🍪 Biscoff Cinnamon Rolls 🍪
Soft, fluffy cinnamon rolls with a luscious Biscoff cookie butter and cinnamon filling, topped with a vegan cookie butter cream cheese icing. These rolls are completely vegan, dairy-free, and eggless!
Ingredients
Dough:
1 cup dairy-free milk, warmed (225g)
¼ cup brown sugar, divided (50g)
2 ¼ tsp active dry yeast (8g)
3 cups all-purpose flour (365g)
1 tsp cinnamon (4g)
½ tsp salt
3 tbsp vegan butter, melted (45g)
1 tsp vanilla extract (2g)
Filling:
½ cup brown sugar, loosely packed (85g)
1 tbsp cinnamon (12g)
3 tbsp softened vegan butter (45g)
¼ cup melted Biscoff cookie butter
5-6 crushed Biscoff cookies
1 tsp vanilla extract, optional (3g)
Frosting:
2 tbsp vegan cream cheese
1 cup powdered sugar (130g)
2 tbsp melted Biscoff cookie butter
1-2 tsp dairy-free milk, as needed
Instructions
To Make the Dough:
In a bowl, mix warm dairy-free milk with half the brown sugar. Add active dry yeast, stir, and let sit for 10 minutes until frothy.
In a large bowl, mix flour, remaining brown sugar, salt, and cinnamon. Form a well in the center, then add the yeast mixture, vanilla, and melted vegan butter.
Knead the dough on a lightly floured surface for 8-10 minutes, adding small amounts of flour as needed, until smooth and no longer sticky.
Place dough in a bowl, cover with a damp towel, and let rise in a warm place for 1 ½ hours or until doubled in size.
Shaping the Cinnamon Rolls:
Transfer dough to a floured surface and shape into a ball. Flatten into a 6-inch disk, then roll into a 12” x 7” rectangle (¼” thick).
Combine melted cookie butter, softened butter, brown sugar, cinnamon, and vanilla in a bowl. Spread filling on the dough, leaving a ½” border. Sprinkle crushed Biscoff cookies over.
Roll the dough lengthwise into a log and cut into 8 rolls, about 1 ½ inches thick each. Arrange in a baking dish.
Cover and let rolls rise for 20-30 minutes until they’re 1.5 times their original size.
Baking the Rolls:
Preheat oven to 375°F (190°C).
Bake rolls for 20-22 minutes or until golden brown.
To Make the Icing:
In a small bowl, mix vegan cream cheese, powdered sugar, and melted Biscoff cookie butter.
Add dairy-free milk, 1 tsp at a time, until it reaches a smooth, drizzly consistency. Add powdered sugar if too thin.
Let rolls cool slightly before spreading icing on top. Garnish with extra melted cookie butter and crushed Biscoff cookies if desired.
Enjoy these warm, gooey rolls packed with that perfect Biscoff flavor!
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