11/08/2026
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Makes: 10β12 rolls
Prep: 25 min + rising
Bake: 20β25 min
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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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100g softened butter
100g brown sugar
2 tsp cinnamon
150g Lotus Biscoff Creamy or Crunchy Spread
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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 8β10 minutes until smooth.
2. Cover and let the dough rise for 1β1Β½ 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 10β12 pieces.
7. Place in a greased baking dish, cover and let rise again for 30β45 minutes.
8. Bake at 180Β°C for 20β25 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.
