Biscoff Cookie Butter Twisted Buns

Soft, pillowy enriched dough swirled with rich, spiced Biscoff cookie butter and crunchy Lotus cookie crumbles. Twisted into elegant bakery-style knots, brushed with melted butter after baking, and tossed in sparkling granulated sugar for the ultimate sweet treat.

Prep Time: 30 mins | Chill Time: 2.5-3 hrs | Bake Time: 18-22 mins | Yield: 12 twisted buns

Quick Baking Tips & Fun Fact

Fun Fact

Speculoos (the origin of Biscoff cookie butter) was traditionally baked in Belgium and the Netherlands for St. Nicholas’ Day in December! In 2007, a contestant on a Belgian television show created a spreadable paste out of crushed speculoos cookies, which Lotus Bakeries quickly acquired and turned into the global sensation we know today as Biscoff cookie butter.

Key Baking Tips

• Chill the Dough Before Shaping: Chilling your dough for 1–2 hours in the fridge is essential! Cold dough is much firmer, making it significantly easier to roll, fold, slice, and twist without the cookie butter leaking or making a mess.

• Warm the Cookie Butter Slightly: Spreadable cookie butter can be stiff straight out of the jar. Microwave it for 10–15 seconds until soft and spreadable, but not hot, so it glides smoothly over your dough without tearing it.

• Master the Twist & Knot: Twisting the dough strips like licorice before coiling exposes those beautiful, caramelized layers of cookie butter on the outside of the bun while keeping the interior light and airy.

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Ingredients

Bun Dough

• 500g All-Purpose Flour

• 293g Warm Milk

• 43g Granulated Sugar

• 11g Salt

• 5g Instant Dry Yeast (See note below for Active Dry)

• 100g Unsalted Butter, softened

Cookie Butter Filling

• 200g Creamy Biscoff Cookie Butter (warmed slightly)

• 60g Lotus Biscoff Cookies (crushed, optional for added crunch)

Egg Wash & Sugar Coating

• 1 Large Egg + 1 tbsp Milk (whisked for egg wash)

• 40g Unsalted Butter (melted, for brushing after bake)

• 100g Granulated Sugar (for coating)

Equipment & Supplies Used

• KitchenAid Stand Mixer

• Digital Kitchen Food Scale

• Unbleached Parchment Paper

• Wire Cooling Rack

• Half-Sheet Baking Pans

• Rolling Pin

• Pizza Cutter or Sharp Knife

• Pastry Brush

Step-by-Step Instructions

Mix & Chill the Dough

1. Combine Initial Ingredients: In the bowl of a stand mixer, combine the all-purpose flour (500g), warm milk (293g), granulated sugar (43g), salt (11g), and instant dry yeast (5g). Mix on low speed for 5 minutes until a rough dough forms.

2. Incorporate Softened Butter: Add the softened butter (100g) into the bowl. Increase mixer speed to medium and knead for 20 minutes until the dough becomes silky smooth, elastic, and passes the windowpane test.

3. Shape & Chill: Shape the dough into a flat rectangle, wrap tightly in plastic wrap, and place in the refrigerator for 1 to 2 hours to chill.

Fill, Fold & Twist

1. Roll the Dough: On a lightly floured surface, roll the chilled dough into a large, even rectangle (approx. 12 x 18 inches).

2. Spread Filling: Spread the warm Biscoff cookie butter (200g) evenly across the entire rectangle. Sprinkle crushed Lotus cookies (60g) evenly over the spread.

3. Tri-Fold the Dough: Fold the dough like a business letter: fold the top third down over the middle, then fold the bottom third up over the center. Gently run a rolling pin over the folded dough to flatten it slightly and seal the layers.

4. Cut & Twist: Using a pizza cutter or sharp knife, cut the dough crosswise into 12 even strips. Take one strip, gently stretch it, and twist it tightly like licorice. Wrap the twisted strip into a coiled knot or swirl, tucking the end underneath to secure. Repeat for all 12 strips.

How to Twist & Roll Your Buns -

Proof, Bake & Sugar Coat

1. Proof: Place the twisted buns on parchment-lined baking sheets. Cover loosely with a clean kitchen towel and let proof at room temperature for 1 to 1.5 hours until puffy and doubled in size.

2. Egg Wash & Bake: Preheat your oven to 350°F (175°C). Brush each proofed bun lightly with the egg wash. Bake for 18 to 22 minutes until golden brown and baked through.

3. Butter & Sugar Finish: Remove from the oven and let cool for 5 minutes. While still warm, brush the top and sides of each bun with melted butter, then immediately dunk or roll in granulated sugar to coat completely. Serve warm!

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If you make these, don't forget to snap a photo and tag @SnazySweets so I can see your beautiful baking creations.

Happy baking!

Frequently Asked Questions

• Yeast Substitutions & Notes

  If using Active Dry Yeast instead of Instant, bloom it first! Add the yeast and a pinch of the granulated sugar to warm milk (105°F–110°F) and let sit for 10 minutes until frothy before mixing in remaining dough ingredients.

• Can I make these ahead of time and freeze them?

  Yes! You can shape the buns completely, place them on a parchment-lined baking sheet, and freeze them until solid. Once frozen, transfer them to an airtight freezer bag. The day before you want to serve them, pull the frozen buns out and let them thaw overnight at room temperature. In the morning, let them finish proofing until puffy, apply the egg wash, and bake as directed!

• How do I store baked cookie butter buns?

  Store baked buns in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 10–12 seconds to restore that soft, fresh-baked texture.

• Why is my dough too sticky to twist?

  If the dough feels warm or overly sticky, the butter in the dough or cookie butter filling has gotten too soft! Simply slide your folded dough slab onto a baking sheet and chill it in the freezer for 10 minutes before slicing and twisting.

• Can I substitute crunchy Biscoff cookie butter instead of creamy?

  Absolutely! Crunchy Biscoff spread works wonderfully and adds extra textured bites throughout the twisted layers even if you skip the extra crushed cookies.