Description
Discover the cozy flavors of autumn with these Pumpkin Spice Biscoff Cinnamon Rolls. Soft, fluffy pumpkin-spiced dough is filled with a luscious Biscoff spread and crunchy biscuit crumbs, shaped into festive pumpkin-inspired rolls and topped with a creamy maple-cream cheese glaze. Perfect for a seasonal treat or holiday breakfast, these rolls combine warm spices and rich sweetness for an irresistible indulgence.
Ingredients
Dough
- 80 millilitre Milk (full fat or semi skimmed)
- 1 packet Fast-action dried yeast (11g)
- 50 grams Unsalted butter (melted)
- 50 grams White caster sugar
- 1 medium Egg (at room temperature)
- 1 medium Egg yolk (at room temperature)
- 150 grams Canned pumpkin puree
- 460 grams Strong white bread flour (plus extra for dusting)
- 1 teaspoon Salt
- 2 tablespoons Pumpkin spice (shop bought or homemade)
Filling
- 50 grams Unsalted butter (melted)
- 150 grams Biscoff Spread (warmed)
- 100 grams Light brown sugar
- 100 grams Biscoff biscuits (crushed into fine crumbs)
Glaze
- 75 grams Full-fat cream cheese (cold)
- 4 tablespoons Milk
- 2 tablespoons Maple syrup
- 75 grams Icing sugar
- Cinnamon sticks (for decoration)
- Cooking twine (for shaping rolls)
Instructions
- Activate the Yeast: Warm the milk in a microwave for 30-40 seconds until it reaches about 40°C (110°F). Pour into a mixing bowl and sprinkle the dried yeast over it. Let it stand for 1 minute to activate.
- Mix Wet Ingredients: Add melted butter, sugar, whole egg, egg yolk, and pumpkin puree into the bowl with yeast. Stir together using a wooden spoon until combined.
- Combine Dry Ingredients: In a separate bowl, mix the strong white bread flour, pumpkin spice, and salt. Add this to the wet mixture and stir into a rough dough.
- Knead the Dough: Using a stand mixer with a dough hook, knead on medium speed for 8-10 minutes until dough is smooth, shiny, and elastic. If kneading by hand, do so for 10-15 minutes on a floured surface.
- First Proof: Place the dough in a greased bowl, loosely cover with clingfilm and a warm towel. Leave to prove in a warm spot for 1 to 1.5 hours until doubled in size.
- Prepare Filling: Mix melted butter, Biscoff spread, and light brown sugar to create a spreadable paste. Crush Biscoff biscuits finely using a blender or rolling pin.
- Roll Out Dough: Lightly flour your work surface and roll out the dough into a rectangle about 14x10 inches.
- Fill and Roll: Spread the Biscoff filling evenly over the dough, right to the edges. Sprinkle biscuit crumbs on top and press them lightly into the dough. Slice the dough widthwise into 1-inch strips and roll up tightly to form 9-10 cinnamon rolls.
- Shape the Rolls into Pumpkins: Cut four 20cm lengths of cooking twine per roll. Arrange twine pieces in a star shape, place a roll in the center, then gently tie the twine to shape the roll like a pumpkin. Ensure twine is not tight to avoid cutting the dough.
- Second Proof: Place rolls knot-side down on lined baking trays with space between. Cover loosely with clingfilm and a tea towel. Let them prove for 30-45 minutes until puffed up and pumpkin-shaped.
- Preheat Oven: Heat oven to 180°C fan (200°C conventional).
- Bake Rolls: Brush the rolls with milk. Bake for 15-18 minutes until golden brown, risen, and the filling is gooey. Cool for 20 minutes, then carefully cut and remove twine.
- Make Glaze: Whisk cold cream cheese, milk, and maple syrup together until smooth. Sift in icing sugar and whisk until fully combined.
- Frost and Decorate: Spoon the cream cheese glaze over warm rolls. Press a cinnamon stick vertically into the center of each roll to mimic a pumpkin stem. Serve and enjoy!
Notes
- Make sure the milk is not too hot or it will kill the yeast; it should feel like warm bath water.
- Tying the twine too tightly will cause the rolls to split during baking; keep a gentle hold on the dough.
- You can use homemade pumpkin spice mix if preferred, consisting of cinnamon, nutmeg, ginger, cloves, and allspice.
- For best results, use full-fat ingredients for a richer flavor and softer texture.
- The rolls can be stored in an airtight container for up to 2 days and reheated gently before serving.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
