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Delicious biscoff rolls with a biscoff cinnamon sugar centre, a cream cheese biscoff glaze and more!
So when I say you are going to LOVE this recipe, I am not joking… it’s the marriage of all things I LOVE with my cinnamon rolls and biscoff combined – the best of the best.
Biscoff
I love love loveeee biscoff as you can probably tell if you have followed me for a while – it’s just so delicious. My biscoff cheesecake is my most popular bake on my blog, and it has been since posting it. I adore so many other’s as well, such as my biscoff brownies and my biscoff truffles.
I don’t know why I hadn’t posted these sooner as they are 100% one of my favourite things to bake because biscoff does really just make everything better – if you don’t like it, I apologise.
Bread Dough
When it comes to a bread dough like this, it’s basically the same as my others because it works – my cinnamon swirl loaf, my chocolate sweet rolls, and nutella s’mores pull apart bread all have the same base idea – just in varying quantities to suit the bake.
I decided to not put any biscoff into the bread dough as I found it lost the flavour ever so slightly and I just thought the more the merrier on the filling and topping the better.
I use my stand mixer with a dough hook when making my bread dough, but it is definitely doable by hand. It just takes a bit longer to stretch and knead the dough to a soft pillow like texture before you put it in a bowl to prove.
When proving bread it can take a varied amount of time, due to the rising of the dough. It can take 30 minutes, it can take two hours – purely for the bread dough to prove properly. So you must be patient – but it’s worth it.
Filling
For the filling I went similar to my cinnamon rolls with a sugar and cinnamon mixture, but I use melted biscoff spread instead of melted butter. It’s so satisfying to melt down the biscoff spread and slather it all over.
I used cinnamon still because biscoff is a spiced biscuit flavour so I thought it worked well – but you can leave it out if you prefer, or add a different spice. You can add in crushed biscuits if you would like but they will soften and not stay crunchy.
Shaping & baking
I find the shaping of the biscoff rolls so satisfying and fun. You can grab the proved bread dough out of the bowl and tip onto a floured surface. I then roll it out with a large rolling pin that has been slightly floured to prevent sticking, and just make a giant rectangle of dough.
Bread dough like this has a beautiful texture to work with and it’s so soothing. Rolling it out and then spreading the biscoff, sugar and cinnamon mixture on top is lovely. I press the sugar mix in slightly, and then roll the rolls from long side to long side, as tightly as possible.
I split mine into 12 pieces, and place them into my baking dish in three rows of four (or four rows of three depending on which way you look at it aha!). At this point they shouldn’t touch – you have to prove them again for a short while whilst the oven heats up.
They go into the oven and bake until golden, and lovely. They do need to cool slightly before glazing but I don’t blame you for maybe being tempted to eat one.
Glaze & decoration
I went a little bit different for this sweet bread roll recipe compared to my other ones, and did a biscoff cream cheese glaze. I just wanted a shiny delicious and sticky glaze – and it worked! All you need its cream cheese, Biscoff and icing sugar and oh wow.
I mix my cream cheese and biscoff together and then work in the icing sugar – it doesn’t matter if it’s slightly runny, it make it easier to spread. You spread it onto the cooled rolls and let it set slightly.
I then decorate with even more biscoff spread and some biscuits. I just couldn’t resist adding in even more – but it doesn’t also make it look good. I crushed some biscuits and had whole ones – whatever works is good.
Tips & Tricks
- If your dough is taking ages to prove, leave it in the warmest place in your house to prove, and that’ll help wonders.
- Make sure the yeast is in date, and check whether it needs activating. If it does, you will need to add it to the warm milk and let it activate before using in the recipe.
- I use a large baking dish to make mine in, but measurements don’t have to be quite exact – it’s about 30x24cm in size – so anything close to that.
- If you want to prepare these the day before, get up the stage where you have shaped the dough and put them into the dish – place them in the fridge overnight, and then remove 30-60 minutes before you bake them. You can also do this with freezing, but let them thaw fully before baking.
- These last 2-3 days after baking, but are best on the day of baking
Biscoff Rolls!
Delicious biscoff rolls with a biscoff cinnamon sugar centre, a cream cheese biscoff glaze and more!
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Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Proving Time: 3 hours hours
Total Time: 3 hours hours 40 minutes minutes
Servings: 12 Rolls
Author: Jane's Patisserie
Ingredients
The Dough
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried active yeast
- 75 g caster sugar
- 90 g unsalted butter
- 300 ml full fat milk
- 1 tsp vanilla extract
- 1 medium/large egg
The Filling
- 200 g biscoff spread (melted)
- 100 g light brown soft sugar
- 1 tbsp ground cinnamon
The Topping
- 50 g biscoff spread (plus extra to drizzle)
- 100 g soft cream cheese
- 100 g icing sugar
- biscoff biscuits
Grams - Ounces
Instructions
Add the flour into a large bowl with the caster sugar and yeast. Mix these together so its all evenly distributed.
Rub the butter into the mixture so it resembles bread crumbs.
Gently heat the milk until warm - If your yeast needs activating, add it to the warm milk.
Add the milk, vanilla, and egg to the dry ingredients.
Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together.
Once kneaded, it will be springy to touch, and not sticky.
Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
Gently brush the surface with the melted biscoff spread
Add the light brown soft sugar and ground cinnamon to a bowl and mix
Sprinkle this over the melted biscoff surface evenly and press down.
Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in.
Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
Towards the end of the dough rising, preheat the oven to 180ºc/160ºfan so that when its finished rising, you can put it straight in the oven.
Bake in the oven for 25 minutes, until golden brown and cooked through.
Leave to cool, and then make the glaze. Mix the cream cheese and biscoff spread together and then add the icing sugar and mix
Spread over the rolls, and then drizzle on some more biscoff spread and add on biscuits for decoration
Notes
- I use dried active yeast - but you can use quick yeast (same amount) or fresh yeast (use 28g). Some yeasts need activating before use so check package instructions!
- If your dough is taking ages to prove, leave it in the warmest place in your house to prove, and that'll help wonders.
- Make sure the yeast is in date, and check whether it needs activating. If it does, you will need to add it to the warm milk and let it activate before using in the recipe.
- I use a large baking dish to make mine in, but measurements don't have to be quite exact - it's about 30x24cm in size - so anything close to that.
- If you want to prepare these the day before, get up the stage where you have shaped the dough and put them into the dish - place them in the fridge overnight, and then remove 30-60 minutes before you bake them. You can also do this with freezing, but let them thaw fully before baking.
- These last 2-3 days after baking, but are best on the day of baking
ENJOY!
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