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!