Biscoff Cinnamon Rolls
User Reviews
5.0
12 reviews
Excellent
Biscoff Cinnamon Rolls
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This is the recipe for our famous cinnamon rolls, but we kicked it up a notch by using Biscoff spread. They taste even better than they look!
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Ingredients
- 1 cup warm water
- 2 Tablespoons quick rise yeast
- 1 Tablespoon sugar
- 1 1/2 cups lukewarm milk
- 1/2 cup softened butter
- 1/2 cup sugar
- 2 teaspoons salt
- 2 eggs
- 7 1/2 cups flour divided
- 2 Tablespoons oil
Biscoff/Cinnamon filling:
- 1/3 cup butter
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 Tablespoon cinnamon
- 1 cup Biscoff spread
- 1 cup nuts opt.
Frosting:
- 4 ounces cream cheese softened
- 1/2 cup Biscoff spread
- 1/4 cup butter softened
- 1 teaspoon vanilla
- 1/2 pound powdered sugar
Instructions
- In small bowl, combine water, yeast and sugar. Set aside for 10 minutes. Warm milk in microwave for 2 minutes. In a large bowl or heavy mixer combine milk, softened butter, salt and sugar. Mix together until butter is melted. Add eggs one at a time and 3 cups flour. Mix for 2 minutes. Add yeast mixture and 2 c. flour. Mix well. Let dough sit for 10 minutes. (If using a standing mixer...now is the time to change to a dough hook!)
- Continue to mix while slowly adding remaining 2 1/2 c. flour. Dough will start pulling away from the sides of the bowl, but is still quite sticky. Beat 3 more minutes.
- Coat another large bowl with 2 T. oil. Take dough out of mixing bowl and place in oiled bowl, turning over once to coat each side. Place clean towel over bowl and let raise in a warm spot for 45 minutes. After 45 minutes, put dough out onto floured surface. Knead by hand, adding a little flour if needed. DO NOT USE TOO MUCH FLOUR! You want dough to remain very soft!
- With rolling pin, roll dough into a rectangle shape about the size of a jelly roll pan (11x15 inch) and 1/2 inch thick. Melt 1/3 c. butter in microwave for 30 seconds or until just melted. Spread over dough. Sprinkle 1/4 c. sugar and 3/4 c. brown sugar over butter. Sprinkle cinnamon on top of sugars. Drop little spoonfulls of the Biscoff spread over the dough using a small spoon (we used a baby spoon). Don't spread the Biscoff-- just leave the little dollops as they are.
- Top with nuts if desired.
- Roll up starting with the long side; pinch seam to seal. Cut into 1 inch rolls and place on greased cookie sheet. Cover and let rise another 45 minutes. Bake at 350 degrees for 16-20 min. or until lightly browned. Cool for 10 minutes before frosting.
For the frosting:
- In a medium bowl, mix cream cheese, Biscoff spread, butter, and vanilla until smooth. Slowly add powdered sugar until desired consistency. Spread over warm cinnamon rolls.
Nutrition Information
Show Details
Calories
984kcal
(49%)
Carbohydrates
142g
(47%)
Protein
21g
(42%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Cholesterol
69mg
(23%)
Sodium
428mg
(18%)
Potassium
278mg
(8%)
Fiber
4g
(16%)
Sugar
48g
(96%)
Vitamin A
599IU
(12%)
Vitamin C
1mg
(1%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 984 kcal
% Daily Value*
| Calories | 984kcal | 49% |
| Carbohydrates | 142g | 47% |
| Protein | 21g | 42% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 69mg | 23% |
| Sodium | 428mg | 18% |
| Potassium | 278mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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