Biscoff Cinnamon Rolls

Yep, you heard me. BISCOFF cinnamon rolls!

Oh my word, these are insanely good! It's no secret that I along with the rest of humanity are obsessed with Biscoff. Biscoff cookies, cakes, cheesecakes, brownies, puddings..just you name it.. Biscoff smothered on anything is going to taste amazing! So it should come as no surprise that Biscoff Cinnamon Rolls were on the agenda!

After scouring for months and months looking for a Biscoff cinnamon roll/bun recipe and trying out a few, they just didn't quite tickle my taste buds. So low and behold this epic recipe!

It's so perfect and delicious, the right amount of chewiness in the the dough and the perfect about of sweetness and Biscoff yummy goodness all combined! Its one of the best cinnamon rolls i have ever created!

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Recipe

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes

Servings: 9

Author: Zainab

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Ingredients:

For the dough:

• ¾ cup warm milk (i used almond milk)

• 2 ¼ teaspoons quick rise yeast

• ¼ cup golden granulated sugar

• 1 egg plus 1 egg yolk, at room temperature

• ¼ cup salted butter, melted (i used plant based butter)

• 3 cups strong white bread flour, plus more for dusting

• ¾ teaspoon sea salt

For the filling:

• 2/3 cups soft dark brown sugar

• 1 ½ tablespoon ground cinnamon

• ¾ cup smooth Biscoff spread, slightly softened

For the cream cheese frosting:

• 4oz cream cheese, softened (i used vegan cream cheese)

• 1 tablespoons unsalted butter, softened (i used plant based butter)

• 2 tablespoons Biscoff spread

• ¾ cup icing sugar

• ½ teaspoon vanilla extract

Topping:

• Biscoff buscuits, crumbled

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Method:

1. Warm milk to around 44C. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water, warm but you can still place your finger in the bowl without it burning.

2. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top, i like to let it sit for 5 minutes.

3. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with the paddle attachment until a dough begins to form.

4. Next place on the dough hook on the stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

5. Transfer dough ball to a well-oiled bowl, cover with cling film and a warm tea towel. Allow dough to rise for 1 hour to 1 ½ hours, or until it has doubled in size. The time may vary depending the humidity and temperature in your home.

6. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened Biscoff spread over dough, leaving a ¼ inch margin at the far side of the dough.

7. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the Biscoff dough, then rub the brown sugar mixture into the spread.

8. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. Be sure to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.

9. Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.

10. Line a 9x9 inch baking pan with parchment paper and spray with cooking spray. This helps prevent any of the filling from leaking out.) Cover with cling film and a warm tea towel and allow to rise again for 30-45 minutes.

11. Preheat oven to 175C. Remove cling film and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.

12. To make the Biscoff frosting: In the bowl of an electric mixer, combine all the ingredients. Beat until smooth and fluffy. Spread over cinnamon rolls, crumble some Biscoff biscuits on top and serve immediately.

13. Enjoy!

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Notes

• Store in an airtight container for up to 5 days. Any longer then that and the rolls become very hard or stale.

• This is where i buy my Biscoff spread from.

• The tin that i use has been discontinued but this one is very similar.

• If you don't have cooking spray you can always use low calorie spray.

• These rolls have been made dairy-free as i am intolerant to dairy. But feel free to used normal milk and butter. The recipe will work exactly the same.

• This recipe will not work if you are vegan as the egg in the recipe adds a great amount to the texture of the enriched dough. If you would like a vegan cinnamon roll recipe check out my vegan cinnamon roll recipe here. You can use the same ingredients as shown about for the filling, cream cheese and topping as they are ALL vegan! Yay!

• Calories per roll: 408

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Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.

Also be sure to comment down below with any questions you may have.

Lots of love

Zainab xx

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© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.