Biscoff Cinnamon Rolls
For the Tangzhong
1.Maida-2 tbsps
Milk-3 tbsps
Water-2 tbsps
In a small saucepan mix all the above ingredients without lumps.Cook this on medium heat stirring continuously until the mixture thickens and leaves the bottom of the pan .Add 3 tbsps butter and set aside to cool.
2.Milk-1/3 cup(lukewarm)
Instant Yeast-1 1/2 tsp
Sugar-1 tsp
Add the sugar and yeast to the lukewarm milk and allow it to rise (10-15 minutes).
3.Maida-2 cup & 1 tbsp
Salt-1 tsp
Milk powder-2 tbsps
Egg-1
Combine the above ingredients and add the Tangzhong- butter mixture and the risen yeast mixture to this & mix until everything comes together.Cover the dough and let it rest for 20 minutes. This will give the flour a chance to absorb the liquid & enables easy kneading.
After 20 minutes,knead the dough with your hands/mixer to make a smooth somewhat sticky dough.Shape it into a ball and place it in an oiled bowl.Cover and set aside in a warm place for the first rise.(1-1 1/2 hours).
For the filling
4.Brown Sugar-1/3 cup
Cinnamon powder-2 tsp
In a small bowl combine the sugar and cinnamon powder with a spoon.
Unsalted butter-2 tbsps (room temperature)
Crunchy Biscoff spread-1/4 cup
Gently deflate the risen dough and shape into a rectangle.Spread the butter over this & sprinkle the sugar and cinnamon mixture.
Microwave the crunchy Biscoff spread for 30 seconds.Let it cool a bit.Drop little spoonfulls of the Biscoff spread over the dough using a small spoon .Don't spread the Biscoff- just leave the little dollops as they are.
Starting with the long edge roll this into a log.With the seamside down cut the log into 1 1/2" thick slices.
Line a tray with parchment paper and arrange the rolls with enough space for it to rise.Cover with a cling film and set aside for the second rise.(45-60 minutes)
Once risen bake in a preheated oven at 180 C for 20-25 minutes. I baked in a microwave oven with convection mode for 17 minutes.
Biscoff Cream Cheese Frosting
5.cream cheese-140 gm [room temp.]
butter-3 tbsp[room temp.]
sugar pwdr-3/4 cup
Vanilla essence-1 tsp
Crunchy Biscoff Spread -3-5 tbsps
Melt the Biscoff spread in microwave for 30 seconds.
Combine all the other ingredients in a bowl, adding biscoff spread a tbsp at a time to reach the desired consistency. Pour over the rolls after the rolls are cooled.
Note: If you have only smooth Biscoff spread,add a lotus Biscoff cookie crushed to 1/4 cup spread to make crunchy Biscoff spread.
Watch video for this in https://fb.watch/j_daqWPIj7/?mibextid=tejx2t
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