Photo and Recipe by: Busy in Brooklyn
1 package Speculoos Cookies (250 grams)
3 c. flour, divided
1/4 c. sugar
1 packet quick rise yeast
1 tsp salt
1 c. warm water
6 tbsp butter, softened, divided
1 egg at room temperature
1/3 cup brown sugar
Grease a 9×13 pan and set aside. Add Lotus cookies (about 30) to a food processor or blender and process into crumbs. Divide into 2 cups.
Add 2 cups flour, sugar, yeast and salt to a large bowl and whisk to combine. Stir in water, 2 tbsp butter and egg. Mix (by hand or with a mixer) until smooth. Gradually add in remaining flour until soft dough forms. Cover with plastic wrap and let rise until doubled, about 30 minutes.
On a lightly floured surface, roll the dough into a 12×15 inch rectangle. Spread with remaining butter. Mix brown sugar with 1 cup of Lotus cookie crumbs. Sprinkle over surface. Starting with 12″ side, roll the dough up tightly.
Cut roll into 12 slices and place in the pan. Cover and put in a warm place (I like to turn my oven on and place it on top) until buns double in size, about 45 minutes. Preheat oven to 375 degrees. Uncover the buns and bake until golden brown, about 25-30 minutes.
1 8 oz. pkg cream cheese
2 tbsp butter, softened
1 cup Speculoos Spread
3-4 tbsp milk
Combine all ingredients in a bowl and mix until smooth and creamy.
Spread frosting on buns and serve.