If you love soft cookie dough and speculoos, these cookie rolls will get you crazy. First, of all, isn’t speculoos just one of the best things you can get in a jar? In Holland, I used to eat speculoos as a spread on my bread with breakfast or even better, on pancakes. A small warning should be made, once you have a jar of speculoos in your kitchen cabinet, you might find yourself sticking your finger in it once in a while. It’s just way too good, so you kinda always want more. It’s why these cookie rolls are dangerous but way too delicious not to make them. With all the snow on top, they also make a perfect Christmas treat!
The secret behind these irresistible speculoos cookie rolls is the active yeast that makes the cookies moist, chewy, and directly melt in your mouth. Like with most delights eating them is way quicker than preparing them. These speculoos cookie rolls will need some of your patience while preparing them, but it’s worth it I promise you. Besides, it’s the dough that will do most of the work by itself by resting for 1,5-2 hours. In the meantime, you can just relax with a hot cup of tea 😉
How to make this delicious chewy cookie dough?
Like said the active yeast plays an important role in the cookie dough. First, activate the yeast with a little bit of sugar and a little bit of warm water. Then sift the flour into a mixing bowl. Sifting the flour is important because this makes the flour lighter which makes it easier to mix with other ingredients. It’s totally up to you if you want to knead the dough with your hands or use a kitchen aid. It’s doable to knead it with your bare hands. Start kneading while you add the olive oil and the active yeast. Keep kneading while you add the warm water and the salt. Knead until the dough forms a ball. Move it to a bowl and rub it in with some olive oil with your hands. Cover the bowl with plastic foil and a towel and let it rest for 1,5-2 hours.
Punching the dough
Cover a surface with a bit of flour (not too much) and place the ball of dough onto the surface. Now the next step is you can really let your heart out and punch it hard with your fist. This is done to let all the air out. Really punch it hard and enjoy it! Divide the dough into 4 equal balls. Cover them with a towel and let them rest for an additional 30 minutes.
Last step: spread with speculoos and roll it up
On a floured surface roll the first ball (one at a time) into a thin rectangle about 2 mm thick. . Use a spatula and dip it in speculoos (or Nutella, or whatever you love) and spread the dough generously. Roll it up and cut into pieces 2-3 cm thick. We seriously used a ruler to make them all the same size. Line them on the baking tray and leave a small space in between them. Bake the cookies in 4-7 minutes in the oven until you see them changing color and get this little bit of puffiness. Don’t get tempted to bake them too long because they will lose the softness that makes these speculoos cookie rolls irresistible. Remove from the oven, garnish with powdered sugar and eat them all as quickly as you can!
No joke, these speculoos cookie rolls taste best the same day, because they will lose their fluffiness the next day. It won’t be the same melt-in-the-mouth experience.
If you are looking for more yeast cake recipes, we have a delicious babka recipe for you!
Speculoos Cookie Rolls
- Kitchen Aid K45SSEWH
- 3 cups white flour
- 7 grams active yeast
- 1/4 tsp salt
- 4 tbsp vegetable or canola oil
- 1 cup slightly warm water
- speculoos or any other spread you love
- Activate the yeast with a little bit of sugar and some of the slightly warm water we going to use.
- Sift the flour into the mixing bowl. You can knead with your bare hands or use a kitchen aid. Knead slowly and add oil and the yeast. Keep kneading and add the warm water. Add the salt bit by bit and keep kneading until the dough is fully combined. Form the dough into a ball.
- Move the dough to a bowl and put some oil on your hands. Rub the ball and the bowl with your oily hands. Cover the bowl with plastic foil and on top of it a towel. Let it rest for 1,5 – 2 hours.
- Cover a surface with a bit of flour (not too much). Grab the dough and punch it (yes punch it hard, let your anger out) to let the air out. Divide the dough into 4 equal balls. Cover them with a towel and let it rest for an additional 30 minutes.
- Preheat the oven with 220°C. Cover a baking tray with parchment paper. On a floured surface roll the first ball (one at the time) into a thin rectangle about 2 mm thick.
- Spread with a spatula the speculoos (or nutella, or whatever you love) generously.
- Roll the dough into itself.
- Cut the roll into pieces of 2-3 cm thick.
- Line them on the baking tray and leave a small space in between them.
- Bake the cookies in 4-7 minutes in the oven until you see them changing colour and get this little bit of puffiness. Don’t get tempted to bake them too long because they will loose the softness that makes these speculoos cookie rolls irresistible.
- Remove from the oven, garnish with powdered sugar and eat them all
- If you would like to keep them for longer you could put them in a box covered with kitchen paper. But honestly, they don’t taste as good the next day as when they do straight from the oven.
- The cookies will be a great succes for a party, high tea or just whenever you have friends and family visiting. You could wrap the dough speculoos rolls in plastic foil and keep them in the fridge. Wait until the last moment with cutting and baking them, so they will have the perfect soft and fresh taste jus from the oven.