Biscoff Breakfast Rolls

When I became a parent, everything changed. It was such a turning point in my life and I feel so blessed to have experienced that moment after years of being told it wouldn’t be possible. Fast forward to 4+ years later, I never get tired of looking at my little guy and embracing the fact that I have him in my life. Having a little bun in the oven was difficult for me but well worth the challenge. And because a dear friend of mine is nearly done baking her little bun in the oven, I’m dedicating this post to her and her daughter. It only seems fitting to highlight a delicious bun for the occasion and in this case, these Biscoff Breakfast Rolls. Soft buttery brioche dough with swirls of cinnamon sugar and Biscoff spread throughout is crowned with glorious cream cheese frosting for a decadent start to something beautiful…

My friend Nicole of Prevention RD is expecting and to celebrate the coming of her daughter Shea, a few food blogger friends have come together to throw a Virtual Baby Shower for her!  There’s no doubt that if we all lived closer together to meet up in person, we’d have quite a delicious spread. Be sure to head on over to Kim’s delicious site, Feed Me Seymour, for the rest of the virtual baby shower offerings from fellow food bloggers!

For the baby shower, I contemplated on what to share. The last time I spent time with Nicole and her husband was last summer after a day picking blueberries and raspberries at a local farm. I initially thought of preparing a dish incorporating blueberries or raspberries but my mind when blank. Then the idea of a ‘bun in the oven’ inspired me. As a result, I’m sharing these Biscoff Breakfast Rolls. I absolutely love that the recipe for the brioche dough is one that can be made in advance, kept in the fridge and baked up as needed. That’s definitely a great advantage since Nicole will need all the time she has to snuggle with her little one! Once the dough is made (bonus: it’s made without a stand mixer!), its just a matter of letting the dough proof and rolling it out. Cinnamon sugar is sprinkled on top followed by a healthy amount of Biscoff spread for the filling. The dough is then carefully rolled up, cut and left to rise once more before it bakes up. Just before serving, whip up some cream cheese frosting, top your rolls while slightly warm and enjoy how the frosting just melts right in for the most amazing way to start your day!

Brioche Dough for Cinnamon Rolls:

Remove from oven and allow to rest for 10 minutes. Serve with icing or cream cheese frosting (recipe follows) if desired.

Cream Cheese Frosting

2 (8 ounce) packages cream cheese,softened

1/2 cup butter, softened

2 cups sifted confectioners’ sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.