Ingredients
Scale
Biscoff Cinnamon Roll Filling
- 1 cup packed dark brown sugar 200g
- 2 Tbsp ground cinnamon 16g
- 1/4 tsp fine salt 2g
- 1/2 cup unsalted butter, softened 113g
- 1/3 cup cookie butter, melted 66g
Overnight Cinnamon Roll Dough
- 4 1/4 cups all-purpose flour + about 1/2 cup 550g-615g
- 4 1/2 tsp or 2 packets instant dry yeast 14g, 1/2 oz.
- 1 tsp fine salt 6g
- 1 cup whole milk 240ml
- 1/2 cup unsalted butter, room temperature 113g
- 1/2 cup granulated sugar 100g
- 2 large eggs, room temperature 112g
Biscoff Cinnamon Roll Frosting
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- 1/2 cup unsalted butter, room temperature 113g
- 2 tsp vanilla extract or vanilla bean paste 8ml
- 1/4 tsp fine salt 1g
- 1 1/2 cups powdered sugar 190g
- 3 Tbsp heavy whipping cream, room temperature 45ml
- 1/4 cup cookie butter, melted 50g
- 1/2 cup chopped Biscoff cookies – to be added in later 50g
Instructions
Biscoff Cinnamon Roll Filling
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In a medium sized bowl, mix 1 cup packed brown sugar, 2 Tbsp ground cinnamon and 1/4 tsp salt together and set aside. Cover and set aside.
Cinnamon Roll Dough
- In a large bowl or the bowl of a stand mixer, combine 4 1/4 cups of flour, 2 packets of instant dry yeast, and 1 tsp salt.
- In a separate bowl, combine 1 cup milk, 1/2 cup softened butter, and 1/2 cup granulated sugar. Heat for 45-60 seconds in the microwave and stir to combine the ingredients.
- Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with a dough hook or by hand.
- Add 2 large eggs, one at a time. Mix on a medium speed until a sticky dough ball forms.
- Continue to mix the dough on a medium-low speed for 2-3 minutes until the dough becomes more elastic. Remove the dough from the stand mixer and finish kneading by hand for this step.
- Continue to knead the dough and add additional flour 1 Tbsp at a time until the dough is tacky but no longer sticky.
- Cover your bowl with plastic wrap and set aside to allow the dough to rest for 10-20 minutes to let the gluten relax.
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Place the dough on a lightly floured surface and roll it into a large rectangle that’s 14 in. x 18 in. It should be about 1/2 cm thick.
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Spread 1/2 cup of softened butter evenly across the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight).
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Sprinkle the filling over the buttered section and pat down with the back of a spoon. Drizzle 1/3 cup of warmed cookie butter over the brown sugar filling.
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Tightly roll the dough horizontally, toward the uncovered strip. Brush a bit of water on the uncovered strip with your fingers, then finish rolling the cinnamon roll log.
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Cut 12 equal pieces with dental floss and place in a greased 9 in x 13 in pan.
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If you are making these cinnamon rolls the night before, cover the cinnamon rolls with plastic wrap and place in the fridge overnight.
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If you make these the morning of, at this stage you can let them proof in a warm place for about 30 minutes. I like to preheat my oven to 200 F, turn it off, and then place my cinnamon rolls into the oven to proof because my apartment is always cold.
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If you make these cinnamon rolls the night before, take them out of the fridge 1-2 hours before you want to bake them. Place the rolls in a warm place to thaw and proof.
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Once they have risen, preheat your oven to 360 F / 180 C. Bake for 26-30 minutes or until rolls are golden brown.
Biscoff Cinnamon Roll Glaze
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While the cinnamon rolls bake and cool, make the frosting. Mix 1/2 cup of butter, 2 tsp vanilla extract, and 1/4 tsp salt together with a spoon or electric mixer.
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Add in 1 1/2 cups of powdered sugar and 3 Tbsp of heavy cream. Stir until the glaze is smooth.
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Let the Biscoff cinnamon rolls cool for 10 minutes, then spoon the glaze over the cinnamon rolls.
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Drizzle warm cookie butter over the top of the cinnamon rolls and sprinkle with crushed Biscoff cookies.