Strawberry Biscoff Rolls

Ingredients List

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

The Dough & Tangzhong

Bread flour: 56 g (for Tangzhong) + 504 g (for main dough)
Whole milk: 112 g (for Tangzhong) + 240 g (for main dough, warmed to 43 °C
Active dry yeast: 7 g
Granulated sugar: 100 g
Sea salt: 6 g
Butter: 250 g (softened)
Eggs: 2 large
Neutral oil: A splash (for coating the dough and work surface) (6:48)

The Strawberry Jam & Fillings

Fresh strawberries: 500 g (for jam) + 300 g (diced, reserved for topping) (8:29)
Granulated sugar: 50 g
Cornstarch: 30 g (Aaron uses a modified amount to perfectly stabilize the juices) (10:09)
Lotus Biscoff cream/spread: 1 jar
Biscoff cookies: One 250 g package

Baking & Toppings

Heavy cream: 120 g (poured over the rolls before baking)
Cream cheese frosting: Leftover or fresh batch (Aaron directs viewers to his carrot cake recipe for this) (26:43)

Step-by-Step Cooking Instructions

Step 1: Make the Tangzhong Starter

On the stovetop over high heat, constantly whisk 56 g of bread flour and 112 g of whole milk together (0:31). It will rapidly form a thick paste and pull into a cohesive ball (1:14). Remove it from the heat and set it aside to cool (2:22); this starter locks in moisture so the rolls stay soft for up to 8 days (0:56).

Step 2: Activate Yeast and Combine Wet Ingredients

Ensure your remaining 240 g of milk is at 43 °C (2:14). Stir in 7 g of active dry yeast directly into the milk to dissolve (3:22). In your stand mixer bowl, add 504 g of bread flour, 100 g of sugar, and 6 g of sea salt (2:47). Pour in the yeast-milk mixture and add your prepared Tangzhong (0:21).

Step 3: Knead and Incorporate Butter

Using a stand mixer on speed 2, begin kneading the dough components (4:11). Once the mixture begins forming a ball around the hook, add all 250 g of softened butter at once (4:58). Crank the mixer up to speed 7 and let it knead for about 8 to 10 minutes until smooth (5:19).

Step 4: The First Rise

Lightly coat the inside of a bowl with neutral oil (5:55). Turn your kneaded dough into the bowl, flipping it so the surface is fully protected by the oil (6:48). Cover and let it rest at room temperature for 1 to 4 hours until it has cleanly doubled in size (6:11).

Step 5: Simmer the Chunky Jam

While the dough rises, chop 500 g of strawberries and add them to a saucepan with 50 g of sugar and your cornstarch (8:29). Smash the fruits up roughly on the stove (9:07). Simmer until it thickens into a stable jam that won't run out of your rolls during assembly (10:43). Set aside to cool.

Step 6: Roll Out the Rectangular Dough

Punch down your risen dough to release excess gas (13:26). Instead of using flour (which dries out the dough), slick your baking mat and rolling pin with neutral oil (13:53). Roll the dough out carefully into a large, uniform rectangle, making sure not to roll it too thin (14:31).

Step 7: Spread the Fillings and Cut

Warm your jar of Biscoff cream in the microwave briefly so it spreads easily (16:31). Slather a thick, even layer of the Biscoff cream entirely across the dough rectangle (17:52). Spread your cooled, chunky strawberry jam right over the top (17:45). Use a pizza cutter to slice the dough into long, even strips (22:01). [1]

Step 8: Assemble and Second Rise

Roll each sliced strip up individually into classic swirled roll shapes and arrange them in your baking pan (21:48). For an extra infusion of moisture, pour 120 g of heavy cream directly over the tops of the arranged rolls (25:10). Allow them to puff up for their final rise.

Step 9: Bake to Golden Perfection

Preheat your oven to 190 °C (23:13). Slide the rolls in and bake for exactly 25 minutes until the tops are golden brown and fluffy (23:27).

For the Cream Cheese Frosting & Topping

Cold cream cheese: 440 g (11:23)
Butter: 250 g (Slightly chilled, but soft enough to leave a thumbprint) (11:59)
Powdered sugar: 400 g (Adjusted down from 600 g for perfect sweetness) (13:21)
Vanilla paste: 5 mL (12:50)
Walnuts: An extra generous handful (Roughly chopped for topping) (17:12)

Step 10: Dress and Serve

Let the baked rolls cool slightly. Load up your piping bags and drizzle a heavy zigzag pattern of cream cheese frosting and extra melted Biscoff spread over the warm rolls (26:26). Toss your remaining 300 g of fresh diced strawberries and a heavy handful of crushed Biscoff cookie crumbles over the top before diving in (8:38).