If you’re a fan of Soft, pillowy Cinnamon rolls, the is recipe is for you. Gooey Biscoff Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 490 g flour (about 4 cups + 3 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 100 g softened butter (7 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon 60 g ground Biscoff cookies 3 tbsp Biscoff cookie butter, melted Cream Cheese Biscoff Frosting 50g softened butter 100 g softened cream cheese 180 g powdered sugar (about 1½ cups) 1 tbsp vanilla extract 1 tbsp Biscoff cookie butter Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. In a small bowl, mix together the brown sugar and cinnamon. Keep a small amount of this mixture aside for the bottom of the pan. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter, then sprinkle the ground Biscoff evenly on top. Drizzle the melted Biscoff cookie butter over the filling. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Line a baking pan with parchment paper. Sprinkle the reserved cinnamon sugar mixture over the bottom of the pan, then place the cinnamon rolls on top. Cover and let the rolls rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Beat together the butter, cream cheese, powdered sugar, vanilla, and Biscoff cookie butter until smooth. Spread the frosting over the warm cinnamon rolls. 🎥 halikit25 | IG