Heavenly 12 Lotus Biscoff Cinnamon Rolls Recipe

Okay, picture this: warm, gooey cinnamon rolls, but with a *crazy* delicious twist. We’re talking Lotus Biscoff, people! If you haven’t had Lotus Biscoff spread, you’re missing out – it’s like caramel and gingerbread had a baby and it’s absolutely addictive. And when you swirl it into cinnamon rolls? Pure magic.

These Lotus Biscoff Cinnamon Rolls are seriously the ultimate comfort food. They have that soft, pillowy texture that makes cinnamon rolls so irresistible, but with that unique, caramelised flavour from the Biscoff. Trust me, one bite and you’ll be hooked. I actually discovered Lotus Biscoff on a trip to Europe years ago, and I’ve been dreaming up ways to bake with it ever since. This recipe? This is the one. It’s surprisingly easy to make, and the results are just…wow. You’ve gotta try these!

Why You’ll Love These Lotus Biscoff Cinnamon Rolls

Seriously, what’s not to love? These aren’t just your average cinnamon rolls. Here’s why you’ll be obsessed:

• **The Flavour:** That distinctive Biscoff caramelised taste? Irresistible! It’s a total flavour upgrade.
• **Easy Peasy:** Don’t be scared! They’re way easier to make than you think. I promise!
• **Breakfast *or* Dessert:** Sweet treat in the morning? Afternoon pick-me-up? Late-night indulgence? Yes, yes, and yes.
• **Impress Your Friends (and Yourself!):** These look and taste fancy. They’ll think you spent hours. (Your secret’s safe with me!)

The Secret to Perfect Lotus Biscoff Cinnamon Rolls

Okay, so what’s the trick to getting these Lotus Biscoff Cinnamon Rolls *just right*? It’s all about a few key things, trust me. First, that warm milk? Seriously, make sure it’s warm, not hot! You want to wake up the yeast, not give it a bath that’s too hot! Think baby bottle temperature.

Next, the Biscoff filling needs to be spreadable. If it’s too cold, it’ll tear the dough. Microwaving it for literally *seconds* helps. And for that soft, fluffy texture? Don’t over-knead the dough! You want it smooth and elastic, but not tough. The resting time is super important too – let those babies rise! It’s worth it!

Ingredients for Your Lotus Biscoff Cinnamon Rolls

Alright, gather ’round, bakers! Here’s what you’ll need to make these dreamy Lotus Biscoff Cinnamon Rolls. Don’t worry, it’s mostly stuff you probably already have!

For the Dough:

• 2 1/4 cups all-purpose flour (plus a little extra for dusting, because, flour explosions happen!)
• 1/4 cup granulated sugar
• 1 teaspoon salt – it balances the sweet, ya know?
• 1/4 ounce active dry yeast (that’s about 2 1/4 teaspoons)
• 3/4 cup milk, warmed to about 110°F–115°F
• 1/4 cup unsalted butter, melted
• 1 large egg

For That Amazing Biscoff Filling:

• 1 cup Lotus Biscoff spread (yes, the whole jar! You won’t regret it)
• 1/2 cup unsalted butter, softened (important! For easy spreading)
• 1/2 cup brown sugar, packed (light or dark, your call!)
• 2 teaspoons ground cinnamon (smells heavenly, doesn’t it?)

And Last But Not Least, the Frosting:

• 4 ounces cream cheese, softened (full-fat is best, trust me)
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar (sift it if you’re feeling fancy. I usually don’t!)
• 2-4 tablespoons milk (just enough to get it nice and drizzly)

How to Make Lotus Biscoff Cinnamon Rolls: Step-by-Step Instructions

Okayyy, ready to get baking? Don’t worry, I’ll walk you through it. These Lotus Biscoff Cinnamon Rolls are easier than you think! Just follow these steps, and you’ll be nomming on warm, gooey goodness in no time.

1. Get Doughin’: In a big ol’ bowl (or the bowl of your stand mixer if you’re feeling fancy!), mix together the flour, sugar, salt, and yeast. Give it a little whisk to combine.
2. Wet Stuff In: Add the warm milk, melted butter, and egg to the dry ingredients. Mix it all up until a dough starts to form. You might need to scrape down the sides of the bowl a few times – that’s totally normal.
3. Knead It Out: Dump that dough onto a lightly floured surface and knead it for about 5-7 minutes. It should become smooth and elastic. If you’re using a stand mixer (lucky you!), knead it with the dough hook for about the same amount of time. You can check this homemade cinnamon rolls recipe for kneading tips!
4. Rise and Shine: Place the dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it’s doubled in size. Time to relax!
5. Roll It Out: Once the dough has risen, punch it down (satisfying, right?). Roll it out on a lightly floured surface into a 12×18 inch rectangle. Don’t stress if it’s not perfect!
6. Biscoff Bonanza: Spread that dreamy Lotus Biscoff spread evenly over the dough. Get every last bit!
7. Cinnamon-Sugar Swirl: In a separate bowl, combine the softened butter, brown sugar, and cinnamon. Mix it up until it’s nice and combined. Then, spread this mixture evenly over the Biscoff layer. Oooh yeah!
8. Roll ‘Em Up: Starting from one of the long sides, tightly roll up the dough into a log. Try to keep it as tight as you can!
9. Slice and Dice (Carefully!): Use a sharp knife or some unflavored dental floss (yup, really!) to cut the log into 12 rolls. I like to start in the middle and work my way out.
10. Second Rise: Place the rolls in a greased baking dish, close together (they like to cuddle!). Cover them and let them rise for another 30 minutes. Almost there!
11. Oven Time: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they’re golden brown and cooked through. Your kitchen’s gonna smell AMAZING right now.
12. Frosting Frenzy: While the rolls are baking, get that frosting ready! In a bowl, beat the softened cream cheese and butter until they’re smooth and creamy. Gradually add the powdered sugar and milk, mixing until you reach your desired consistency. More milk for a thinner frosting, less for a thicker one!
13. Get Frosted: Once the rolls are out of the oven (and slightly cooled, or the frosting will melt everywhere!), spread that glorious frosting all over them. Don’t be shy!
14. Devour: Serve immediately and prepare for a Biscoff explosion in your mouth!

Tips for the Best Lotus Biscoff Cinnamon Rolls

Want to take your Lotus Biscoff Cinnamon Rolls from “mmm, good” to “OMG, these are the best things I’ve ever tasted?!” Of course, you do! Here are my top tips for cinnamon roll success:

• Kneading is Key (But Don’t Overdo It!): You want a smooth, elastic dough, but over-kneading leads to tough rolls.
• Tight Rolls, Tight Rolls!: The tighter you roll the dough, the prettier (and more even!) your rolls will be.
• Don’t Dry Out!: Overbaking is a cinnamon roll crime. Keep an eye on them, and pull them out when they’re golden brown! A little gooey is good!
• Warm ‘Em Up (Again!): If you’re eating leftover rolls, pop them in the microwave for a few seconds to get that gooey goodness back. You won’t regret it!

Make-Ahead and Storage Tips for Lotus Biscoff Cinnamon Rolls

Okay, listen up, busy bakers! Sometimes you just don’t have time to make these Lotus Biscoff Cinnamon Rolls from start to finish, right? I get it! Here’s the lowdown on making them ahead of time. You can totally make the dough the night before, let it rise in the fridge overnight, and then continue with the recipe in the morning. Just let the dough sit at room temperature for about 30 minutes before rolling it out.

And what about leftovers? (If you even *have* any!) Store them in an airtight container at room temperature for a couple of days, or in the fridge for up to a week. Wanna freeze ’em? Wrap them individually in plastic wrap, then pop them in a freezer bag. They’ll keep for up to a month! Just thaw them out and warm them up before devouring!

FAQ About Lotus Biscoff Cinnamon Rolls

Got questions? I got answers! Here are some of the most common things bakers ask me about these Lotus Biscoff Cinnamon Rolls. Don’t be shy – baking should be fun!

Can I use a different kind of spread instead of Lotus Biscoff?

Okay, so while I *highly* recommend the Lotus Biscoff (because, yum!), you could experiment! If you’re not a Biscoff fan (gasp!), try Nutella or even a homemade speculoos spread. Just keep in mind it’ll change the overall flavour profile, but hey, baking’s all about experimenting!

Can I make these cinnamon rolls without yeast?

Sadly, no. Yeast is what gives these Lotus Biscoff Cinnamon Rolls that soft, fluffy texture. Without it, they’d be flat and dense. Trust me, working with yeast isn’t as scary as it sounds! Just make sure your milk is warm, not hot, and you’ll be golden.

How do I stop the frosting from melting all over the place?

Patience, my friend, patience! Let the Lotus Biscoff Cinnamon Rolls cool *slightly* before frosting them. I know it’s tempting to frost them straight out of the oven, but the heat will melt the frosting into a gooey mess. A few minutes of cooling time makes all the difference!

My dough didn’t rise! What did I do wrong?

Ah, the dreaded dough-that-won’t-rise! Several culprits could be at play here. First, make sure your yeast isn’t expired. Second, ensure your milk is warm enough to activate the yeast, but not so hot that it kills it. Finally, the room temperature can affect rising time. A warm, draft-free spot is ideal.

Estimated Nutritional Information for Lotus Biscoff Cinnamon Rolls

Okay, so let’s talk numbers! Here’s a rough estimate of what you’re getting into, nutrition-wise, with one of these Lotus Biscoff Cinnamon Rolls. Keep in mind this is just an approximation, and it can vary based on the exact ingredients you use. But hey, at least you’ll have a general idea!

Typical Nutritional Values (Per Roll – Estimate):

• Calories: About 350
• Sugar: Around 30g
• Sodium: Roughly 200mg
• Fat: Give or take 15g
• Carbohydrates: In the ballpark of 50g
• Protein: Roughly 5g

Enjoy in moderation, ok? You know, like maybe just… one… or two…

Enjoy Your Homemade Lotus Biscoff Cinnamon Rolls!

Woohoo! You did it! Pat yourself on the back, because these Lotus Biscoff Cinnamon Rolls are seriously worth celebrating. I really hope you love them as much as I do! And hey, if you try this recipe, please, *please* leave a comment and rating below – I love hearing what you think! Don’t be shy about sharing photos of your gorgeous cinnamon rolls on social media too! I wanna see ’em!

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