Biscoff Cinnamon Rolls
Biscoff caramel rolls are soft and gooey, filled with caramel sauce, crunchy walnuts, and cinnamon. Perfect for satisfying your sweet cravings, these rolls will fill your home with a delicious aroma.
Servings: 12
Calories: 544kcal
Equipment
- Sewing Thread
- Greased 11x15 Inch Baking Pan: For baking the rolls.
Ingredients
Ingredients for Dough
- ½ cup sugar
- 1 cup warm milk
- 2 teaspoons dry yeast
- ⅓ cup butter room temperature (70 grams)
- 2 large eggs
- 1 teaspoon salt
- 4 cups flour
Caramel Sauce Ingredients
- ¼ cup butter 50 grams
- ½ cup heavy cream
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup pecans or walnuts
Filling Ingredients
- ¼ cup light brown sugar
- 2 teaspoons cinnamon
- 200 gr Biscoff spread (melted) or Caramel Sauce
Additional
- 1 egg for egg wash
Instructions
Making the Bread Dough
- Combine warm milk, yeast, sugar, and butter in a bowl. Whisk well and let it rest for 10 minutes to activate the yeast. Add slightly beaten eggs, flour, and salt to the mixture. Knead the dough for 5 minutes using a stand mixer or by hand.
- 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.
Making the Filling
- Heat granulated sugar in a heavy-duty saucepan over medium heat, stirring constantly. The sugar will clump and then melt into a thick, amber liquid, which takes about 6 minutes
- Stir in 50 g butter once the sugar is melted. Be cautious as it will bubble rapidly. If the mixture clumps, whisk vigorously until smooth and return to heat if needed.
- Slowly pour in ½ cup cream while stirring. The mixture will bubble. Let it boil for 1 minute after adding the cream.Remove from heat and let the caramel cool before using.
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 half of the caramel sauce or biscoff spread over the surface of the dough and sprinkle the cinnamon-sugar filling evenly on top.
- Roll the dough tightly 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 30-40 minutes.
- Preheat your oven to 350°F (180°C). Brush the rolls with egg wash and drizzle some caramel sauce on top. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool for 10 minutes. Spread the remaining caramel sauce or melted biscoff spread over the rolls, then scatter the chopped walnuts. Serve fresh with milk, tea, or coffee. Enjoy!
Video
Notes
- Use warm 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.
- Serve fresh for the best taste; the caramel and nuts are best when freshly made.
Nutrition
Calories: 544kcal | Carbohydrates: 66g | Protein: 10g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 296mg | Potassium: 171mg | Fiber: 2g | Sugar: 29g | Vitamin A: 517IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 3mg
