Biscoff Cinnamon Rolls

Ingredients

• ·For the dough:
• ·1 cup warm milk (110°F)
• ·2 ¼ tsp active dry yeast (1 packet)
• ·¼ cup granulated sugar
• ·1 egg
• ·⅓ cup melted butter
• ·1 tsp vanilla extract
• ·½ tsp salt
• ·3 ½ cups all-purpose flour, plus more for dusting
• ·For the filling:
• ·¾ cup Biscoff cookie butter, softened
• ·¼ cup melted butter
• ·½ cup brown sugar
• ·1 tbsp ground cinnamon
• ·For the glaze:
• ·½ cup Biscoff cookie butter
• ·2 oz cream cheese, softened
• ·¾ cup powdered sugar
• ·2–3 tbsp milk

Instructions

1. 1

   In a large bowl, whisk the warm milk, yeast, and sugar. Let sit for 5 minutes, until foamy.

2. 2

   Add the egg, melted butter, vanilla, and salt. Stir to combine.

3. 3

   Add the flour, one cup at a time, mixing until a soft dough forms. Knead for 6–8 minutes on a floured surface until smooth and elastic.

4. 4

   Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.

5. 5

   Roll the dough out on a floured surface into a 12x18 inch rectangle.

6. 6

   Brush with melted butter, then spread the softened Biscoff evenly over the surface. Sprinkle with brown sugar and cinnamon.

7. 7

   Roll the dough tightly from the long side and slice into 12 even rolls. Arrange in a greased 9x13 baking dish.

8. 8

   Cover and let rise for another 30 minutes. Preheat the oven to 350°F.

9. 9

   Bake for 22–25 minutes, until golden brown on top.

10. 10

    While the rolls bake, beat the Biscoff, cream cheese, powdered sugar, and milk together until smooth.

11. 11

    Drizzle the glaze generously over the warm rolls and serve.