Soft Gooey Biscoff Cinnamon (Printable version)
Fluffy, gooey rolls swirled with Biscoff and cinnamon, finished with a smooth glaze.
# What You'll Need:
→ Dough
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→ Filling
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→ Topping
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# Directions:
01 - Combine flour, sugar, yeast, and salt in a large mixing bowl.
02 - Add warm milk, warm water, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
03 - Knead on a floured surface for 8-10 minutes, or use a stand mixer with dough hook for 6-7 minutes, until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down dough and roll out on a lightly floured surface to a 16x12-inch rectangle.
06 - Mix softened butter and Biscoff spread until creamy. Spread evenly over the rolled dough. Sprinkle with brown sugar and cinnamon.
07 - Roll up tightly from the long edge. Slice into 12 even rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 45-60 minutes until puffy.
09 - Preheat oven to 350°F.
10 - Bake rolls for 22-25 minutes until golden and cooked through.
11 - Whisk melted Biscoff spread, powdered sugar, and 2 tbsp milk until smooth. Add more milk if needed for drizzling consistency.
12 - Drizzle glaze over warm rolls. Serve immediately.
# Expert advice:
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- The Biscoff filling creates these pockets of caramelized flavor you just cannot get from regular cinnamon sugar alone
- These rolls stay incredibly soft and tender even after a day on the counter, which honestly surprised me
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- Warm your liquids to about 110°F, anything hotter can kill your yeast and nothing is sadder than flat cinnamon rolls
- Do not rush the second rise. The rolls need that time to become fluffy and light.
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- Use unflavored dental floss to slice your rolls. It cuts through the dough cleanly without squishing those beautiful spirals.
- If your kitchen runs cold, create a warm proofing spot by boiling water in a microwave, then placing your dough inside with the door closed. The residual heat works perfectly.