Lotus Biscoff Cinnamon Rolls

So you’ve decided to conquer the world… or at least your kitchen with something ridiculously delicious, huh? Good choice. And if you’re anything like me, “delicious” should also mean “not-a-day-long project.” Enter: Lotus Biscoff Cinnamon Rolls. Your taste buds are about to send you a thank-you note.

Why This Recipe is Awesome

Forget those bland, dry excuses for cinnamon rolls you’ve suffered through. This recipe? It’s the culinary equivalent of a warm hug from your favorite person, but with way more Biscoff. It’s shockingly simple – seriously, even if your baking track record is mostly burnt offerings, you can nail this. Plus, Biscoff. Need I say more? It’s basically a legally required amount of happiness in every bite. And the aroma? Your neighbours might just “accidentally” drop by.

Ingredients You’ll Need

Gather your troops, folks! Here’s what we’re wrangling for these beauties:

For the Dough:

• 1 cup warm milk (about 105-115°F or 40-46°C – not hot, unless you’re trying to make scrambled milk, which is a hard no)
• 2 ¼ teaspoons active dry yeast (one packet – the stuff that makes magic happen, i.e., fluffy dough)
• ¼ cup granulated sugar (a little sweetness for the yeast, they work harder with bribes)
• ¼ cup unsalted butter, melted (because salted butter in sweet things is a betrayal)
• 1 large egg (the binder of dreams)
• 3 cups all-purpose flour (the main character, the foundation of all good things)
• ½ teaspoon salt (just a pinch, to make everything else taste more)

For the Filling:

• ¼ cup unsalted butter, softened (room temp, not melted, unless you want a sticky mess)
• ½ cup light brown sugar, packed (that deep caramel note)
• 1 tablespoon ground cinnamon (the other main character, it’s in the name!)
• ½ cup Lotus Biscoff Cookie Butter, softened (the star of the show, obviously)

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened (half a standard block – Philadelphia or similar, no cheap knock-offs!)
• 2 tablespoons unsalted butter, softened (again, room temp is key)
• 1 ½ cups powdered sugar (for that smooth, sweet finish)
• ½ teaspoon vanilla extract (a dash of fancy)
• 1-2 tablespoons milk or cream (to adjust consistency, don’t go wild)

Step-by-Step Instructions

1. Activate the Yeast: In a large bowl, whisk together the warm milk, a teaspoon of the granulated sugar, and the active dry yeast. Let it sit for 5-10 minutes. It should get foamy. If not, your yeast is dead. RIP. Start over with fresh yeast!
2. Mix Wet Ingredients: Add the melted butter and egg to the foamy yeast mixture. Give it a good stir to combine everything.
3. Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, the remaining granulated sugar, and the salt.
4. Knead the Dough: Gradually add the dry ingredients to the wet mixture, mixing until a shaggy dough forms. Turn it out onto a lightly floured surface and **knead for 5-7 minutes** until the dough is smooth and elastic. Don’t skip the kneading; it’s therapy for you and deliciousness for the rolls!
5. First Rise: Place the kneaded dough in a lightly greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has roughly doubled in size. This is where the patience comes in.
6. Make the Filling: While your dough is doing its thing, combine the softened butter, light brown sugar, and ground cinnamon in a small bowl. Mix until well combined and set aside.
7. Roll it Out: Once the dough has risen, gently punch it down (so satisfying!). On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
8. Spread the Goodness: Evenly spread the cinnamon-sugar butter mixture over the rolled-out dough, leaving a small border around the edges. Then, **gently warm the Biscoff cookie butter for 10-15 seconds in the microwave** to make it easier to spread, and dollop/spread it over the cinnamon layer. Oh yeah.
9. Roll and Slice: Tightly roll the dough from the long edge (the 18-inch side). Pinch the seam closed firmly to seal it. Using a sharp knife or unflavored dental floss (seriously, try it!), cut the log into 12 equal rolls.
10. Second Rise: Arrange the cut rolls in a greased 9×13 inch baking dish. Make sure they have a little room to expand. Cover the dish and let them rise again for 30-45 minutes, or until they look delightfully puffy.
11. Bake: While the rolls are on their second rise, preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. **Don’t overbake, or they’ll be dry!**
12. Make the Frosting: While the rolls cool slightly, beat the softened cream cheese, softened butter, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. Add milk or cream a tablespoon at a time until you reach your desired consistency – not too thick, not too runny.
13. Frost and Devour: Spread that luscious frosting generously over the warm (but not hot!) cinnamon rolls. Serve immediately and prepare for compliments… and maybe a food coma.

Common Mistakes to Avoid

• Too hot milk for yeast: You’ve killed the yeast. Start over, sadly. Yeast needs warmth, not a scalding bath!
• Not kneading enough: Results in tough, dense rolls. Your arms are stronger than you think, get to it! Don’t be shy with that dough.
• Over-flouring the surface: Makes the dough dry and hard to roll. A light dusting is all you need, Cinderella.
• Not softening ingredients: Trying to beat cold cream cheese or butter is a battle you’ll lose (and get lumpy frosting). **Patience, grasshopper, let them soften at room temperature!**
• Overbaking: The cardinal sin! Dry rolls are a tragedy. Keep an eye on them, as oven temperatures can vary. They should be golden, not crispy.
• Not rolling tightly enough: Your rolls will unravel and look like a sad, deflated snail. Aim for a snug, firm roll to keep them together.

Alternatives & Substitutions

• No Biscoff? What are you even doing? Just kidding (mostly). You could use Nutella for a chocolatey twist, or another nut butter like almond or cashew butter. But seriously, go find some Biscoff. Your soul will thank you.
• Dairy-free? You’re brave! Use plant-based milk, vegan butter sticks, and a flax egg (1 tbsp ground flaxseed + 3 tbsp water). For the frosting, use dairy-free cream cheese and butter. Results may vary, but hey, you tried!
• Different spices? Add a pinch of nutmeg or cardamom to the filling for an extra layer of warmth. Fancy!

FAQ (Frequently Asked Questions)

• “Can I make these ahead of time?” Oh, absolutely! You can assemble the rolls in the baking dish, cover tightly, and let them do their second rise slowly in the fridge overnight. Just pull them out about an hour before baking to come to room temperature.
• “My dough isn’t rising, what gives?” Is your yeast alive? Was your milk too hot/cold? Is your kitchen an arctic tundra? **Warmth is key for happy yeast!** Make sure your yeast is fresh and your milk is just warm, not scorching.
• “Can I use regular granulated sugar in the filling?” You can, but brown sugar gives a deeper, more caramel-y flavor that’s just superior, IMO. It really adds to the cozy vibe.
• “Help, my frosting is too runny/thick!” Too runny? Add more powdered sugar, a tablespoon at a time. Too thick? A tiny splash more milk or cream. Adjust slowly, don’t dump it all in! It’s an art, not a science.
• “Do I have to use a stand mixer?” Nope, your hands are perfectly capable tools! It just might be a bit more of a workout, especially for the kneading. Consider it pre-roll calorie burning.
• “What if I don’t have a 9×13 inch pan?” A slightly smaller or larger oven-safe dish will work; just adjust baking time and keep an eye on them. They might be snugger or spread out more, but still delicious.

Final Thoughts

See? You totally crushed it! Who knew turning flour, butter, and a whole lotta Biscoff into pure joy could be so easy? Now go impress someone—or yourself—with your new culinary superpowers. You’ve earned every single glorious bite. And don’t forget to share… if you really want to. No judgment here!