Biscoff Cinnamon Rolls


These cinnamon rolls are my current favourite breakfast treat. They’re made with a super soft brown sugar and buttermilk dough and stuffed with cinnamon sugar and lashings of Biscoff.

Ingredients –

for the dough –

  • 450g (3 cup) plain/ all purpose flour
  • 1 package (7 g) instant dried yeast
  • 160ml (2/3 cup) buttermilk
  • 50g (1/3 stick) unsalted butter
  • 50g (1/4 cup) soft light brown sugar
  • 1/4 tsp salt
  • 2 eggs, lightly beaten

for the filling –

  • 150g (3/4) soft light brown sugar
  • 35g (1/4) cup plain/ all purpose flour
  • 1 tbsp ground cinnamon
  • 115g (1/2 cup) unsalted butter, cubed
  • single cream
  • approx 200g Biscoff (I tend to use a bit more)

+ icing sugar to dust

to make the dough –

  • in a large bowl mix together half the flour and yeast
  • gently heat the milk, sugar, salt and butter until warm and the butter is just melted
  • pour the milk mixture into the flour, then add the eggs, mix well to combine
  • gradually add the remaining flour until you have a smooth, elastic dough
  • turn the dough out onto a floured work surface and knead for 10 minutes
  • shape the dough into a ball and place in a greased bowl, cover with a tea-towel and leave to rise for 1-2 hours, or until almost doubled in size

and the filling –

  • mix the butter with dry ingredients until nice and crumbly, then stir in the Biscoff until well combined

back to the dough –

  • once the dough has risen, punch the air out, then roll out onto a well floured surface – into a roughly 10″ square
  • roughly spread an even layer of the Biscoff mixture over the top of the dough, then brush one end of the dough with a little single cream
  • roll the dough to form a log, starting at the end opposite the one your brushed with cream 
  • slice the dough into 16 or so equal sized pieces and arrange in a greased baking pan
  • cover loosely with a tea towel and leave to rise for about an hour, or until almost doubled in size 

to bake – 

  • preheat the oven to 190c/375f
  • lightly brush the tops of the rolls with a little more cream, then bake for 25-30 minutes until golden brown and cooked all the way through 
  • remove rolls from the oven, dust with icing sugar and enjoy 



5 thoughts on “Biscoff Cinnamon Rolls

  1. I’ve been impressed with the U17′s I’ve caught all 3 games and they certainly do a good job possessing the ball, but more importantly they move it quickly, no thinking on the ball a la MB90. I ha#71&v82ne;t watched the U17′s before this so I don’t know if this is always the case for our U17′s or if it is a new thing. If its new I’m excited, if they normally posses like this I want to know what changes between now and the senior side.@Goat, fuck it I’m moving to Canada


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