Biscoff Cinnamon Rolls

Instructions for Dough

1. Begin by sprinkling the yeast and 1 teaspoon of sugar into the warmed water. Give this a stir and set aside for about 10 minutes to allow the yeast to activate and become foamy.
2. In the bowl of a stand mixer fitted with a dough hook, stir the flour, bread flour, remaining sugar and salt together.
3. When the yeast is ready, pour this into the flour, immediately followed by 2 whole eggs and 1 egg white. Reserve the remaining egg yolk to make an egg wash when ready to bake.
4. Knead the dough on a low setting for 15 minutes until your dough has come together and is starting to pull itself away from the sides of the bowl. It will stay a very wet dough, so don't expect it to pull itself clean.
5. Add the pieces of butter a few pieces at a time, continuing to knead on a low setting. Once all of the butter is incorporated, knead for a further 15 minutes until the dough has again come together and is starting to pull itself from the sides of the bowl. Again this will stay a wet and sticky dough, so won't pull itself completely clean (especially from the bottom of the bowl).
6. Scrape the dough into a greased bowl, cover with plastic wrap and place in the refrigerator to proof slowly overnight (or for 8 hours).

Instructions for Filling

1. Line an 8" square baking pan with parchment paper.
2. When your dough has finished its first proof, scrape this out of the bowl onto a floured work surface. Shape the dough into a rectangle and then roll out using a rolling pin until you have a roughly 12" wide by 15" long rectangle.
3. Spread your Biscoff over the surface of the dough. Then sprinkle with the ground cinnamon and the crushed Lotus Biscoff biscuits.
4. Roll the dough tightly from the bottom to the top to form a log.
5. Using flavourless dental floss or kitchen twine, trim the ends of your dough log to remove uneven and unfilled dough. Then divide your log into 9 pieces, cut your rolls with the floss and place these in your lined baking pan.
6. Cover with a clean kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size.

Instructions for Baking and Frosting

1. Preheat the oven to 350°F (175C/155C Fan).
2. Beat together your reserved egg yolk and a splash of milk to make a quick egg wash and brush this over the top of your rolls.
3. Place these in the oven to bake for about 30 minutes until well risen and golden.
4. Remove from the oven and allow to cool for about 10 minutes while you prepare the frosting.
5. To make the frosting, you'll need to melt the Biscoff spread until it is runny. This can be done in a small saucepan over a medium low heat, stirring until runny and smooth (avoid boiling). Or, you can do this in the microwave, heating in short 10 second bursts, stirring each time, until you have a loose runny consistency.
6. Add the powdered sugar and milk to the melted Biscoff, stirring until you have a smooth frosting. You can adjust the consistency of this frosting with additional powdered sugar to thicken or additional milk to thin.
7. Frost your warm rolls with the Biscoff glaze and serve.