Ingredients
Scale
- Dough:
- 2 3/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup warm milk (around 110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- Filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, melted
- 2 tbsp Biscoff cookie butter
- Topping:
- 1/2 cup Biscoff cookie butter, melted
- 4–5 crushed Biscoff cookies
Instructions
- Combine warm milk, sugar, yeast, and salt in a bowl. Let sit 5–10 minutes until frothy.
- Add melted butter and egg to the yeast mixture. Gradually stir in flour until a soft dough forms. Knead 6–8 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, ~1 hour.
- On a floured surface, roll dough into a rectangle. Spread melted butter and Biscoff cookie butter evenly. Sprinkle with cinnamon and brown sugar mixture.
- Roll dough into a log and cut into 8–10 pieces. Arrange in a greased baking dish. Cover and let rise 30 minutes.
- Preheat oven to 350°F (175°C). Bake 20–25 minutes until golden brown.
- While warm, drizzle melted Biscoff cookie butter over rolls and sprinkle with crushed Biscoff cookies.
Notes
- Ensure milk is warm but not hot to activate yeast properly.
- Let dough rise fully for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian