BISCOFF CINNAMON ROLLS Simply perfect for the holidays 🎄 Recipe below OR go to my website at wellmadebykiley.com 🤎 #Recipe Details (8 larger or 12 smaller rolls): Dough: - 3/4 cup (180ml) milk of choice, warmed to 110F - 1/2 cup (110g) granulated sugar, divided - 2 1/2 tsp (11g) active dry yeast - 1/2 cup (120g) Greek yogurt or sour cream, room temp - 1/2 cup (113g) salted butter, very softened (almost melted) - 2 eggs, room temp - 1 tsp (4g) vanilla extract - 4 1/2 cups (540g) bread flour (sub: AP flour) - 1 tsp (6g) salt Cinnamon Cookie Butter Filling: - 1/2 cup (113g) salted butter, softened (not melted) - 1 cup (240g) light brown sugar - 1/3 cup (95g) Biscoff cookie butter, slightly melted (I like to microwave it for about 15 secs) - 2 tbsp (12g) cinnamon - 1 tsp (4g) vanilla extract - 5-6 Biscoff cookies, crushed, for sprinkling on top of the filling - 1/2 cup (120ml) heavy cream, for pouring over the rolls Cream Cheese Frosting: - 8oz (1 block) cream cheese, softened - 1/4 cup (58g) salted butter, softened - 1 3/4 cups (210g) powdered sugar - 1 tsp (4g) vanilla extract Instructions: Activate the yeast. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. In a large bowl, whisk together the flour and salt. Set aside. Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture. With the dough hook attachment, mix on low speed for 1 min, until barely combined. Rest for 5 mins so the flour can soak up the liquids. Then, mix on medium speed for 5-7 mins, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time. Don’t add too much, you want the dough to be slightly sticky! I ended up adding about 2.5-3 tbsp more flour. Transfer the dough to a lightly greased bowl. Cover to rise in a warm environment for 30-45 mins. While rising, prepare the cinnamon filling by mixing together the softened butter, cookie butter, brown sugar, cinnamon and vanilla until well combined. Grease a 9x13” baking pan with butter. Once the dough is done rising, lightly flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour. If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle. Spread/smooth the cinnamon cookie butter filling evenly all over the surface of the dough, leaving a very small border around the edges. Sprinkle the crushed Biscoff cookies all over the surface. Use your hands to slightly press the crushed cookies into the filling. Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width. Place the rolls into the prepared baking pan. Cover the pan and proof for another 25-30 mins, until puffy. Preheat the oven to 350F. Once rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls. For 8 larger rolls, bake at 350F for the first 22-24 mins. Then, turn the oven temp up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through. For 12 smaller rolls, bake at 350F for the first 20-22 mins. Then, turn the oven temp up to 375F and bake for another 5-7 mins. Prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until fluffy. Then, beat in the powdered sugar and vanilla until smooth. Remove the rolls from the oven and allow to rest for 10-15 mins. Spread the cream cheese frosting all over the rolls. Serve and enjoy! #biscoffcinnamonrolls - @wellmadebykiley