Biscoff cinnamon rolls

Preparation Time:

Active Prep: 30 minutes
Rising Time: 1 hour 30 minutes
Baking Time: 20 minutes
Total Time: Approximately 2 hours 20 minutes

Difficulty Level: Medium (requires some baking skills, but beginner-friendly with clear instructions)

Introduction

If you’re a fan of cinnamon rolls and love the irresistible flavor of Biscoff spread, you’re in for a treat! These Biscoff Cinnamon Rolls combine the classic, soft, fluffy cinnamon roll dough with a luscious Biscoff spread filling, resulting in a decadent, caramelized flavor with hints of spice and sweetness. Perfect for breakfast, brunch, or dessert, these rolls are sure to wow family and friends.

Ingredients

For the Dough:

3 ½ cups (440g) all-purpose flour
1 packet (2 ¼ tsp) active dry yeast

½ cup (120ml) warm whole milk (about 110°F / 43°C)

⅓ cup (67g) granulated sugar
⅓ cup (75g) unsalted butter, melted
2 large eggs, room temperature
1 tsp salt

For the Filling:

½ cup (160g) Biscoff spread (smooth)
¼ cup (50g) brown sugar, packed
1 tbsp ground cinnamon
2 tbsp unsalted butter, softened

For the Cream Cheese Glaze (optional but recommended):

4 oz (115g) cream cheese, softened
¼ cup (30g) powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (to thin, if needed)

Equipment Needed:

Large mixing bowl
Small bowl
Measuring cups and spoons
Rolling pin
Baking dish (9×13 inch or similar)
Kitchen towel or plastic wrap
Mixer (optional)

Step-by-Step Instructions

1. Prepare the Dough

Warm the milk until it’s about 110°F (warm to the touch but not hot). In a large mixing bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.

Add the sugar, melted butter, eggs, and salt to the yeast mixture. Mix well until combined.
Gradually add the flour, about 1 cup at a time, mixing continuously. Once the dough starts to come together, transfer it to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can knead using a stand mixer fitted with a dough hook.
Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.

2. Prepare the Filling

In a small bowl, mix together the Biscoff spread, brown sugar, cinnamon, and softened butter until well combined. Set aside.

3. Assemble the Rolls

Once the dough has doubled, punch it down gently and turn it out onto a floured surface.
Roll the dough out into a large rectangle approximately 16×12 inches. Try to keep the thickness even, about ¼ inch thick.

Spread the Biscoff filling evenly over the dough, leaving a small border around the edges to prevent spilling when rolling.
Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal.
Using a sharp knife or dental floss, slice the log into 12 equal rolls.

4. Second Rise

Place the rolls cut side up in a greased 9×13-inch baking dish, leaving some space between each roll to allow expansion.
Cover loosely with a towel or plastic wrap and let rise for another 30-45 minutes until puffy.

5. Bake

Preheat the oven to 350°F (175°C).
Bake the rolls for 18-22 minutes, or until golden brown and cooked through. Avoid overbaking to keep them soft.

6. Make the Cream Cheese Glaze (Optional)

While the rolls bake, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Add milk as needed to reach your desired consistency.
Once the rolls are out of the oven and slightly cooled, drizzle the glaze over the top.

Serving Suggestions

Serve your warm Biscoff cinnamon rolls fresh out of the oven with a cup of coffee, tea, or milk. These also make an indulgent dessert or a special weekend treat.

Storage

Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the microwave for 15-20 seconds before serving.

Nutrition Information (per roll, based on 12 rolls)

Calories: 320
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 180mg
Total Carbohydrates: 41g
Dietary Fiber: 1g
Sugars: 18g
Protein: 5g

Note: Nutritional values may vary depending on exact ingredients and brands used.

Tips & Tricks

Warm Milk: Ensure your milk is warm, not hot, to activate the yeast without killing it.

Even Rolling: Try to keep the dough thickness even for consistent baking.
Use Fresh Yeast: Fresh yeast will yield the best rise and fluffy texture.
Biscoff Spread Substitute: If you can’t find Biscoff spread, peanut butter or Nutella make tasty alternatives, though the flavor will change.

Glaze Variations: For a simple glaze, mix powdered sugar and milk instead of cream cheese.

Enjoy your irresistible homemade Biscoff cinnamon rolls—soft, gooey, and bursting with the unique caramel-cinnamon flavor that’s impossible to resist!

Introduction