Biscoff Cinnamon Rolls Icing (Print Version)
# Ingredients:
→ Dough
01 -
3 ½ cups all-purpose flour
02 -
¼ cup granulated sugar
03 -
2 ¼ teaspoons active dry yeast
04 -
½ cup warm milk (45°C)
05 -
¼ cup unsalted butter, melted
06 -
¼ cup water
07 -
1 large egg
08 -
½ teaspoon salt
→ Filling
09 -
½ cup Biscoff cookie butter, softened
10 -
2 tablespoons unsalted butter, softened
11 -
½ cup brown sugar, packed
12 -
2 teaspoons ground cinnamon
→ Icing
13 -
4 ounces cream cheese, softened
14 -
¼ cup Biscoff cookie butter
15 -
1 cup powdered sugar
16 -
1 teaspoon vanilla extract
17 -
2–3 tablespoons milk
# Instructions:
01 -
Combine warm milk, active dry yeast, and a pinch of granulated sugar in a bowl. Let stand for 5 minutes until frothy.
02 -
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add the yeast mixture, melted butter, water, and egg. Mix until a soft dough forms.
03 -
Transfer dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic. Place in a clean bowl, cover, and let rise for 1 hour or until doubled in size.
04 -
In a bowl, mix softened Biscoff cookie butter, softened butter, brown sugar, and ground cinnamon until evenly combined.
05 -
Roll dough into a 30 x 45 centimetre rectangle. Spread filling evenly over the surface.
06 -
Starting from the long side, roll the dough tightly into a log. Slice into 12 equal pieces and arrange in a greased 23 x 33 centimetre baking dish.
07 -
Cover the rolls and let rise for 30 minutes. Meanwhile, preheat oven to 175°C.
08 -
Bake rolls for 20 to 25 minutes or until golden brown.
09 -
In a bowl, beat softened cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract. Gradually add milk until icing is smooth and spreadable.
10 -
Spread or drizzle icing over the warm rolls before serving.
# Notes:
01 -
Ensure each rise stage is completed for optimal texture; dough should double in size for a light crumb.
02 -
Warm and spreadable icing allows for easy application and best mouthfeel.
03 -
Best served fresh but may be stored in an airtight container for up to 2 days.