Biscoff Cinnamon Rolls
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.
Servings: 12 Servings
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.