Every since Trader Joe’s introduced their cookie butter, speculoos has been flying off the shelves faster than their pareve chocolate chips disappeared. If you live under a rock, and you still haven’t heard about speculoos, let me fill you in. Speculoos is a spiced shortcrust biscuit, or what Lotus (a popular manufacturer of speculoos cookies) calls, “The Original Caramelized Biscuit.”
Speculoos cookies have been a popular treat in Belgium for years, and are sometimes referred to as Lotus or Biscoff cookies. Their popularity reached new heights, when a few years ago, a woman won a television contest for inventing a sweet spread made from the cookies. Speculoos spread went viral, with many companies, like Trader Joes, selling their own versions.
With TJ’s nonkosher cookie butter’s popularity rising, kosher foodies everywhere were left out in the dark. My fellow kosher food bloggers TheKosherFoodies and KitchenTested wanted a taste so badly, they made their own cookies just so they could crush them up into spread afterward.
But if you know me, the nonbaker, I was not about to follow suit. Slave over homemade biscuits and crush em up into crumbs? What am I, crazy? So I went the easy route…I bought them. And how, might you ask, did I find kosher Lotus cookies? Well it just so happens that I live in Brooklyn, where Pomegranate, the most awesome kosher supermarket in the world, is located. Pomegranate pretty much carries every kosher item available under the sun, from mundane to gourmet. If they don’t have it, it’s probably not kosher. And since Lotus Cookies are manufactured in Israel with a kosher symbol, Pomegranate imports them, so all their kosher consumers can enjoy “The Original Caramelized Biscuit.”
We spoke a lot about Speculoos’ origin, but what about the taste? Well when I first bit into these cookies, I immediately thought of ginger snaps, but without the ginger. They have more of a faint cinnamon & brown sugar taste, and they practically melt on your tongue when you eat them. Basically, they’re insanely delicious.
After picking up a package (ok, maybe 2), I thought about how I could turn these caramelized biscuits into something truly extraordinary. Since they’re reminiscent of cinnamon and brown sugar, I figured I would pulverize them into cookie crumbs, and use them inside, and outside, of cinnamon buns. Instead of a traditional speculoos spread, I did a play on cream cheese frosting, just like you’d spread over traditional cinnamon buns. The results were out-of-this-world amazing. If the picture doesn’t speak louder than words here, I don’t know what will.
Do me a favor. If you live in New York (or Israel for that matter) and you can get your hands on a package of these melt-in-your-mouth cookies, MAKE THIS. Better yet, if you’re up for the challenge, and you can’t get a hold of these cookies. Make your own. And then make this. You can thank me later.
Lotus Cookie Cinnamon Buns with Speculoos Cream Cheese Frosting
1 package Lotus biscuits (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
Method:
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.
Frosting:
1 8 oz. pkg cream cheese
2 tbsp butter, softened
1 cup lotus cookie crumbs
3-4 tbsp milk
Combine all ingredients in a bowl and mix until smooth and creamy.
Spread frosting on buns and serve.
1 year ago: pesto pinwheels
2 years ago: 6-spice Morrocan stew
Looks delicious. Fyi I went to Pomegranate and they didn’t have the cookies (apparently they are past the sell by date from the distributor). I visited my local kosher supermarket and they had them there! Can’t wait to make them!
These sound insanely delicious. I wish I could get the cookies here, these would make a great shavout breakfast!
was waiting for this recipe! speculoos cookies are the best!
of course, you’d make it with homemade lotus cookies!
They have them in L.A., too. They really are very melt-in-the-mouth. I’m contemplating this recipe for Shavuos morning.
These are my favorite cookies. I love that you turned them in to cinnamon buns. Looks amazing!
These look amazing. Can they be frozen without the frosting?
I don’t see why not!
ok i live under a rock bc i did not know that speculoos comes from these lotus cookies that i adore and have been buying in LA for a while meanwhile wishing i could taste the nonkosher TJ spread! and now i can make it myself! and put them in yummy cinnamon buns. amazing. this is the best recipe!
I love the cinnamon buns too! Such a great idea for something so delicious.
Oh gosh gosh gosh! These look like that fabulous smell from Cinabon that always used to captivate me in a shopping mall. I never tasted them and they always smelled so good. These look wonderful and I am imaging the wonderful fragrance.
It’s all about the speculoos today! These look delicious.
I would totally break my “diet” for these! Incredible looking! and guess what — I have NEVER been to Pomegranate!
Chani, these look incredible. I need to petition to get a TJ’s here STAT. This is ridiculous already!
can’t wait to get my hands on those cookies from Pomegranate! Thanks for the recipe!
I have a package of these cookies reserved for this recipe, I just need to remember to use them!
Are the ones from Israel imported from Belgium and just get their kashrut from an Israeli kashrut agency? Or are they really being manufactured in Israel?
Because if they are just imported then maybe the lotus cookies bring sold in the regular stores here in America are also kosher? The European products many times do not have the kosher stmbol on them even though they are kosher…
I really want to try the spread….
I live in Miami, haven’t seen it here in the kosher stores..
I don’t know the answer to that. All I can tell you is that the ones being sold in kosher supermarkets have a kosher certification from Israel. In addition, most of the Lotus products that my cousin sent me from Belgium also had a kosher certification from Israel. I know for a fact that the spread is not available kosher in the USA. Cookies (with a kosher certification) yes, but not the spread. Maybe someone in Israel can ship you a jar?
hi do you have the package with the certification from israel? threw mine out by mistake, and need to know if they’re pas yisroel…
thanks!
Hey Batsheva, I don’t have the package but if they are made in Israel with a Badatz hasgacha, I’m fairly certain that makes them Pas Yisroel.
I HAVE to get to the bottom of this.. I will call or email customer service tomorrow. Will let you know if I find any info.
Your blog is amazing. I like to come here and find such wonderful recipes and inspiration to my cooking or baking. Thanks!
Gosia
Thank you so much Gosia!
Hey how would you make the lotus/speculoos cookies into a a homemade kosher spread?
This is what the Food Network suggests for making your own cookie butter, revise accordingly: Roughly crush 12 gingersnaps, 6 whole graham crackers and 5 shortbread cookies, then pulse in a food processor until finely ground. Add 3 tablespoons cold water and pulse until combined, then let sit 10 minutes. Add 1/4 cup sugar, 1/2 teaspoon vanilla and a pinch of cinnamon. With the processor running, slowly drizzle in 1/2 cup coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.
Hi, did you use plain flour or cake flour for this recipe?
Hi Joanne, I used regular flour.
Got here a little late, but with Shavuos coming up wanted to make this reciep and I have been combing brooklyn for these lotus cookies, and can’t seem to get my hands on them, anyone have a clue who carries them locally? Pomegranite does not carry them any more. Thanks for your help.
Can I use the spread instead of the cookies ?
I just brought it back from Israel.
Hi Shira, I think for the frosting, you can definitely mix some of the spread with cream cheese and just use a traditional cinnamon filling.
Can these yummy treats be made in advance and frozen?
Love love Ur recipes!
Hi Rochel! I’ve never frozen cinnamon buns before, so I can’t say for sure. Google it?
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How much yeast if not using packets?
2 1/4 tsp.
Hello, for the flour, is it bread flour or normal plain flour? Thank you :)
All purpose flour.