Biscoff Cinnamon Scrolls
Category
Desserts
Author:
Ayse
Servings
12
Prep Time
30 minutes
Cook Time
20-25 minutes
Biscoff is taking cinnamon scrolls to another level!
Ingredients
Dough
-
2 Cups of Warm Milk
-
115g Caster Sugar
-
2 ¼ tsp Active Dry Yeast
-
115g Unsalted Butter
-
5 Cups of Plain Flour
-
1 tsp of Baking Powder
Filling
-
200g melted Biscoff Spread (Either Smooth of Crunchy)
-
100g Dark Brown Sugar
-
2 tbsp Cinnamon
Frosting
-
115g room temperature Cream Cheese
-
50g melted Biscoff Spread
-
1 Cup of Icing Sugar
-
2 tbsp of milk (or until your preferred thickness)
-
1 tsp Vanilla
-
30g melted Unsalted Butter
Directions
Whisk warm milk (38 degrees Celsius), melted butter, yeast and sugar together in a large bowl, and let it sit for about 5-10 minutes to allow the yeast to bloom.
Add 4 cups of flour into the bowl and mix until combined.
Cover the bowl with glad wrap or a tea towel and allow it to rise in a warm place for 1 hour. (Tip: If you are in a rush or in a cold environment, heat the oven to around 30-40 degrees Celsius and place dough in the oven for roughly 15 minutes.)
Whilst you wait, mix the dark brown sugar and cinnamon in a bowl until combined.
Grease your tray with butter to prevent sticking
Once the dough has double in size add the remaining cup of flour a combined. Once combined knead the dough onto a clean surface until smooth. If the dough is sticky, add more flour until the dough just loses its stickiness.
Roll the Dough into a rectangular shape, about finger thickness. Try to keep the corners as sharp as you can.
Pour the melted Biscoff on the dough and spread evenly.
Sprinkle the brown sugar and cinnamon mix evenly on top of the Biscoff.
Starting from the long end, gently roll the dough with the seam facing down.
With a dental floss cut the roll into even pieces. (You can use a knife if you haven’t got dental floss. Cutting with dental floss prevents the scrolls from squishing.)
Once cut, place rolls into your greased tray and allow it to rest and rise in a warm place for roughly 30 minutes. This will create the fluffiest rolls you have ever had. Mean while preheat the oven to 180 degrees Celsius, fan assist. If you haven’t got a fan preheat your oven to 200 degrees Celsius.
Once the scrolls have risen, bake for roughly 20-25 minutes or until lightly brown.
Time to make the frosting. Into a medium bowl, mix cream cheese, butter, vanilla, Biscoff spread, icing sugar. Add milk gradually until you find your desired thickness.
Once the Scrolls have come out the oven, Spread the Biscoff frosting over the top.
Optional: If you want that extra biscoff goodness, drizzle more biscoff spread over the top and sprinkle crushed biscoff crumbs on the top. Trust me you won’t regret it!