Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 cup Biscoff cookie butter
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Feel free to substitute the Biscoff cookie butter with homemade or another brand if you have a favorite. For a dairy-free version, swap the milk with almond milk and use vegan butter.
Instructions
- In a large mixing bowl, combine 1 cup of the flour, granulated sugar, yeast, and salt.
- In a small saucepan, heat the milk, water, and melted butter over low heat until just warm. Gradually add this mixture to the flour mixture, stirring constantly.
- Add the egg and mix until fully incorporated. Gradually add the remaining flour, mixing until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 350°F (175°C). Punch down the risen dough and roll it out into a rectangle about 16×12 inches.
- Spread the softened butter over the dough, then evenly spread the Biscoff cookie butter on top. Sprinkle with brown sugar and cinnamon.
- Roll up the dough tightly from the long side, pinching the seam to seal. Cut into 12 equal slices and place them in a greased 9×13-inch baking dish.
- Cover and let the rolls rise for another 30 minutes. Bake for 25-30 minutes or until golden brown.
- While the rolls are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Allow the rolls to cool slightly before drizzling the glaze over them. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International