Biscoff Cinnamon Rolls

Directions

Step 1

Make the Dough (Using a Stand Mixer): Add the wet ingredients: In the bowl of a stand mixer, combine the warm milk (you can warm it in the microwave for about 40 seconds, make sure its not too hot as that can kill the yeast) and granulated sugar. Sprinkle the yeast over the milk and stir gently. Add the egg, egg yolk and melted butter. Mix briefly. Add Dry Ingredients: In the same bowl with the wet ingredients, whisk together the bread flour and salt. Mix with a wooden spoon. Once it starts coming together, switch to the dough hook attachment. Knead the Dough: Knead on medium speed for about 6-8 minutes until the dough is a little bit sticky but you can handle it and it’s not sticking to the bottom of the bowl. If it’s too sticky, add a little more flour (a tablespoon at a time). If it’s too dry, add a teaspoon of warm water. First Rise: Shape the dough into a ball and place it in a an oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 2

By Hand:Follow the steps above but instead of using a mixer. Knead the Dough: Follow the steps above but instead of using a mixer, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding flour as needed, until the dough is slightly sticky, smooth and elastic. First Rise: Shape the dough into a ball and place it in an oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 3

Prepare the Filling: In a small bowl, mix together the sugar and cinnamon. Warm the Biscoff spread (120g) in the microwave for 20-30 seconds to make it easier to spread.

Step 4

Shape the Cinnamon Rolls: Roll the Dough: Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface. Roll the dough into a rectangle (9×14 inches).

Step 5

Spread the Filling: Spread the melted butter, making sure the leave the edges out. Spread the cinnamon-sugar mixture over the dough, leaving a small border around the edges. Then spread the warmed Biscoff spread on top of the cinnamon-sugar layer.

Step 6

Roll Up the Dough: Starting from one of the short edges, tightly roll the dough into a log.

Step 7

Cut the Rolls: Using a sharp knife or floss( I used thread), cut the dough into 9 equal pieces.

Step 8

Place in Pan: Grease a 9×13-inch baking pan and place the cinnamon rolls inside. You may need to pack them in tightly or use two pans.

Step 9

Second Rise: Cover the pan with a towel and let the rolls rise for about 30 minutes, until they are puffy and have increased in size.

Step 10

Bake the Rolls: Preheat your oven to 350°F (177°C). If desired, pour heavy cream, but this is completely optional. Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. If the rolls start to brown too quickly, cover them loosely with aluminum foil and continue baking.

Step 11

Make the Biscoff Glaze: In a mixing bowl, combine the softened mascarpone cheese (160g) and Biscoff spread (80g). Stir until smooth. Add the honey (1 tablespoon) or powdered sugar and stir to combine. Gradually add the milk or heavy cream (2-3 tablespoons), stirring until you reach a thick but pourable consistency. Add a pinch of salt to balance out the sweetness.

Step 12

Glaze the Rolls: Once the rolls are out of the oven and slightly cooled (about 5 minutes), generously drizzle the Biscoff mascarpone glaze over the top of the rolls. You can also sprinkle some Biscoff crumbs, drizzle some melted Biscoff spread and top with a whole biscuit!

Step 13

Serve warm and enjoy!