We are big fans of Biscoff spread in the Mad House after being introduced to Lotus Biscoff Biscuits when on holiday, well they were called Speculoos Cookies in Belgium when we first had them. Now you can get jars of Biscuit Spread in Aldi, which is where I get ours. I adapted a cinnamon roll recipe and used the dough for these delicious Biscoff rolls.
What I love about this recipe for Speculoos or Biscoff Rolls is that you can make the dough in either a bread maker or a stand mixer with a dough hook and they can also be prepared the night before, so you can bake them first thing in the morning as a delicious warm breakfast treat.
I am not going to lie, one of my children has something of an obsession with Biuscoff Spread and he doesn’t like straight cinnamon rolls, so this was something that I adapted for him. Add to the fact that my husband is a huge fan of the Lotus Biscoff Cookies that you get with the cookie butter filling.
I am a big fan of using my bread maker for dough preparation especially as I live in the cold North East of England and I get the perfect prove using this method and it takes all the guesswork out of the dough being ready. I use my breadmaker (which is a Sage Custom Loaf Pro bread maker I have had since 2016) every week to make the perfect pizza dough, so it is a key part of my kitchen.
You can also make this using a stand mixer with a dough hook or even by hand, but it will be a little more labour intensive but honestly, it is worthwhile.
Tip: If the dough keeps shrinking as you roll it out, It means that it needs some extra prooving time. So cover it and let it rest for 10 minutes to relax the gluten more. Then it should stretch out much easier.
What’s the difference between Biscoff and Speculoos?
Speculoos is the generic name for a type of crunchy, spicy biscuit or cookie that originated in Belgium. Biscoff is the name of a specific speculoos biscuit made by Lotus. We are a fan of the generic biscuits and biscuit spread from Aldi.
Speculoos or Biscoff Rolls
Speculoos or Biscoff Rolls
These are a take on cinnamon rolls but filled with delicious Bicoff or speculous spread
Ingredients
Dough
- 240 ml Milk Warm
- 60 g Butter Melted
- 1 Large Egg Beaten
- 415 g Strong White Bread Flour
- 0.5 tsp Salt
- 9 g Dried Active Yeast
- 45 g Caster Sugar
Filling
- 100 g Caster Sugar
- 2 tsp All spice or Speculous Spice
- 200 g Biscoff Spread Slighted melted
Frosting (optional)
- 50 g Biscoff Spread Melted
- 50 g Cream Cheese
- 100 g Icing Sugar
- half packet Biscoff Cookies crumbled
Instructions
Add the ingredients to your bread machine in the order recommended by the manufacturer (for example, wet ingredients, dry ingredients and yeast). Program the appliance for the dough cycle. My machines dough cycle is 1 hour 30 minutes and that proves the dough too.
If using a mixer or making by hand then mix the warm milk, sugar, and yeast together in the bowl (you can use your mixer bowl) and cover for 5 minutes to all the yeast to start activbiying- the top will go foamy.
Once you have activated the yeast, then add the rest of the ingredients and mix together for 7-10 minutes until it is springy to touch and not sticky.
Transfer into an oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
Transfer to a lightly floured work surface, and roll out to a large rectangle – mine was size of my chopping board, so 18 inch by 12 inches. If the dough pulls back and is hard to roll, then it may need to prove for longer, so recover and give it 10 minutes more.
Preheat the oven to 180 degrees centigrade fan oven or 200
Grease the bottom and sides of a metal or glass 9×13-inch baking dish or line it with parchment paper. I prefer enamel baking dishes for rolls.
Gently spread the surface with the melted biscoff spread leaving 1/2 inch (1 cm clear on the edges.
Mix the caster sugar with your chosen spice and sprinkle on the spread.
Starting on the long side, roll the dough up tightly, but gently as the dough is soft and you don't want to squash the air out of it.
Cut the sausage of dough into 12 equal pieces with a sharp knife
Place in the baking tray cut side down and cover.
To eat immediatly let rise in a warm, draft-free place until they double in size, 30 to 45 minutes.
For overnight, place in the fridge overnight and take them out one hour before baking.
Bake for 26-30 minutes or until rolls are golden brown. If they are browning too quickly then cover with silver foil.
Frosting
Mix the cream cheese and biscoff spread together and then add the icing sugar and mix then drizzle over the rolls.
Sprikle crushed biscuts on top (optional)
Recipe Notes
- Make-Ahead Instructions – Overnight: Prepare the night before serving and once in the tray cover the rolls tightly and refrigerate for 8-12 hours. (16 hours max). The following day, remove from the refrigerator and allow to rise on the counter for 1-2 hours before baking.
- These last 2-3 days after baking, but are best on the day of baking
- You don’t have to add the frosting – my boys prefer them without it!
- You can freeze the raw dough swirls, but will need to defrost them before cooking.
When it comes to baking I am all for shortcuts and that is why I love my microwave for warming milk and melting the spread and also my bread maker. Things that save me time are very welcome in my kitchen. The only thing I don’t shortcut is butter. I prefer unsalted butter and adding my own amount of salt as this aids the flavour of the dough. Also, I much prefer using strong white bread flour as it has a better gluten structure and taste to plain flour (all-purpose flour)
Some people swear by using dental floss to cut the dough but a clean sharp knife works well for me.
When it comes to covering my dough if I use a mixer then instead of plastic wrap or clingfilm, I use one of those plastic shower caps you get in hotels as the elastic makes the perfect for to cover the bowl of s stand mixer.
You can also use this dough to make cinnamon rolls.