Method (dough)

1. Grease a square / rectangular 9 x 13” casserole dish with dairy-free butter. Set aside.
2. In a bowl of a stand mixer with dough hook attachment or in a large bowl, stir together the flour, sugar and biscoff cookie crumbs.
3. In a small saucepan on the hob, add in the butter, allow to melt, then add in the milk. You want it to be warm, but not too hot as this will kill the yeast. Sprinkle over the yeast then cover for 5 minutes until bubbly / foamy. You’ll know the yeast is activated. If it doesn’t, the yeast is killed and you’ll have to start again. 
4. Add the activated yeast mixture and apple sauce puree into the dry. Mix the dough until a smooth, elastic ball forms, this will take approximately 8-10 minutes.
5. Lightly grease a medium sized mixing bowl with some oil (I use sunflower), or butter, and place in the dough. Allow the dough to rest and prove in somewhere warm (approximately 90F or warmer) until about doubled in size. Proof the dough until the dough springs back slowly when the side is dented with a finger, about 1-2 hours.
6. During this time, mix together the filling.

Method (filling)

1. Add the sugar, cinnamon, room temperature butter, biscoff spread and crushed biscoff cookies into a bowl. Mix until a smooth paste. Add in a-little more butter if needed, you want it to be paste like and spreadable. 
2. When the dough has doubled, turn it out on a lightly floured surface. Use a rolling pin to roll the dough out into a 16” x 24” rectangle. The thinner the dough, the more swirls you’ll get.
3. Spread the filling over the dough using an off set spatula, getting right into the edges.

Cut the rolls 

1. Use a pizza cutter or sharp knife to cut strips (approximately 1.5” thickness) of the dough. Roll each strip into tight rolls and away from you (refer to video for reference). You should get at lest 9-12 rolls depending on your thickness.
2. Place the rolls in the greased dish. Cover again and place back somewhere warm to double in size.
3. During this time, preheat oven to 180°C fan.
4. Bake the rolls in the middle of the oven for approximately 20-25 minutes, until they’ve puffed up and are golden in colour. Keep an eye on them after 20 minutes to make sure the tops don’t burn. You may wish to turn the dish half way through baking to ensure an even bake.
5. Once baked, carefully remove the rolls from the oven and allow to cool on a wire rack for 15-20 minutes. During this time, prepare the glaze.

Method (biscoff glaze)

1. Combine the cream cheese, softened butter, biscoff spread and vanilla in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the icing sugar and beat on low speed until well combined. For a thinner consistency, you can add in a tablespoon of milk or a-little more cream cheese (optional).
2. When the rolls are warm (not hot), spoon and spread the glaze over each roll. The glaze will melt over the rolls. The rolls are best enjoyed warm. I also like to serve with a drizzle of melted biscoff spread and a biscoff cookies on top of each roll (but this is completely optional).
3. Serve and enjoy!