Biscoff and Cinnamon Rolls
Ingredients
Dough
- 2 cups all purpose flour
- 1 cup lukewarm plant-based milk
- 1 tsp caster sugar
- 1/4 cup coconut oil, melted
- 1 sachet yeast (8g)
- 1 tsp vanilla extract
- Pinch salt
Filling
- 1/4 cup raw sugar
- 2 tbsp coconut oil, melted
- 2 tbsp ground cinnamon
- 2 tbsp biscoff spread
Preparation
Warm the plant-based milk, add yeast and sugar, and set aside for 5 minutes to let it bloom.
In a bowl, combine the dry ingredients for the dough with melted coconut oil, yeast milk mixture, and vanilla extract to form a dough.
Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours until doubled in size.
Combine all the ingredients for the filling and stir to mix.
Roll out the dough, spread the filling evenly, and cut into 8 pieces.
Place the rolls in a greased baking dish, leaving space between them, and let them proof for 25 minutes.
Bake in the oven at 180°C for 25-30 minutes until cooked, then allow to cool slightly.
Spread more biscoff spread on top and sprinkle with biscoff biscuit crumbs.
