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Heat the milk and butter together until the butter melts. Mix gently with a whisk, then add the yeast and sugar. Whisk lightly. Add the eggs one by one, adding a touch of vanilla, while continuing to mix.
Gradually add the flour and salt, mixing until smooth, then knead for 7 minutes.
Cover the dough and let it rise in a warm place for at least 1 hour.
Once risen, roll out the dough into a rectangle about 2 cm thick. Spread a generous layer of speculoos paste on top and sprinkle with crushed Lotus biscuits. Roll the dough into a tight log and cut into thick slices.
Arrange the slices in a dish, cover, and let rest for 30 minutes.
Bake at 200°C for 15 minutes, until golden brown.
For the glaze:
Read more on the next page
Whisk the cheese until creamy. Add the icing sugar, vanilla, and milk, then mix until smooth.
Coat the cinnamon rolls with the glaze, add a drizzle of speculoos paste, and sprinkle with crushed Lotus biscuits.
Enjoy these melt-in-the-mouth delights with a cup of coffee or tea and enjoy!
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