Soft, fluffy dough with a buttery cinnamon caramelized biscuit filling, topped with smooth caramelized biscuit frosting 🥰
Biscoff Cinnamon Rolls
Ingredients
Dough:
- 1 cup dairy-free milk warm but not hot to the touch
- ¼ cup brown sugar
- 2 ¼ teaspoons active dry yeast
- 2 cups plain flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 tablespoons vegan butter melted
- 1 cup vegan vanilla protein powder
Filling:
- ½ cup brown sugar
- 1 tablespoon cinnamon
- 3 tablespoons dairy-free butter softened
- ¼ cup Biscoff melted
- 5 Biscoff biscuits crushed
Frosting:
- 2 tablespoons dairy-free cream cheese
- ½ cup powdered sugar
- 2 tablespoons Biscoff melted
- 1 teaspoon dairy-free milk
Instructions
- Mix the warm dairy-free milk and half of the brown sugar together. Sprinkle in the active dry yeast, give it a quick stir, and let sit for 10 minutes until frothy.
- In a large bowl, mix the flour, protein powder, remaining brown sugar, salt, and cinnamon. Make a well in the center and add the yeast mixture and melted vegan butter. Mix until the dough comes together into a ball; it may be slightly sticky.
- Knead the dough in a stand mixer or by hand for 8-10 minutes until no longer sticky.
- Cover with a damp tea towel and let rise in a warm place until doubled in size, about 1-1.5 hours.
- Roll the dough out into a long rectangle.
- Prepare the filling by combining the melted Biscoff, softened butter, brown sugar, and cinnamon in a small bowl.
- Spread the filling on the dough. Sprinkle the crushed Biscoff biscuits on top.
- Roll the dough into a log lengthwise and cut into thick rolls.
- Place the rolls in a prepared baking dish.
- Cover with a damp cloth and let rise for 20-30 minutes.
- Preheat the oven to 350°F while the rolls rise for a second time.
- Bake for 20-22 minutes or until golden brown.
- Stir together the ingredients for the frosting and ice the buns while they are still slightly warm.