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Speculoos or Biscoff Rolls

These are a take on cinnamon rolls but filled with delicious Bicoff or speculous spread

Course Breakfast, Dessert
Cuisine British
Keyword baking
Prep Time 10 minutes
Cook Time 26 minutes
Proving time 1 hour 30 minutes
Total Time 2 hours 6 minutes
Servings 12

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Preheat the oven to 180 degrees centigrade fan oven or 200

  7. 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.

  8. Gently spread the surface with the melted biscoff spread leaving 1/2 inch (1 cm clear on the edges.

  9. Mix the caster sugar with your chosen spice and sprinkle on the spread.

  10. 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.

  11. Cut the sausage of dough into 12 equal pieces with a sharp knife

  12. Place in the baking tray cut side down and cover.

  13. To eat immediatly let rise in a warm, draft-free place until they double in size, 30 to 45 minutes.

  14. For overnight, place in the fridge overnight and take them out one hour before baking.

  15. Bake for 26-30 minutes or until rolls are golden brown. If they are browning too quickly then cover with silver foil.

Frosting

  1. Mix the cream cheese and biscoff spread together and then add the icing sugar and mix then drizzle over the rolls.

  2. Sprikle crushed biscuts on top (optional)

Recipe Notes

  1. 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.
  2. These last 2-3 days after baking, but are best on the day of baking 
  3. You don't have to add the frosting - my boys prefer them without it! 
  4. You can freeze the raw dough swirls, but will need to defrost them before cooking.