Ingredients
Scale
- 1 cup whole milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (divided)
- 1 large egg
- 4 1/2 cups all-purpose flour
- 1/2 cup Biscoff cookie butter (divided)
- 8 ounces cream cheese
- 3 cups powdered sugar
- Ground cinnamon
Instructions
- In a stand mixer, combine warm milk, yeast, and 1 teaspoon sugar; let it foam for 5-10 minutes. Add remaining sugar, melted butter, egg, and salt. Gradually mix in flour until a dough forms. Knead for 8-10 minutes until elastic.
- Transfer dough to a greased bowl, cover, and let rise for 1-1.5 hours until doubled.
- Mix softened butter, Biscoff cookie butter, brown sugar, and cinnamon in a bowl for the filling.
- Roll dough into an 18×12-inch rectangle; spread Biscoff filling evenly.
- Roll tightly from one long edge, seal the seam, and cut into 12 equal slices.
- Arrange slices in a greased baking pan; cover and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.
- Beat cream cheese and softened butter in a mixer; add vanilla and powdered sugar until fluffy. Drizzle in melted Biscoff cookie butter and mix gently.
- Frost warm rolls with cream cheese frosting; garnish with crushed Biscoff cookies.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 29g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg