Biscoff Cinnamon Rolls
There are cinnamon rolls… and then there are Biscoff cinnamon rolls that completely take over your cravings in the best way possible. These are soft, fluffy, swirled with warm cinnamon sugar, and layered with that rich, caramelized cookie butter flavor in every bite. The kind of bake that makes your whole kitchen smell unreal and instantly puts you in a cozy mood.
Servings: 8 Rolls
Calories: 338kcal
Ingredients
Yeast:
- 180 ml Nonfat Milk (110°-115° F)
- 12 g Sugar
- 10 g Instant Yeast (Fleischmann’s)
Wet:
- 46 g Liquid Egg Whites
- 75 g 0% Milkfat Greek Yogurt (Fage)
- 16 g Zero Calorie Sweetener (H-E-B)
Dry:
- 240 g All-Purpose Flour (King Arthur)
- 60 g Vanilla Protein Powder (Quest)
- 30 g Vital Wheat Gluten (Anthony’s)
- 3 g Salt
To Knead:
- 30 g All-Purpose Flour (King Arthur)
- Olive Oil Spray
Filling:
- 60 g Crunchy Biscoff (Lotus)
- 16 g Zero Calorie Sweetener (H-E-B)
- ½ tsp Cinnamon
- 1 Lotus Cookie (crushed)
Baking:
- 7 g Unsalted Butter
- 60 ml Nonfat Milk
Cream Cheese Icing:
- 113 g Neufchâtel Cream Cheese (Philadelphia)
- 60 g Powdered Sugar (Whole Foods)
- 4 ml Vanilla Extract (Nielsen Massey)
Toppings:
- 1 Lotus Cookie (crushed)
- Optional (Cookie Halves)
Instructions
Yeast:
- Add your milk to a microwave safe dish and heat for just around 30 seconds. If possible, use a food thermometer to ensure it is between 110°-115°F.180 ml (0.75 cup) Nonfat Milk
- Add the milk to a large mixing bowl along with your sugar and instant yeast. Give it a quick mix and then let it sit for 5-7 minutes. It should get nice and frothy.12 g (3 tsp) Sugar, 10 g (0.83 tsp) Instant Yeast
Wet:
- To the bowl, add all your wet ingredients and mix.46 g (tbsp) Liquid Egg Whites, 75 g (0.33 cup) 0% Milkfat Greek Yogurt, 16 g (4 tsp) Zero Calorie Sweetener
Dry:
- Then sift in your dry ingredients directly on top. Use a dough spatula or stand mixer to bring the dough together. It should be loose and shaggy.240 g (2 cups) All-Purpose Flour, 60 g (scoops) Vanilla Protein Powder, 30 g (0.25 cup) Vital Wheat Gluten, 3 g (0.5 tsp) Salt
To Knead:
- Add some flour to your countertop and pour out the dough. Start to knead it with the base of your palms, pushing and pulling and rotating. Add flour as needed to prevent it from sticking (I used about 3/4th of the kneading flour). Do this for at least 7-10 minutes either by hand or in your stand mixer. It should be relatively smooth and round but not perfect.30 g (0.25 cup) All-Purpose Flour
- In the same bowl, lightly spray with olive oil and wipe any excess. Add the dough ball and cover with a towel. Place in a warm spot in your home or in the oven with just the light on. Leave for at least 30 minutes but not longer than 45-60 minutes otherwise it could over proof.Olive Oil Spray
- Once ready, it should be about 30%-50% larger in size. For that satisfying feeling, punch it down and then remove from the bowl on top your floured countertop using the remaining 1/4th kneading flour.
- Rub some flour on a rolling pin and start to roll your dough out in to a rectangular shape. Adding flour to the top of the dough as well as below to prevent it from sticking to the counter. It doesn’t have to perfect. Mine was roughly 14.5” x 11” in size.
Filling:
- In a small microwave safe dish, heat up your biscoff for maybe 15-20 seconds until softened and drizzleable. Pour over the dough and use the back of a spoon or offset spatula to smooth it evenly, leaving about a 1/4” around the edges.60 g (0.25 cup) Crunchy Biscoff
- Then sprinkle the top evenly with the cinnamon sugar mixture followed by crushed biscoff cookies. Gently press the crumbles in to the dough.16 g (tsp) Zero Calorie Sweetener, 1/2 tsp Cinnamon, 1 Lotus Cookie
- Use a pizza cutter to cut 8 long strips. Start to roll up each one in to a spiral, just how a cinnamon roll would look.
Baking:
- Place each roll in a large baking dish (11”x7.7”) that has been rubbed down with butter. Repeat for each roll. Then cover and let them rise again for 30-60 minutes.7 g (0.5 tbsp) Unsalted Butter
- Add the milk to all the tops of the rolls. This will help create moisture as they bake. Bake at 350° for 30-35 minutes, until the tops are golden brown.60 ml (0.25 cup) Nonfat Milk
- Once baked, let them cool for at least 20-30 minutes before icing.
Cream Cheese Icing:
- In a deep mixing bowl, add your ingredients and use a hand mixer to create a silky smooth icing.113 g (4 oz) Neufchâtel Cream Cheese, 60 g (0.5 cup) Powdered Sugar, 4 ml (1 tsp) Vanilla Extract
- Add dollops over each roll and smooth out evenly.
Toppings:
- Then crush up another biscoff cookie and sprinkle over the tops. Optionally you can add had a cookie to the top of each roll.1 Lotus Cookie, Optional
- Grab your roll and enjoy!
Video Tutorial
Nutrition Information
Biscoff Cinnamon Rolls
Serving Size
1 Roll
Amount per Serving
Calories
338
% Daily Value*
Fat
7.4
g
11
%
Saturated Fat
3.4
g
21
%
Cholesterol
16.1
mg
5
%
Sodium
144.7
mg
6
%
Potassium
102.7
mg
3
%
Carbohydrates
48.9
g
16
%
Fiber
0.6
g
3
%
Sugar
15.2
g
17
%
Protein
17.3
g
35
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.