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Lotus Biscoff Cinnamon Rolls

Decadent Lotus Biscoff Cinnamon Rolls for a Cozy Morning

Irresistible Lotus Biscoff Cinnamon Rolls that offer a delightful fusion of American and Belgian flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American, Belgian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups All-Purpose Flour Use gluten-free blend for gluten-free option.
  • 1/4 cup Granulated Sugar
  • 2 1/4 teaspoons Active Dry Yeast Activate in warm milk if using active dry.
  • 3/4 cup Warm Milk Non-dairy options like oat or almond milk work well.
  • 1 large Egg Can substitute with a flax egg for vegan option.
  • 1/4 cup Unsalted Butter Melted.
  • 1 teaspoon Fine Salt Use less if using salted butter.
For the Filling
  • 1/3 cup Softened Butter Use vegan alternatives for dairy-free.
  • 1/2 cup Brown Sugar
  • 1 tablespoon Ground Cinnamon Best not to substitute.
  • 1/2 cup Lotus Biscoff Spread Cookie butter can be a substitute.
For the Frosting
  • 4 ounces Cream Cheese Vegan cream cheese can be used.
  • 1/4 cup Powdered Sugar Adjust to preferred sweetness.
  • 1/4 cup Lotus Biscoff Spread Optional Vanilla Extract for added flavor.
For Topping and Drizzling
  • 1 cup Crushed Lotus Biscoff Cookies Can swap with similar cookies.
  • 1/4 cup Extra Biscoff Spread Optional, but recommended.

Equipment

  • mixing bowl
  • baking dish
  • Oven
  • Rolling Pin
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.
  2. Stir in large egg, melted unsalted butter, and fine salt. Gradually add all-purpose flour until a soft dough forms.
  3. Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Shape into a ball.
  4. Cover and let the dough rise for 1 to 1.5 hours until doubled in size.
  5. Prepare the filling by mixing softened butter, brown sugar, ground cinnamon, and Lotus Biscoff spread until smooth.
  6. Punch down the dough, roll it out to a 12x16 inch rectangle, spread filling evenly, roll tightly, and slice into 9-12 rolls.
  7. Place sliced rolls in a greased baking dish, cover, and let rise for 30 minutes.
  8. Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
  9. Beat cream cheese, softened butter, powdered sugar, and Lotus Biscoff spread until smooth for frosting.
  10. After rolls cool slightly, frost them generously and sprinkle with crushed Lotus Biscoff cookies before serving.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Allow rolls to cool slightly before frosting to keep frosting intact. Use unflavored dental floss for clean cuts when slicing the dough.

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