Biscoff Cookie Butter Rolls

For the dough:

• ¾ cup whole milk, warm

• 2¼ teaspoons instant yeast 

• ¼ cup granulated sugar

• 2 large eggs

• ¼ cup salted butter, melted 

• 3 cups bread flour

• ¾ teaspoon salt

• ½ cup heavy cream

  
  

For the filling:

• 1 cup Biscoff cookie butter

  
  

For the cream cheese frosting:

• 6 ounces cream cheese, softened

• ¼ cup salted butter, softened

• 2 cups powdered sugar

• 2 tablespoons Biscoff cookie butter

• 1 cup crushed Biscoff cookies

1. Make the dough: Combine warm milk, yeast, and 1 tablespoon of granulated sugar in a small bowl. Mix then rest for 5-7 minutes until the yeast is active and bubbly. Pour the yeast mixture into the bowl of a stand mixture.

2. Add remaining sugar, eggs, butter, flour, and salt to the stand mixture. Use the hook attachment to knead dough on medium speed for 7 minutes. Dough should be slightly sticky and pulling away from the side of the bowl.

3. Transfer dough to a well-oiled bowl and cover with plastic wrap. Allow dough to rise for 60-90 minutes or until doubled in size. 

4. After dough has risen, transfer to a well-floured surface and roll out into a 14x9 inch rectangle. 

5. Use a silicone spatula to smooth the Biscoff cookie butter evenly over the dough.

6. Starting at one of the 9-inch ends, begin rolling the dough. Make sure to roll the dough tightly and evenly.

7. Cut roll into 1 inch sections with a serrated knife or floss. Place in a greased 9×13 inch baking pan, and cover the pan with plastic wrap. Allow the rolls to rise for 30 minutes or until nearly doubled in size. Meanwhile, preheat oven to 375℉.

8. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.

9. Bake for 20-25 minutes, until lightly browned on top. Allow to cool for a few minutes until warm but no longer hot.

10. Make the frosting: In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend until fluffy. Add powdered sugar and cookie butter. Mix until smooth.

11. Spread the frosting over the warm rolls. Sprinkle with crushed Biscoff cookies. Enjoy!