Lotus Biscoff Cinnamon Rolls Delight

$- 2 cups of all-purpose flour - 3/4 cup of milk - 1/4 cup of unsalted butter - 2 tablespoons of granulated sugar - 1/4 cup of brown sugar - 1/2 cup of powdered sugar (for icing) - 1/2 cup of Lotus Biscoff spread - 1 tablespoon of ground cinnamon - 1 large egg These ingredients create a sweet and rich flavor. The all-purpose flour forms the base for your dough. Milk adds moisture, while unsalted butter gives a rich taste. Granulated and brown sugars sweeten the rolls, and powdered sugar makes the icing smooth. Lotus Biscoff spread is the star here, adding a unique flavor. Ground cinnamon gives a warm spice note. Finally, the egg helps bind the dough. Each part plays a key role in making these cinnamon rolls a hit. {{ingredient_image_2}} - Preheat the oven: Set your oven to 350°F (175°C). This warms it up for baking. - Mix dry ingredients: In a big bowl, whisk together 2 cups of flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This makes sure everything is blended well. - Combine wet ingredients: In another bowl, add 3/4 cup of milk, 1/4 cup of melted butter, and 1 large egg. Whisk them until they mix nicely. - Combine mixtures: Pour the wet mix into the dry mix. Stir gently until you see a dough forming. Transfer it to a floured surface. Knead it for about 1 minute until smooth. - Roll out the dough: Use a rolling pin to shape the dough into a rectangle, about 12 inches by 8 inches. Keep it even for nice rolls. - Spread Biscoff layer: Take 1/2 cup of Lotus Biscoff spread and dollop it on the dough. Use a spatula to spread it evenly. - Add cinnamon sugar: In a small bowl, mix 1/4 cup of brown sugar with 1 tablespoon of ground cinnamon. Sprinkle this mixture over the Biscoff layer. - Roll up the dough: Start at one long edge and roll the dough tightly. Pinch the seams to seal it well. - Slice rolls: Cut the rolled dough into 1-inch pieces with a sharp knife. Place them in a greased 9x13 inch baking dish. Leave some space between them. - Bake: Put the dish in the oven. Bake for 20-25 minutes until golden brown and fragrant. - Prepare icing: While the rolls bake, mix 1/2 cup of powdered sugar with 1-2 tablespoons of milk in a small bowl. Whisk until smooth. Adjust milk for your preferred thickness. - Glaze rolls: After baking, let the rolls cool for 5 minutes. Drizzle the icing over the warm rolls for a sweet finish. To make elastic dough, knead it gently. You only need about one minute. This short kneading helps it become smooth. Make sure your surface is lightly floured. This will prevent sticking. When you roll out the dough, aim for a rectangle. Try to keep the thickness even. This helps all the rolls bake at the same time. Use a rolling pin for the best results. If you find it sticking, add a little more flour. For the icing, you want the right thickness. Start with a small amount of milk. Add it slowly to the powdered sugar. Whisk until smooth. If it’s too thick, add more milk. If it’s too thin, sprinkle in more powdered sugar. If you want to avoid powdered sugar, try using cream cheese. Mix it with a bit of milk. This gives you a tasty, creamy glaze. It also adds a nice tang. For a beautiful presentation, serve the rolls warm. You can top them with extra Biscoff spread. A sprinkle of crushed Biscoff cookies adds crunch and color. Pair these rolls with coffee or chai tea. They make a perfect breakfast or snack. You can also enjoy them with a scoop of vanilla ice cream for dessert. Pro Tips Use Room Temperature Ingredients: Allow your milk, butter, and egg to come to room temperature before mixing. This helps create a smoother dough and results in fluffier rolls. Don’t Overwork the Dough: Knead the dough just until it’s smooth and elastic. Over-kneading can make the rolls tough instead of soft and pillowy. Adjust Baking Time: Keep an eye on the rolls as they bake. Ovens can vary, so check for a golden color and a fragrant aroma to determine doneness. Customize Your Icing: Feel free to add a pinch of cinnamon or vanilla extract to the icing for an extra flavor boost that complements the Biscoff spread. {{image_4}} You can change the flavor of your Lotus Biscoff cinnamon rolls. Adding nuts like walnuts or pecans gives a nice crunch. Mixing in other spices, such as nutmeg, adds warmth and depth. You can also swap out the Biscoff spread for other spreads. Nutella or peanut butter works well and gives a new twist. If you need gluten-free rolls, use a gluten-free flour blend. Look for one that measures cup-for-cup like all-purpose flour. For vegan options, swap the butter for coconut oil and use almond milk. You can also replace the egg with a flax egg made from ground flaxseed and water. You can make mini cinnamon rolls by cutting the dough into smaller pieces. Roll the dough into a log and cut it into ½-inch slices. They will bake quickly, so check them after 15 minutes. For jumbo rolls, cut the dough into larger pieces, about 2 inches thick. Bake them for a bit longer, around 25-30 minutes. Both sizes are fun and tasty! To keep your Lotus Biscoff cinnamon rolls fresh, store them in the fridge. Place them in an airtight container. They will last for about 3 to 5 days. If you don't have an airtight container, wrap them in plastic wrap. This helps to keep moisture in and air out. You can freeze your rolls for later enjoyment. If you freeze unbaked rolls, they stay fresh longer. Just prepare them until the slicing step, then wrap them tightly. For baked rolls, let them cool first. Then, place them in a freezer-safe container. Both types can last up to 3 months. To thaw, place them in the fridge overnight. For reheating, bake them at 350°F for about 10-15 minutes until warm. Choose containers that seal tightly. Glass or plastic with a good seal works best. Avoid metal containers, as they can rust. To prevent sogginess, place a paper towel inside the container. This absorbs any extra moisture. By following these tips, your cinnamon rolls will taste as fresh as when you baked them! To make these rolls, start with simple steps. Mix your dry ingredients in one bowl. In another bowl, whisk together the milk, melted butter, and egg. Combine both mixtures to form a dough. Roll the dough out into a rectangle. Spread Lotus Biscoff on top, then sprinkle cinnamon sugar. Roll it up tightly and slice it into pieces. Place them in a baking dish and bake at 350°F for 20-25 minutes. Finally, drizzle icing on top. Yes, you can use store-bought Biscoff cookies! Crush them into fine crumbs and sprinkle on the Biscoff spread. This adds a nice crunch and boosts flavor. You can also add crushed cookies to the icing for extra sweetness. It's a fun way to enhance your rolls. If you don't have Lotus Biscoff spread, try using Nutella or peanut butter. These spreads offer different flavors but still work well. Almond butter is another option, giving a nutty taste. Each spread will change the flavor profile a bit, so choose what you love most. To make these rolls festive, add seasonal spices like nutmeg or ginger. You can also mix in dried fruits like cranberries or raisins for a holiday touch. For toppings, consider using colored icing or sprinkles. Serve them warm with a side of whipped cream for a special treat. This article outlined how to make Lotus Biscoff cinnamon rolls. We covered ingredients, from flour to flavor add-ons. I shared step-by-step directions to create perfect rolls. Helpful tips ensured your dough and icing turn out just right. We also explored fun variations to fit any diet. Try this recipe at home for a sweet treat. Your friends and family will love these rolls! Enjoy baking and sharing this delicious joy.$

Lotus Biscoff Cinnamon Rolls Delight

Delicious cinnamon rolls filled with Lotus Biscoff spread and topped with a sweet icing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings 8

Calories 300 kcal

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3.75 cups milk
0.25 cups unsalted butter, melted
1 large egg
0.5 cups Lotus Biscoff spread
0.25 cups brown sugar
1 tablespoon ground cinnamon
0.5 cups powdered sugar (for the icing)
1 tablespoons milk (for the icing)

Instructions

Preheat the Oven: Start by setting your oven to preheat at 350°F (175°C) to ensure it's ready for your rolls.
Mix Dry Ingredients: Take a large mixing bowl and whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are well combined and aerated.
Combine Wet Ingredients: In a separate bowl, pour in the milk, melted unsalted butter, and the egg. Whisk these together until they form a uniform mixture.
Combine Mixtures: Slowly pour the wet mixture into the bowl with the dry ingredients. Stir gently until you see a cohesive dough forming. Once it has come together, transfer the dough to a lightly floured surface and knead it gently for about 1 minute until it’s smooth and elastic.
Roll Out Dough: Using a rolling pin, roll out the dough into a rectangle that measures approximately 12 inches by 8 inches. Aim for an even thickness for uniform rolls.
Spread Biscoff Layer: Take the Lotus Biscoff spread and dollop it onto the rolled-out dough. Use a spatula to spread it evenly across the entire surface.
Add Cinnamon Sugar: In a small bowl, combine the brown sugar and ground cinnamon. Mix well and then sprinkle this mixture evenly over the Biscoff layer, ensuring good coverage.
Roll Up: Begin at one long edge of the rectangle and carefully roll the dough towards the opposite edge, making a tight log. Once rolled, pinch the seams to seal it securely.
Slice Rolls: Using a sharp knife, cut the log into 1-inch pieces. Arrange these rolls in a greased 9x13 inch baking dish, spacing them slightly apart.
Bake: Place the dish in the preheated oven and bake for 20-25 minutes or until the tops are golden and fragrant.
Prepare Icing: While the cinnamon rolls are baking, prepare the icing. In a small bowl, combine the powdered sugar with 1-2 tablespoons of milk. Whisk until you achieve a smooth, drizzleable consistency. Adjust the milk quantity based on your desired thickness.
Glaze Rolls: Once the rolls have finished baking, allow them to cool for about 5 minutes in the dish. Then, generously drizzle the prepared icing over the warm rolls for a luscious finish.

Notes

For an irresistible serving, enjoy the rolls warm straight from the oven, topped with an additional swirl of Biscoff spread or a sprinkle of crushed Biscoff cookies for added crunch and visual appeal.

Keyword Biscoff, cinnamon rolls, dessert