Post by @thesapor

Biscoff cinnamon rolls ✨ DOUGH
Tangzhong - 25g bread flour or AP flour (3 tbsp) - 125g whole milk (1/2 cup) Dough - 475g bread flour or AP flour (3 3/4-4 cups) - 155g whole milk, warmed (2/3 cup) - 105g sugar (1/2 cup) - 2 large eggs (100g) - 20g milk powder (3 tbsp) - 7g active dry yeast (2 1/4 tsp) - 8g salt (1 1/4 tsp) - 3g powdered vanilla bean powder - 40g softened butter (3 tbsp) - 30g neutral oil (2 tbsp) FILLING - 113g softened unsalted butter (1/2 cup) - 118g dark brown sugar (1/2 cups) - 60g Biscoff cookie butter, melted (about 4 tbsp) - 80g crushed Biscoff cookies - 3 tsp ground cinnamon BEFORE BAKING - 50g dark brown sugar (1/4 cup) - 85g warm heavy cream (1/3 cup) Instructions - Cook the tangzhong until thick, then cool. - In a large bowl add warm milk, 1 tbsp sugar, yeast, and mix until combined and. Cover and let bloom for 8-10 minutes. - Add Tangzhong, eggs, and mix until combined. - Add flour, milk powder, and vanilla bean powder. Mix and transfer to stand mixer or lightly oil surface to knead. Knead until gluten starts developing, then gradually add the butter followed by the oil. Knead until smooth, stretchy & tacky with a good windowpane. - Transfer dough to a greased bowl cover and rise for 60-90 minutes or until doubled in size. After rising place bowl in the fridge for 45-60 minutes to chill. - Transfer dough to lightly oiled surface, spread biscoff butter mixture and cinnamon cookie sugar mixture. Roll and cut into 12 even rolls. - To a greased baking dish add 1/4 cup dark brown sugar. Place rolls into baking dish, cover, and rise for 35-40 minutes or until puffy. - Pour warm heavy cream over the rolls and bake at 350°F. I pull mine around 188°F internal temp so they stay extra soft & gooey. ICING
100g unsalted butter, softened (7 tbsp)
85g cream cheese, softened (1/3 cup)
230g powdered sugar (about 1 3/4-2 cups
30g heavy cream (2 tbsp) 2 tbsp biscoff cookie butter 
1 1/2 tsp vanilla bean paste
1/4 tsp salt • • • #Recipe #baking #bakingideas #cinnamonroll #fallrecipes