11/08/2026
๐๐ข๐ฌ๐๐จ๐๐ ๐๐ข๐ง๐ง๐๐ฆ๐จ๐ง ๐๐จ๐ฅ๐ฅ๐ฌ
Makes: 10โ12 rolls
Prep: 25 min + rising
Bake: 20โ25 min
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
For the dough
500g all-purpose flour
7g instant yeast
60g sugar
1 tsp salt
240ml warm milk
1 egg
60g melted butter
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๐จ๐ซ ๐ญ๐ก๐ ๐๐ข๐ฅ๐ฅ๐ข๐ง๐
100g softened butter
100g brown sugar
2 tsp cinnamon
150g Lotus Biscoff Creamy or Crunchy Spread
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๐จ๐ซ ๐ญ๐ก๐ ๐ญ๐จ๐ฉ๐ฉ๐ข๐ง๐
100g Biscoff Spread
50g crushed Lotus Biscoff biscuits
Optional: icing sugar glaze
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1. Make the dough: Mix flour, yeast, sugar and salt. Add warm milk, egg and melted butter. Knead for about 8โ10 minutes until smooth.
2. Cover and let the dough rise for 1โ1ยฝ hours, or until doubled in size.
3. Roll the dough into a rectangle.
4. Spread the softened butter over the dough. Mix brown sugar and cinnamon and sprinkle evenly over it.
5. Spread the Biscoff Spread generously over the top.
6. Roll tightly from the long side and cut into 10โ12 pieces.
7. Place in a greased baking dish, cover and let rise again for 30โ45 minutes.
8. Bake at 180ยฐC for 20โ25 minutes, until lightly golden.
9. While still warm, drizzle with melted Biscoff Spread.
10. Finish with crushed Biscoff biscuits.
Biscoff tip: For an extra indulgent finish, mix a little warm milk into the Biscoff Spread before drizzling, it makes it smoother and easier to pour over the rolls.
