Biscoff Buns

My love for Cinnamon Buns isn’t exactly a secret.  I treat myself to one after I’ve done my weekly food shop – or at least I used to, until the Tesco bakery decided to stuff their buns with raisins.  Ugh!  For the record, I don’t mind raisins at all – I just don’t want them anywhere near my buns, hun.  I’m a purist, what can I say?  (Although, clearly not that much of a purist since this whole post is about me meddling around with the basic cinnamon bun recipe!)  So I decided to make my own Cinnamon Buns, and I wondered, how can I make them even better?

Another weekly shop treat of mine is a pack of Biscoff Biscuits – which barely last two days let alone the rest of the week (I mean they’ve literally got the word “Scoff” in their name).  I’ve even got a jar of Biscoff Spread in my cupboard, a dollop of which usually finds its way into my morning bowl of porridge.  So hey, I thought, why not work a dollop of the stuff into a Cinnamon Bun?  Why not, eh?

Biscoff Buns (makes 6)

Ingredients

For the dough:

  • 100ml warm milk
  • 1 tsp of active yeast
  • 1 egg (whisked)
  • 50g caster sugar
  • 25g butter (melted)
  • 500g plain flour
  • 1/2 tsp salt

For the filling:

  • 25g brown sugar
  • 1 tbsp Biscoff Spread
  • 2 tsp ground cinnamon

For the frosting:

  • 100g icing sugar mixed with a little water to make a drizzle
  • A couple of crumbled Biscoff biscuits.
  1. Activate your yeast by sprinkling it over your warm milk and then leave for 15 minutes.  When you come back, the milk should be foamy on top – a sign that the yeast is read to go!
  2. Pour in the caster sugar, egg and melted butter (make sure it’s cooled slightly otherwise it’ll scramble your egg!) and mix.  Next, stir in your flour until everything comes together to form a sticky dough.
  3. Knead the dough for 10 minutes, then leave to prove in an oily bowl for at least an hour.
  4. After an hour, knock back the dough and roll it out into a thin rectangle.  Spread the Biscoff spread over the dough, leaving about an inch gap around the outside.  Sprinkle the brown sugar and ground cinnamon on top, then roll it.  Cut the dough into six equal rounds, then arrange on a baking tray (I used a circular cake tin to create a tear and share kind of bun 🙂 )  Cover with cling film and leave to prove for another hour.
  5. Set your oven to 170 and then bake the buns for 30 minutes.
  6. Drizzle, sprinkle with the crushed biscuits and then serve warm.

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Anyone got any baking planned this weekend?  What are you making? ♡

4 thoughts on “Biscoff Buns

  1. I love your twist on a Chelsea bun! I made apple, cinnamon and raisin Chelsea buns a few weeks back (inspired by one of the GBBO challenges) and was surprised by how straightforward they were to make. I’ll have to give these a whirl someday 🙂

    Liked by 1 person

      1. With bread and buns, persistence pays off! I first tried making buns at uni, and they were a total fail. It turned out my kitchen just wasn’t warm enough, so they didn’t rise and were horribly stodgy! Now I make sure I have a warm spot to leave them in when they’re proving…

        Liked by 1 person

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