Lotus Biscoff Cinnamon Rolls
I didn't think there was anything else I could make with the good stuff but here we are...
Jam packed with the spread and sprinkled with the biscuit... these cinnamon rolls are bursting at the seams!
For the dough:
- 300ml whole milk
- 1 cinnamon stick
- 65g unsalted butter
- 450g plain flour
- 1 sachet yeast
- 40g caster sugar
- 1 medium egg
For the filling:
- 200g Lotus Biscoff spread, smooth and slightly melted
For the topping:
- 30g Lotus Biscoff biscuits, crushed
- 1tbsp demerara sugar
- 65g icing sugar
- 1/4tsp ground cinnamon
- 35g full fat cream cheese
- 24 x 30cm baking tin
- Place the milk and the cinnamon stick into a saucepan. Heat until simmering and then remove from the heat before adding the butter. Stir and then cover. Leave to infuse, until the milk has cooled slightly.
- Mix together the flour, yeast and caster sugar in a bowl. Make a well in the middle and add the egg, then strain in the milk. Beat with a whisk until the dough is still soft and slightly sticky. Pour this into a greased bowl, cover with clingfilm and place in a warm area to rise for approximately 45 mins.
- Once the dough has finished rising, pour out onto a lightly floured surface, punch the air out of it and then begin rolling into a 25 x 40 cm rectangle.
- Using a spatula, spread the spread evenly across the dough; leaving a 1cm border all the way around. Starting with the longest side, roll the dough up as tightly as possible before using a little water to seal the edge.
- Cut the dough into equally sized rolls using a sharp knife or some unflavoured dental floss. Fit the pieces into your baking tin, cover with more clingfilm and then place in the warm area to rise for a further 30 minutes. At this stage, preheat your oven to 205C/ gas mark 5.
- Once risen, transfer to the oven and bake for 25-30 minutes until the buns are nicely browned.
- While the buns are baking, heat 15g of butter in a small saucepan over a low heat until melted and starting to brown. Remove from the heat and stir in the biscuit crumbs and the Demerara sugar. Transfer to the fridge to chill.
- Once the buns have baked, leave them to cool in the tin for 20-25 minutes. Whilst they are cooling, whisk together the icing sugar, 1tbsp milk and the ground cinnamon until combined. Beat in the cream cheese until smooth and runny. Drizzle this icing over each bun before sprinkling over the biscuit crumb mixture.
- Make a cuppa, kick your legs up and enjoy this little moment of joy.
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