Biscoff Cinnamon Rolls

Okay, so this is easily one of the most comforting bakes I have EVER made. These biscoff cinnamon rolls quickly became a household favourite since the first time I made them; they don't disappoint!

This recipe combines two of my absolute favourite sweet treats - cinnamon rolls and Lotus Biscoff spread (yum!) 

I find joy in the most simplest of things, and one of those things is filling the house up with the sweet smell of freshly baked cinnamon rolls on a rainy day. Absolute perfection.

This recipe is egg-free, dairy-free and vegan-friendly.

You can find the video on how I made this recipe, along with lots more vegan-friendly recipes here.

- BISCOFF CINNAMON ROLLS -

You will need:

- 55g (1/4 cup) vegan butter
- 215ml (1 cup) dairy-free milk
- 1 flax egg (1 tbsp flaxseeds + 3 tbsp water)
- 100g (1/2 cup) caster sugar
- 460g plain flour
- 1 packet of instant active dry yeast

For the filling:

- 4 tbsp light brown sugar
- 1 tbsp cinnamon
- 1 jar of Biscoff spread (leaving 1/3 jar for topping)

- 4 Biscoff biscuits, crushed

Method:

1. Add the butter, milk and caster sugar to a saucepan on low heat until the butter has completely melted.
2. Add the flour and instant active dry yeast to a large mixing bowl. Mix to combine.
3. Pour the wet ingredients into the dry ingredients along with the flax egg. Use a stand mixer with a dough hook to mix everything together until a smooth dough ball forms. If the mixture is too sticky, add a little bit more flour.
4. Cover the bowl with a towel and leave it in a warm place to rise for 30 minutes.
5. Preheat the oven to 180C.
6. Combine the brown sugar and cinnamon in a bowl.
7. Roll the dough out into a large rectangle shape on a floured surface.
8. Scoop 2/3 of the Biscoff jar onto the dough and spread it all over.
9. Sprinkle the cinnamon sugar on top and roll the dough up into a log shape.
10. Slice the dough into 8.
11. Grease a shallow casserole dish with a little bit of butter.
12. Place the cinnamon rolls into the dish, spacing them out as they will grow.
13. Bake the cinnamon rolls for 35 minutes until slightly golden.
14. Melt the remaining Biscoff in the microwave for 20 seconds.
15. Drizzle the Biscoff over the cinnamon rolls and sprinkle the Biscoff biscuits on top!