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I’m obsessed with this new take on cinnamon rolls—soft, gooey swirls loaded with Biscoff cookie butter. Imagine all the best parts of the classic treat, but with that deep caramel and spice from crushed Biscoff cookies everywhere. The dough turns out light as air, and once you get that thick cream cheese Biscoff icing on top, oh wow. Seriously, you’ll never crave plain cinnamon rolls after trying these.
Unforgettable Cinnamon Swirl
These are really something else, all thanks to the cozy Biscoff cookie butter that bumps up the filling and icing. It’s like cookies and sweet buns had a delicious child. Pop some in the oven for special mornings, or just because you want breakfast to feel more fun.
Stuff You’ll Want
- Dough Stuff: - All-purpose flour - Sugar - Dry yeast - Toasty warm milk - Melted butter - Egg - Dash of salt
- Filling Stars: - Scoops of Biscoff cookie butter - Brown sugar - Cinnamon - Softened butter
- Dessert Topping: - Softened cream cheese - Even more Biscoff - Powdered sugar - Vanilla extract - A bit of milk to mix
Whip These Up Fast
- Get Yeast Going:
- Combine warm milk, a pinch of sugar, and yeast, and let it bubble up.
- Knead Your Dough:
- Blend flour, sugar, salt. Dump in the foamy yeast, melted butter, water, egg, and knead until smooth.
- Give It a Break:
- Let the dough hang out and rise until fluffy, about an hour.
- Prep Filling:
- Stir Biscoff, cinnamon, brown sugar, and butter til creamy.
- Spread & Slice:
- Roll out dough, cover with Biscoff filling, tightly roll it up, and cut into swirls.
- Puff Them Up:
- Set rolls aside for a final rise while you heat your oven.
- Bake to Golden:
- Pop them in for 25 minutes or until golden and puffy.
- Finish With Icing:
- Whisk up the cream cheese and Biscoff topping, spread over while still warm.
Get The Best Bite
Trust me they’re next-level warm when the icing’s gooey. Store leftovers in the fridge with a cover for up to three days. Blast them in the microwave for that right-out-the-oven vibe.
Top Tricks For Success
Don’t let the milk get too hot—the yeast hates that. Take your time with kneading, that’s your secret for a pillowy inside. If you can, find a cozy spot for rising and watch the magic happen.
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Easy Mornings Ahead
Want to make mornings chill? Prep the rolls the day before, let ’em rise in the fridge overnight, then bake fresh when you wake up. That smell is unbeatable!
Common Questions
- → How can I keep my cheesecake from cracking?
Don’t whip the eggs too much and avoid baking it too long. Let your cake hang out in the oven with the door cracked so it cools off slowly.
- → Is it okay to make this dessert ahead of time?
You sure can! Prep the layers up to two days early, then put it together on the day you want to serve it for peak freshness.
- → What’s the secret to keeping the layers in place?
Let both cakes cool all the way first. Add a bit of the fruit preserves between them to work like glue so everything stays put.
- → How do I get a brighter red velvet layer?
Gel food coloring gives way better red hues. Liquid stuff might need extra, or won’t look as bold.
- → Where should I keep my finished cake?
Since it’s got cheesecake, stash it in the fridge. Take it out half an hour before you want to eat for best texture.