To begin making the biscoff rolls, you can start by mixing the dry ingredients. In a mixing bowl, combine all purpose flour and granulated sugar. Stir well until all the ingredients are fully incorporated.

now lets move on to the wet ingredients. You wanna add to the flour mixture soft butter, one fresh egg, milk and water. Make sure that the butter is at room temperature so that it blends easily with the other ingredients. Crack the egg into a separate bowl and then add it to the mixture.

i first like to mix everything with a wooden spoon and then go ahead and knead it on my stand mixer. Use the dough hook attachment. Knead the dough for about 15 minutes. After 15 minutes you can add the fresh yeast and knead for about 10 more minute. You should have a smooth dough not too sticky, i it feels too wet add one teaspoon of all purpose flour.

Once the dough. Is kneaded, transfer it to a bowl and cover it with a damp towel or plastic wrap. If you have a proofing machine or dough proofer set it to a temperature of 30 C (86F) and place the covered bowl inside following the machine instructions. You can also allow it to proof on a warm place in your house. Let the dough proof for 1h and 30 minutes or until it has doubled in size.

After the dough has proofed enough time its time to roll it out, lightly dust the surface with all purpose flour to prevent it from sticking. Gently roll out the dough to 1 cm thick or 0.4 inches.

you wanna spread a thick layer of biscoff spread, we had to microwave it for about 15 seconds because its too cold and it was really hard to work with. Crush some biscoff cookies and sprinkle them covering the entire surface. Starting from one of the sides, tightly roll the dough into a roll (similar to what you would do when making cinnamon rolls, just a little more messy).

To cut the Biscoff rolls you can use a knife, dental floss or a rope. I like using the rope better. You wanna cut them into equal sizes so before cutting them make a mark to guide your cuts. Place the rope underneath the roll where you want to make the cut. Hold each end of the rope and cross them over each other pulling tightly to slice through the rolls.

you want to place them in a pan with enough room for them to expand making sure the rolls are not too close to each other. Once the biscoff rolls are arranged in the pan, cover them with a damp towel. Allow them to proof for about 30 minutes in a warm place or in a dough proofer at 30 C (86 F).

lightly brush the Biscoff rolls with heavy cream, this will give them a golden finish once baked. After brushing them you can pour the remaining heavy cream over the rolls in the pan this will add moisture to the Biscoff rolls and they’re gonna come out softer.

Bake them at 160 C (320 F) for bout 30- 35 minutes or until they turn a beautiful golden brown color. Once theyre baking you can crush some biscoff cookies and cover the rolls with them.