{"id":42589,"date":"2025-08-06T15:35:21","date_gmt":"2025-08-06T08:35:21","guid":{"rendered":"https:\/\/9amchef.com\/?p=42589"},"modified":"2025-08-06T15:35:21","modified_gmt":"2025-08-06T08:35:21","slug":"biscoff-cinnamon-rolls-2","status":"publish","type":"post","link":"https:\/\/9amchef.com\/biscoff-cinnamon-rolls-2\/","title":{"rendered":"Biscoff Cinnamon Rolls"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Soft, fluffy dough with a buttery cinnamon caramelized biscuit filling, topped with smooth caramelized biscuit frosting \ud83e\udd70<\/p>\n\n\n\n

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Biscoff Cinnamon Rolls<\/h2>\n\t\t

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Dough:<\/h4>
  • 1 cup dairy-free milk (warm but not hot to the touch)<\/li>
  • \u00bc cup brown sugar<\/li>
  • 2 \u00bc teaspoons active dry yeast<\/li>
  • 2 cups plain flour<\/li>
  • 1 teaspoon cinnamon<\/li>
  • \u00bd teaspoon salt<\/li>
  • 3 tablespoons vegan butter (melted)<\/li>
  • 1 cup vegan vanilla protein powder<\/li><\/ul>

    Filling:<\/h4>
    • \u00bd cup brown sugar<\/li>
    • 1 tablespoon cinnamon<\/li>
    • 3 tablespoons dairy-free butter (softened)<\/li>
    • \u00bc cup Biscoff (melted)<\/li>
    • 5 Biscoff biscuits (crushed)<\/li><\/ul>

      Frosting:<\/h4>
      • 2 tablespoons dairy-free cream cheese<\/li>
      • \u00bd cup powdered sugar<\/li>
      • 2 tablespoons Biscoff (melted)<\/li>
      • 1 teaspoon dairy-free milk<\/li><\/ul>\t<\/div>\n\t
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        1. 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.<\/li>
        2. 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.<\/li>
        3. Knead the dough in a stand mixer or by hand for 8-10 minutes until no longer sticky.<\/li>
        4. Cover with a damp tea towel and let rise in a warm place until doubled in size, about 1-1.5 hours.<\/li>
        5. Roll the dough out into a long rectangle.<\/li>
        6. Prepare the filling by combining the melted Biscoff, softened butter, brown sugar, and cinnamon in a small bowl.<\/li>
        7. Spread the filling on the dough. Sprinkle the crushed Biscoff biscuits on top.<\/li>
        8. Roll the dough into a log lengthwise and cut into thick rolls.<\/li>
        9. Place the rolls in a prepared baking dish.<\/li>
        10. Cover with a damp cloth and let rise for 20-30 minutes.<\/li>
        11. Preheat the oven to 350\u00b0F while the rolls rise for a second time.<\/li>
        12. Bake for 20-22 minutes or until golden brown.<\/li>
        13. Stir together the ingredients for the frosting and ice the buns while they are still slightly warm.<\/li><\/ol>\t<\/div>\n\t
          \n\t\t\t<\/div>\n\t
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          Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
          \n\t

          Biscoff Cinnamon Rolls<\/h2>\n\t\t

          \n\t\t\t<\/p>\n\t

          \n\t\t\t<\/div>\n\t
          \n\t\t

          Dough:<\/h4>
          • 1 cup dairy-free milk (warm but not hot to the touch)<\/li>
          • \u00bc cup brown sugar<\/li>
          • 2 \u00bc teaspoons active dry yeast<\/li>
          • 2 cups plain flour<\/li>
          • 1 teaspoon cinnamon<\/li>
          • \u00bd teaspoon salt<\/li>
          • 3 tablespoons vegan butter (melted)<\/li>
          • 1 cup vegan vanilla protein powder<\/li><\/ul>

            Filling:<\/h4>
            • \u00bd cup brown sugar<\/li>
            • 1 tablespoon cinnamon<\/li>
            • 3 tablespoons dairy-free butter (softened)<\/li>
            • \u00bc cup Biscoff (melted)<\/li>
            • 5 Biscoff biscuits (crushed)<\/li><\/ul>

              Frosting:<\/h4>
              • 2 tablespoons dairy-free cream cheese<\/li>
              • \u00bd cup powdered sugar<\/li>
              • 2 tablespoons Biscoff (melted)<\/li>
              • 1 teaspoon dairy-free milk<\/li><\/ul>\t<\/div>\n\t
                \n\t\t
                1. 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.<\/li>
                2. 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.<\/li>
                3. Knead the dough in a stand mixer or by hand for 8-10 minutes until no longer sticky.<\/li>
                4. Cover with a damp tea towel and let rise in a warm place until doubled in size, about 1-1.5 hours.<\/li>
                5. Roll the dough out into a long rectangle.<\/li>
                6. Prepare the filling by combining the melted Biscoff, softened butter, brown sugar, and cinnamon in a small bowl.<\/li>
                7. Spread the filling on the dough. Sprinkle the crushed Biscoff biscuits on top.<\/li>
                8. Roll the dough into a log lengthwise and cut into thick rolls.<\/li>
                9. Place the rolls in a prepared baking dish.<\/li>
                10. Cover with a damp cloth and let rise for 20-30 minutes.<\/li>
                11. Preheat the oven to 350\u00b0F while the rolls rise for a second time.<\/li>
                12. Bake for 20-22 minutes or until golden brown.<\/li>
                13. Stir together the ingredients for the frosting and ice the buns while they are still slightly warm.<\/li><\/ol>\t<\/div>\n\t
                  \n\t\t\t<\/div>\n\t
                  \n\t\t
                  Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                  Soft, fluffy dough with a buttery cinnamon caramelized biscuit filling, topped with smooth caramelized biscuit frosting \ud83e\udd70<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42589","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42589"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42589\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}