Biscoff Lotus Rolls
Calories: 27
Adjust Servings Here: 12 rolls
Description
Are you tired of making the same cinnamon rolls every time? Why not these Biscoff Lotus Rolls instead? These buttery-sweet rolls are filled with lotus spread and crushed lotus cookies for that perfect taste and texture. They are also easy to make.
Ingredients
Dough
- 350 grams (2¾ cups) All-purpose flour
- 5 g (1 tsp) Salt
- 80 ml (⅓ cups) Warm milk (about 110°F or 45°C)
- 100 g (2 large) Eggs lightly beaten
- 50 g (4 tbsp) Granulated sugar
- 6 g (2 tsp) Active dry yeast (1 standard packet)
- 60 g (4 tbsp) Unsalted butter room temperature
Filling
- 1 cup (240 g) Lotus Biscoff spread
- ½ cup (16 g) crushed Lotus Biscoff cookies
Glaze
- ½ cup (120 g) Lotus Biscoff spread melted
- ¼ cup (8 g) crushed Lotus Biscoff cookies
Instructions
- Dry ingredients - Add flour and salt to the large bowl of a stand mixer with the hook attachment.350 grams All-purpose flour, 5 g Salt
- Yeast mixture - In another bowl, combine the warm milk, sugar, yeast, and eggs. Mix well.80 ml Warm milk , 50 g Granulated sugar, 100 g Eggs, 6 g Active dry yeast
- Combine - Then, gradually pour the yeast mixture into the flour mixture, mixing constantly until you get a sticky dough.
- Butter - Knead the dough for 5 to 6 minutes. Then, add the soft butter and continue to knead for 5 to 6 minutes until you have a smooth, elastic dough.60 g Unsalted butter
- Rise - Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1½ hours or until doubled in size.
- Roll - Once the dough has risen, punch it down and turn it onto a floured surface. Roll it out into a rectangle approximately 18 x 12 inches.
- Filling - Spread the Lotus Biscoff spread evenly over the dough, leaving about a 1/2-inch border on all sides. Sprinkle the crushed Lotus Biscoff cookies over the spread. Start at one of the longer edges and tightly roll the dough into a log.1 cup Lotus Biscoff spread, 1/2 cup crushed Lotus Biscoff cookies
- Cut - Slice the log into 12 even rolls using a sharp knife or dental floss (slide it under the roll, cross ends over the top, and pull through).
- Proof - Place the rolls into a greased 9x13-inch rectangular baking pan. Cover the rolls and let them rise again for about 30 minutes or until they have doubled.
- Oven - Preheat your oven to 375°F / 190°C/ Gas Mar 5.
- Bake - Once risen, bake the rolls in the preheated oven for 20-25 minutes or until they are golden brown on top. Remove from the oven and let them cool for a few minutes in the pan.
- Glaze - Melt the 1/2 cup of Lotus Biscoff spread in the microwave or stovetop. Drizzle the melted Biscoff spread over the top of the warm rolls. Sprinkle the crushed Lotus Biscoff cookies over the glaze.1/2 cup Lotus Biscoff spread, 1/4 cup crushed Lotus Biscoff cookies
- Serve - Once cooled, enjoy the delicious combination of sweet, buttery rolls with the rich, spiced flavor of Biscoff!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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