Description
Delicious vegan-friendly cinnamon rolls infused with the unique flavor of Biscoff spread, perfect for any occasion.
Ingredients
Scale
- 1 cup dairy-free milk (225g, warm but not hot)
- ¼ cup light brown sugar (50g, divided)
- 2 ¼ tsp active dry yeast (8g)
- 3 cups all-purpose flour (365g)
- 1 tsp ground cinnamon (4g)
- ½ tsp salt
- 3 tbsp vegan butter (45g, melted)
- 1 tsp vanilla extract (2g)
- ½ cup light brown sugar (85g, loosely packed)
- 1 tbsp ground cinnamon (12g)
- 3 tbsp softened vegan butter (45g)
- ¼ cup melted Biscoff Cookie Butter
- 5-6 crushed Biscoff cookies
- 1 tsp vanilla extract (3g, optional)
- 2 tbsp vegan cream cheese (softened slightly)
- 1 cup powdered sugar (130g)
- 2 tbsp melted Biscoff cookie butter
- 1-2 tsp dairy-free milk (as needed)
Instructions
- Warm the dairy-free milk and pour it into a bowl.
- Add 2 tablespoons of light brown sugar and the active dry yeast to the warm milk. Let it sit for about 5-10 minutes until it’s frothy.
- In a large bowl, combine the all-purpose flour, ground cinnamon, and salt.
- Pour the yeast mixture into the flour mixture along with the melted vegan butter and vanilla extract.
- Mix until a soft dough forms, then knead for about 5 minutes until smooth.
- Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 350°F (175°C).
- Roll the dough out on a lightly floured surface into a rectangle, approximately 16×12 inches.
- Spread the softened vegan butter over the rolled-out dough.
- In a small bowl, combine the remaining light brown sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered dough.
- Drizzle the melted Biscoff Cookie Butter over the filling.
- Sprinkle the crushed Biscoff cookies on top of the filling.
- Starting from one long edge, roll the dough tightly into a log.
- Cut the log into 1.5-inch thick slices and place them in a greased baking dish.
- Cover the rolls with a cloth and allow them to rise again for about 30 minutes.
- In a mixing bowl, beat the softened vegan cream cheese with the powdered sugar and vanilla extract until smooth.
- Add the melted Biscoff Cookie Butter and stir until fully combined. If needed, mix in dairy-free milk to achieve your desired consistency.
- Bake the cinnamon rolls in the preheated oven for 25-30 minutes until golden brown.
- Drizzle the icing over the warm cinnamon rolls before serving.
Notes
For a gluten-free option, use a suitable gluten-free flour blend. For sugar substitutes, consider stevia, monk fruit, or allulose.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg