cinnamon rolls

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!

You know how some recipes manage to just worm their little way into your overloaded brain, mingle around with every other thought in there and somehow refuse to leave until you’ve made them?

Yes, this recipe is one of those. Deservedly so. Wickedly so.

Cinnamon rolls in an hour? Start to finish? Can it be done? What about proving the dough?

NO proving you say?! Now this I have to try…always up for a challenge! Especially a deliciously edible one.
And a one-hour ‘Emmerdale’ on TV just as I begin. Perfect timing.

I got this great recipe from Averie Cooks a fabulous home to beautiful sweet recipes, each one begging to be made! And huge plus – Averie is obsessed with peanut butter too. Instant friend status. 😉

Here is Averie’s One-Hour Cinnamon Roll Recipe.

My Notes- Especially if you are in the UK:

I used 2 sachets of instant yeast, which I just added to the bowl along with the other ingredients.

1 carton of buttermilk (250g) is just enough for 1 cup of buttermilk for the rolls and 1-2 tbsp to add to the cream cheese frosting (it made the frosting really lovely and tangy!)

As Averie says, be careful not to over cook, mine could have done with taking out at 18 minutes. I have a fan-assisted oven which is overly hot. Always. So check yours before the 20 minutes that the recipe states.

I tried to do the cutting with dental floss trick, but just couldn’t do it! I resorted to a kitchen knife which pushed the rolls out of shape 😦

marks out of 10? 8

would I make them again? Yes!

would I do anything differently? does it defeat the object to say I’d let them prove? At least after they have been cut and placed in the pan, I’d definitely leave them for an hour or so, just to relax and let the yeast start to do its thing…..

They are great if you have an absolutely hideous craving for cinnamon rolls that just won’t go away and you need them soon……after all, here in the UK we can’t just nip out and buy them….I don’t know if that’s a good thing or a bad thing….however, if you are not pushed for time Averie also has a recipe for overnight buttermilk cinnamon rolls.

Thanks Averie for a great recipe! 🙂

Oh, and by the way, the closing music to ‘Emmerdale’ was playing, just as I took them out of the oven…. 😉

Perfect timing.

*Update!!*

Batch No.2 :

Beautiful! Absolutely beautiful!

knead the dough for the full 7 minutes, don’t skimp on this, it makes a wonderfully soft, elastic shiny dough. Set a timer if you have to! That’s what I did!

And if you have even a spare 30 minutes (which is what I had spare!) do let the dough prove.

Well, you can see the end result for yourself. Fluffy and light.

Oh and a runnier icing, I have decided, is my preference, it gets into all the nooks and crannies much better….