Description
Prepare to indulge in the ultimate breakfast decadence with these heavenly Biscoff Cinnamon Rolls. Combining the irresistible flavors of Biscoff cookie butter with the pillowy softness of homemade cinnamon rolls, this recipe is sure to become a new family favorite.
Ingredients
Scale
- 1 cup warm whole milk
- 3 teaspoon active dry yeast
- 1/3 cup light brown sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 cup bread flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup Biscoff cookie butter
- 1/2 cup light brown sugar
- 1/2 cup finely crushed Biscoff cookies
- 1 tablespoon ground cinnamon
- 8 ounce cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/4 cup Biscoff cookie butter
- 2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Start by combining the warm milk, yeast, and 1 tablespoon brown sugar in a small bowl. Let the mixture sit for 5-10 minutes until it becomes foamy.
- In a large mixing bowl, whisk together the melted butter, vanilla, eggs, and remaining brown sugar. Add the yeast mixture and stir to combine. Then, add the bread flour and salt. Using a dough hook, mix on low speed for 2 minutes, then increase to medium speed and knead for 8 minutes until the dough is smooth and elastic.
- Grease a large bowl and place the dough inside, turning it to coat all sides. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm area for 60-90 minutes, or until it has doubled in size.
- While the dough is rising, prepare the Biscoff filling. In a small bowl, mix the melted butter and Biscoff cookie butter until smooth. In a separate bowl, combine the crushed Biscoff cookies, brown sugar, and cinnamon.
- Punch down the risen dough to release any air bubbles. On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the Biscoff butter mixture evenly over the surface, going all the way to the edges. Sprinkle the cookie-sugar-cinnamon mixture over the top and press it gently into the dough.
- Using a sharp knife or pizza cutter, cut the dough into 12 equal strips. Carefully roll each strip into a spiral, then place the rolls in a greased baking pan, swirl-side up.
- Cover the shaped rolls and let them rise for another 30-45 minutes, until they look puffed and pillowy.
- Preheat your oven to 350°F. If desired, pour the 1/4 cup of heavy cream over the rolls before baking. Bake for 20-25 minutes, until the rolls are golden brown.
- While the rolls are baking, prepare the Biscoff cream cheese frosting. In a medium bowl, beat the cream cheese, butter, and Biscoff cookie butter until smooth. Gradually add the powdered sugar and beat until the frosting is light and fluffy.
- As soon as the Biscoff cinnamon rolls come out of the oven, spread the warm frosting evenly over the top. Sprinkle with additional crushed Biscoff cookies for a beautiful presentation.
Notes
Leftover Biscoff cinnamon rolls can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg