Speculoos ( aka Biscoff ) Cream Cheese Buns

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Speculoos ( aka Biscoff ) Cream Cheese Buns : Perfect, served while still warm, releasing the flavours of Speculoos and lemon, enriched with cream cheese.

Speculoos ( aka Biscoff ) Cream Cheese Buns : Perfect, served while still warm, releasing the flavours of Speculoos and lemon, enriched with cream cheese.


When started to develop the buns, I had several options in my mind to try and the first batch I made was with pumpkin butter.

The basic idea was to bake them and drizzle with white chocolate and sprinkle with pumpkin spices or sliced almonds.
The next one ( we liked it so much, even more than pumpkin version ) is this one published today :

Speculoos ( aka Biscoff ) Cream Cheese Buns. For finishing, I used lemon drizzle sprinkled with Speculoos Spices mix.
If this particular mix is not at hand and you would like to use it, here is my from scratch version of Speculoos Spices mix.

These Biscoff and cream cheese buns are beautiful comforting holidays breakfast. You can enjoy them also as a dessert any time of the year, but we love to make this food during cold season.

There are so many options to prepare a batch of cheese buns but we enjoy the ones made with Biscoff Cookie Butter Recipe .

You may wonder how did the buns rise that nicely, starting from the center: there is a simple trick to make the swirls develop the way you want them to: just give each swirl a gentle thumb push on the bottom center, before you place them into muffin tins, so they rise properly while baking:

Speculoos ( aka Biscoff ) Cream Cheese Buns : Perfect, served while still warm, releasing the flavours of Speculoos and lemon, enriched with cream cheese.

Once done, here’s how the look while still in the pan :

Speculoos ( aka Biscoff ) Cream Cheese Buns : Perfect, served while still warm, releasing the flavours of Speculoos and lemon, enriched with cream cheese.

 

What I find important to emphasize is to use all the ingredients at room temperature. Since I keep all sorts of spreads in the fridge to keep them in stabile conditions, I take them out few hours before cooking . It makes it so much easier to measure them and spread evenly over the pastry:

Speculoos ( aka Biscoff ) Cream Cheese Buns : Perfect, served while still warm, releasing the flavours of Speculoos and lemon, enriched with cream cheese.

If you love to share, please pin this one:

 

Speculoos ( aka Biscoff ) Cream Cheese Buns : Perfect, served while still warm, releasing the flavours of Speculoos and lemon, enriched with cream cheese.

 

To see more interesting and tasty ways to enjoy Biscoff spread, look below, and start cooking dear friends:

Biscoff Rocky Road

Biscoff Latte

Lotus Biscoff Truffles

Biscoff Cookie Butter Bars

Biscoff Rice Krispies Treats

5 from 8 votes
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Speculoos ( aka Biscoff ) Cream Cheese Buns

Speculoos ( aka Biscoff ) Cream Cheese Buns : Perfect, served while still warm, releasing the flavours of Speculoos and lemon, enriched with cream cheese.

Course Breakfast, Dessert
Cuisine Nordic
Keyword Speculoos ( aka Biscoff ) Cream Cheese Buns
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 10 buns

Ingredients

  • 1 tsp butter to grease 10 muffin thins
  • 1 store bought fresh yeast pastry, rectangular, 400 grams, 16 x 10 inches )
  • 2/3 cup Speculoos spread, room temperature
  • 1 cup cream cheese
  • 1 Tbsp powdered sugar
  • Lemon drizzle :
  • 1 Tbsp lemon juice
  • 5 Tbsp powdered sugar

Instructions

  1. Preheat the oven to 180 C / 356 F.

  2. In medium sized bowl, combine cream cheese and icing sugar. Leave aside.

  3. Butter 10 muffin tins.

  4. Unroll the pastry on clean, flat working surface.

  5. Cover the pastry with Speculoos spread, evenly covering the entire surface.

  6. Spread cream cheese over the Speculoos spread layer.

  7. Roll up the pastry, jelly roll style, starting with a long side.

  8. Cut the roll into 1 Β½ inch slices with sharp knife.

  9. Before you place the buns into tin muffins (cut side up), give each a gentle thumb push on the bottom center to begin to spire easily.

  10. Bake for 23 minutes.

  11. While the buns are baking, prepare the drizzle : mix lemon juice and powdered sugar to get smooth texture spread and drizzle over the buns while still hot.

  12. Sprinkle with Speculoos mix and serve while still warm, optional.

 

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