I've always loved Cinnamon Rolls, but now I think I love them even more (if that's even possible!?)
Speculoos spread is a delicious cookie-butter which is sweetly spiced and dangerously moreish. These cinnamon rolls are filled with a speculoos swirl and crushed speculoos biscuits, and as if that wasn't enough once baked they are topped with a rich speculoos icing and sprinkled with more biscuit crumbs!
Let's just say these cinnamon rolls are a speculoos-lover's dream!
Speculoos Cinnamon Rolls
Recipe by Charis Mitchell
2 1/2C plain flour
1 7g sachet fast action yeast
1 1/2C warm water
4Tbsp (heaped) speculoos spread
2 speculoos biscuits, crushed
1/4C soft brown sugar
1tsp ground cinnamon
For the icing
2tsp speculoos spread
2C powdered sugar
6tsp almond milk
1 speculoos biscuit, crushed
In a large bowl combine the dry dough ingredients. Add the oil and warm water and mix until a smooth, soft dough is formed. Cover the bowl with a plastic bag and leave to rise for one hour or until the dough has doubled in size.
Remove the risen dough from the bowl and turn onto a floured surface. Roll into a large rectangle about 2-3cm thick and spread with the speculoos spread. Sprinkle over the sugar, cinnamon and biscuit crumbs and roll tightly into a large sausage shape. Cut into 12 equal pieces and place each one into a greased muffin tin.
Cover the tin with a plastic bag and leave to rise for a further 30 minutes. Once the rolls are nice and fluffy bake in an oven preheated to 175 for 30-40 minutes, until browned.
Remove the rolls from the oven and carefully pop them out of the muffin tin and onto a wire rack to cool before you ice them.
Make the icing by mixing together the speculoos spread, powdered sugar and milk until smooth. Once the rolls are cool top them with a generous dollop of icing and a sprinkle of biscuit crumbs.
Keep in an airtight container for up to 4 days.