These Biscoff rolls are PERFECT. They are quick, easy and super delicious. I urge you to make these as soon as you can!
Unlike some Cinnamon Roll recipes, this recipe can be completed in about one hour. The dough proof is only 30 minutes and the oven time is 25 minutes. I have previously found the process of making rolls quite long and tedious but this Biscoff Roll recipe solves these issues! Instead of a whole day of prepping the rolls, this whole process can be done in just over an hour making it much funner and easier. There is also no difference in flavour/ texture which is a big win!
Ingredients
The filling of these rolls include Biscoff spread, sugar and cinnamon. These flavours work perfectly together but if you wanted to switch it up feel free! You could go for a classic Cinnamon roll or mix it up with fruits/ chocolate. However if you are a Biscoff fan I know you are going to love these a lot.
Instructions
This recipe is a quick and easy way to enjoy a roll. You are going to make your dough in a standing mixer before spreading biscoff spread and sugar on top. You will then roll them up and cut into desired roll shapes and cut with floss/ cheese string. Bake for 25 minutes, add a Biscoff cream cheese frosting and enjoy!
Add Biscoff spread to the dough
Cut into individual rolls
Add sugar and roll
Bake and add frosting
Equipment
For this recipe, you will need a standing mixer, a large baking tray, a rolling pin and a sharp knife (alongside some standard kitchen equipment). The standing mixer I use is a Kitchen Aid and I can't recommend it enough. It's pricey but really worth it. The only additional equipment that I think is really useful with this recipe, and every recipe to be honest, is a mini spatula. It is a GOD SEND and I honestly couldn't live without it. It will make your life 100x easier too!
I think these are best when they are straight out of the oven. The Biscoff spread and cinnamon sugar will have caramelised whilst the dough is soft and warm. Honestly they are so so good!
I hope you love this recipe as much as I do! Let me know how you get on in the comments section below!
G x
Biscoff Rolls
Ingredients
- 250 g Whole milk
- 70 g Soft light brown sugar
- 7 g Yeast quick, dry, instant
- 1 Medium Egg
- 80 g Butter melted + extra for your baking tray
- 600 g Flour all-purpose, plain, white
- ¾ teaspoon Salt
For the filling
- 300 g Biscoff spread smooth
- 4 tablespoon Sugar soft, light, brown
- 1 tablespoon Cinnamon powder
For the topping
- 180 g Cream cheese
- 25 g Icing sugar
- 1 teaspoon Vanilla bean paste
Instructions
- Warm the milk until luke warm. Then add to a standing mixer with the sugar, yeast, egg + melted butter and whisk together, until creamy.
- Add the flour and salt. Mix with a spoon until a rough dough and then add your dough hook and mix on a low-medium speed for 8-10 minutes, until a smooth, only slightly sticky dough forms.
- Add to an lightly oiled bowl and cover with cling film. Let it rise in a warm area for 40 minutes, or until doubled in size.
- Mix the filling sugar + cinnamon in a bowl.
- Flour your surface generously. Put the dough onto the surface then scatter some more flour on top. Use a rolling pin to roll the dough out into a large rectangular shape which is around 2 cm thick.
- Microwave your 250g biscoff spread for around 10-20 seconds, so that it is soft enough to spread easily but not fully melted.
- Spread on top of the dough and then add your cinnamon sugar mix on top.
- Roll the dough up into a log. Cut into equal 1 inch shapes using floss! I discarded the edges and had 9. Place into a greased baking tray and cover with cling film for 30 minutes.
- Pre-heat your oven to 180°C/ 356°F.
- Cover the tray with tin foil and bake for 25 minutes. Remove and then allow them to cool for 5-10 mins.
- Combine the icing sugar, cream cheese, 2 tablespoon biscoff spread and vanilla paste in a bowl with a whisk. Spread the frosting on top of the slightly cooled rolls.
- Finish with the rest of the biscoff spread on top and then enjoy! If you eat in the days after, microwave for 30 secs to warm up - it freshens the roll up again to make it taste similar to freshly baked!
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