These Biscoff Cinnamon Rolls are the best thing since, well, Cinnamon Rolls. They have a light brown sugar roll, Biscoff and cinnamon filling topped with Biscoff spread, Biscoff biscuits and a white chocolate drizzle.
Why oh why? Did it take me so long to get around to making these? They are A-M-AZING!
If you haven’t tried Biscoff spread before, it has a deep caramel flavour with hints of cinnamon basically exactly the same as the biscuits. So, adding it to the centre of cinnamon rolls is a marriage made in heaven.
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Bread Rolls
It isn’t very often that I make bread-based recipes, but I make an expectation when it comes to variations of Cinnamon Rolls because they are quite frankly delicious.
So, over Christmas, I posted my Mince Pie Rolls which had a light brown sugar roll and they were a game-changer. Because Biscoff does have a strong caramel flavour I just had to add the light brown sugar to the dough. The brown sugar gives the roll a very slight hint of caramel flavour. A little like it does when you use it in cakes or cupcakes.
Related Recipes
When you are making the dough remember that the milk needs to be warm to activate the yeast but not so warm as to cook the eggs. It is a bit of a fine line. I warm my milk in the microwave for 20 seconds at a time.
The milk is at the perfect temperature when you take it out of the microwave and it is steaming. It shouldn’t be boiling, if yours is boiling it is too hot, but if there is steam coming from it then it is perfect.
Kneading the Dough
There are a few different ways to knead the dough. I do it in my stand mixer with a dough hook, but you can do it by hand or using a hand mixer.
The dough should be pretty wet and sticky, to begin with. As you knead it, it will become less sticky and more smooth.
It should take around 10 minutes to knead if you are doing it by hand and slightly less time if you use a mixer.
You know the dough is ready when it no longer sticks to the side of the bowl, if you are using a mixer and if you are kneading by hand it should be springy and smooth.
Proving
The dough needs to be proven twice before baking the rolls. The first proof is straight after you have kneaded it. Pop it into a covered bowl and leave it somewhere warm for 1-2 hours or until it has doubled in size.
The second proof is once we have filled and shaped the rolls just before they go into the oven. This proof is shorter around half the time of the first proof.
Cinnamon and Biscoff Filling
With these rolls, I went for a classic Cinnamon Roll filling. The only difference, instead of melting butter and brushing it over the dough, I softened Biscoff spread and spread this over the dough. Before sprinkling over the light brown sugar and cinnamon mixture.
I finished by crushing some Biscoff biscuits and sprinkling these over too. You could crush the biscuits in a food processor until they resemble crumbs and sprinkle them over the top of the Biscoff spread with the brown sugar and cinnamon.
I prefer to just crush them in my hands and sprinkle them over, that way you get different-sized chunks of biscuit. It does make rolling them slightly more difficult, but it is worth it. when they are baked and you bite into them and get a lovely big chunk of biscuit.
Shaping the Rolls
Shaping the rolls is quite simple. Once you have filled the rolls with the Biscoff and cinnamon goodness, you want to roll them long side to the long side. This way you get a long, thin roll. If you roll from the small end to the small end then you will end up with quite a thick but short roll.
Try and keep the roll as tight as possible so that you get a lovely swirl. Starting the roll off normally is the most difficult part, I fold around half an inch of the dough over to get myself started and then I find it easier to roll it from then.
Once I have my long roll of dough, I cut it in half and then each half in half again. Does that make sense? So I end up with four short rolls which I can then cut into three individual portions.
Don’t worry if the ends of your roll aren’t particularly neat, just place them messy ends down in your oven dish.
The rolls shouldn’t be touching when you put them into your oven dish. There should be space between each one, this is completely fine. Once you have done the second proof they will increase in size and will be touching just before you pop them into the oven.
Overnight Proving
If you are wanting to keep the rolls and bake them fresh the next day, at this point proof them in the fridge overnight. The coldness of the fridge slows the prove down and keeps them fresh. I would recommend proving in the fridge for around 8 hours.
Baking
You will know the rolls are baked when they are golden brown in colour. If any of your rolls have popped out you can gently push them back down at this point.
The rolls need to be cooled completely before you can decorate them.
Decoration
Unlike my other roll recipes, I decided to decorate these a little differently. I softened some Biscoff spread in the microwave and drizzled it over the top. Then sprinkle over more crushed Biscoff biscuits. I also decided to sprinkle over some white chocolate chip and a white chocolate drizzle, because white chocolate and Biscoff are just, fab!
Alternatives
You could use any spread you fancy why not try making these with Nutella instead of Biscoff spread?
You can also decorate however you fancy. If you prefer to cover them in icing just follow the instructions on my Cinnamon Roll recipe.
Equipment
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Biscoff Cinnamon Rolls
Ingredients
For the Rolls
- 475 g Strong White Bread Flour
- 14 g Dried Active Yeast
- 75 g Light Brown Sugar
- 75 g Unsalted Butter or Stork
- 200 ml Whole Milk
- 1 tsp Vanilla Extract
- 1 Large Egg
For the Filling
- 400 g Biscoff Spread
- 2-3 tbsp Ground Cinnamon
- 150 g Light Brown Sugar
- 100 g Biscoff Biscuits
For the Decoration
- 100 g Biscoff Spread
- Biscoff Biscuits
- 100 g White Chocolate
- White Chocolate Chips
Instructions
To Make the Dough
- Add the flour to a large bowl along with the sugar and yeast. Mix together until they are evenly distributed.
- Add the butter to the mixture and mix again. The mixture will be very dry and shouldn’t ball up. It should form breadcrumbs. Leave to one side.
- Heat the milk in the microwave on 20-second bursts until it is warm. You don’t want it to be boiling but it should have steam coming from the bowl. Alternatively, you can heat the milk up in a saucepan on a low heat.
- Add the milk, vanilla and egg to the dry ingredients.
- Knead the dough together until it is lovely and smooth and springy to the touch. This can take 10-15 minutes if doing it with a KitchenAid and Dough Hook so don’t worry just stick with it.
- Once you have kneaded your dough transfer it to a lightly oiled bowl and cover using cling film. You need to leave the dough to rise for 1-2 hours or until it is double in size.
To Make The Filling
- Once the dough has doubled in size prepare the filling.
- In a bowl add the brown sugar and cinnamon and mix until evenly distributed. Leave to one side.
- Add the Biscoff spread to a separate bowl and soften in the microwave for 10-20 seconds until it is a spreadable consistency.
To Make the Rolls
- Transfer the dough onto a lightly floured surface and roll it out to a large rectangle approximately 40cm x 60cm.
- Spread the Biscoff spread over the top of your dough.
- Sprinkle over the sugar and cinnamon mix. Ensuring that there is an even coating of sugar over your dough.
- Sprinkle over the crushed Biscoff biscuits.
- Roll the dough from the long side to the long side. Cut this evenly into 12 pieces
- Place the rolls into your preprepared roasting tray so that they are not touching. Cover in cling film and leave to rise again. This will take around 1 hour and 30 minutes or until the rolls are touching.
- Towards the end of the second proof preheat the oven to 180C (160C Fan).
- Bake your Biscoff Cinnamon rolls in the oven for 20-25 minutes or until golden brown. Leave to cool fully.
To Decorate
- Once your Biscoff Cinnamon Rolls are completely cooled add the Biscoff spread to a bowl and soften in the microwave for 10-20 seconds. Add it to a piping bag with a small round nozzle, or if you are using disposible piping bags snip the tip of the bag and drizzle the spread over the top.
- Crush Biscoff biscuits and sprinkle over the top. Sprinkle over some white chocolate chips too.
- Melt the white chocolate in a bowl in the microwave on 20-second bursts until it is completely melted and smooth. Drizzle this over the top of your rolls.
Notes
- Cover these Biscoff Cinnamon Rolls and they will last a few days.
- Remember the Biscoff biscuits on top will start to go soft the longer you keep them.
Oooooh, I LOVE Biscoff and cinnamon so I will definitely have to give this recipe a go when I have time! I’m thinking about making them over the Easter holidays. Will definitely be a nice (and different) treat to have around that time!
Yessss! What a great treat and something a bit different from Easter Eggs! I hope you enjoy them.
This looks delicious! I’m definitely saving this for later.
YAY! Thank you!