Step #1
Mix the dough ingredients on slow to medium speed for 5 minutes. Stop, cover the bowl, and let the dough rest for 2 minutes. Resume mixing on slow to medium for another 2 minutes. Cover the bowl tightly with cling film and leave to rest for 1 hour, or until dough has doubled.
Step #2
Lightly flour your work surface, then tip out the dough. Sprinkle a little flour on top and roll the dough into a rectangle, roughly 50×30 cm. Spread the butter over the rolled dough. Top with Biscoff, sprinkle with light brown sugar and cinnamon, leaving a small edge along one long side uncovered.
Step #3
With the long side facing you, roll the dough tightly like a Swiss roll, sealing the edge by pressing it together. Slice into pieces about 1.5 inches thick. Preheat the oven to 190°C (375°F).
Step #4
For each roll, arrange 4 pieces of twine in a star shape. Place a roll in the middle and tie each piece of twine loosely around, trimming any excess. Don’t tie too tightly: the twine should just lightly touch the dough to allow for expansion during proofing and baking. Repeat for all rolls, then place the rolls into a greased baking tin.
Step #5
Rest for 30 minutes to proof again, then bake for 20 minutes. Allow to cool for about 20 minutes, then carefully cut and remove the twine. In a bowl, mix icing sugar, maple syrup, vanilla bean paste and milk.
Step #6
Once the rolls have cooled, break cinnamon sticks into small “twigs” and place one in the centre of each roll. Drizzle the icing over. Serve warm!
