Ingredients
Scale
- 1 cup dairy-free milk
- ¼ cup light brown sugar
- 2 ¼ tsp active dry yeast
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 tbsp vegan butter
- ¼ cup melted Biscoff cookie butter
- ½ cup light brown sugar
- 1 tbsp ground cinnamon
- 3 tbsp softened vegan butter
- 5–6 crushed Biscoff cookies
- 1 tsp vanilla extract
- 2 tbsp vegan cream cheese
- 1 cup powdered sugar
- 2 tbsp melted Biscoff cookie butter
- 1–2 tsp dairy-free milk
Instructions
- In a mixing bowl, combine warm dairy-free milk and ¼ cup brown sugar; sprinkle yeast over it and let sit until frothy.
- In another bowl, whisk together flour, ground cinnamon, and salt.
- Stir melted vegan butter and vanilla into the yeast mixture before gradually adding dry ingredients to form dough.
- Knead the dough on a floured surface for about 5-7 minutes until smooth; let rise in an oiled bowl covered with cloth for about an hour.
- For the filling, mix remaining brown sugar, ground cinnamon, softened vegan butter, melted Biscoff cookie butter, and crushed cookies in a small bowl.
- Roll out risen dough into a rectangle; spread the filling evenly over it.
- Roll tightly into a log and cut into equal pieces; place in a greased baking dish and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for about 20 minutes until golden brown.
- To prepare icing, mix softened vegan cream cheese with powdered sugar and melted Biscoff cookie butter; add dairy-free milk as needed.
- Drizzle icing over warm rolls before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 roll (75g)
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg