Introducing the newest and probably tastiest member of my cinnamon roll family 😀 these sweet rolls are by far one of the best bakes I’ve ever made! super soft, fluffy, sauce-y and omg the flavour is just OUT OF THIS WORLD amazing!
We’ve got the cinnamon, the buttery brown sugary vibes and the enticing aroma of coffee that’s taken up a notch with the infusion of Lotus Biscoff biscuits which everybody who has ever eaten one knows just how spectacular the combination of the biscuits and coffee is 😉
I took my all time favourite cinnamon rolls recipe and added in the extra flavours; coffee to the filling and frosting and the Biscoff to the frosting and toppings. The entire thing comes together so easily and I know that everybody who eats a roll will just fall head over heels in love!
As usual, I like to make my rolls at night so that they’re ready to bake in the morning. The amount of espresso you use is really up to you and if all you have on hand is instant coffee then you can use that instead but make sure to use a little bit more so the flavour shines through.
The star of these rolls is really the crushed Biscoff biscuits infused into the frosting and sprinkled on top, ohh man this flavour! the spice and warmth is indescribable and so wonderful with the rest of the cinnamon roll flavours. Make sure you don’t leave out the crumbs, honestly you’ll be missing out on something so incredible. You can also use a couple of tablespoons of Biscoff spread in the frosting instead of the biscuit crumbs but I really love the extra crunch and texture they crushed biscuits give especially when they’re sprinkled on top of the rolls.
I cannot WAIT for everyone to make these rolls! I hope you guys love them!
Tag me with your pics @dutchbakerblog ❤
Coffee Biscoff Cinnamon Rolls
Makes 9 to 12 rolls.
- 1/4 cup (60mls) warm water
- 1 1/2 teaspoons instant yeast
- 1/4 cup (50gms) sugar
- 1/4 cup + 2 tablespoons (90mls) milk
- 1 egg
- 4 tablespoons (50gms) butter, cut into pieces
- 2 – 2 1/2 cups (250 – 300gms) flour
- 1 1/4 teaspoon salt
- 3 tablespoons softened butter
- 1/4 cup (50gms) soft brown sugar
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
- 2 teaspoons espresso or to taste
- Pinch of salt
- 3 tablespoons butter
- 1/4 cup (2oz/50gms) cream cheese
- 3/4 cup (90gms) icing sugar
- 1/4 -1/2 teaspoon vanilla extract
- 1 teaspoon espresso or to taste
- 2 – 3 crushed Lotus Biscoff biscuits crumbs plus more for sprinkling on top
- In a large bowl, pour warm water and sprinkle the yeast on top. Add in about 1 tablespoons of the sugar and set aside for 5 minutes until thickened slightly. (See here for pictures of this step).
- Once yeast is ready, add in the rest of the sugar, milk, egg and butter and whisk until well combined. The butter won’t mix in completely and look all piece-y but that’s okay.
- Whisk together 2 cups of flour with the salt and add about 1 cups of the flour mix to the liquids. Whisk fast for a few seconds until mixture is smooth. Add in the rest of the flour until a dough forms. Turn out onto a floured surface or use a dough hook on a mixer and knead for about 10 minutes, adding more flour as needed, until a smooth, soft and sticky dough forms. Try not to add too much flour because the dough needs to be soft, elastic and super sticky/tacky. If you add too much, rolls will be tough. Place dough in an oiled bowl, cover and rise until doubled in size, about 2 hours.
- Whisk together the sugars, cinnamon, espresso and salt, set aside. Once dough has doubled, punch down the dough and roll out into a large 11 x 8 inch rectangle. Spread the softened butter all across the dough. Sprinkle on the filling evenly all across the dough then using your rolling pin, roll on top of the rectangle a couple of times horizontally then vertically pushing the cinnamon sugar into the dough. (Visuals of this step here).
- Roll the rectangle into a tight log starting from the longer side. Shape into a log and using your hands, squeeze it up and down it’s length to make sure it’s all the same thickness. Slit 9 slices across the dough using a serrated knife then cut each roll and place onto a lightly floured 8 or 9 inch pan. Cover well with plastic wrap and either place in the fridge to rise overnight* or in a warm place for about an hour until puffy. You can brush the rolls with melted butter, before baking, if desired once they are risen and ready to bake.
- Bake rolls in a preheated 180C oven for 10 – 15 minutes until cooked through and golden brown. As soon as the rolls are out of the oven, spread the frosting on top so that it can seep into all the cracks. Cool slightly and serve. Store in an air tight container for up to 3 days.
For the frosting
- Whisk together the butter and cream cheese until creamy.
- Whisk in icing sugar and vanilla and espresso to taste then add in the Biscoff biscuits crumbs.
- Spread frosting over warm rolls and sprinkle more Biscoff crumbs on top.
Recipe by the dutch baker.