Biscoff Cinnamon Rolls
Super soft brioche cinnamon rolls packed full of Biscoff cookie butter spread and topped with a Biscoff cinnamon roll frosting. These easy Biscoff Cinnamon Rolls are the ultimate Biscoff brunch treat!
Equipment
- 8" square baking tray
Ingredients
Ingredients for Brioche Cinnamon Roll Dough
- ¼ cup full fat milk or whole milk, heated to 104°F (40C)
- 2¼ teaspoon dry active yeast
- 1 tablespoon superfine granulated sugar or caster sugar
- 1 cup all purpose flour or plain flour
- ¾ cup bread flour or strong flour
- 1 teaspoon salt
- 3 large eggs at room temperature, one egg separated into white and yolk
- ½ cup unsalted butter softened at room temperature and cubed
Ingredients for Biscoff Filling
- ½ cup smooth Lotus Biscoff spread or another smooth cookie butter
- ¼ cup Lotus Biscoff cookie crumbs
- 1 tablespoon ground cinnamon
Ingredients for Biscoff Frosting
- ½ cup powdered sugar or icing sugar, sifted if lumpy
- ¼ cup smooth Lotus Biscoff spread or another smooth cookie butter spread
- 2 tablespoon milk
Instructions
Instructions for Dough
- Begin by sprinkling the yeast and 1 teaspoon of sugar into the warmed water. Give this a stir and set aside for about 10 minutes to allow the yeast to activate and become foamy.
- In the bowl of a stand mixer fitted with a dough hook, stir the flour, bread flour, remaining sugar and salt together.
- When the yeast is ready, pour this into the flour, immediately followed by 2 whole eggs and 1 egg white. Reserve the remaining egg yolk to make an egg wash when ready to bake.
- Knead the dough on a low setting for 15 minutes until your dough has come together and is starting to pull itself away from the sides of the bowl. It will stay a very wet dough, so don't expect it to pull itself clean.
- Add the pieces of butter a few pieces at a time, continuing to knead on a low setting. Once all of the butter is incorporated, knead for a further 15 minutes until the dough has again come together and is starting to pull itself from the sides of the bowl. Again this will stay a wet and sticky dough, so won't pull itself completely clean (especially from the bottom of the bowl).
- Scrape the dough into a greased bowl, cover with plastic wrap and place in the refrigerator to proof slowly overnight (or for 8 hours).
Instructions for Filling
- Line an 8" square baking pan with parchment paper.
- When your dough has finished its first proof, scrape this out of the bowl onto a floured work surface. Shape the dough into a rectangle and then roll out using a rolling pin until you have a roughly 12" wide by 15" long rectangle.
- Spread your Biscoff over the surface of the dough. Then sprinkle with the ground cinnamon and the crushed Lotus Biscoff biscuits.
- Roll the dough tightly from the bottom to the top to form a log.
- Using flavourless dental floss or kitchen twine, trim the ends of your dough log to remove uneven and unfilled dough. Then divide your log into 9 pieces, cut your rolls with the floss and place these in your lined baking pan.
- Cover with a clean kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size.
Instructions for Baking and Frosting
- Preheat the oven to 350°F (175C/155C Fan).
- Beat together your reserved egg yolk and a splash of milk to make a quick egg wash and brush this over the top of your rolls.
- Place these in the oven to bake for about 30 minutes until well risen and golden.
- Remove from the oven and allow to cool for about 10 minutes while you prepare the frosting.
- To make the frosting, you'll need to melt the Biscoff spread until it is runny. This can be done in a small saucepan over a medium low heat, stirring until runny and smooth (avoid boiling). Or, you can do this in the microwave, heating in short 10 second bursts, stirring each time, until you have a loose runny consistency.
- Add the powdered sugar and milk to the melted Biscoff, stirring until you have a smooth frosting. You can adjust the consistency of this frosting with additional powdered sugar to thicken or additional milk to thin.
- Frost your warm rolls with the Biscoff glaze and serve.
Nutrition
Calories: 370kcalCarbohydrates: 40gProtein: 7gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 83mgSodium: 301mgPotassium: 79mgFiber: 1gSugar: 16gVitamin A: 414IUVitamin C: 0.04mgCalcium: 39mgIron: 1mg
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