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5 from 11 reviews

Biscoff rolls

This Biscoff cinnamon roll recipe is literally a cinnamon roll with Biscoff in it. We are putting two recipes together to form the most delicious bakery-style treat.

  • Total Time25 minutes
  • Yield6 Rolls

Ingredients

DOUGH

  • 1 tsp (4 g) granulated sugar
  • 2 tsp (6 g) active dry yeast
  • ½ cup (130 ml) whole milk, 100F – 110 F (38 °C – 43C)
  • 2 eggs, room temperature
  • 3 tbsp (38 g) granulated sugar
  • 1 ½ cups + 1 tbsp (315 g) all-purpose flour
  • ¾ tsp (4.5 g) fine salt
  • Slightly under ¼ cup (50 g) unsalted room temperature butter

ADDED TO THE DOUGH

  • 4 Biscoff cookies, roughly crushed

CINNAMON-BISCOFF FILLING

  • ½ cup (140 g) Biscoff spread, smooth
  • 1 tsp (2.5 g) cinnamon, ground
  • ¼ cup (50 g) light brown sugar
  • ½ cup (76 g) Biscoff crumbs

TO BAKE

  • 6 tbsp (90 ml) heavy whipping cream, min 35% fat

BISCOFF CREAM CHEESE FROSTING

  • 3 tbsp (42 g) unsalted room temperature butter
  • ½ cup (122 g) cream cheese, full-fat, room temperature
  • ¼ cup (36 g) powdered sugar
  • Pinch of salt
  • ¼ cup (70 g) Biscoff spread, smooth

DECORATION

  • 6 Biscoff cookies, crushed
  • 6 whole Biscoff cookies 

Instructions

  1. To prepare pillowy soft Biscoff cinnamon rolls, we are going to start by preparing the dough. It has two parts: first, the yeast sponge, and then the rest of the dough. To prepare the sponge, mix in a jug or bowl 1 tsp (4 g) granulated sugar, 2 tsp (6 g) active dry yeast with ½ cup (130 ml) whole milk that is at 100F-110F (38C-43C). Mix this and let it sit for 10-15 minutes.
  2. After this time, the yeast mixture should have a top layer with foam. That means your yeast is activated and working.
  3. In a stand mixer bowl, or mixing bowl, add 2 room-temperature eggs, 3 tbsp (38 g) granulated sugar, and 1 ½ cups + 1 tbsp (315 g) all-purpose flour. Using the dough hook attachment, the one that looks like a wrinkled tail, knead the dough for about 15 minutes, approximately at a medium-low speed, number 2 to 3.
  4. Turn off the stand mixer, scrape the sides so all the dough comes to the center, and carefully add slightly under ¼ cup (50 g) of unsalted room-temperature butter, preferably cut into small squares for easier incorporation.
  5. Knead the dough for 10 more minutes; the dough should be a little sticky, nothing too crazy. Place the dough in a clean, lightly oiled bowl, and cover it with plastic wrap. Proof the dough at 82F (28 °C) for 1h 30 minutes to 2 hours. The dough should have doubled in size and become very puffy.
  6. Crush 4 Biscoff cookies and sprinkle them over the work table; this will work as ‘flour’ while incorporating flavor and texture into the dough.
  7. Roll out the dough over the crumbs until you have a rectangle. Spread ½ cup (140 g) of smooth Biscoff spread over the dough; this will work as a glue for the cinnamon-sugar-cookie filling.
  8. Prepare a mixture of: 1 tsp (2.5 g) ground cinnamon, ¼ cup (50 g) light brown sugar, and ½ cup (76 g) Biscoff crumbs. Spread it over the Biscoff spread. Cut the dough into 6 equal-sized strips and roll them to form beautiful rolls.
  9. Prepare a rectangular oven dish and line it with a layer of parchment paper. Place the rolls, making sure to tuck the ends to the bottom or pinching them to the rolls. Cover with plastic wrap and proof for 30 minutes at a temperature of 82F (28C).
  10. Preheat the oven to 355F (180 °C). Add 1 tbsp (15 ml) of heavy whipping cream to each of the rolls, and bake for 25 minutes.
  11. Prepare a Biscoff frosting: in a mixing bowl, whisk 3 tbsp (42 g) room-temperature, unsalted butter, then add ½ cup (122 g) room-temperature full-fat cream cheese, ¼ cup (36 g) powdered sugar, pinch of salt. Mix it well until there are no lumps. Add ¼ cup (70 g) smooth Biscoff spread.
  12. Once the Biscoff rolls come out of the oven, let them cool on the counter for 10-15 minutes. Add the frosting on top. Crush 6 biscuits and add them to each of the rolls. Place 1 Biscoff cookie on top of each one. Enjoy this Biscoff treat!:)

Equipment

Notes

Special tools you will need for this Biscoff bakery-style brioche rolls: Jug or mixing bowl, stand mixer, whisk, dough proofer (optional), spatula, offset spatula, plastic wrap, rectangular oven dish, and parchment paper.

A few tips on the dough: you can knead the dough by hand; it will just take some effort. You don’t need a dough proofer, but it will be very helpful if you have one, as it helps proof the dough.

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  • Cook Time: 25 minutes
  • Category: bakery, Dessert
  • Method: Baking

Find it online: https://archersfood.com/biscoff-rolls/