{"id":29277,"date":"2023-04-28T08:00:52","date_gmt":"2023-04-28T07:00:52","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=29277"},"modified":"2023-07-05T12:20:01","modified_gmt":"2023-07-05T11:20:01","slug":"biscoff-rolls","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2023\/04\/28\/biscoff-rolls\/","title":{"rendered":"Biscoff Rolls!"},"content":{"rendered":"

Delicious biscoff rolls with a biscoff cinnamon sugar centre, a cream cheese biscoff glaze and more!<\/h2>\n

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So when I say you are going to LOVE this recipe, I am not joking… it’s the marriage of all things I LOVE with my cinnamon rolls and biscoff combined – the best of the best.<\/p>\n

Biscoff <\/h3>\n

I love love loveeee biscoff as you can probably tell if you have followed me for a while – it’s just so delicious. My biscoff cheesecake<\/a> is my most popular bake on my blog, and it has been since posting it. I adore so many other’s as well, such as my biscoff brownies<\/a> and my biscoff truffles<\/a>. <\/p>\n

I don’t know why I hadn’t posted these sooner as they are 100% one of my favourite things to bake because biscoff does really just make everything better – if you don’t like it, I apologise. <\/p>\n

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Bread Dough<\/h3>\n

When it comes to a bread dough like this, it’s basically the same as my others because it works – my cinnamon swirl loaf<\/a>, my chocolate sweet rolls<\/a>, and nutella s’mores pull apart bread<\/a> all have the same base idea – just in varying quantities to suit the bake. <\/p>\n

I decided to not put any biscoff into the bread dough as I found it lost the flavour ever so slightly and I just thought the more the merrier on the filling and topping the better. <\/p>\n

I use my stand mixer with a dough hook when making my bread dough, but it is definitely doable by hand. It just takes a bit longer to stretch and knead the dough to a soft pillow like texture before you put it in a bowl to prove. <\/p>\n

When proving bread it can take a varied amount of time, due to the rising of the dough. It can take 30 minutes, it can take two hours – purely for the bread dough to prove properly. So you must be patient – but it’s worth it.<\/p>\n

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Filling<\/h3>\n

For the filling I went similar to my cinnamon rolls with a sugar and cinnamon mixture, but I use melted biscoff spread instead of melted butter. It’s so satisfying to melt down the biscoff spread and slather it all over. <\/p>\n

I used cinnamon still because biscoff is a spiced biscuit flavour so I thought it worked well – but you can leave it out if you prefer, or add a different spice. You can add in crushed biscuits if you would like but they will soften and not stay crunchy. <\/p>\n

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Shaping & baking<\/h3>\n

I find the shaping of the biscoff rolls so satisfying and fun. You can grab the proved bread dough out of the bowl and tip onto a floured surface. I then roll it out with a large rolling pin that has been slightly floured to prevent sticking, and just make a giant rectangle of dough. <\/p>\n

Bread dough like this has a beautiful texture to work with and it’s so soothing. Rolling it out and then spreading the biscoff, sugar and cinnamon mixture on top is lovely. I press the sugar mix in slightly, and then roll the rolls from long side to long side, as tightly as possible. <\/p>\n

I split mine into 12 pieces, and place them into my baking dish in three rows of four (or four rows of three depending on which way you look at it aha!). At this point they shouldn’t touch – you have to prove them again for a short while whilst the oven heats up. <\/p>\n

They go into the oven and bake until golden, and lovely. They do need to cool slightly before glazing but I don’t blame you for maybe being tempted to eat one. <\/p>\n

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Glaze & decoration<\/h3>\n

I went a little bit different for this sweet bread roll recipe compared to my other ones, and did a biscoff cream cheese glaze. I just wanted a shiny delicious and sticky glaze – and it worked! All you need its cream cheese, Biscoff and icing sugar and oh wow. <\/p>\n

I mix my cream cheese and biscoff together and then work in the icing sugar – it doesn’t matter if it’s slightly runny, it make it easier to spread. You spread it onto the cooled rolls and let it set slightly. <\/p>\n

I then decorate with even more biscoff spread and some biscuits. I just couldn’t resist adding in even more – but it doesn’t also make it look good. I crushed some biscuits and had whole ones – whatever works is good. <\/p>\n

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Tips & Tricks <\/h3>\n