Description
These Vegan Biscoff Cinnamon Rolls are a delightful, plant-based twist on a classic treat, featuring a rich cinnamon and Biscoff cookie butter filling. Soft, fluffy, and generously topped with a creamy Biscoff icing and crunchy biscuit crumbs, they make a perfect indulgence for any time of the day.
Ingredients
Dough
- 380 g Self-raising flour
- 2 teaspoons Instant yeast
- 1 teaspoon Cinnamon
- 60 g Vegan butter or margarine
- 250 ml Unsweetened soy milk
- 2 tablespoons Caster sugar
Filling
- 30 g Smooth Biscoff spread
- 60 g Vegan butter or margarine
- 80 g Soft light brown sugar
- 1 teaspoon Cinnamon
Pre-bake glaze
- 1 tablespoon Melted vegan butter or margarine
- 1 tablespoon Caster sugar
- 1 teaspoon Cinnamon
Icing
- 60 g Vegan cream cheese
- 60 g Smooth Biscoff spread
- 60 g Icing sugar
- 2 tablespoons Unsweetened soy milk
Topping
- 1-2 Biscoff biscuits, crushed into crumbs
Instructions
- Prepare dry ingredients: In a large bowl, combine the self-raising flour, instant yeast, and cinnamon. Set aside.
- Warm wet ingredients: Gently melt the vegan butter with the soy milk and caster sugar in a small saucepan over low heat. Once melted, remove from heat and allow to cool to lukewarm.
- Make the dough: Gradually mix the lukewarm liquid into the dry ingredients until a very thick and sticky dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for about 5 minutes until soft and elastic. The dough should spring back when pressed. A stand mixer with a dough hook can be used as an alternative.
- First proof: Place the dough into a lightly oiled bowl, cover with a dishcloth, and leave in a warm place (such as an oven with the light on) for 1 hour or until doubled in size.
- Prepare for rolling: After doubling, lightly knead the dough for a few seconds to release excess air.
- Roll dough out: On a floured surface, roll the dough into a rectangle about ¼ inch thick.
- Preheat oven: Set your oven to 180°C (350°F), or 160°C (325°F) if fan or convection.
- Make filling: In a bowl, mix Biscoff spread, vegan butter, light brown sugar, and cinnamon until well combined.
- Spread filling: Evenly spread the filling mixture over the rolled-out dough.
- Roll and cut: Starting with the long side facing you, roll the dough into a tight sausage shape. Trim the loose ends, then cut into 12 equal pieces. Mark cuts with a knife and slice cleanly with dental floss for neat rolls.
- Arrange rolls: Place the 12 rolls into an 8 x 10 inch baking tin lined with baking paper.
- Make pre-bake glaze: Combine melted vegan butter, caster sugar, and cinnamon. Use a pastry brush to coat the tops and sides of the rolls.
- Bake: Bake for approximately 20 minutes or until golden brown on top. Check doneness by gently pulling apart the center roll with a fork; if raw dough remains, bake a few minutes longer.
- Cool rolls: Allow the cinnamon rolls to cool completely in the tin before icing.
- Make icing: Blend vegan cream cheese, Biscoff spread, and icing sugar until smooth. Add soy milk and mix well to create a spreadable frosting.
- Ice and top: Spread the Biscoff icing evenly over the cooled rolls and sprinkle crushed Biscoff biscuit crumbs on top.
- Serve: Tear or cut the rolls apart and enjoy the delicious vegan treat.
Notes
- Using dental floss to cut the rolls results in cleaner edges without squishing the dough. Simply mark with a knife then cut with unflavored floss.
- If your dough is too sticky while kneading, sprinkle just a little more flour to manage but avoid adding too much to keep rolls soft.
- Make sure the butter and soy milk mixture is lukewarm before adding to yeast mixture; too hot will kill the yeast.
- For best results, serve the cinnamon rolls on the day they are made, as they are freshest and softest.
- These rolls can be stored in an airtight container in the refrigerator for up to 3 days and warmed gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: Vegan, Western
