Description
Indulge in these warm and buttery Biscoff Cinnamon Rolls, enveloped in soft dough and bursting with sweet flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 tablespoon ground cinnamon
- 1/4 cup Biscoff spread
- 1/4 cup brown sugar
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons Biscoff spread (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the flour, instant yeast, granulated sugar, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the warm milk, melted butter, and egg until smooth.
- Bring it together: Gradually pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
- Knead the dough: Transfer to a floured surface and knead for about 5 minutes until soft. Let it rise in a greased bowl for about 1 hour.
- Roll out the dough: Punch down the dough and roll it into a rectangle about 12×8 inches.
- Spread the filling: Spread the Biscoff spread on the dough, then sprinkle brown sugar and cinnamon on top.
- Shape the rolls: Roll tightly from one edge and cut into 1-inch pieces.
- Prepare for baking: Place rolls in a greased baking dish, cover, and let rise for 30 minutes.
- Bake them perfectly: Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden.
- Drizzle the glaze: Mix powdered sugar, Biscoff spread, and milk, then drizzle over the warm rolls.
Notes
For a nutty crunch, add chopped pecans or walnuts. Alternatively, substitute Biscoff spread with Nutella.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg