Cinnamon Biscoff Treats (Print Version)

# Ingredients:

→ Dough

01 - 2 cups of warm water (around 105°F/40°C)
02 - 1/4 cup of powdered milk (nonfat)
03 - 1/2 cup instant mashed potato flakes
04 - Half a cup of regular sugar
05 - 1 tablespoon and 1 teaspoon of instant yeast (12g total)
06 - 1 and 1/2 teaspoons of salt
07 - 1/4 cup of soft unsalted butter
08 - 1/2 cup of shortening with butter flavor
09 - Two large eggs at room temp
10 - 5 to 6 cups of bread flour

→ Filling

11 - 2/3 cup of Biscoff spread
12 - 1/3 cup of softened unsalted butter
13 - Packed dark brown sugar (3/4 cup)
14 - 1 tablespoon of ground cinnamon

→ Brown Butter Cream Cheese Frosting

15 - A quarter cup of butter, cut into chunks
16 - 4 ounces of cream cheese, softened
17 - 1 teaspoon of real vanilla extract
18 - A small pinch of finely ground sea salt
19 - 1 pound of powdered sugar
20 - 3 to 5 tablespoons of milk (adjust for texture)

→ Optional Garnish

21 - A few Biscoff Lotus cookies (crumbled), about 2-3

# Instructions:

01 - Mix the water, dry milk, potato flakes, sugar, yeast, and salt together. Add the butter, shortening, and eggs, and mix while slowly adding the flour. Knead everything until it's smooth. Let the dough rest and grow for an hour to an hour and a half.
02 - Cook the butter until you see brown specks forming and it smells nutty. Chill the butter until it firms up, then bring it to room temperature when you're ready to use it for the frosting.
03 - Whip the browned butter and cream cheese together. Mix in the vanilla and salt, and slowly alternate between adding powdered sugar and milk until your frosting is light and creamy.
04 - Blend together the Biscoff spread, butter, cinnamon, and brown sugar until smooth and spreadable.
05 - Cut the dough into portions, roll them into rectangles, spread the filling, then roll them into logs. Slice the logs into rounds. Set the rolls on a baking tray and let them rest for 45-60 minutes so they rise again.
06 - Bake at 350°F for 18 to 22 minutes, until the tops are nice and golden. Let them cool for about 5 minutes.
07 - Spread the frosting over the warm rolls. Let it sit for 5-10 minutes to settle, and if you'd like, sprinkle crumbled Biscoff cookies on top as a final touch.

# Notes:

01 - These can be frozen for later use
02 - You can prep this dough the day before and let it sit overnight
03 - For the neatest cuts, use dental floss

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