cinnamon roll cake series episode 2:

BISCOFF CINNAMON ROLL CAKE 🤎 EP. 2 of my giant cinnamon roll cake series! Soft, gooey, cinnamon-y, loaded with cookie butter and finished with the dreamiest Biscoff cream cheese frosting 🍪🤎 Dough: ¾ cup whole milk (lukewarm) ¼ cup granulated sugar 2¼ tsp active dry yeast (1 packet) ¼ cup unsalted butter (melted and cooked slightly) 1 large egg (room temperature) 2¾ cups all-purpose flour 1 tsp salt Biscoff filling: ½ cup Biscoff cookie butter 2 tbsp unsalted butter (softened) ¼ cup packed brown sugar 1 tsp cinnamon Pinch of salt Biscoff Cream Cheese Frosting: 4 oz cream cheese (softened) 2 tbsp unsalted butter (softened) 1 cup powdered sugar 2 tbsp Biscoff cookie butter 1 tsp vanilla extract 1–2 tbsp heavy cream or milk, as needed Pinch of salt Topping: 3–4 Biscoff cookies, crushed Dough: -Warm the milk until lukewarm, stir in the sugar and yeast and let sit for about 5–10 minutes, until foamy. -In a large bowl or stand mixer, add the milk mixture, melted butter, and egg. Mix until egg is lightly bean. -Add the flour and salt, mix until a dough forms. Knead for about 5–7 minutes, until the dough is smooth and elastic. -Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1–1½ hours, or until doubled in size. Biscoff Filling: -Mix the softened butter and Biscoff cookie butter until smooth. -Add the brown sugar, cinnamon, and salt and mix until combined. The filling should be soft and spreadable, but not runny. Assembly: -Grease a 9-inch springform pan and line the bottom with parchment paper. -Roll dough into approximately a 12 × 16-inch rectangle. -Spread the Biscoff filling evenly over the entire surface, leaving a small border around the edges. -Using a sharp knife or pizza cutter, cut the filled dough into long strips (I made 12). -Take the first strip and roll it into a spiral. Take the next strip and continue wrapping it around the first spiral. Keep adding the strips one at a time until you have one large cinnamon roll. -Keep the spiral snug, but don’t pull or compress the dough. You want the layers touching without squeezing them tightly together. -Carefully transfer the roll into the prepared springform pan and finish adding the strips. -Cover the pan and let it roll rise for approximately 45 minutes, or until the dough looks noticeably puffy and airy. -Don’t worry if the center rises a little more than the outer rings. The important thing is that the whole cake has visibly expanded. Bake: -Preheat the oven to 350°F. -Bake for approximately 35–45 minutes, checking the center and middle rings for doneness. -If the top is becoming too brown before the center is baked, loosely tent the cake with aluminum foil and continue baking. -Let the cake cool in the pan for about 15 minutes before removing the springform ring. Biscoff cream cheese frosting: -Beat the softened cream cheese and butter until smooth. -Add the Biscoff cookie butter, vanilla, and salt, mix until combined. -Gradually add the powdered sugar and mix until smooth. Add heavy cream or milk, 1 tablespoon at a time, until you reach a smooth, spreadable consistency. -Spread the Biscoff cream cheese frosting over the cinnamon roll while it’s still slightly warm. -Finish with crushed Biscoff cookies. Serve warm and gooey. 🤎 #cinnamonroll #cake #cozybaking #fallbaking #homemadedessert