On a wet Sunday morning there is nothing better than getting to wake up witha coffee and these Lotus Biscoff Rolls. Soft, fluffy rolls filled with Lotus Biscoff Spread and topped with my Lotus Biscoff Icing. Honestly, you need these in your life!

INGREDIENTS

For the Rolls:

500g Plain Flour + Extra to dust

1 Tablespoon Active Yeast

2 Tablespoons Soft Light Brown Sugar

1/4 Teaspoon Salt

3/4 Cup Almond Milk

3 Eggs

100g Butter

For the Filling:

2 Tablespoons Lotus Biscoff Spread

50g Soft Butter

For the Icing:

2 Cups Icing Sugar

4 Tablespoons Lotus Biscoff Spread

2 Tablespoons Lukewarm Water

METHOD

Start by making the rolls. To do so soften 100g butter and place it in a large mixing bowl.

Add in the plain flour, eggs, yeast, brown sugar, salt and almond milk.

Mix until you form a wetdough. I would do this in a stand mixer with a dough hook, but you could do it by hand or with a hand mixer.

When the dough has formed coat your hands in flour and transfer the dough to a pre floured bowl. Sprinkle over some flour and cover with clingfilm. Leave in a warm place to prove for an hour or until doubled in size.

When the dough has proved, take a small bowl and add the softened butter and Biscoff spread for the filling. Mix together to form a paste and place to the side.

Knock back the dough and take from the bowl onto a pre floured counter. Roll it out, roughly in a rectangle, until about two centimetres thick.

Spread the filling over the dough and roll the dough lengthways tightly into a log.

Slice about 4cm sections from the rolled dough and place into a prelined baking dish. I tend to leave a few centimetres between each roll to give them space to rise.

Cover with some cling film and leave to prove for a further 30 minutes. While waiting preheat the oven to 170°C.

Take the clingfilm off the rolls and bake for approximately 30 to 35 minutes, they should come out golden brown.

Take the rolls out of the oven and set aside. Make up the icing by adding the icing sugar and Biscoff Spread to a bowl. Start stirring together, then add a tablespoon of water. Keep mixing, if the icing looks very thick add a second tablespoon of water slowly to the mixture. You want to get a thick consistency.

Pour the icing over the warm rolls, leave to cool for about 10 minutes, then enjoy while they’re still slightly warm!