Lotus Biscoff (Speculoos) Buns Recipe

A delicious twist on the classic cinnamon bun that combines a brioche swirl with the classic Lotus Biscoff flavour.

Lotus Biscoff (Speculoos) Buns Recipe

As much as I love cinnamon buns, I thought it might be nice to mix things up a little and was inspired by a Lotus Biscoff cheesecake I had recently to adapt the classic brioche swirl, dropping the cinammon and adding that classic speculoos flavour instead.

As this is a brioche based dough I'd recommend using a stand mixer as it would be difficult to incoporate the eggs and butter by hand.

If you are making brioche by hand, check out Ethan Chlebowski's method.



  • 560g white bread flour
  • 240g warm milk
  • 100g granulated/caster sugar
  • 70g softened unsalted butter
  • 7g instant yeast
  • 2 medium eggs
  • 2 tsp salt
  • 1/4 tsp baking soda
  • (optional) A few Biscoff biscuits for topping


  • 200g soft brown sugar
  • 200g Biscoff spread (Aldi's spread tastes the same)


  • 150g cream cheese
  • 100g softened unsalted butter
  • 110g icing sugar
  • 3 tbsp Biscoff spread
  • ~50ml milk to loosen


  • Add milk, flour, yeast, baking soda, and salt to your mixer. Pop it on low to bring it all together.
  • Add the eggs one at a time until they're combined.
  • Add the sugar and knead on medium for around 5 minutes.
  • Add the butter a little at a time until it's all incorporated and knead on high for 7-10 minutes. Though dough should come away from all sides of the mixer and a gluten windowpane test should be possible.
  • For the dough into a ball and place into a lightly crease bowl. Cover and proof for 1.5-2 hours until doubled in size.
  • Pre-heat your oven to 180°c fan.
  • Roll the dough out on your worktop with a rolling pin into an approximately 45cm x 45cm square.
  • Melt the Biscoff spread for your filling in the microwave (approx 20s @ 750w)  and stir in your soft brown sugar.
  • Spread the filling over your dough using an offset spatula or metal spoon.
Leave a little gap at the bottom of your dough empty as the dough sticks to itself and you should end up with better swirls at the end.
  • Tightly roll the dough from the top towards you to form a nice even roll.
  • Tap the ends in a little to even them off and using a pastry scraper or sharp knife, cut the two ends off.
  • Evenly divide the dough into 12 even pieces. Place them into your baking tray and squash them down a little.
I use these foil trays as they're the perfect size to make two lots of 6 and means I can apply the frosting while the buns are still in the tray. As I usually gift my bakes to people, I don't have to worry about finding another container.
  • Cover your trays either with another inverted tray or tightly with clingfilm and allow to proof for around 45 minutes.
  • Once proofed, bake in the oven for 20-22 minutes at 180°c fan until golden brown.
  • While your buns are baking, create your frosting by combining the cream cheese, butter, icing sugar, and Biscoff spread with your stand mixer's balloon whisk. Slowly add a little milk at a time until the frosting loosens up a little.
  • Once your buns are out of the oven, immediately cover with your frosting and optionally crush a few Biscoff biscuits over the top.
  • The Biscoff Buns are best served warm and can be reheated in the microwave. I've found 20s in my 750w microwave works great.
  • Enjoy! 😋