Bakery
Biscoff Cinnamon Rolls
2 h 45 minServes 6Nutri-Score D€€
D
2 h 45 min
2 h 45 minBiscoff Cinnamon Rolls
what you need
Ingredients
milk (warm)Dairy240 ml
instant yeastPantry7 g
sugarPantry50 g
eggDairy1 piece
egg yolkDairy1 piece
butter (melted)Dairy60 g
saltSpices3 g
flourGrains400 g- butter (softened)Dairy80 g
- brown sugarPantry100 g
cinnamonSpices5 g- Biscoff spreadPantry120 g
- Biscoff cookies (crushed)Bakery6 pieces
cream cheeseDairy100 g- butter (softened)Dairy40 g
- powdered sugarPantry80 g
- vanillaPantry5 ml
- Biscoff cookie butter (melted, for drizzling)Pantry30 g
per serving
Nutrition
579kcal
- Carbs
- 80 g
- Proteins
- 10 g
- Fat
- 24 g
what you’ll use
Tools
Mixing bowl
Rolling pin
Baking dish
Oven
step by step
Method
- Step 1
Activate the yeast
- Mix the warm milk, yeast and sugar in a bowl.
- Let it sit until foamy.
- Step 2
Make the dough
- Add the egg, egg yolk, melted butter and salt.
- Mix in the flour until a soft dough forms.
- Step 3
Knead and let rise
- Knead the dough until smooth and elastic.
- Cover and let rise until doubled in size.
- Step 4
Fill and roll
- Roll the dough into a rectangle.
- Spread with butter and Biscoff spread, then sprinkle with brown sugar, cinnamon and crushed Biscoff cookies.
- Roll tightly and cut into 6 rolls.
- Step 5
Second rise
- Place the rolls in a lined baking dish, cover and let rise.
- Step 6
Bake
- Bake at 175 °C until lightly golden.
- Step 7
Frost and finish
- Mix the cream cheese, softened butter, powdered sugar and vanilla until smooth.
- Spread the frosting over the warm rolls.
- Drizzle with melted Biscoff spread and top with crushed Biscoff biscuits.