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Biscoff Cinnamon Rolls: The Ultimate Sweet Treat Recipe

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Indulge in the delightful fusion of classic cinnamon rolls and the rich, caramel-spiced flavor of Biscoff cookie butter. These rolls are soft, gooey, and topped with a luscious cream cheese frosting, making them the perfect treat for any occasion.

Ingredients

Scale
  • 4 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 2 1/4 teaspoons Active Dry Yeast
  • 1 cup Whole Milk
  • 1/4 cup Unsalted Butter, melted
  • 1 Large Egg, at room temperature
  • 1 teaspoon Salt
  • 1 cup Biscoff Cookie Butter Spread
  • 1/2 cup Light Brown Sugar
  • 2 teaspoons Ground Cinnamon
  • 1/4 cup Melted Unsalted Butter
  • 8 oz Cream Cheese, softened
  • 1/4 cup Unsalted Butter, softened
  • 2 cups Powdered Sugar (Confectioners' Sugar)
  • 1 teaspoon Vanilla Extract
  • 1–2 tablespoons Milk or Cream
  • 1–2 tablespoons Extra Biscoff Spread, melted

Instructions

  1. Activate the Yeast: In a large mixing bowl (or the bowl of your stand mixer), warm the milk to about 105-115°F (40-46°C). Stir in a pinch of the granulated sugar, then sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it looks foamy and bubbly, indicating the yeast is active.
  2. Combine Wet Ingredients: To the foamy yeast mixture, add the remaining granulated sugar, melted butter, egg, and salt. Whisk everything together until well combined.
  3. Add Dry Ingredients and Knead: Gradually add the flour, about a cup at a time, mixing until a shaggy dough forms. Knead on medium-low speed for 5-7 minutes, or by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  4. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
  5. Prepare the Biscoff Filling: In a small bowl, combine the softened Biscoff cookie butter spread, melted butter, light brown sugar, and ground cinnamon. Stir until everything is well combined and forms a thick, spreadable paste.
  6. Roll Out the Dough: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18×12 inches (45×30 cm) and about 1/4 inch thick.
  7. Spread the Filling: Evenly spread the Biscoff cinnamon filling over the entire surface of the rolled-out dough, leaving a small 1/2-inch border along one of the long edges.
  8. Roll and Slice: Starting from the long edge opposite the clean border, carefully and tightly roll the dough into a log. Pinch the seam closed along the edge you left clear to seal it. Slice the log into 12 equal rolls, each about 1.5 inches thick.
  9. Second Rise (Proofing): Arrange the sliced rolls in a lightly greased 9×13-inch baking dish, leaving a little space between each roll. Cover the dish with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes.
  10. Bake the Rolls: Preheat your oven to 375°F (190°C) about 15 minutes before the second rise is complete. Remove the cover from the rolls and bake for 20-25 minutes, or until they are golden brown on top.
  11. Make the Cream Cheese Frosting: In a medium bowl, using an electric mixer, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until smooth after each addition. Stir in the vanilla extract and add milk or cream until you reach your desired consistency.
  12. Frost and Serve: Once the rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes before frosting. Spread the cream cheese frosting generously over the warm rolls and drizzle with melted Biscoff spread.

Nutrition

Keywords: Ensure the yeast is activated properly for the best rise. Use unflavored dental floss for clean slicing of the rolls. Frost while warm for a gooey texture.

Find it online: https://softtasty.com/biscoff-cinnamon-rolls-the-ultimate-sweet-treat-recipe/