BISCOFF CINNAMON ROLLS 🤎
Yaaallll these are the best cinnamon rolls I’ve made by far ! I made them for a book club meeting & they were a hit. Once I finally tried one, I was like yeaaah these are the ones. Now although I did not come up with the dough recipe myself, every thing else came from off the dome lol. I got the dough recipe from halfbakedharvest.com ‘s eggnog cinnamon roll recipe (which I made for Christmas), and tweaked it from there. To find the dough recipe, go to her website & search eggnog cinnamon roll, & it is the “ready fluffy eggnog cinnamon rolls”. Don’t worry, I will tell you in a sec what tweaks I did to her recipe & give you a brand new icing/glaze recipe (or you can use my brown butter vanilla bean glaze I posted a while back 😀), along with some other notes and modifications you can use!
DOUGH RECIPE MODIFICATIONS🤎
• instead of 2 tablespoons of brown sugar, I used 3
• instead of eggnog, I used half & half
• I added a little bit of cinnamon to the dough ( I didn’t measure, just sprinkled enough in there)
FILLING RECIPE🤎
1 stick of butter, melted
16 biscoff cookies
3/4 cup brown sugar
Cinnamon
1. While the dough is rising, prepare the filling.
2. In a bowl, mix the brown sugar and cinnamon, then set aside.
3. Using a food processor, chop the cookies into a fine crumb.
4. Add slightly cooled melted butter to the cookie crumbs and blend until a paste forms.
5. Once the dough has doubled in size, roll it into a square.
6. Spread the cookie and butter mixture evenly over the dough.
7. Sprinkle the brown sugar and cinnamon mixture on top, then press it gently into the dough (don’t use it all, leave just a little bit for the icing (1 - 2 tablespoons).
8. Roll the dough tightly lengthwise and cut into your desired size.
9. Place the rolls in a pan and let them rise for another 45 minutes to 1 hour, or until they’ve grown larger in size. Bake at 350 degrees for 25 minutes.
ICING RECIPE 🤎
3 oz cream cheese, softened
4 tablespoons butter, softened
1 1/4 cups powdered sugar
1 tablespoon half + half (can sub with HWC, whole milk etc.)
Vanilla extract
Brown sugar + cinnamon mixture (leftover from filling)
Caramel sauce (optional)
1. While the cinnamon rolls are baking, prepare the icing.
2. In a bowl, mix cream cheese, butter, and the brown sugar/cinnamon mixture until well combined.
3. If using caramel, add 1-2 spoonfuls and mix until fully incorporated.
4. Gradually add powdered sugar, about 1/4 cup at a time, mixing well after each addition.
5. Stir in the vanilla extract and half & half until the icing reaches your desired consistency.
Once the rolls are slightly cooled, add your icing and then top with crushed biscoff cookies 🤎
NOTES🤎
• I tried this recipe with bread flour before & made this one with all purpose flour. Use the all purpose flour! I definitely liked how these came out better than the ones with bread flour.
• My oven has a bread proof setting which is 95 degrees Fahrenheit. It helps kinda speed the process up with the first rising. Don’t use the oven with the actual rolls rising though! The butter will melt out and pool at the bottom.
• The caramel I used in the icing is actually a recipe that I got from chat gpt with my own twist lol, if you want the recipe just comment below & I will post it.
•If I had biscoff cookie butter on hand, I would 1000% use that in the icing instead of caramel. You should actually try it & let me know how that goes. I’m definitely going to try it one of these days.
• I was for sure rushing by the end of this process so I didn’t get a pic of making the icing & a pic of the rolls fresh out the oven 😩. But you see the aftermath & it is glorious ✨
This post was long af😭 but I had to break it down for yall ! If you made it this far, I hope you make these & enjoy them!🤎✨
@Lemon8 Food #lemon8food #cinnamonrolls #biscoffcookiebutter #cinnamonrollrecipe #dessertideas
Hey everyone! I wanted to dive a little deeper into why these Lotus Biscoff Cinnamon Rolls became an instant favorite. There’s just something magical about the spiced, caramelized crunch of Biscoff cookies perfectly blended into a warm, gooey cinnamon roll. If you’ve ever wondered how to get that signature Biscoff flavor right into your baking, this recipe truly nails it. We’re not just sprinkling Biscoff on top – we’re embedding those delicious 'Lotus cinnamon biscuits' right into the heart of the roll with that incredible melted butter and cookie paste. The aroma alone when you’re making the filling is enough to make your mouth water! Let's talk about the dough, because a great cinnamon roll starts with a great base. The original post mentions using a modified eggnog cinnamon roll recipe, but for those of you who might be intimidated by 'prepare the dough' or ensuring your 'dough doubled in size before baking,' here are a few extra tips I’ve learned. Always make sure your yeast is fresh – a quick proof in warm milk (not hot!) can save you a lot of heartache. When mixing, don't be afraid to knead until your dough is smooth and elastic. And for that crucial first rise, finding a warm, draft-free spot is key. My oven's bread proof setting at 95°F is a lifesaver, but a slightly warmed oven (turned off!) or even just covering the bowl with a damp cloth in a cozy corner works wonders. Patience here is a virtue; don't rush the rising process, as it’s essential for those fluffy, soft rolls. I also found that using all-purpose flour really makes a difference compared to bread flour for a tender texture, so definitely stick with that! Now, about that filling – the secret weapon that makes these stand out from any 'cinnabon biscoff' you might find. The combination of crushed Biscoff cookies and melted butter creates a rich, spiced layer that permeates every swirl. When you 'spread butter + cookie mix' generously, you’re ensuring every bite is packed with that unique 'Lotus Biscoff ingredients cinnamon' flavor. Don't forget that gentle press after sprinkling the brown sugar and cinnamon mixture – it helps everything stay put as you 'roll up, slice' your dough. And for the grand finale, the icing! While this isn't a 'biscoff cheesecake cinnamon roll' in the traditional sense, my creamy cream cheese icing truly elevates these rolls to a decadent dessert. It adds a tang and richness that perfectly balances the sweetness of the Biscoff and brown sugar. If you’re looking to make them even more indulgent, a dollop of Biscoff cookie butter (as mentioned in the original notes!) mixed into the icing instead of caramel would be a game-changer. I’m definitely trying that next time! These aren't just any cinnamon rolls; they're an experience, and I promise you, they’re worth every minute of homemade goodness. Give them a try and tell me what you think!
I’m never going to lose my back 🥴