Vegan Biscoff Sweet Rolls
Prep time
Cook time
Total time
Delicious light and fluffy vegan Biscoff sweet rolls,a little bit of sweetness, but not too much and had to have those lovely spice flavours.
Serves: 10
  • 130g warm water
  • 250g white bread flour
  • 1 teaspoon dry yeast
  • 25g soft brown sugar
  • 60g Biscoff spread
  • 1 teaspoon vanilla bean extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 30g vegetable oil (I use rapeseed oil)
  • Icing sugar to dust
  1. Whisk together the hand warm water with the Biscoff spread, brown sugar, vanilla extract and yeast.
  2. In the bowl of a stand mixer with a dough hook, mix together the flour, salt and spices.
  3. Pour in the liquid mixture and add the oil.
  4. Knead for 7 minutes in the mix until the dough is smooth and elastic. If doing this by hand, knead for about 10 minutes.
  5. Place the dough into a lightly oiled bowl, cover with clingfilm and allow to rise in a warm place until doubled in size (about 2 hours).
  6. Once risen, knead for a minute to knock the air out and divide the dough into 50g balls. You should get around 9-10.
  7. Line a baking tray with baking parchment.
  8. Shape each piece of dough into a tight ball and place them onto the baking tray giving them room to rise.
  9. Oil a piece of cling film and gently lay over the top of the rolls to stop them drying out.
  10. Allow to rise again until they are double in size.
  11. Preheat the oven to 180 degrees C /160 degrees C Fan, and bake for about 15 minutes, until golden.
  12. Dust with icing sugar
Recipe by Cluck, Muck & Cook at