Description
Decadent cinnamon rolls filled with Biscoff cookie butter for a delightful twist on a classic recipe.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 1 packet instant yeast
- 1/2 cup warm milk
- 1/4 cup melted butter
- 1 egg
- 1/2 teaspoon salt
- 1/2 cup Biscoff cookie butter
- 1/4 cup softened butter
- 1/3 cup brown sugar
- 2 tablespoons cinnamon
- 1/4 cup Biscoff cookie butter (for glaze)
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Combine the flour, white sugar, instant yeast, and salt in a large mixing bowl.
- Add warm milk, melted butter, and egg into the dry ingredients and stir until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for about 1 hour.
- Prepare the filling by mixing together Biscoff cookie butter, softened butter, brown sugar, and cinnamon until creamy.
- Roll the risen dough out into a large rectangle—approximately 12×18 inches.
- Spread the Biscoff filling evenly over the dough.
- Roll the dough tightly and cut it into 12 equal portions.
- Place the cut rolls into a greased baking pan, cover, and let rise for an additional 30 minutes.
- Preheat your oven to 350°F (175°C).
- Bake for 25-30 minutes until golden brown.
- Prepare the glaze by mixing warmed Biscoff cookie butter with powdered sugar and milk until smooth.
- Drench the hot rolls in the Biscoff glaze immediately after removing from the oven.
Notes
For a vegan option, substitute milk with plant-based milk, butter with coconut oil, and use a flax egg.
Nutrition
- Serving Size: 1 roll
- Calories: 245
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg