Caramelised Biscuit Rolls with Cream Cheese Frosting
Ingredients
Directions
- 1
Warm the milk until luke warm. Then add to a standing mixer with the sugar, the yeast, egg and melted butter and whisk together, until creamy.
- 2
Add the flour and salt. Mix with a spoon until a rough dough and then add your dough hook and mix on a low-medium speed for 8-10 minutes, until a smooth, only slightly sticky dough forms.
- 3
Add to an oiled bowl and cover with cling film. Let it rise in a warm area for 40 minutes, or until doubled in size.
- 4
Mix the filling sugar + cinnamon in a bowl.
- 5
Transfer dough to a well floured surface and roll it into a rectangular shape.
- 6
Microwave your 250g biscoff spread for around 10-20 seconds, so that it is soft enough to spread easily but not fully melted.
- 7
Spread on top of the dough and then roll the dough up into a log.
- 8
Cut into equal 1 inch shapes using floss! I discarded the edges and had 9.
- 9
Place into a greased baking tray and cover with cling film for 30 minutes.
- 10
Pre-heat oven to 180C/360F.
- 11
Cover with tin foil and then bake for 25 minutes.
- 12
Remove and then allow them to cool for 5-10 mins.
- 13
Combine the icing sugar, cream cheese, 2 tbsp biscoff spread and vanilla paste in a bowl.
- 14
Spread the frosting on top.
- 15
Finish with the rest of the biscoff spread on top and then enjoy! If you eat in the days after, microwave for 30 secs to warm up - it freshens the roll up again to make it taste similar to freshly baked!
