One of my favorite desserts turned up a notch! I love Cinnamon flavoured anything, so they have always been one of my favs. I was dying to try a version with one of my other favourite ingredients, Biscoff!! These are absolutely ridiculous guys. A must if you’re a biscoff and cinnamon roll lover like me.
Using a stand mixer helps a lot when making these. Just throw everything into a bowl and the jobs done. If you are making these by hand just be prepare for a little bit more work kneading. This dough is quite a sticky dough. Depending on the size of your eggs you may find you need an extra few tablespoons of flour. Once you form a nice and round ball that’s a little sticky you are good to go.
FYI- If anyone in Ireland isn’t sure where to buy biscoff products. Deals always have the spread and biscuits there. Aldi have had an off brand version of the spread but I’m not sure if its available everywhere. They always have the off brand biscuits though. If you still can’t find them, Amazon do some great deals on large tubs and boxes. Just make sure you shop around for a good deal.
Happy Baking! Feel free to DM me with any questions <3
Biscoff Cinnamon Rolls
Prep time: 2.5 Hours
Cook time: 25 minutes
Servings: 8 Big portions
- 240ml Milk
- Packet of dried yeast (7G)
- 1 Small egg
- 1 Egg yolk
- 50g Soft Butter
- 3 Tablespoons sugar
- 1 teaspoon salt
- 460g White flour
- 10 Biscoff biscuits
- 5 tablespoons of biscoff spread
- 110g Brown sugar
- 10g Cinnamon
- 42g Melted Butter
- Teaspoon Vanilla extract
- 3 Tablespoons Biscoff spread
- 3 Tablespoons water
- 8 Tablespoons icing sugar
- 5 Tablespoons Icing sugar
- 1 Tablespoon Water
- Warm up milk in the microwave for 40 seconds.
- Add milk, yeast and sugar to mixing bowl and leave for 2 minutes.
- I used my stand mixer with a dough hook but if you are using your hands that is fine. Turn on mixer and add in butter and egg/egg yolk.
- Next, add in salt and flour. I had my dough mixing for about 8 minutes until the dough came together and away from the sides of the bowl. If you aren’t using a stand mixer, mix in your bowl till it comes together then place on a flour surface and knead for about 10 Minutes. If your dough is a little bit too sticky add a small amount of flour into it little by little.
- One formed into a nice ball, place dough in a clean greased bowl. Cover with a damp towel or cling film. This is your first rise. Let sit for about 1 hour until its doubled in size. If you have to wait a bit longer that is fine, This will vary on the temperature of the room.
- While the dough is rising we can make the sugar filling. Very simple, just mix melted butter, cinnamon, sugar and vanilla in a small bowl and place aside.
- Once the dough has doubled in size, tip the dough out onto a floured surface. You want to knock the air out of the dough and form a nice round ball. Get a rolling pin and roll the dough out into a rectangle about 8cm x 14cm.
- Spread 5 tablespoons of biscoff spread onto the dough leaving a small gap around the edges.
- Sprinkle over the cinnamon sugar and 5 crushed biscoff biscuits.
- Now it’s time to roll up your dough. Roll from the longer side and make sure its very tight so you get a nice swirled pattern.
- I trimmed of the little scraggly bits at the end before I portioned up my rolls. Cut the rolled up dough into 8 even portions. A serrated knife is great for this. You can make these smaller if you like. I made 8 huge ones.
- Grease and line your desired baking dish. Place cinnamon rolls swirl side up into your tin. Now it is time for your second rise. Cover your baking tin with cling film or a damp towel for 1 more hour or until doubled in size.
- Just before your second rise is done preheat your oven to 190C/ 170C Fan/ Gas mark 5..
- Remove cover and place cinnamon rolls into oven. Bake for 20-25 minutes until golden brown.
- While rolls are baking you can put together your icings.
- Biscoff glaze – Add all ingredients into a bowl and mix till smooth. Drizzle- Mix icing sugar and water till smooth.
- Once rolls are out of the oven, add biscoff glaze to them while they are still warm.
- Leave to cool then drizzle over your icing drizzle. Sprinkle with 5 crushed biscoff biscuits.
- Enjoy! Ps. They are lovely warmed back up the the microwave for 30 seconds.
If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes