Method

Bun Dough

Add the flour, yeast, cinnamon and castor sugar to the bowl of a stand mixer fitted with the dough hook attachment and mix to combine. In a separate bowl, add the milk and eggs and whisk to combine. Add the wet ingredients to the dry and mix to form a smooth dough. If you don’t have a mixer, combine the wet and dry ingredients using a spatula, then place the dough on a lightly floured surface and knead by hand. Cover and set the dough aside to rest for 30 minutes.

After 30 minutes, knead in the butter – roughly, one teaspoon at a time – until all of the butter is incorporated.

Generously grease two large 6-hole muffin trays with nonstick cooking spray.

Prepare a floured surface, and then roll out the dough to form a large rectangle, about 1 cm thick.

Filling

Add the sugar, Biscoff spread, cinnamon and butter to a mixing bowl and mix well to form a paste. Spread the paste over the dough.

Roll the dough from the side closest to you up into a roll and then cut into 12 equal-sized pieces; place them standing upright in the muffin tray, the swirled filling facing upwards. Cover the muffin trays with clean dishcloths and rest for 1 hour.

Preheat the oven to 170 ºC.

Place the trays into the oven and bake for 20 minutes.

Glaze

Prepare the glaze by mixing the golden syrup with boiling water; as soon as the rolls come out of the oven, brush with the glaze.

Cream Cheese Drizzle 

Make the drizzle by mixing the cream cheese, icing sugar, boiling water and Biscoff spread together. It must have a slightly runny consistency. If it’s a bit thick, add more boiling water – a teaspoon at a time.

To Serve

Drizzle the frosting over the buns, top with the Biscoff cookie crumble and serve.