Ingredients
1/2 cup Biscoff creamy cookie spread3 tablespoons butter, softened1/2 teaspoon vanilla extract1/3 cup sugar1 tablespoon ground cinnamon1 loaf (1 pound) frozen bread dough, thawedICING:1-1/3 cups confectioners’ sugar1 to 2 tablespoons 2% milk2 teaspoons light corn syrup1 teaspoon vanilla extract
Preparation
In a small bowl, mix the first 5 ingredients. On a lightly floured surface, roll dough into a 12x7-in. rectangle. Spread butter mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Cover and let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 350°. Bake until edges are lightly browned, 15-20 minutes. Place pan on a wire rack. Combine icing ingredients; drizzle over warm rolls. Let stand until set.
