.
    Step 4

  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.
    Step 5

  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.
    Step 6

  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).
    Step 7

  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.
    Step 8

  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.
    Step 9

  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.
    Step 10

  11. Cool in the pan

    • Let the cake cool in the pan before removing the springform ring.
    Step 11

  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.
    Step 12

  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.
    Step 13
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