Fluffy Biscoff Cinnamon Rolls

Written By Marina Georgallides

Soft, pillowy cinnamon rolls made with a tangzhong, generously filled with Biscoff, brown sugar and cinnamon, and finished with a tangy Biscoff cream cheese frosting.

Ingredients

Tangzhong

25g strong white bread flour

125g whole milk

Dough

475g strong white bread flour

155g whole milk

1 large egg — approx. 50g

45g caster sugar

7g instant yeast

9g fine salt

65g unsalted butter, softened

Biscoff cinnamon filling

100g unsalted butter, very soft

160g soft brown sugar

180g Biscoff spread

3 heaped tsp ground cinnamon

1/2 tsp fine salt

Biscoff cream cheese frosting

100g full-fat cream cheese

40g Biscoff spread

25–30g icing sugar

20g unsalted butter, softened

½ tsp vanilla extract

Small pinch of salt

3 and a half hours | Yields 8 rolls

Method

  1. Make the tangzhong. Whisk 25g flour and 125g milk together in a small saucepan until completely smooth. Cook over medium-low heat, whisking constantly, for 2–3 minutes, until it becomes a thick, smooth paste resembling custard. Don’t let it boil aggressively. Transfer to the bowl of your stand mixer and allow to cool until warm rather than hot.

  2. Fit your stand mixer with the dough hook. Add the: tangzhong, 155g milk, egg, caster sugar, instant yeast, 475g flour, salt. Mix on speed 1–2 for approximately 2 minutes, until everything comes together into a shaggy dough.

  3. Develop the gluten. Increase to speed 2–3 and knead for approximately 8-10minutes. The dough should become smoother and more elastic. It will be slightly tacky — do not add extra flour.

  4. Add the butter. Reduce the mixer to speed 2. Add the 65g softened butter gradually, one small piece at a time. Allow each piece to become incorporated before adding the next. The dough may temporarily look greasy or like it’s breaking apart. Keep mixing. Once all the butter is incorporated, increase to speed 3–4 and knead for approximately 6-8 minutes. Total kneading time: 15-18 minutes.

  5. Check the dough. Take a small piece of dough and gently stretch it. You want a strong, stretchy membrane that becomes very thin before tearing. If it tears easily, knead for another 1–2 minutes and test again. The finished dough should be: soft, smooth, elastic, slightly tacky. Don’t add flour just because it feels slightly sticky.

  6. Shape the dough into a ball and place in a lightly greased bowl. Cover and leave somewhere warm, ideally around 24–26°C. Allow it to rise 1½–2 times its original volume. This will likely take around 1½ hours, but use the dough rather than the clock as your guide. It should look noticeably inflated, lighter and airy.

  7. Make the filling. While the dough is proving, combine: 100g very soft butter, 160g brown sugar, 180g Biscoff, 3 heaped tsp cinnamon, 1 tsp salt. Mix until completely combined. You should have a thick, spreadable Biscoff paste.

  8. Roll out the dough. Turn the risen dough onto a lightly floured surface. Gently press out some of the excess air. Roll into a rectangle approximately 45 × 30cm. Spread the filling evenly across the dough, leaving approximately 1½–2cm bare along one long edge. Because this is a generous filling, spread it evenly rather than creating a thick mound in the centre.

  9. Roll and cut. Starting from the long edge, roll the dough into a tight, even log. Roll firmly enough to create defined spirals without squeezing the filling out. Pinch the seam closed. Trim the ends if necessary. Cut into 8 equal buns. For clean cuts, use a pizza cutter or a very sharp knife.

  10. Second proof. Arrange the 8 buns in a greased baking dish, leaving some room for them to expand.Cover loosely and leave somewhere warm. Proof for 45 minutes. After 45 minutes, the buns should be: pillowy, noticeably larger, beginning to touch, soft and airy. Give one a gentle fingertip press. It should feel soft, with the indentation slowly springing back. If they still feel firm and tight, give them a little longer — but 45 minutes is the target proof for this recipe.

  11. Meanwhile, preheat your oven to 160°C fan. Bake the buns for 21 minutes. They should be lightly golden on top and soft in the centre.

  12. While the buns are baking, beat the 20g softened butter until smooth. Add: 100g full-fat cream cheese, 40g Biscoff spread, 25–30g icing sugar, ½ tsp vanilla, small pinch of salt. Beat until smooth.

  13. Remove the buns from the oven and allow them to cool for 10–15 minutes. You want them warm, but not piping hot. Spread generously with the Biscoff cream cheese frosting so that it melts slightly into the warm rolls. The rolls are best enjoyed on the first day, but can be stored in an airtight container and refrigerated for up to 3 days. Reheat in the microwave for 30 seconds if so.

Marina Georgallides