This is the recipe for our famous cinnamon rolls, but we kicked it up a notch by using Biscoff spread. They taste even better than they look!
Biscoff Spread Cinnamon Rolls
We are contacted often by companies to promote their products but we ONLY agree to products that we truly think our readers will use and love. Our readers trust our opinions and we will not promote a product if we, ourselves, don’t love it! I got a box in the mail a few days ago with the Biscoff spread in it. I have never tried this spread before so I took off the lid and dipped my finger in for a little taste. Instantly, I was in love.
Imagine those yummy little Biscoff cookies but creamified (ok, I know that isn’t a word but trust me, it was so good it’s worth inventing a word). I seriously had to keep myself (and my husband) from eating the whole jar. I kept sneaking into the kitchen and stealing a little spoonful here or there and once the jar was half empty I realized I needed to get going on a recipe before we polished the entire thing.
Making Delicious Even Better
The first thing that came to mind were these cinnamon rolls. I knew the Biscoff spread would just kick these up a notch and I was SO right. The creaminess of the Biscoff mixed with the chewy, sweet perfection of the cinnamon rolls was heaven on earth.
How To Make Biscoff Spread Cinnamon Rolls
- In small bowl, combine water, yeast and sugar. Set aside for 10 minutes. Warm milk in microwave for 2 minutes. In a large bowl or heavy mixer combine milk, softened butter, salt and sugar. Mix together until butter is melted. Add eggs one at a time and 3 cups flour. Mix for 2 minutes. Add yeast mixture and 2 c. flour. Mix well. Let dough sit for 10 minutes. (If using a standing mixer...now is the time to change to a dough hook!)
- Continue to mix while slowly adding remaining 2 1/2 c. flour. Dough will start pulling away from the sides of the bowl, but is still quite sticky. Beat 3 more minutes.
- Coat another large bowl with 2 T. oil. Take dough out of mixing bowl and place in oiled bowl, turning over once to coat each side. Place clean towel over bowl and let raise in a warm spot for 45 minutes. After 45 minutes, put dough out onto floured surface. Knead by hand, adding a little flour if needed. DO NOT USE TOO MUCH FLOUR! You want dough to remain very soft!
- With rolling pin, roll dough into a rectangle shape about the size of a jelly roll pan (11x15 inch) and 1/2 inch thick. Melt 1/3 c. butter in microwave for 30 seconds or until just melted. Spread over dough. Sprinkle 1/4 c. sugar and 3/4 c. brown sugar over butter. Sprinkle cinnamon on top of sugars. Drop little spoonfulls of the Biscoff spread over the dough using a small spoon (we used a baby spoon). Don't spread the Biscoff-- just leave the little dollops as they are.
- Top with nuts if desired.
- Roll up starting with the long side; pinch seam to seal. Cut into 1 inch rolls and place on greased cookie sheet. Cover and let rise another 45 minutes. Bake at 350 degrees for 16-20 min. or until lightly browned. Cool for 10 minutes before frosting.
For the frosting:
- In a medium bowl, mix cream cheese, Biscoff spread, butter, and vanilla until smooth. Slowly add powdered sugar until desired consistency. Spread over warm cinnamon rolls.
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