Homemade Biscoff Cinnamon Rolls

Step 1: Soften the Butter

Soften 150g of butter until it's pliable, but not melted. This can be done by leaving it at room temperature or gently warming it, avoiding the microwave.

Step 2: Combine Dough Ingredients

In a stand mixer bowl, combine the softened butter, 100g caster sugar, 700g strong white bread flour, 2 eggs, one 7g sachet of dried instant yeast, and 300g cool water.

Step 3: Knead the Dough

Knead the mixture using the stand mixer for approximately 4 minutes until a smooth, elastic dough forms.

Step 4: Roll Out the Dough

Lightly flour a clean surface and roll out the dough into a large rectangle.

Step 5: Add Biscoff Filling

Spread about 3/4 of the Biscoff jar (approximately 285g) evenly over the entire surface of the rolled-out dough.

Step 6: Roll and Cut

Carefully roll the dough into a log. Then, cut the log into 12 equal pieces. Place the pieces into a baking tray lined with parchment paper, arranging any less aesthetically pleasing end pieces in the center.

Step 7: Proof the Rolls

Cover the baking tray with cling film and leave the rolls to prove and rise for about an hour, or until they have doubled in size.

Step 8: Bake the Rolls

Preheat your oven to 180°C (≈355°F) (approximately 355°F). Bake the rolls in the preheated oven for 30 to 35 minutes, or until they are golden brown.

Step 9: Apply Golden Syrup

Once baked, remove the rolls from the oven. While still warm, brush the tops with golden syrup to keep them sticky and moist.

Step 10: Add Final Toppings

Spread the remaining Biscoff spread (approximately 95g) over the warm rolls. Crush Biscoff biscuits and sprinkle them over the top of the rolls.

Step 11: Serve

Serve the Biscoff cinnamon rolls warm and enjoy!

• Soften butter gently, do not melt it in the microwave.

• Brush baked cinnamon rolls with golden syrup to keep them moist and sticky.

• Place the less aesthetically pleasing end pieces in the center of the baking tray.