This recipe whips up a dreamy treat: soft, pillowy dough with a luscious cinnamon caramelized biscuit filling and a velvety caramelized biscuit frosting.
- 1 cup warm dairy-free milk (not too hot)
- ¼ cup brown sugar
- 2 ¼ tsp active dry yeast
- 2 cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp salt
- 3 tbsp melted vegan butter
- 1 cup vegan vanilla protein
- ½ cup brown sugar
- 1 tbsp cinnamon
- 3 tbsp softened dairy-free butter
- ¼ cup melted Biscoff spread
- 5 crushed Biscoff biscuits
- 2 tbsp dairy-free cream cheese
- ½ cup powdered sugar
- 2 tbsp melted Biscoff spread
- 1 tsp dairy-free milk
Start by mixing warm dairy-free milk with half of the brown sugar. Sprinkle in the active dry yeast, give it a quick stir, and let it sit for 10 minutes until it's frothy.
In a large bowl, combine flour, protein, the other half of the brown sugar, salt, and cinnamon. Create a well in the center and pour in the yeast mixture and melted vegan butter. The dough should come together into a slightly sticky ball.
Knead the dough using a stand mixer or by hand for about 8-10 minutes until it's no longer sticky.
Cover the dough with a damp tea towel and let it rise in a warm place until it doubles in size.
Roll the dough out into a long rectangle.
For the filling, mix together melted Biscoff, softened butter, brown sugar, cinnamon, and vanilla in a small bowl.
Spread the filling over the dough, then sprinkle the crushed Biscoff cookies on top.
Roll the dough into a log lengthwise and cut it into thick rolls.
Place the rolls in the prepared baking dish, cover them with a damp cloth, and let them rise for 20-30 minutes.
Preheat the oven to 180°F while the rolls rise for the second time.
Bake for 20-22 minutes or until they're beautifully golden brown.
Mix the frosting ingredients together and generously ice the buns while they're still a bit warm. Enjoy!
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