Picture this: soft and fluffy sweet rolls filled with Biscoff spread and cookie crumb and topped with silky coffee icing. The perfect way to start your day.

Biscoff Sweet Rolls

We all love a cinnamon roll, but I think sometimes they can be a bit repetitive, so that’s why I love making variations of different rolls, and if you have been here for long enough, you probably know I really, really like Biscoff and I really really like to make sweet rolls, so these are basically two of my favourite things combined!

These lovely sweet rolls are filled with biscoff spread, and they also come with an extra touch, pieces of biscoff cookies inside! The cookie crumb adds delicious texture to these rolls that are then finished with a smooth and creamy coffee icing. I’m honestly drooling just thinking about them.

So, what’s in these?

These rolls are super tasty, but also super simple, all you’ll need is:

• Bread flour – you can also use normal flour if you want
• Yeast – I like using fast action dry yeast, but you can use any type of yeast you want. If you use fresh yeast, remember to half the amount and activate it in your warm milk.
• Milk – whole milk is always best.
• Butter
• Biscoff spread
• Biscoff cookies
• Espresso – a lovely strong freshly brewed shot will do the job!
• Icing sugar
• Double cream

Biscoff Sweet Rolls with Coffee Icing

Ingredients (makes 9 large rolls or 12 small ones):

• For the rolls:
  • 400 ml of whole milk
  • 90 gr of butter
  • 750 gr of bread flour
  • 22 gr of fast action dry yeast
  • 150 gr of granulated sugar
• For the filling:
  • 120 gr of Biscoff spread
  • 6 cookies smashed into crumbs
• For the icing:
  • 90 gr of butter at room temperature
  • 3 tbsp of freshly brewed espresso at room temperature
  • 150 gr of cream cheese
  • 80 gr of icing sugar

Method:

1. Warm up the milk and let the butter melt in it. In the meantime, mix the dry ingredients together in a large bowl.
2. Pour the milk and melted butter into the dry ingredients and mix them well until you get a dough. Knead it over a floured surface for 5 minutes, then, put the dough in a lightly greased bowl (I use olive oil to grease) and let it rest for at least an hour or until doubled in size.
3. Once the dough has risen, punch it to get rid of the air and in a floured surface roll it until you have the shape of a rectangle. If you are struggling to get that shape, just cut the edges so it acquires that shape.
4. Have the shortest edge of the rectangle closer to you and spread the biscoff over it up until the edges, then, evenly sprinkle the cookie crumbs.
5. Grab one of the long edges (to your left or right) and start rolling the dough until you get a long log. Cut the top and/or bottom edge if they seem uneven. Cut the rolls into 2.5-3 cm sections using either a very sharp serrated edge knife or floss (I used floss and found it extremely satisfying).
6. Place the rolls into a greased baking tray (I use butter for this), don’t squeeze them together, leave some space between them to allow them to grow. Let the rolls rise for another hour.
7. Once ready, pop them in a preheated oven at 180 degrees for 25-30 minutes, or until they start getting brown on top.
8. When they are ready or while cooking, make the icing by mixing all the ingredients listed above and spread it over the rolls while they are still warm. Enjoy them hot or cold.