Lotus spread? Biscuit spread? Lotus Biscoff biscuit spread?! I really don’t know what to call this delicious spread that has gained almost cult following amongst my family and friends, and by the looks of it, the whole internet world is addicted! The biscuit pack says they are ‘Biscoff’ biscuits (but the name ‘Lotus’ is emblazoned on the actual biscuits!)
The jar of spread, doesnt say ‘Biscoff’ anywhere, but Lotus spread….the plot thickens…
I’m going to call it Biscoff here, Lotus biscuit spread while probably correct, is a bit of a mouthful…in more ways than one! 😉
I’ve based this truly addictive, delectable recipe on Averie Cooks One Hour Cinnamon Rolls, Which I’ve made a couple of times before, and are now my ‘go to’ recipe for gorgeous, but relatively quick cinnamon rolls, every time I make them I’m truly impressed by how great they are!
You can see my version here. It is, in fact, the most ‘liked’ post on my blog 🙂
They are light, fluffy, sweet….have I persuaded you to try them yet? 😉
90min Biscoff Cinnamon Rolls with Biscoff Frosting (makes 10)
Based on ‘Averie Cooks one hour cinnamon rolls’
1 1/2 cups plain flour
1 cup wholegrain spelt flour (Dont worry if you don’t have any at home – simply replace with an additional cup of plain flour)
2 sachets of active dried yeast
2 tbsp vegetable oil
2 tbsp sugar
pinch of salt
1 cup of runny yoghurt, buttermilk, or yoghurt thinned down with milk to a runny yoghurt consistency, warmed to lukewarm.
1. Place all the dough ingredients into the bowl of a mixer, fitted with the dough hook and knead on low-medium speed, for 7 minutes. Don’t skimp on the time, as it gives a wonderfully smooth and elastic dough.
2. Roll out a rectangle of approximately 9″ x 14″
3. Cover with 50g very soft butter and 2 heaped tbsp Biscoff spread.
4. Sprinkle with 1/2 cup of sugar (I used half granulated and half light brown sugar) mixed with 1tbsp ground Cinnamon.
5. Starting from the long side, roll up the dough, enclosing the filling. Cut into 10 equal sized slices. Averie uses dental floss to do this, I just use a regular, sharp kitchen knife.
6. Place in a greased ovenproof baking pan (I’ve recently started using Dr. Oetker cake release spray, great stuff!)
7, Cover with a tea towel and place for 30 mins in a warm place.
8. Bake at 180 deg.C (160 fan oven) for about 18-20 minutes. Keep a close eye on them, so they don’t overbrown.
9. While they are cooking, mix up the Biscoff frosting in a small bowl. Start off with 2 heaped tbsp of Biscoff spread, 1 tbsp squeezy condensed milk, 1 heaped tbsp icing sugar and enough runny yoghurt and milk to make a smooth, pourable frosting. I used about 2 tbsp runny yoghurt and 2 tbsp milk.
10. Pour the frosting over the still hot rolls. Allow to cool slightly before devouring!
anything with biscoff – mainland europeans have used it for the longest time and call it speculoos – gets my vote! if you haven’t yet tried tried adding it to your favourite frosting you must. also speculoos cheesecake is TO DIE FOR.
Ah, yes, speculoos…..I’d rather not say something I don’t know how to pronounce properly! Biscoff is much easier. 🙂
I haven’t tried adding it to buttercream yet, but I’m sure it’s amazing, same goes for the cheesecake.
Oh Anna you temptress!! These look amazing!! Dare I make these??
You dare! You dare! Seriously scrummy xx
I’ve never heard of biscoff or lotus spread, but after seeing this I need to investigate!! Looks amazing!!!
We are all addicted Jacqui! 😀
They look so cool!
Oh, these sound SO nice and just a touch naughty. I still can’t get used to the Lotus/Biscoff names. The different names confuse a stupid person like me. I was quite happy when they were speculoos. I’m pleased to hear that you’re using cake release spray. I’ve been using more of that lately but I thought I might be criticised for taking the easy way out. (Actually, what’s wrong with making life a bit easier?)
There’s nothing wrong at all with making life easier, I’m all for it! 🙂
I am drooling!!!
They are drool worthy for sure lol