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Biscoff-Cinnamon-Rolls-Recipe

Biscoff Cinnamon Rolls

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Biscoff Cinnamon Rolls offer an irresistible flavor with an easy prep method. Sweet rolls filled with Biscoff goodness are perfect for brunch or dessert.

  • Total Time: 4 hours 5 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale
  • 4 cups all purpose flour
  • â…“ cup granulated sugar
  • 2¼ teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup warm milk
  • â…“ cup unsalted butter (melted)
  • 2 large eggs
  • ½ cup unsalted butter (softened)
  • ¾ cup Biscoff spread
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • â…“ cup crushed Biscoff cookies
  • ½ cup heavy cream
  • 4 ounces cream cheese (softened)
  • ¼ cup unsalted butter (softened)
  • â…“ cup Biscoff spread
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 12 Biscoff cookies
  • ¼ cup crushed Biscoff Cookies

Instructions

  1. In a large bowl, whisk together flour, granulated sugar, instant yeast, and salt.
  2. Mix in warm milk, melted butter, and eggs until a shaggy dough forms. Knead the dough for about 8 minutes by hand or 5 minutes using a stand mixer until smooth and elastic.
  3. Place the dough in a greased bowl, cover, and let it rise in a warm location for 1 hour or until it doubles in size.
  4. Meanwhile, prepare the filling by mixing softened butter and Biscoff spread until smooth and spreadable.
  5. Punch down the dough and roll it out on a floured surface into a rectangle measuring 16 by 12 inches.
  6. Spread the Biscoff butter mixture over the dough, reaching the edges. Sprinkle with brown sugar and cinnamon, then add crushed Biscoff cookies on top.
  7. From a long edge, tightly roll the dough into a log and cut it into 12 evenly sized rolls. Arrange them in a greased 9 by 13 inch baking dish.
  8. Cover the rolls and let them rise again for 45 minutes until puffy. Preheat the oven to 350°F (175°C) towards the end of the rising time.
  9. Pour warmed heavy cream over the risen rolls, letting it pool in the gaps. Bake for 22 to 25 minutes until golden and cooked through. Cool for 10 minutes before icing.
  10. To make the icing, beat cream cheese, butter, and Biscoff spread until smooth. Incorporate powdered sugar, vanilla, and milk until creamy.
  11. Spread the icing over warm rolls. Top each roll with a whole Biscoff cookie and sprinkle with crushed Biscoff cookies.

Last Step:

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Notes

Ensure the milk is warm but not boiling to activate the yeast.
For a richer flavor, use half brown sugar and half granulated sugar for the filling.

  • Author: Marry
  • Prep Time: 30 minutes
  • Cook Time: 215 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 343
  • Sugar: 15g
  • Sodium: 231mg
  • Fat: 19g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 57mg

Find it online: https://www.deliciousrecipesblog.com/biscoff-cinnamon-rolls/