Classic Cinnamon Rolls with Biscoff Filling and Cream Cheese Frosting

Ingredients

• 4 cups All-Purpose Flour (sifted, room temperature)
• 1 cup Whole Milk (divided: 1/3 cup hot, 2/3 cup cold)
• 20 tablespoons Unsalted Butter (12 Tbsp for filling, 8 Tbsp for dough, room temperature for dough, softened for frosting)
• 1 teaspoon Active Dry Yeast (can use instant yeast instead)
• 0.25 cup Granulated Sugar (for dough)
• 0.5 cup Demerara Sugar (for filling, adds caramel flavor)
• 1 tablespoon Ground Cinnamon (freshly ground for best flavor)
• 1 teaspoon Kosher Salt
• 3 pieces Large Eggs (cold, straight from fridge)
• 1 cup Biscoff Cookies (finely ground in food processor)
• 4 ounces Cream Cheese (room temperature, softened)
• 0.5 cup Powdered Sugar (sifted)

Instructions

1. Scald Milk

   In a saucepan, heat 1 cup whole milk over medium heat until just below boiling – you’ll see a ring of tiny bubbles forming under the surface. Hold for about 1 minute, then remove from heat.

   Time: PT5M

2. Create Flour‑Milk Roux

   Measure 1/3 cup of the hot milk into a measuring cup. In the same saucepan, combine the remaining 2/3 cup cold milk with 1/4 cup all‑purpose flour. Whisk vigorously to eliminate lumps, then return to medium heat and cook, stirring constantly, until the mixture becomes a thick, pasty consistency that holds its shape on the whisk.

   Time: PT5M

3. Cool the Mixture

   Add 1/4 cup ice‑cold water to the hot roux, then crack in 3 cold eggs. Whisk briefly to combine. Chill the bowl in the refrigerator for 5–10 minutes until the mixture is close to room temperature.

   Time: PT10M

4. Combine Dry Ingredients

   In the stand mixer bowl, add 4 cups all‑purpose flour and 1 tsp active dry yeast. Mix on low speed for 1 minute to distribute the yeast.

   Time: PT2M

5. First Mix – Hydrate Flour

   Pour the cooled milk‑egg mixture into the flour‑yeast mixture. Mix on low speed until all liquid is absorbed and the dough comes together (about 2–3 minutes).

   Time: PT3M

6. Rest the Dough

   Cover the bowl and let the dough rest for 5 minutes. This allows the flour to fully hydrate.

   Time: PT5M

7. Add Sugar and Salt

   Uncover the dough and add 1/4 cup granulated sugar and 1 tsp kosher salt. Mix on low until the dough is smooth, elastic, and pulls away from the sides of the bowl (about 3–4 minutes).

   Time: PT4M

8. Incorporate Butter

   Add the 8 tbsp (1 stick) cold, cubed unsalted butter a few pieces at a time, mixing on low after each addition until fully incorporated. Scrape down the sides as needed.

   Time: PT5M

9. First Bulk Fermentation (Room Temp)

   Transfer the dough to a lightly greased bowl, cover, and let it rise at room temperature until it’s about 50 % larger (≈1 hour, depending on kitchen temperature).

   Time: PT60M

10. Cold Fermentation

    Place the risen dough, still in the greased bowl, into the refrigerator and chill overnight (≈8 hours). This long, cold rest improves flavor and makes the dough easier to roll.

    Time: PT8H

11. Prepare Biscoff Filling

    In a food processor, pulse 1 cup Biscoff cookies until a fine crumb. Transfer to a bowl, add 0.5 cup Demerara sugar, 1 tbsp ground cinnamon, and 12 tbsp (1½ sticks) softened unsalted butter. Mix with a spatula until a smooth, spreadable paste forms.

    Time: PT10M

12. Prep Baking Pan

    Butter a 13 × 9‑inch aluminum pan. Line the bottom and long sides with parchment paper, then butter the parchment as well. Also butter a sheet of foil the size of the pan – this will cover the rolls halfway through baking.

    Time: PT5M

13. Roll Out the Dough

    Remove the chilled dough from the fridge. On a lightly floured surface, press it into a rectangle about ¼‑⅜ inch thick, roughly 12‑13 inches wide by 20 inches long.

    Time: PT10M

14. Spread Filling

    Evenly spread the Biscoff filling over the dough, leaving a small border (≈½ inch) on three sides.

    Time: PT5M

15. Form the Roll

    Starting from the long edge nearest you, gently roll the dough into a tight log. Pinch the seam to seal.

    Time: PT5M

16. Cut Rolls

    Using a piece of dental floss or a sharp knife, cut the log into 12 equal pieces (≈2 inches each). Place the rolls seam‑side down in the prepared pan in a 3 × 4 grid.

    Time: PT7M

17. Second Proof

    Cover the pan with the buttered foil and let the rolls rise at room temperature until they’re almost doubled in size (≈45 minutes).

    Time: PT45M

18. Bake – Covered

    Preheat the oven to 350 °F. Place the pan in the oven, still covered with foil, and bake for 15 minutes.

    Time: PT15M

    Temperature: 350°F

19. Bake – Uncovered

    Remove the foil and continue baking for an additional 15 minutes, or until the tops are light golden brown.

    Time: PT15M

    Temperature: 350°F

20. Cool Slightly

    Remove the pan from the oven and let the rolls cool in the pan for 10 minutes.

    Time: PT10M

21. Make Cream Cheese Frosting

    In a bowl, beat together 4 oz softened cream cheese, 0.5 cup powdered sugar, and 6 tbsp room‑temperature butter until smooth and pale. Whisk for an additional minute to incorporate air.

    Time: PT5M

22. Frost the Rolls

    Spread the cream cheese frosting over the warm rolls, allowing it to melt slightly into the crevices.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use less liquid)
• Instead of Whole Milk: Half‑and‑half, Almond milk (reduce sugar)
• Instead of Unsalted Butter: Margarine, Coconut oil (for filling only)
• Instead of Active Dry Yeast: Instant Yeast, Fresh Yeast (2× amount)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquid)
• Instead of Demerara Sugar: Light Brown Sugar, Turbinado Sugar
• Instead of Ground Cinnamon: Cinnamon Powder, Ground Nutmeg (half amount)
• Instead of Kosher Salt: Table Salt (use 3/4 tsp)
• Instead of Large Eggs: Egg substitute (1/4 cup each)
• Instead of Biscoff Cookies: Speculoos cookies, Ginger snap crumbs
• Instead of Cream Cheese: Neufchâtel cheese, Greek yogurt (reduce butter)
• Instead of Powdered Sugar: Confectioners' Sugar, Granulated sugar blended in blender

Equipment Needed

• Stand Mixer with Dough Hook
• Saucepan (medium)
• Whisk
• Measuring Cups and Spoons
• Bench Scraper or Flexible Spatula
• Rolling Pin
• Offset Spatula (optional)
• Aluminum 13x9‑inch Baking Pan
• Parchment Paper
• Aluminum Foil
• Dental Floss or Baker’s Twine (optional)
• Ruler (optional)
• Food Processor (optional)

Critical Steps — Do Not Skip

• Scalding the milk without boiling
• Creating the flour‑milk roux to pre‑gelatinize starches
• Keeping the dough temperature low during mixing
• Cold overnight fermentation
• Using dental floss or a sharp cutter for even rolls

Chef Tips from the Video

• Use a ruler and floss to cut perfectly even rolls.
• If you don’t have a stand mixer, knead by hand for 10‑12 minutes; the dough will be slightly warmer, so chill before shaping.
• For extra caramel notes, add a pinch of brown sugar to the filling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently before serving.

Freezer: Freeze individually wrapped rolls for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Do not store at room temperature beyond 2 hours; they will dry out.

Make-Ahead Tips

• The dough can be mixed and chilled the night before.
• Filling can be prepared up to 2 days ahead and kept refrigerated.
• Cream cheese frosting can be made 1 day ahead; store covered in the fridge.