Biscoff Cinnamon Rolls
Soft yeast rolls filled with a Biscoff and cinnamon cream, topped with walnuts. No stand mixer, no fancy equipment — just a really good bake for the weekend.
Servings: 12
Calories: 490kcal
Equipment
- Sewing Thread
- Greased 11x15 Inch Baking Pan: For baking the rolls.
Ingredients
Dough
Filling
- 200 gr Biscoff spread
- ¼ cup butter
- ½ cup heavy cream
- ½ teaspoon cinnamon
- 1 cup pecans or walnuts chopped
Extra
- 1 egg for egg wash
- splash of milk
Instructions
- Dough: Combine warm milk, yeast and sugar in a bowl. Whisk well and let it rest for 10 minutes to activate the yeast. Add the eggs, melted butter, flour, and salt to the mixture. Knead the dough for 5 minutes using a stand mixer or by hand.½ cup sugar, 1 cup lukewarm milk, 2 teaspoons dry yeast, 2 large eggs, 1 pinch salt, 4 cups all-purpose flour, ⅓ cup butter
- Shape the dough into a ball with a splash of oil. Place it in a greased bowl, cover with cling film, and let it rise for 1 hour.
- Filling: Add the Biscoff spread, butter, heavy cream and cinnamon to a saucepan over low-medium heat, stirring constantly until a smooth cream forms. Close the heat and set aside to reach room temperature.200 gr Biscoff spread, ¼ cup butter, ½ cup heavy cream, ½ teaspoon cinnamon
- Assembling: Once the dough has risen, transfer it to a lightly greased work surface. Roll out the dough into an 18x14-inch rectangle.
- Evenly spread ¾ caramel sauce over the surface of the dough and sprinkle ¾ walnuts evenly on top.
- Roll the dough and cut it into 12 even pieces. Place the rolls 1 cm apart on a parchment-lined tray. Cover with cling film and let them rise in a warm place for another 30 minutes.
- At this time, you can preheat your oven to 350°F (180°C). While the oven is heating, crack one egg in a bowl with a splash of milk and mix using a fork to make the egg wash.1 egg, splash of milk
- When doubled in size, brush the rolls with egg wash, drizzle the rest of the caramel sauce over the rolls and sprinkle the rest of the walnuts on top. Bake for 20-25 minutes or until golden brown. Remove from the oven and let the rolls cool on a rack for 10 minutes. Serve fresh with milk, tea, or coffee. Enjoy!
Video
Notes
- Use lukewarm milk (not hot) to activate the yeast. This ensures proper rising.
- Let the dough rise in a warm, draft-free area for the best results.
- Roll the dough evenly to ensure even cooking and spread the filling well.
- Cut the dough into equal pieces for consistent baking.
- Keep an eye on the rolls as they bake; they should be golden-brown when done.
- Allow the rolls to cool slightly before serving to let the caramel set.
Nutrition
Calories: 490kcal | Carbohydrates: 52g | Protein: 10g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 102mg | Potassium: 151mg | Fiber: 2g | Sugar: 16g | Vitamin A: 516IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 2mg
