Irresistibly Soft Biscoff Cinnamon Rolls: A Cozy Indulgence

Ingredients

For the Dough:

• 4 cups (500 g) all-purpose flour
• 1 packet (2¼ tsp) instant yeast
• ¼ cup (50 g) granulated sugar
• 1 teaspoon salt
• 1 cup (240 ml) warm milk (110°F/43°C, warm to the touch but not too hot)
• ¼ cup (60 g) unsalted butter, melted
• 2 large eggs

For the Filling:

• ½ cup (100 g) Biscoff cookie spread (or Biscoff cookie butter)
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon ground cinnamon
• ¼ cup unsalted butter, softened (for spreading)

For the Biscoff Glaze:

• ½ cup Biscoff cookie spread
• 2 tablespoons unsalted butter, melted
• 1 cup powdered sugar
• 1-2 tablespoons milk (to achieve desired glaze consistency)

Instructions

1. Start by preparing the dough. In a large bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Stir gently to distribute the dry ingredients evenly.
2. In a separate bowl, whisk together the warm milk, melted butter, and eggs. The warm milk will activate the yeast and help the dough rise, so ensure the milk is warm (about 110°F/43°C) but not too hot, as that can kill the yeast.
3. Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough should come together and be soft but not too sticky. If it feels too sticky, add a little more flour, one tablespoon at a time, until it reaches a soft, elastic consistency.
4. Knead the dough for about 8-10 minutes on a floured surface, or use a stand mixer with a dough hook. The dough should be smooth, elastic, and not overly sticky. If it sticks to your hands, sprinkle a little more flour on the surface. Once kneaded, form the dough into a ball and place it in a greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place for 1-1½ hours, or until it doubles in size.