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Biscoff Cinnamon Rolls
Wandile

The Softest Biscoff Cinnamon Rolls with Cream Cheese Frosting

These soft Biscoff cinnamon rolls are made with a tangzhong dough for a light texture and topped with Biscoff cream cheese frosting, a warm Biscoff drizzle, and crushed Lotus biscuits. Perfect for breakfast, brunch, or whenever you're craving a homemade treat.
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Prep Time 40 minutes
Cook Time 25 minutes
Rising time 1 hour 45 minutes
Servings: 12 Rolls
Course: Dessert, Snack
Cuisine: South African
Calories: 775
Ingredients Equipment Method

Ingredients
  

For the tangzhong
  • 4 tablespoons flour
  • ⅔ cup milk
For the dough
  • 5 cups bread flour
  • 3 teaspoons instant yeast
  • 1 teaspoon salt
  • 2 cups milk
  • 2 large eggs
  • 125 g butter softened
For the filling
  • 125 g butter softened
  • ⅔ cup brown sugar
  • 3 tablespoons ground cinnamon
  • 1 teaspoon vanilla bean paste or vanilla extract
For the frosting
  • 250 g cream cheese room temp
  • 125 g butter softened
  • 3-4 tbsp Biscoff spread
  • 1½ cups icing sugar
  • 1 teaspoon vanilla bean paste

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Stand mixer with dough hook optional
  • Rolling Pin
  • Saucepan
  • Baking dish
  • Offset spatula or spoon

Method
 

  1. For the tangzhong, whisk the flour and milk together in a small saucepan over medium heat. Stir continuously until the mixture thickens into a paste. Remove from the heat and allow it to cool completely.
  2. In a large bowl or measuring jug, combine the warm milk, a tablespoon of the brown sugar, and the instant yeast. Let it stand for 5–10 minutes until foamy.
  3. In a large mixing bowl, combine the bread flour and salt.
  4. Add the cooled tangzhong, yeast mixture, milk, eggs, and softened butter. Mix until a dough forms.
  5. Knead the dough for 8–10 minutes, or until it becomes smooth and elastic. The dough should feel soft and slightly tacky.
  6. Place the dough in a lightly greased bowl, cover, and leave it to rise in a warm place until doubled in size, about 1–1½ hours.
  7. For the filling, mix together the brown sugar, cinnamon, and vanilla.
    8. You can also add all filling ingredients together to form a paste, I always prefer this method.
  8. Turn the dough onto a lightly floured surface and roll it into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top.
  9. Starting from the long side, roll the dough into a log. Cut into 12 equal rolls and arrange them in a greased baking dish, leaving a little space between each roll.
  10. Cover and allow the rolls to rise for 30–45 minutes, or until puffy.
  11. Bake at 180°C (350°F) for 25–30 minutes, or until lightly golden on top.
  12. While the rolls are cooling slightly, beat the cream cheese and butter until smooth. Add the icing sugar, Biscoff spread, and vanilla, then beat until creamy.
  13. Spread the Biscoff cream cheese frosting over the warm cinnamon rolls. Warm in a microwave (10 -15 sec) few tablespoons of Biscoff spread until pourable and drizzle it over the frosting. Finish with crushed Lotus biscuits before serving.
    14. Don't wait for the rolls to cool completely before frosting them. I find that spreading the frosting over warm rolls allows some of it to melt into the swirls while still leaving plenty on top.