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Biscoff Cinnamon Rolls
Bakery

Biscoff Cinnamon Rolls

3 h 30 minServes 12Nutri-Score D€€
from @thesapor73 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • bread flour (for the tangzhong)Grains25 g
  • whole milk (for the tangzhong)Dairy125 ml
  • bread flour (for the dough)Grains475 g
  • whole milk (warmed, for the dough)Dairy155 ml
  • sugarPantry105 g
  • eggs (large)Other2 pieces
  • milk powderDairy20 g
  • active dry yeastPantry7 g
  • saltSpices8 g
  • vanilla bean powderPantry3 g
  • butter (softened, for the dough)Dairy40 g
  • neutral oilPantry30 ml
  • unsalted butter (softened, for the filling)Dairy113 g
  • dark brown sugar (for the filling)Pantry118 g
  • Biscoff cookie butter (melted, for the filling)Pantry60 g
  • Biscoff cookies (crushed)Bakery80 g
  • ground cinnamon (3 tsp)Spices8 g
  • dark brown sugar (for the baking dish)Pantry50 g
  • heavy cream (warm, for pouring before baking)Dairy85 ml
  • unsalted butter (softened, for the icing)Dairy100 g
  • cream cheese (softened)Dairy85 g
  • powdered sugarPantry230 g
  • heavy cream (for the icing)Dairy30 ml
  • Biscoff cookie butter (for the icing)Pantry30 g
  • vanilla bean pastePantry8 ml
  • salt (for the icing)Spices1.5 g

per serving

Nutrition

397kcal

Carbs
60 g
Proteins
7 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl ×2
  • Stand mixer
  • Baking dish
  • Oven
  • Kitchen thermometer
  • Rolling pin

step by step

Method

  1. Make the tangzhong

    • Combine the flour and milk in a saucepan.
    • Cook over medium heat, whisking, until thick.
    • Set aside to cool.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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