These biscoff cinnamon rolls are a delight. You only have to look at the pictures below to realize that this is a recipe that you have to make. And if you like regular cinnamon rolls, then you’re going to love these. No doubt.

And I’m not kidding. These are some of the best rolls we’ve ever made. And that’s because we love Lotus biscoff cookies so much. And we know many of you love them too.

So if you like them a lot but don’t know what recipes or desserts to make with them, here you go: cinnamon rolls with Lotus cookies. You have no excuse, you have to make them. The result is really impressive, you will see.

Plus, as you already know, one of the things we like to make the most is bread. Breads of all kinds. And we have become experts in it. We guarantee that if you follow the directions closely, these rolls are going to be delicious. And they will surely be some of the best rolls you’ll ever try in your life. I’m serious.

Besides, these roles are super soft. The bread part feels like cotton. It melts in your mouth and also when you cut it and bite into it. It is like a sponge. And to all this we add the flavor of Lotus biscoff cookies and the spread. Just imagine.

As always, when it comes to making any kind of rolls, it is best to use a pan with high walls. Also, it is best that the rolls are close to each other. And when they finish baking, they should be touching each other. In this way, the rolls keep the humidity, and are much softer than if they were far apart from each other.

Another thing, like any bread, when we make it at home, this is not the easiest recipe. But I assure you that it is well worth it. You won’t regret it.

If you like this recipe, you have to check out our classic cinnamon rolls, a recipe you can’t miss.

Biscoff cinnamon rolls

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Resting Time: 3 hours hrs 15 minutes mins

Servings: 12

Course: Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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For the dough:

• 1 1/4 C (10.15 fl oz) (300 ml) whole milk, lukewarm
• 2 1/4 tsp (0.25 oz) (7 gr) dry active yeast
• 1/2 C (3.50 oz) (100 gr) white sugar
• 2 eggs, big
• 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 4 – 4 1/2 C (18.30 – 20.60 oz) (520 – 585 gr) Wheat flour, for bread (with 13-14% gluten)
• 1 tsp (0.17 oz) (5 gr) salt
• 1/2 C (4 fl oz) (120 ml) whipping cream, for baking

For the filling:

• 6 tbsp (3.18 oz) (90 gr) unsalted butter, soft
• 1/2 C (4.40 oz) (125 gr) Lotus biscoff spread, soft, (put a little in the microwave for it to be soft)
• 1/2 C (3.52 oz) (100 gr) brown sugar
• 2 tbsp cinnamon, ground
• 2 tbsp (0.56 oz) (16 gr) cornstarch
• 5 Lotus biscoff cookies, in small pieces

For the glaze:

• 3/4 C (6 oz) (170gr) cream cheese, at room temperature
• 1/4 C (1.95 oz) (55 gr) unsalted butter, at room temperature
• 1/3 C (1.45 oz) (41 gr) confectioners sugar
• 3 tbsp (1.52 fl oz) (45 ml) whole milk
• Lotus biscoff spread, melted in the microwave, for decorating
• Lotus biscoff cookies, cut into small pieces, for decorating (optional)

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Equipment

• 1 Baking rectangular ceramic pan for rolls

Method

 

For the dough:

1. In a large bowl place the milk with the yeast and half of the sugar. Mix with a spoon and let it sit for 15 minutes for the yeast to activate.
2. After it has rested, add the rest of the sugar, eggs, butter, vanilla extract and mix until everything is integrated.
3. Add in the flour, salt and mix with the same spoon or with your hands until a sticky dough forms. Place the dough on the clean kitchen counter and knead by beating and folding over itself for 10 minutes until it firms up a bit.
4. Knead for another 7-10 minutes until the dough is very soft and elastic. It is important not to add more flour as the kneading is what will shape the dough (the whole kneading process can also be done in a mixer with the dough hook).
5. Once ready, form a ball and place it in a clean bowl with a little oil to prevent it from sticking. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise for 2 hours to double in size.

For the filling and assembly:

1. To make the filling, in a medium bowl mix the butter with the Lotus Biscoff cream (softened in the microwave) until perfectly integrated. Separately, in another small bowl, mix the brown sugar with the ground cinnamon and cornstarch.
2. Once the dough has doubled in size, place it on a clean, previously floured surface and roll it out with a rolling pin to form a large rectangle of approximately 23.60 inches long x 15.70 inches wide (60 cm long x 40 cm wide).
3. To fill them, spread with a kitchen brush or a spatula all the butter mixture with Lotus Biscoff cream on the surface of the rolled out dough and then sprinkle the brown sugar mixture on top. At the end, add the small pieces of Lotus Biscoff cookies evenly to the edges of the dough.
4. Carefully roll the dough lengthwise to form as tight a roll as possible and then pinch the edges of the roll a little to try to seal the roll and bring everything together. Using a very sharp knife or a piece of string, cut the roll into approximately 12 equal portions.
5. Place the portions stuck together in a rectangular mold of 13 inches x 8.66 inches (33 cm x 22 cm) with high walls previously greased or with baking paper underneath. The rolls should be placed with the part where the filling can be seen upwards. Choose the prettier side.
6. Cover the mold with plastic wrap or a kitchen towel and let the roles rest for 1 hour to double in size.
7. When 15 minutes are left before the end of the resting time of the rolls, turn on the oven at 356º F (180° C). Once the rolls have doubled in size (they will stick together, which is vital for the dough to remain soft), bake them for 10 minutes. After this time, remove the baking pan from the oven and pour the whipping cream evenly over the top of the rolls, which will prevent them from drying out. Return the roles to the oven and continue baking for another 15-20 minutes or until lightly browned.
8. Once ready, take the rolls out of the oven and allow them to cool down slightly while you make the glaze.

For the glaze:

1. In a large bowl, add the cream cheese with the butter and powdered sugar. Beat with an electric mixer or hand whisk for 1 minute until the mixture lightens slightly.
2. Add in the milk and beat for 1 more minute until the frosting is smooth and light. Pour all the glaze on top of the rolls (which will still be a little warm) and spread it evenly with a spoon.
3. Decorate the roles with melted Lotus Biscoff cream and Lotus Biscoff cookies cut into small pieces. Serve the rolls while warm.

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