Dough

360g all-purpose flour, plus more for dusting
70g granulated sugar
6g fine salt
6g instant dry yeast
200g whole milk
55g eggs, beaten
55g unsalted butter, softened
Filling

100g brown sugar
60g unsalted butter, softened 5g cinnamon powder
30g Biscoff spread, optional
Pinch of salt, to taste
Cream Cheese Glaze
makes about 1 tbsp. per roll

100g cream cheese
30g unsalted butter, softened
40g icing sugar
5g vanilla
METHOD
This dough can be kneaded by hand! See tips.

MIX. In a stand mixer fitted with the dough hook, combine all- purpose flour, instant dry yeast, and sugar. Mix for a few seconds, then stream in your milk and beaten egg. Knead on low until it forms a shaggy dough, then add softened butter.
KNEAD. Knead on low-medium until the butter is fully absorbed, then add salt. Knead on medium until it’s smooth, stretchy, and forms a small windowpane. See tips.
PROOF. Shape dough into a ball. Place in a greased bowl, cover with cling wrap, and allow to proof in a warm area for 1-2 hours or until at least doubled in size.
FILLING. While the dough is resting, prepare the filling. In a bowl, mix brown sugar, softened butter, cinnamon, and Biscoff spread until uniform. Add salt to taste, about a pinch up to half-tsp. if adding the Biscoff. Mix and set aside.
FLATTEN. Once the dough has doubled in size, gently punch down. Transfer to a lightly floured surface. With a rolling pin, flatten dough into a large rectangle about ¼-inch thick, roughly 12×16” wide positioned horizontally.
ROLL. Spread an even layer of filling onto the rectangle, leaving a 1” margin on top. Roll into a log from the bottom upwards and flatten the top edge before sealing. Transfer to a parchment-lined tray, cover and freeze for 10 minutes. Meanwhile, grease and line a 9×13″ baking dish with parchment paper.
CUT. Trim both ends of the cold log. Mark equal portions (9 pcs. for large, 12 pcs. for slightly smaller rolls) by slightly indenting with dental floss or a knife. Cut and arrange in the baking dish with ample space between each roll.
PROOF. Cover and proof in a warm area for 30 minutes or until about doubled in size. Meanwhile, preheat the oven to 180°C.
BAKE. Bake for 25-30 mins. or until golden. Meanwhile, mix cream cheese glaze ingredients in a bowl until smooth.
COOL. Transfer to a wire rack to cool slightly. Once the rolls are no longer too hot to touch, spread the cream cheese glaze on top. Enjoy!