Biscoff cinnamon rolls!
Updated: Nov 23, 2020
50ml warm water
2 1/2 tsp active yeast
35ml whole milk
35g granulated sugar
1/2 tsp salt
35g unsalted butter
1 medium egg
300g plain flour
80g Biscoff spread
2 tbsp Biscoff spread
30g icing sugar
3 tbsp cream cheese
In a jug, mix together yeast and warm water. Set aside for later.
Melt together milk, sugar, salt 3/4 of the unsalted butter in the microwave. Remove from heat and set aside to cool once the butter is melted and the sugar has dissolved.
In a bowl add the flour, egg and all of the liquid ingredients. Using either a spoon or mixer with a dough hook, mix the ingredients together until soft smooth ball forms.
Gently knead the dough a few times on a lightly floured surface, then form into ball. Place into an oiled bowl and leave to rise at room temperature for 1-2 hours. It should double in size.
Once the dough has risen, preheat your oven to 170 degrees fan.
Place the dough on a lightly floured surface and knead it to punch out any air. Using a rolling pin, roll the dough into a rectangle about 1cm thick.
Spread the Biscoff over the dough evenly using a spoon.
Begin rolling from one of the longer ends. Press down gently as you roll, and try to roll evenly. Once rolled cut the dough into 1” thick slices. Place the rolls close together in a greased rectangular dish.
Melt the remaining butter and brush it over the rolls then place them in the oven to bake for 22-26 minutes.
Once the rolls turn golden brown remove from the oven and leave aside until completely cool.
Whisk together the icing ingredients and spread over the rolls.
Serve and enjoy!