Biscoff Rolls
Biscoff Rolls
Ingredients
For the Dough
- 125 g whole milk, warm
- 6 g instant yeast
- 80 g unsalted butter, melted
- 30 g granulated sugar
- 1 egg, room temperature
- 230 g all-purpose flour
- 1/2 teaspoon salt
For the Filling
- 50 g unsalted butter, room temperature
- 75 g light brown sugar
- 80 g crunchy Biscoff spread, melted
For the Icing
- 100 g Philadelphia cream cheese, room temperature
- 50 g butter, room temperature
- 25 g crunchy Biscoff spread, melted
- 25 g powdered sugar, sifted
- 1/2 teaspoon vanilla extract, as needed
For Decoration
- as needed Biscoff spread
- as needed Biscoff cookies
Instructions
- 1
In the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, melted butter, granulated sugar, egg, and instant yeast.
⏱️ 5 min
- 2
Add the all-purpose flour and salt to the mixture. Knead the dough for 10-15 minutes until a smooth dough forms.
⏱️ 15 min
- 3
Form the dough into a ball and place it inside a lightly greased bowl. Cover the bowl with plastic film and proof for 1 hour until the dough has doubled in size.
⏱️ 5 min
- 4
While the dough is proofing, prepare the filling. In a separate bowl, combine the room temperature unsalted butter and light brown sugar.
⏱️ 5 min
- 5
Once the dough has proofed, punch the gas out of the dough. Roll out the dough into an 8x12-inch rectangle on a lightly floured surface.
⏱️ 5 min
- 6
Add the butter and sugar mixture evenly over the rolled-out dough. Then, add the melted crunchy Biscoff spread evenly over the sugar mixture.
⏱️ 5 min
- 7
Roll up the dough tightly, making sure to roll it from the short side (the side measuring 8 inches).
⏱️ 5 min
- 8
Using a sharp knife or clean thread, cut the rolled dough into 6 equal pieces. Place the rolls inside a 7x12-inch glass dish.
⏱️ 5 min
- 9
Cover the dish with plastic film and proof for another 30-40 minutes.
⏱️ 5 min
- 10
Preheat your oven to 350°F. Bake the rolls for 25 minutes.
⏱️ 25 min•🌡️ 350
- 11
While the rolls are baking or cooling, prepare the icing. In a bowl, cream together the room temperature butter, room temperature Philadelphia cream cheese, vanilla extract, and sifted powdered sugar.
⏱️ 5 min
- 12
Add the melted crunchy Biscoff spread to the icing mixture and whisk until all ingredients are combined and smooth.
⏱️ 2 min
- 13
Allow the baked rolls to cool for 15 minutes before adding the frosting. Spread the icing generously over the cooled rolls.
⏱️ 2 min
- 14
Decorate the frosted rolls with additional Biscoff spread (drizzled) and crumbled Biscoff cookies, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Rolls
For the Dough
- 125 g whole milk, warm
- 6 g instant yeast
- 80 g unsalted butter, melted
- 30 g granulated sugar
- 1 egg, room temperature
- 230 g all-purpose flour
- 1/2 teaspoon salt
For the Filling
- 50 g unsalted butter, room temperature
- 75 g light brown sugar
- 80 g crunchy Biscoff spread, melted
For the Icing
- 100 g Philadelphia cream cheese, room temperature
- 50 g butter, room temperature
- 25 g crunchy Biscoff spread, melted
- 25 g powdered sugar, sifted
- 1/2 teaspoon vanilla extract, as needed
For Decoration
- as needed Biscoff spread
- as needed Biscoff cookies
Instructions
- 1
In the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, melted butter, granulated sugar, egg, and instant yeast.
⏱️ 5 min - 2
Add the all-purpose flour and salt to the mixture. Knead the dough for 10-15 minutes until a smooth dough forms.
⏱️ 15 min - 3
Form the dough into a ball and place it inside a lightly greased bowl. Cover the bowl with plastic film and proof for 1 hour until the dough has doubled in size.
⏱️ 5 min - 4
While the dough is proofing, prepare the filling. In a separate bowl, combine the room temperature unsalted butter and light brown sugar.
⏱️ 5 min - 5
Once the dough has proofed, punch the gas out of the dough. Roll out the dough into an 8x12-inch rectangle on a lightly floured surface.
⏱️ 5 min - 6
Add the butter and sugar mixture evenly over the rolled-out dough. Then, add the melted crunchy Biscoff spread evenly over the sugar mixture.
⏱️ 5 min - 7
Roll up the dough tightly, making sure to roll it from the short side (the side measuring 8 inches).
⏱️ 5 min - 8
Using a sharp knife or clean thread, cut the rolled dough into 6 equal pieces. Place the rolls inside a 7x12-inch glass dish.
⏱️ 5 min - 9
Cover the dish with plastic film and proof for another 30-40 minutes.
⏱️ 5 min - 10
Preheat your oven to 350°F. Bake the rolls for 25 minutes.
⏱️ 25 min•🌡️ 350 - 11
While the rolls are baking or cooling, prepare the icing. In a bowl, cream together the room temperature butter, room temperature Philadelphia cream cheese, vanilla extract, and sifted powdered sugar.
⏱️ 5 min - 12
Add the melted crunchy Biscoff spread to the icing mixture and whisk until all ingredients are combined and smooth.
⏱️ 2 min - 13
Allow the baked rolls to cool for 15 minutes before adding the frosting. Spread the icing generously over the cooled rolls.
⏱️ 2 min - 14
Decorate the frosted rolls with additional Biscoff spread (drizzled) and crumbled Biscoff cookies, as desired.
⏱️ 1 min