Quick Biscoff Cinnamon Rolls

Quick to make homemade biscoff cinnamon rolls

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Course Breads, Breakfast

Cuisine American

Keyword Biscoff, Christmas, cinnamon rolls, Cookie Butter, Thanksgiving

Prep Time 1 20

Cook Time 20

Cooling time 10

Total Time 1 50

Servings servings

Calories 428kcal

Author Laura

Equipment

Ingredients

1 cup milk warmed 110 degrees
¼ cup melted butter
2 Tbsp brown sugar
1 Tbsp active dry yeast
1 egg
3 cups flour
1 tsp salt
cooking oil spray

FILLING:

⅓ cup Biscoff spread
¼ cup softened butter
½ cup brown sugar
1 tsp ground cinnamon
2 Tbsp melted butter

FROSTING:

¼ cup softened butter
2 Tbsp Biscoff spread
2 cups powdered sugar
1 tsp vanilla
2 Tbsp milk

Instructions

In the bowl of a stand mixer, add the warm milk, yeast, and sugar. Lightly whisk together, then allow to sit for 6 minutes to activate the yeast.
Add the egg, salt, and butter. Whisk to combine, mainly to break up the egg.
Place the dough hook on the mixture. Add in the flour. Knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky). The dough should pull away from the sides of the bowl.
Cover with plastic wrap and allow to rest for 10 minutes.
Meanwhile, preheat the oven to 200 degrees.
Before rolling out the dough, spray the area with non-stick cooking spray where you plan to roll out the dough. Roll out the dough 12″x18″ rectangle, about 1/4″ thick.
For the filling: In a small microwave safe mixing bowl, add the Biscoff spread and butter. Microwave for 6 seconds. This will soften both of them enough to mix in easier with the brown sugar.
Add in the borwn sugar and cinnamon and mix until it forms a paste. Spread the mixture evenly over the dough.
Roll up the dough tightly from the long side. Cut the cinnamon rolls using a serrated knife to be 1 1/2″ – 2″ thick slices. Place into a lightly greased 9×13 inch baking dish. Cover with plastic wrap.
Your oven should be preheated to 200 degrees now. Turn the oven OFF and place the cinnamon rolls in the heated oven to rise 20 minutes.
After 20 minutes, REMOVE the Saran Wrap. Then place back into the oven uncovered.
Leaving them in the oven, turn the oven ON to 375 degrees. Bake for 18-20 minutes, until brown on top.
For the frosting: In a mixing bowl, beat all the ingredients together until well combined.
Allow the rolls to cool for 10 minutes after baking. Place a dollop of the frosting on top of each roll. Then carefully spread the frosting out to evenly cover the rolls. Serves 12.

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