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.

Lemon drizzle makes perfect touch with the rest of ingredients and I recommend you do the same.
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.

Maybe this note is not of high importance to you if you keep the spreads at room temperature but I keep them in the fridge because of extreme temperatures we have during summer !
My trials with both Pumpkin butter and Speculoos ( cookie ) butter make an example how spreads of your preferences may be used to make a twist when preparing breakfast or dessert with yeast pastry to make a tasty change in your daily routine.

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

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 butter, room temperature
  • 1 cup cream cheese
  • 1 Tbsp icing sugar
  • Drizzle :
  • 1 Tbsp lemmon juice
  • 5 Tbsp icing sugar

Instructions

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

  2. In a small 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 butter, evenly, covering the entire surface.

  6. Spread cream cheese over the Speculoos butter 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 icing sugar to get smooth texture spread and drizzle over the buns while still hot.

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

 

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