Soft Gooey Biscoff Cinnamon (Printable Version)
Fluffy cinnamon rolls swirled with creamy Biscoff spread and topped with a luscious glaze.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup warm water
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature
→ Filling
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup Biscoff cookie spread (smooth)
11 - 1/2 cup light brown sugar, packed
12 - 2 tbsp ground cinnamon
→ Topping
13 - 2/3 cup Biscoff cookie spread (smooth), melted
14 - 1/2 cup powdered sugar
15 - 2-3 tbsp milk
# How to Make It:
01 - In a large bowl, combine flour, sugar, yeast, and salt until evenly distributed.
02 - Add warm milk, warm water, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
03 - Knead on a floured surface for 8-10 minutes or use a stand mixer with a dough hook for 6-7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down dough and roll out on a lightly floured surface to a 16x12-inch rectangle. Mix softened butter and Biscoff spread until creamy, then spread evenly over the dough. Sprinkle with brown sugar and cinnamon.
06 - Roll up tightly from the long edge and slice into 12 even rolls.
07 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 45-60 minutes until puffy.
08 - Preheat oven to 350°F.
09 - Bake rolls for 22-25 minutes, or until golden and cooked through.
10 - Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk until smooth. Add more milk if needed for drizzling consistency.
11 - Drizzle glaze over warm rolls and serve immediately.
# Expert Insights:
01 -
- The Biscoff spread melts into the dough creating pockets of spiced cookie butter that regular cinnamon rolls just cannot match
- They stay incredibly soft for days unlike other rolls that turn into hockey pucks overnight
02 -
- Resist the urge to add more flour during kneading, the dough should feel slightly tacky but not sticky for the softest results
- Let the rolls rise fully before baking, underproofed dough will be dense instead of pillowy and light
03 -
- Use unflavored dental floss to slice rolls by sliding it underneath and crossing it over the top for perfectly clean cuts
- If your kitchen runs cold, let dough rise inside your oven with just the light on for consistent warmth