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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


  • 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


  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 ½ 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.