Biscoff Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
2 cups warm water (105°F/40°C)
02 -
¼ cup nonfat powdered milk
03 -
½ cup instant potato flakes
04 -
½ cup granulated sugar
05 -
1 tablespoon plus 1 teaspoon instant yeast (12g)
06 -
1½ teaspoons salt
07 -
¼ cup unsalted butter, softened
08 -
½ cup butter flavored shortening
09 -
2 large eggs, room temperature
10 -
5-6 cups bread flour
→ Filling
11 -
⅔ cup Biscoff cookie butter
12 -
⅓ cup unsalted butter, softened
13 -
¾ cup dark brown sugar, packed
14 -
1 tablespoon ground cinnamon
→ Brown Butter Cream Cheese Frosting
15 -
¼ cup unsalted butter, cubed
16 -
4 ounces cream cheese, softened
17 -
1 teaspoon pure vanilla extract
18 -
1 pinch fine sea salt
19 -
1 pound powdered sugar
20 -
3-5 tablespoons milk, as needed
→ Optional Garnish
21 -
2-3 Biscoff Lotus cookies, crumbled
# Instructions:
01 -
Mix water, milk powder, potato flakes, sugar, yeast, and salt. Add butter, shortening, eggs and gradually incorporate flour. Knead until smooth. Let rise 60-90 minutes.
02 -
Cook butter until golden brown specks form. Chill until solid, then bring to room temperature for frosting.
03 -
Beat brown butter and cream cheese. Add vanilla, salt, and alternate powdered sugar and milk until creamy.
04 -
Mix Biscoff spread, butter, brown sugar, and cinnamon until creamy.
05 -
Divide dough, roll into rectangles, spread filling, roll up and cut into rounds. Place on baking sheet and rise 45-60 minutes.
06 -
Bake at 350°F for 18-22 minutes until golden. Cool 5 minutes.
07 -
Spread frosting on warm rolls, let set 5-10 minutes. Top with crushed Biscoff cookies if desired.
# Notes:
01 -
Can be made ahead and frozen
02 -
Can be prepared overnight
03 -
Use dental floss for cleanest cuts