The only thing better than cinnamon buns is Biscoff Cinnamon Bun! Featuring soft pillowy buns with Biscoff filling & Biscoff cream cheese frosting...these buns are just irresistible!
1cupWhole Milkat lukewarm temperature (36.5-40.5°C)*
76gUnsalted Buttersoftened at room temperature
2mediumEggs
550gPlain Floursifted
1tspSalt
For the Biscoff Cinnamon Filling
100gDark Brown Sugar
70gButter / Margarinesoftened at room temperature
1tbspCinnamon Powder
2tbspBiscoff Spreadmelted
100gBiscoff Biscuit Crumbsplus more for topping
For the Biscoff Cream Cheese Frosting
75gIcing Sugar
2tbspBiscoff Spreadmelted
44gCream Cheese
42gButter / Margarine
Instructions
Making the dough
Stir together instant yeast / active dry yeast and ½ tsp sugar into the lukewarm milk until dissolved. Set aside for 5-10 minutes until the mixture has frothed up. If it doesn't foam up, that means the yeast is dead and unusable.
2 tsp Instant Yeast / Active Dry Yeast*, 1 cup Whole Milk
In the meantime, cream together butter and sugar in a large mixing bowl. Then mix in eggs, plain flour and salt until combined.
76 g Unsalted Butter, 85g + ½ tsp Sugar, 2 medium Eggs, 550 g Plain Flour, 1 tsp Salt
Add in the yeast & milk mixture and keep mixing until a soft dough forms. The dough should come clean from the side of the bowl.
Transfer the dough to an oiled bowl and cover the bowl with a clean kitchen towel. Let the dough rise in a warm place for about 1 hour until doubled in size.
Making the filling and assembling the buns
Make the filling by mixing together dark brown sugar, butter, cinnamon powder, and Biscoff spread.
100 g Dark Brown Sugar, 70 g Butter / Margarine, 1 tbsp Cinnamon Powder, 2 tbsp Biscoff Spread
On a floured surface, roll the dough into a flat rectangle at about ½-inch thick.
Spread the filling over the flattened dough and top with Biscoff Biscuit Crumbs.
100 g Biscoff Biscuit Crumbs
Starting from the long edge, roll the dough into a log. Then use a sharp knife to divide it into 10 rolls.
Place the rolls into a lined baking tray, leaving about an inch's space between each bun.
Cover the tray with a kitchen towel and set aside for 30 minutes to let the buns rise for a second time. The buns should double in size.
As the buns are rising, preheat the oven to 180°C.
When ready, bake the buns for about 20 minutes until golden in colour.
Make the frosting
While the buns are baking, make the frosting by whisking together all the frosting ingredients until smooth & combined.
75 g Icing Sugar, 2 tbsp Biscoff Spread, 44 g Cream Cheese, 42 g Butter / Margarine
Spread all over the freshly baked buns and sprinkle more Biscoff Biscuit crumbs if you like!
Notes
Instant yeast and active dry yeast can be used interchangeably. Using instant yeast means it does not need to be proofed beforehand and the dough rises a lot quicker.
Even though instant yeast doesn’t require proofing, I recommend following step 1 anyway (i.e. the proofing) just to make sure it is still active for use. If you are using active dry yeast, step 1 is a must.
If the mixture doesn't foam up in step 1, this means the yeast is dead and unusable.
When activating/testing the yeast, make sure your milk is at a lukewarm temperature. If your milk is too hot, it will kill the yeast; if it's too cold, it won't activate the yeast.
Since Biscoff is already naturally quite sweet, I have reduced the typical sugar amount for both the filling and frosting. Feel free to play around and adjust accordingly to your taste.