Biscoff Cinnamon Rolls \ud83c\udf6a\u2728
\nThese Biscoff Cinnamon Rolls are soft, buttery, and filled with warm cinnamon sugar and gooey cookie butter. Topped with a creamy cookie butter frosting and finished with a sprinkle of chopped Biscoff cookies, every bite is indulgent and unforgettable. Perfect for a cozy breakfast, weekend brunch, or sweet treat!<\/p>\n
\ud83e\uddfe Ingredients
\nFilling:
\n1 cup packed dark brown sugar (200g)
\n2 Tbsp ground cinnamon (16g)
\n\u00bc tsp fine salt (2g)
\n\u00bd cup unsalted butter, softened (113g)
\n\u2153 cup cookie butter, melted (66g)
\nDough:
\n4\u00bc cups all-purpose flour (550g), plus up to \u00bd cup extra as needed
\n2 packets instant dry yeast (4\u00bd tsp \/ 14g)
\n1 tsp fine salt (6g)
\n1 cup whole milk (240ml)
\n\u00bd cup unsalted butter, room temp (113g)
\n\u00bd cup granulated sugar (100g)
\n2 large eggs, room temp (112g)
\nFrosting:
\n\u00bd cup unsalted butter, room temp (113g)
\n2 tsp vanilla extract or paste (8ml)
\n\u00bc tsp fine salt (1g)
\n1\u00bd cups powdered sugar (190g)
\n3 Tbsp heavy cream, room temp (45ml)
\n\u00bc cup cookie butter, melted (50g)
\n\u00bd cup chopped Biscoff cookies (50g), for topping
\n\ud83d\udc69\u200d\ud83c\udf73 Instructions
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\ud83d\udc69\u200d\ud83c\udf73 Instructions
\n1. Make the Filling
\nIn a bowl, mix together brown sugar, cinnamon, and salt. Set aside. You\u2019ll use softened butter and melted cookie butter later when assembling.<\/p>\n
2. Make the Dough
\nIn a large bowl, combine flour, yeast, and salt.
\nIn another microwave-safe bowl, warm milk, butter, and sugar together for 45\u201360 seconds. Stir until smooth.
\nPour the warm mixture into the flour mixture. Add eggs one at a time and mix until a sticky dough forms.
\nKnead for 2\u20133 minutes until the dough becomes elastic. Add extra flour 1 tablespoon at a time if too sticky.
\nCover and let rest for 10\u201320 minutes while preparing the filling and pan.
\n3. Roll and Fill
\nRoll out dough into a 14\u00d718 inch rectangle (about \u00bd cm thick).
\nSpread the softened butter across the surface, leaving \u00bd inch at one long edge bare.
\nEvenly sprinkle the cinnamon-sugar filling over the butter, patting it down gently. Drizzle with melted cookie butter.
\nRoll the dough tightly toward the bare edge and seal it with a bit of water.
\nSlice into 12 equal rolls using unflavored dental floss or a sharp knife. Place into a greased 9\u00d713 inch pan.
\n4. Proof and Bake
\nSee more on the next page<\/p>\n
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