Biscoff Banana Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 egg, room temp (for the dough)
• 1/2 cup (120g) mashed overripe banana (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• ~3 1/2 cups (~420g) all purpose flour (only add more if it's super sticky) (for the dough)
• 1 tsp salt (for the dough)
• + 1/3 cup warm heavy cream to pour over the rolls right before baking (for the dough)
• 1/3 cup (76g) unsalted butter, softened (for the biscoff cinnamon filling)
• 1/3 cup (~80g) Biscoff spread/cookie butter (for the biscoff cinnamon filling)
• 3/4 cup (165g) brown sugar, packed (for the biscoff cinnamon filling)
• 1 1/2 tbsp cinnamon (for the biscoff cinnamon filling)
• + 1-2 thinly sliced bananas and a few crushed Biscoff cookies (for the biscoff cinnamon filling)
• 6oz (170g) cream cheese, room temp (block style, not spreadable) (for the icing)
• 1/4 cup (57g) unsalted butter, room temp (for the icing)
• 1/3 cup (~80g) biscoff spread (for the icing)
• 1 cup (120g) powdered sugar (for the icing)
• 1/2 tsp vanilla (for the icing)
• + crushed biscoff cookies & banana slices for topping (for the icing)

Instructions

1. These were so good they deserved another video!
2. Combine the warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
3. Add egg, mashed banana, and melted butter, mix.
4. Stir in salt and flour. Mix until a soft dough forms.
5. Knead the dough for 8-10 min.
6. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs or until doubled.
7. For the filling, mix the soft butter, biscoff spread, brown sugar, and cinnamon until combined/spreadable.
8. Roll dough into a large rectangle on a lightly floured surface.
9. Spread the filling evenly, add thinly sliced bananas on top and lightly sprinkle some crushed biscoff cookies on top of it.
10. (don't overstuff it)
11. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
12. (Or you can tightly roll the whole thing then slice)
13. Place in greased 9x13 pan.
14. Cover & let rise ~30 more min.
15. Pour warm heavy cream over the rolls right before baking.
16. Bake at 350°F for 22-28 min until golden.
17. To make the icing, beat cream cheese, butter, and biscoff spread together until smooth.
18. Then, beat in powdered sugar and vanilla until fully combined.
19. Spread over warm rolls and sprinkle extra crushed biscoff cookies and banana slices over the top.