Spirals so soft, sweet and irresistible, Junji Ito himself might trade his pen for a whisk if he saw these vegan Biscoff rolls.

In the quiet back alleys behind a little local bakery, a snail named Ned had a secret. Every evening, just as the ovens cooled and the shutters creaked closed, he slid into his favourite spot, waiting patiently. The bakers always tossed out a tray of crumbs and broken edges and among them were his treasures. Sweet, dark shards of caramelised sugar, with cinnamon and cloves. The lightly burned cookie crisps were his absolute favourite. He would nibble slowly, savouring that taste of brown sugar melting in his tiny mouth.

Ned wasn’t the only one who knew about the alley. Every other day, a rat appeared, whiskers twitching, eyes gleaming, as if he knew exactly when the oven doors had been opened. Ned was curious, the rat always smelled of butter and flour, as though he had just come straight from the kitchen itself. Not that he minded that. He was simply happy to have a friend who understood the magic of sweet crumbs and spiced buns. They would sit in silence, sharing scraps and filling their bellies.

One evening, though, something changed. It was Ned’s birthday, which is a very special occasion for every snail. He was nibbling at a hard crust when the bakery door creaked open far later than usual. Out stepped a tall, nervous young chef, adjusting his hat in the moonlight. Ned froze, terrified of the enormous figure looming above. But then the chef bent down, smiled gently, and placed a tiny roll in front of him. It was pretty and looked a bit like Ned himself.

As he blinked in awe, a small rat scrambled out from under the chef’s hat. It was his alley companion, the one who had always known the best crumbs. The rat squeaked softly, nudging the roll toward him. Together, rat, chef, and snail carried the treat back to Ned’s corner, where his snail friends were waiting. That night, under the stars, they all feasted on a birthday cake like no other.

These Vegan Biscoff Rolls Were Meant to Happen

I first discovered a Biscoff treat at a vegan donut shop years ago. It was one of my top-tier indulgent memories. Later, I shared my Vegan Speculoos Hazelnut Cake which I created for a friend’s birthday. And more recently, I visited a bakery that specialised in all kinds of sweet rolls, from classic cinnamon to really unique creations. I went with one filled with nougat, no regrets, but as I walked out, I spotted Biscoff rolls in the window display. Too late! But I knew right then: this would be my next baking project. A few attempts later, this recipe was born and I couldn’t be happier with how it turned out.

Ingredients for Vegan Biscoff Rolls:

Biscoff Spread
Cinnamon
Vegan Butter
Yeast
Spelt Flour
Soy Milk
Sugar
Biscoff Kekse (optional)

Can this recipe be made with (whole) wheat or spelt flour?

Yes, absolutely! I often use spelt flour in my recipes because it has a higher nutritional value and behaves quite similarly to regular wheat flour. The only downside is that baked goods made with spelt can turn out a little drier than those made with wheat. If you want to play it safe, just swap spelt for wheat in equal amounts, nothing else needs to change. Both versions taste great, just keep in mind that spelt buns tend to dry out faster, so they’re best enjoyed fresh within two days usually.

How long do vegan Biscoff rolls stay fresh?

As stated above, it depends a little on the type of flour you use but in general they’ll keep for not more than three days. They do dry out quite a bit over time, so it’s best to enjoy them as soon as possible. To help them stay soft, keep your vegan biscoff rolls in a sealed lunch box or airtight container. This traps a bit of the moisture inside instead of letting it evaporate when left out in the open. I wouldn’t recommend storing them in the fridge, since that usually makes them dry out faster. Honestly though, considering how delicious they are, I doubt they’ll last longer than a day on your kitchen counter anyway!

Can I add extra spices or fillings, like nuts to these vegan Biscoff Rolls?

Definitely! Extra spices like cinnamon, nutmeg or ground cloves give the buns a cozy winter vibe and pair great with the caramelised Biscoff flavour. If you want to add solid ingredients like nuts or even chocolate, that works too. Just keep in mind that you may need a little extra fat or vegan butter in the filling. Nuts in particular tend to soak up some of the moisture, which can make the buns drier if you don’t adjust. The flavour will also shift, so if you’re after pure Biscoff taste, keeping it simple is best. But honestly, I always encourage experimenting in the kitchen, so if you give them a personal twist, I’d love to hear how it turned out!

Can I add a vegan cream cheese-style frosting?

You can totally go for a cream cheese-style frosting if that’s what you prefer! I personally love just mixing a little Biscoff spread with a splash of plant milk and drizzling it on top of my vegan Biscoff rolls. That usually brings out that deep, spiced cookie flavour super nicely. I also love adding a sprinkle of crushed Biscoff cookies for a bit of crunch and a pretty finish. But if you’re craving that tangy, creamy topping, a vegan cream cheese frosting would work beautifully here too. Just whisk together vegan cream cheese, a bit of powdered sugar or sugar alternative and a splash of vanilla until smooth, then spread it over the cooled rolls.