Soft Gooey Biscoff Cinnamon (Print)
Fluffy rolls filled with Biscoff-cinnamon blend and glazed with a creamy finish for a sweet indulgence.
# Ingredient list:
→ 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
# Directions:
01 - In a large bowl, combine flour, sugar, yeast, and salt. Whisk together until evenly distributed.
02 - Add warm milk, warm water, melted butter, and egg to the dry ingredients. Mix with a wooden spoon or stand mixer until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6-7 minutes on medium speed.
04 - Place dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area for 1 hour or until doubled in size.
05 - Punch down risen dough and transfer to a floured surface. Roll into a 16x12-inch rectangle, ensuring even thickness throughout.
06 - In a small bowl, mix softened butter and Biscoff spread until creamy and well combined.
07 - Spread filling evenly over the dough rectangle, leaving a small border at the edges. Sprinkle brown sugar and cinnamon mixture uniformly across the surface.
08 - Starting from the long edge, roll dough tightly into a log. Using unflavored dental floss or a sharp knife, slice into 12 equal rolls.
09 - Arrange rolls in a greased 9x13-inch baking dish, cut side up. Cover loosely and let rise for 45-60 minutes until puffy and nearly doubled.
10 - Preheat oven to 350°F during the final 15 minutes of the second rise.
11 - Bake for 22-25 minutes until golden brown on top and cooked through. The internal temperature should reach 190°F when fully baked.
12 - While rolls bake, whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk in a bowl until smooth. Add additional milk 1 tsp at a time if needed to achieve drizzling consistency.
13 - Remove rolls from oven and let cool for 5 minutes. Drizzle warm glaze evenly over the rolls. Serve immediately while still warm for optimal texture.
# Expert Tips:
01 -
- The Biscoff spread creates pockets of gooey caramelized goodness that you can not get from cinnamon alone
- These rolls stay incredibly soft for days unlike traditional recipes that dry out quickly
02 -
- Warm your liquids to about 110F anything hotter will kill the yeast and anything cooler will slow the rise significantly
- Let the rolls cool for just 10 minutes before glazing or the icing will melt right off instead of setting beautifully on top
03 -
- Use unflavored dental floss to slice the rolls instead of a knife for perfect clean cuts
- Rotate the baking dish halfway through baking if your oven has hot spots