How to Make Vegan Biscoff Rolls (Better Than Cinnamon Rolls!)
These soft and fluffy vegan Biscoff rolls are filled with tasty Speculoos spread and baked to golden perfection. They are ideal for brunch or dessert.
Ingredients
Wet Ingredients
- 250 ml/ 1 cup Soy Milk (or almond/oats/cashew) lukewarm
- 50 grams/ 3 ½ tbsp Vegan Butter softened
- 1 tsp Agave/Maple/Date syrup
Dry Ingredients
- 500 grams/ 4 cups All-Purpose / Spelt Flour
- 21 grams/ ½ cube (0.6 tbsp) Fresh Yeast or 1 packet dry yeast (7 grams)
- 60 grams/ ¼ cup Raw Cane Sugar
- 1 tsp Cinnamon
- ½ tsp Salt
Biscoff Filling
- 200 grams/ ⅔ cup + 2 tbsp Biscoff spread
- 1 tsp Cinnamon
- 55 grams/ 3 tbsp Vegan Butter
Optional Glaze/Topping
- 1 tbsp Plant Milk
- 1 tbsp Biscoff Spread
- 1-2 Crumbled Biscoff Cookies
Instructions
- First, to activate the yeast, mix the lukewarm plant milk with the sugar, crumble in the fresh yeast and stir it. Let that mixture sit for about 10 minutes until it foams. That's when you'll know that the yeast is perfectly ready to do its magic and rise later!
- Once you can see bubbles, take a large bowl and combine the flour, salt, cinnamon and softened vegan butter with the yeast mixture. Knead the dough for 8 to 10 minutes until smooth and elastic or just use your stand mixer. Cover the bowl and let the dough rise in a warm place for about 1 ½ hours or until it has doubled in size.
- While the dough is rising, to make the Biscoff filling of the rolls just mix the Biscoff spread with cinnamon and butter.
- Next, roll the dough out into a rectangle, about 35 × 45 cm (14 × 18 inches). Spread the Biscoff mixture evenly across the entire surface. Then, cut the dough into 8 long strips. Roll each strip up from one short end to form individual swirls, and place them side by side in the baking dish. Feel free to adjust the strip size depending on how many rolls you’d like to make.
- Now, place the rolls into a greased or parchment-lined baking dish (34 × 24 cm or 13 × 9.5 inches). Cover them again and let them rise for another 30 to 45 minutes.
- Preheat the oven to 180 °C / 350 °F (using the convection setting). Bake the rolls for 25 to 30 minutes or until they’re golden brown on top.
- If you want to add the optional glaze, mix the Biscoff spread with plant milk and spread it over the rolls before serving. Allow the rolls to cool a bit before adding the glaze, this helps it stick better. Now dive in and enjoy!