Biscoff rolls 🤎
Dough:
125g warm milk
6g instant yeast
80g melted butter
30g sugar
1 egg
230g all purpose flour
1/2 tsp salt
1. In the bowl of your stand mixer, whisk the milk, sugar, yeast, egg and butter
2. Add the flour and salt. Knead 10-15 mins until smooth
3. Form the dough into a ball. Place in a bowl and cover with plastic film. Proof 1 hour
Filling:
50g unsalted room temp butter
75g light brown sugar
80g Biscoff spread
1. Combine the room temperature butter and sugar
2. Punch gas out of the dough and roll it out into a 6x12” rectangle
3. Add the sugar mixture and Biscoff
4. Roll tightly. Make sure to start rolling from the shorter side
5. Cut into 6 rolls
6. Place in a baking dish then cover with plastic film and proof for 30-40 mins
7. Bake in a preheated oven at 350F for 20 mins
Topping:
100g room temp cream cheese
50g room temp butter
25g Biscoff spread
25g sugar
1. combine the room temperature cream cheese, Biscoff, butter and sugar
2. Add the icing to the rolls
3. Top with Biscoff spread and cookies
Biscoff rolls combine the rich, caramel-like flavor of Biscoff spread with the comforting texture of freshly baked rolls, making them a perfect treat for any time of the day. When I first tried making these rolls, I was pleasantly surprised by how the Biscoff spread adds a unique spice profile and sweetness that pairs wonderfully with the dough's buttery softness. One tip I found helpful is to ensure your milk is warm, not hot, when mixing with yeast; this helps activate the yeast effectively, giving the rolls a good rise. Kneading the dough thoroughly for 10-15 minutes until smooth also enhances the texture, making the rolls fluffy and light. I like using a stand mixer for this step to save effort. The filling of unsalted butter, brown sugar, and Biscoff spread creates a caramelized layer inside the rolls that melts beautifully during baking. Rolling the dough tightly from the short side ensures that you get distinct swirls in each piece, which adds to the aesthetic appeal when the rolls are cut. For the topping, the cream cheese combined with butter, Biscoff spread, and sugar makes a luscious frosting that balances sweetness with a tangy richness. Spreading it on warm rolls lets it melt slightly, creating a delightful gooey finish. I also enjoy experimenting with adding Biscoff cookie crumbles on top for added crunch and texture contrast. These rolls are not only delicious fresh out of the oven but also the next day when reheated lightly. They make a fantastic dessert or a special treat with coffee or tea. Baking Biscoff rolls is definitely a rewarding experience with a delicious payoff!