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Description
Make cinnamon rolls with Lotus Biscoff spread for a sweet treat.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 ounce active dry yeast
- 3/4 cup milk, warm
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup Lotus Biscoff spread
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2–4 tablespoons milk
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast.
- Add warm milk, melted butter, and egg. Mix until a dough forms.
- Knead dough on a floured surface for 5-7 minutes.
- Place dough in a greased bowl, cover, and let rise for 1 hour.
- Roll dough into a 12×18 inch rectangle.
- Spread Biscoff spread evenly over the dough.
- In a separate bowl, combine softened butter, brown sugar, and cinnamon. Spread over the Biscoff layer.
- Roll dough tightly and cut into 12 rolls.
- Place rolls in a greased baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 20-25 minutes, or until golden brown.
- While rolls are baking, prepare the frosting. In a bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar and milk until desired consistency is reached.
- Spread frosting over warm rolls.
- Serve immediately.
Notes
- For best results, use a stand mixer to knead the dough.
- Store leftover cinnamon rolls in an airtight container at room temperature.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg