Mini Biscoff Cinnamon Rolls
¾ cup lukewarm milk
¼ cup sugar
1 ½ tsp. yeast
2 ¼ cup flour
1 tsp. salt
2 Tbsp. soft butter
2 Tbsp. Lotus Biscoff Spread Smooth
3 Tbsp. soft butter
3 Tbsp. sugar combined with ½ tsp. cinnamon
½ cup powdered sugar combined with 1 Tbsp. Lotus Biscoff Spread Smooth and 2 Tbsp. milk
Lotus Biscoff biscuit crumbs
1. Combine in a bowl the lukewarm milk, sugar and yeast. Leave for a few minutes. The mixture should become bubbly. Blend in the egg, flour and salt. Divide the dough into 2 halves; to one half add 2 Tbsp. butter and to the other half add 2 Tbsp. Lotus Biscoff Spread Smooth to form a sticky dough. Knead both doughs 5 minutes and let rise for 1 hour, covered.
2. Shape the two doughs into long strips. Twist the two strips together and cut off 3-inch lengths. Roll each length to make a small cinnamon roll. Distribute the 3 Tbsp. soft butter and cinnamon sugar between 24 small muffin cups. Place the cinnamon rolls in the cups and cover, let rise 20 minutes. Bake 15 minutes at 350F until lightly browned underneath.
3. Drizzle with Lotus Biscoff glaze and sprinkle with toasted almonds and/or Lotus Biscoff biscuit crumbs.