Skip to content
Menu
Biscoff Cinnamon Rolls
Bakery

Biscoff Cinnamon Rolls

2 h 30 minServes 8Nutri-Score E€€
from @audreybakes6 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • milk (warm)Dairy180 ml
  • instant yeastPantry7 g
  • granulated sugarPantry50 g
  • egg (room temperature)Dairy1 piece
  • egg yolk (room temperature)Dairy1 piece
  • unsalted butter (melted)Dairy57 g
  • all purpose flourGrains390 g
  • saltSpices4 g
  • heavy cream (warm)Dairy100 ml
  • unsalted butter (softened, for the filling)Dairy76 g
  • Biscoff spread (for the filling)Pantry80 g
  • brown sugar (packed)Pantry165 g
  • cinnamon (ground)Spices12 g
  • Biscoff cookies (crushed)Bakery60 g
  • cream cheese (room temperature, block style)Dairy170 g
  • unsalted butter (room temperature, for the icing)Dairy57 g
  • Biscoff spread (for the icing)Pantry80 g
  • powdered sugarPantry120 g
  • vanillaPantry3 ml

per serving

Nutrition

538kcal

Carbs
78 g
Proteins
8 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking dish
  • Rolling pin
  • Hand mixer

step by step

Method

  1. Make the dough

    • Combine the warm milk and instant yeast.
    • Add the sugar, egg, egg yolk and melted butter, then mix.
    • Stir in the salt and flour and mix until a soft dough forms.
    Step 1

  2. Knead and let rise

    • Knead the dough until smooth and elastic.
    • Place in a lightly greased bowl, cover, and let rise until doubled.
    Step 2

  3. Make the Biscoff cinnamon filling

    • Mix the soft butter, Biscoff spread, brown sugar and cinnamon until combined and spreadable.
    Step 3

  4. Roll and fill the dough

    • Roll the dough into a rectangle about 9x14 in.
    • Spread the Biscoff cinnamon filling evenly and scatter the crushed Biscoff cookies on top.
    Step 4

  5. Shape the rolls

    • Slice the dough into 8 pieces with a pizza cutter or knife, then roll each one up tightly.
    • Place in a greased 9x13 pan.
    Step 5

  6. Second rise

    • Cover and let rise.
    Step 6

  7. Bake

    • Pour the warm heavy cream over the rolls right before baking.
    • Bake at 350°F until golden, tenting with foil towards the end if the tops brown too quickly.
    Step 7

  8. Make the cream cheese icing

    • Beat the cream cheese, butter and Biscoff spread together until smooth.
    • Beat in the powdered sugar and vanilla until fully combined.
    Step 8

  9. Finish and serve

    • Spread the icing over the warm rolls.
    • Sprinkle extra crushed Biscoff cookies over the top.
    Step 9
Get Mezze