By Aqsa 
If you’re a lover of warm, gooey baked treats and the caramel-spiced flavor of Lotus Biscoff, then buckle up for something heavenly. These fluffiest Biscoff rolls will melt in your mouth, wrap your tastebuds in joy, and become your new go-to indulgence. From the soft, pillowy dough to the creamy Biscoff-laced filling and the tangy-sweet cream cheese glaze on top—every bite is pure magic.
Ready to transform your kitchen into a Biscoff-scented paradise? Let’s roll—literally!
The Ingredients That Make Magic
This recipe blends pantry staples with a couple of indulgent extras to achieve the perfect Biscoff roll. Here’s what you’ll need.
For the Dough
You’ll need:
350g of flour
1 egg
A pinch of salt
1 tablespoon of dry yeast
Vanilla powder
30g sugar
40g of softened butter
210ml of warm milk
This combination creates the base—a light, fluffy, slightly sweet dough that rises beautifully.
For the Filling
Get ready for the star of the show:
Lotus Biscoff spread
60ml of heavy cream (added between the rolls before baking)
The cream makes sure your rolls stay moist and indulgent while enhancing the Lotus flavor.
For the Glaze
Once baked, these rolls get an irresistible topping:
100g Philadelphia cream cheese
40g powdered sugar
1 tsp vanilla
1 tbsp Lotus spread
This glaze brings the whole experience together—creamy, rich, and slightly tangy with that Biscoff flair.
Step-by-Step Recipe for Biscoff Bliss
Let’s break down how to create the fluffiest Biscoff rolls, step by step. It’s simpler than you think and worth every minute.
Step 1 – Prepare the Dough
In a large mixing bowl, combine the flour, sugar, egg, salt, vanilla powder, baking powder (if using) and dry yeast. Pour in the warm milk and start mixing until a rough dough begins to form.
Once combined, add the softened butter and start kneading. Knead the dough for about 10 minutes until smooth and elastic. You can use a stand mixer if you like, but hands work just fine too. The dough should be soft but not sticky.
Step 2 – First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean towel or plastic wrap. Let it rise in a warm place for about 2 hours or until doubled in size.
This is the perfect time to cozy up with a cup of tea while your dough does its thing.
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Step 3 – Shape the Rolls
Once the dough has risen, punch it down gently and transfer it to a floured surface. Roll it out into a rectangle about ½ inch thick.
Now, spread a generous layer of Lotus Biscoff spread across the entire surface. Don’t be shy—this is the heart of the recipe.
Carefully roll the dough up from the long side, creating a tight log. Then slice it into equal pieces—around 8 to 10 rolls depending on your thickness preference.
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Step 4 – Final Proof
Place the rolls in a greased baking dish or lined tray, leaving a little space between each one. This is where the magic continues.
Drizzle 60ml of heavy cream evenly between the rolls. It helps create that ultra-moist, gooey texture we crave in a Biscoff roll.
Cover and let the rolls proof again for about 30–45 minutes. They’ll puff up nicely and fill the pan.
Step 5 – Bake
Preheat your oven to 180°C (350°F). Once ready, pop the tray in the oven and bake for about 15 minutes. You’re looking for lightly golden tops and a delicious caramelized aroma wafting through your kitchen.
Let them cool just a little before glazing—you don’t want to lose all that creamy topping to a too-hot bun.
Glazing the Rolls to Perfection
While the rolls bake, prepare the glaze. In a mixing bowl, blend the Philadelphia cream cheese, powdered sugar, vanilla, and Lotus spread until smooth and creamy.
As soon as the rolls come out and cool slightly, slather the glaze generously over the top. The warmth from the buns will slightly melt the glaze, creating an irresistible layer of lusciousness.
Don’t be afraid to add a swirl of extra Lotus spread or even a sprinkle of crushed Biscoff cookies for texture and flair.
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Why These Rolls Are So Irresistible
The Dough is Cloud-Like
Using the right balance of warm milk, butter, and yeast gives the dough its soft, pillowy texture. The kneading process builds structure while keeping things tender.
The Filling is a Flavor Bomb
Lotus spread adds deep caramel and cinnamon notes that infuse every bite. Combined with heavy cream, the filling becomes almost molten during baking.
The Glaze is a Creamy Dream
Cream cheese glaze cuts the sweetness just enough while keeping things rich. The Lotus swirl inside ties everything together perfectly.
Storing and Reheating Tips
If, by some miracle, you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, just pop one in the microwave for 15–20 seconds. It’ll taste like it just came out of the oven.
For longer storage, freeze unglazed rolls and thaw before warming and glazing.
Final Thoughts: A Treat Worth Every Step
Making these fluffiest Biscoff rolls is more than just baking—it’s an act of love. Whether you’re preparing them for a cozy Sunday brunch, a special dessert, or just to spoil yourself, each element works together to create something unforgettable.
The soft dough, rich filling, and indulgent glaze prove that homemade really is best. So, gather your ingredients, clear your afternoon, and treat yourself to the magic of homemade Biscoff rolls. You won’t regret it.
Also Read Strawberry Crepe Roll Recipe
Strawberry Crepe Roll Recipe
Discover the fluffiest Biscoff rolls with rich Lotus filling, creamy glaze, and a soft, buttery texture. Perfect for breakfast, brunch, or dessert!
Type: Dessert
Cuisine: Fusion (European-inspired with Biscoff flavor)
Keywords: Biscoff rolls, Lotus spread rolls, fluffy sweet rolls, cream cheese glaze, breakfast treat
Recipe Yield: 8 to 10 rolls
Calories: Approximately 320–350 kcal per roll (varies with portion size and glaze amount)
Preparation Time: 2 hours 30 minutes
Cooking Time: 15 minutes
Total Time: 2 hours 45 minutes
Recipe Ingredients:
- 350g all-purpose flour
- 1 egg
- A pinch of salt
- 1 tablespoon dry yeast
- Vanilla powder (to taste)
- 30g sugar
- 40g softened butter
- 210ml warm milk
- Lotus Biscoff spread (as needed)
- 60ml heavy cream (to pour between rolls before baking)
- 100g Philadelphia cream cheese
- 40g powdered sugar
- 1 tsp vanilla extract
- 1 tbsp Lotus Biscoff spread
Recipe Instructions:
Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, egg, salt, vanilla powder, baking powder (if using) and dry yeast. Pour in the warm milk and start mixing until a rough dough begins to form. Once combined, add the softened butter and start kneading. Knead the dough for about 10 minutes until smooth and elastic. You can use a stand mixer if you like, but hands work just fine too. The dough should be soft but not sticky.
First Rise:
Shape the Rolls:
Once the dough has risen, punch it down gently and transfer it to a floured surface. Roll it out into a rectangle about ½ inch thick. Now, spread a generous layer of Lotus Biscoff spread across the entire surface. Don’t be shy—this is the heart of the recipe. Carefully roll the dough up from the long side, creating a tight log. Then slice it into equal pieces—around 8 to 10 rolls depending on your thickness preference.
Final Proof:
Place the rolls in a greased baking dish or lined tray, leaving a little space between each one. This is where the magic continues. Drizzle 60ml of heavy cream evenly between the rolls. It helps create that ultra-moist, gooey texture we crave in a Biscoff roll. Cover and let the rolls proof again for about 30–45 minutes. They’ll puff up nicely and fill the pan.
Bake:
Preheat your oven to 180°C (350°F). Once ready, pop the tray in the oven and bake for about 15 minutes. You’re looking for lightly golden tops and a delicious caramelized aroma wafting through your kitchen. Let them cool just a little before glazing—you don’t want to lose all that creamy topping to a too-hot bun.