Biscoff Cinnamon Twists
My daughter is obsessed with all things Biscoff, and she's an even bigger fan of those cinnamon roll bites from Auntie Anne's at the mall. So naturally, I had to find a way to bring her two favorites together! These soft, gooey cinnamon roll twists are a fun little twist (pun intended!) on my classic cinnamon roll recipe, filled with cookie butter cream and cinnamon sugar, then finished with a cookie butter cream cheese icing and crumbled Biscoff cookies. If you're a fan of cinnamon rolls and Biscoff, this is definitely one you'll want to add to your recipe arsenal!
Gourmet Mommie Tip#1:
Get the Perfect Twist: When shaping the twists, stack two strips on top of each other and gently press the ends together before twisting to help them hold their shape. Keep the twists snug, but not so tight that the filling starts squeezing out. And don't worry if a little filling escapes along the way!
Gourmet Mommie Tip #2:
Give Them Room to Rise: Leave about ½ inch between each twist when arranging them in the baking pan. They'll expand during the second rise, and you want them close enough to touch as they bake without being crowded from the start.
Gourmet Mommie Tip #3:
Don't Overbake! : These twists may look done on the outside before the center is fully baked, so the best way to check is with an instant-read thermometer. I like to pull mine when the center reaches 185°F, allowing the residual heat to finish cooking them as they rest. You're looking for lightly golden edges and a soft, tender center, not deeply browned, dry twists. Just be sure to insert the thermometer into the dough rather than the filling for an accurate reading.
Notes
1
Prepare Dough | Combine the all-purpose flour, bread flour, rapid-rise yeast, granulated sugar, brown sugar, salt, melted butter, canola oil, eggs, whole milk, sour cream, and vanilla powder. Knead the dough until combined, then cover and allow to rise until doubled in size, approximately 1 hour.
2
Prepare Cinnamon Sugar | In a small bowl, combine the brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla powder. Mix until evenly combined.
3
Add the Filling | Roll the risen dough into a rectangle. Slightly warm the cookie butter cream until easily spreadable, then spread it evenly over the dough. Sprinkle the cinnamon-sugar mixture evenly over the cookie butter cream.
4
Shape & Bake | Cut the filled dough in half lengthwise, then cut into approximately 1¼-inch strips. Stack two strips on top of each other and twist them together to form each cinnamon roll twist. Arrange the twists for baking, cover, and allow to rise for another 20 minutes. Preheat oven to 350°F. Bake for 15–20 minutes, or until golden around the edges.
5
Icing & Serving | Beat together the softened cream cheese and cookie butter cream. Add the powdered sugar, then gradually mix in the whole milk until the icing reaches a drizzle consistency. Stir in the vanilla extract or paste. Drizzle the cookie butter cream cheese icing over the warm twists and sprinkle with Biscoff cookie crumbs.
Instructions
2 cups all-purpose flour
1⅓ cups bread flour
2 teaspoons rapid-rise yeast
3 tablespoons granulated sugar
3 tablespoons brown sugar
½ teaspoon salt
4 tablespoons salted butter (melted)
2 tablespoons canola oil
2 medium eggs
¾ cup whole milk
1 tablespoon sour cream
1 teaspoon vanilla powder
Dough
¾ cup cookie butter cream (slightly warmed for easy spreading)
Cinnamon sugar (⅓ cup brown sugar + ⅓ cup granulated sugar + 1 tablespoon cinnamon + ½ teaspoon nutmeg + ½ teaspoon vanilla powder)
Cookie Butter Filling
2 oz cream cheese
2 oz cookie butter
1½ cups powdered sugar
¼ cup whole milk
1 tsp vanilla (optional)
Biscoff Cooking Crumbs (optional)
Biscoff Icing & Topping
Gourmet Mommie
Jazzmyne Buckels
BISCOFF CINNAMON TWISTS
12-15 Servings
470 Calories / Serve
PREP
30 M
COOK
10-12 M
RISE
1 H, 20 M
TOTAL
2 H
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