Biscoff Latte Cinnamon Rolls

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PREP TIME: 30 MIN

REST TIME: 120 MIN

COOK TIME: 25 MIN

TOTAL TIME: 175 MIN

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Espresso and Biscoff is the elite pairing.

Ingredients

• 3/4 Cup Warm Whole Milk (110F)
• 2 1/2 Tsp Active Yeast
• 5 Tbsp Melted Unsalted Butter
• 1/3 Cup Sugar
• 2 Large Eggs
• 2 Tbsp Vanilla Yogurt
• 1/2 Tbsp Vanilla Extract
• 4 Cups Bread Flour
• 1 Tsp Salt
• Separate 3 Tbsp Flour)

Cinnamon Butter

6 Tbsp Softened Butter

2/3 Cups Packed Brown Sugar

3 Tbsp Biscoff Spread

2 Tbsp Cinnamon

1 1/4 Tsp Espresso Powder

Icing

6oz Cream Cheese(Softened)

6 Tbsp Unsalted Butter(Softened)

2 Cups Powdered Sugar

2 Tbsp Milk or Half & Half

1/2 Tsp Cinnamon

1/2 Tsp Espresso Powder

Cookie Crumb

5 Biscoff Cookies Crumbs

1/4 Tsp Espresso Powder

1/4 Tsp Cinnamon

Extras

1/2 Cup Heavy Cream

Instructions

All of your wet ingredients should be room temperature.

1. Having your ingredients measured will help get through this recipe with ease.
2. Begin by heating milk in a microwafe safe bowl for 35-45 seconds the milk should be warm but not hot. If you have a food thermometer it should read 110F.
3. Add the active yeast and mix and allow it to activate for 5-7 minutes. It will be foamy and have brown foam around.
4. If the yeast did not foam start that process over it means the yeast is dead.
5. Once the yeast is active add the milk to the mixing bowl.
6. Add the cooled butter, sugar, eggs and vanilla and mix until combined.
7. Add the salt to the flour and mix until combined.
8. Add the flour to the wet mixute and on low speed using a paddle attachment beat for 5 minutes.
9. Allow the mixture to sit for 5 minutes then change to the hook attachment and beat for 5 minutes.
10. Remove the dough out of the bowl and knead it by hand on parchment paper or a lightly flour surface for 2-3 minutes until its less sticky. Do not over do it. Then lightly spray the bowl with non stick spray.
11. Place the dough back into the bowl and cover it with seran wrap and a kitchen towel.
12. Allow the dough to rise for 2 hours in a warm place you can place it on an OFF oven.
13. Before you roll the dough make the cinnamon butter by mixing the softened butter, biscoff spread, sugar and cinnamon in a bowl until combined.
14. Gently push the center of the dough to flatten and remove the air.
15. Add flour to your clean counter and roll the dough out to 10x14.
16. Evenly spread the cinnamon butter on top and spinkle the biscoff crumbs evenly over the cinnamon filling.
17. Roll the dough tighly and using unflavored floss or use a pizza cutter and cut the strips first then roll cut 6- 1 1/2" pieces.
18. Spray a 9x13 pan with non stick spray.
19. Place the cinnamon rolls in a line of sets of two.
20. Cover with seran wrap and allow them to rise some more for 25 minutes.
21. Once the dough is done setting remove the rolls from the unheated oven and Preheat the oven to 350F.
22. Pour the heavy cream over the cinnamon rolls.
23. Bake for 25 minutes.
24. Next, prepare the icing by beating the cream cheese, butter and biscoff spread for 1-2 minutes on medium speed until combined and smooth.
25. Add the cinnamon and espresso to the powdered sugar.
26. Add the milk and vanilla and beating on low speed add the powdered sugar one cup at a time and beat for 2-3 minutes.
27. Scrape the sides and bottom of the bowl and beat for 1-2 minutes.
28. Once the cinnamon rolls are out of the oven allow them to cool for ten minutes and ice the way your heart desires make sure to melt some biscoff spread and drizzle on top.
29. Add the cinnamon and espresso powder to the biscoff crumbs and combine. Sprinkle on top of the cinnamon rolls.
30. Enjoy!

Tips

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