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Biscoff Cinnamon Rolls
Bakery

Biscoff Cinnamon Rolls

2 h 30 minServes 12Nutri-Score D€€
from @sagebakes_16 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • bread flourGrains500 g
  • whole milk (lukewarm)Dairy240 ml
  • instant dry yeastPantry7 g
  • granulated sugarPantry60 g
  • egg (at room temperature)Dairy1 piece
  • butter (softened)Dairy80 g
  • saltSpices5 g
  • butter (softened, for the filling)Dairy80 g
  • brown sugar (for the filling)Pantry120 g
  • ground cinnamon (for the filling)Spices8 g
  • Biscoff spread (for the filling)Pantry150 g
  • Biscoff biscuits (crushed, for the filling)Bakery100 g
  • mascarpone (for the glaze)Dairy150 g
  • Biscoff spread (for the glaze)Pantry60 g
  • powdered sugar (for the glaze)Pantry40 g
  • milk (for the glaze)Dairy30 ml

per serving

Nutrition

296kcal

Carbs
40 g
Proteins
6 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Stand mixer
  • Rolling pin
  • Baking dish
  • Oven

step by step

Method

  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.
    Step 1

  2. Let the dough rise

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

  3. Make the filling

    • Mix the brown sugar with the cinnamon.
    • Crush the Biscoff biscuits into small pieces.
    Step 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.
    Step 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.
    Step 5

  6. Second rise

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

  7. Bake

    • Bake the rolls at 180 °C until golden brown.
    Step 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.
    Step 8

  9. Glaze and serve

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