For the dough:

1 Cup plus 1 Tbsp (240 ml) whole milk at room temperature

2 Tbsp (17 g) instant yeast

12 Tbsp (170 g) unsalted butter, softened at room temperature

1/4 Cup plus 3 Tbsp (85 g) granulated sugar

1 1/2 tsp (7 g) kosher salt

3 large eggs

2 large egg yolks

4 1/2 cups (540 g) all-purpose flour

For the filling:

1 1/2 sticks (171 g) unsalted butter

1 cup (200 g) granulated sugar

3 Tbsp Spicewalla Speculoos Blend

1/2 tsp kosher salt

For the glaze:

2 Cups (227 g) powdered sugar

1/4 Cup (60 ml) buttermilk

1 tsp Speculoos Blend

1/2 tsp kosher salt

Flaky sea salt to garnish, optional

This recipe makes 10-12 speculoos buns!

1. In the bowl of a mixer fitted with a dough hook, combine the milk and yeast. Give it a quick whisk, and let sit for 5 minutes. Add butter, sugar, salt, eggs, yolks, and flour. Turn the mixer on medium speed and mix until shiny and elastic, 20 to 30 minutes. Scrape down the bowl with a spatula after the first 15 minutes to make sure everything is getting incorporated. 
2. Take the bowl off the mixer and cover it with a piece of plastic. Let it proof at room temperature until doubled in size, 45 minutes to 1 hour. When doubled, gently deflate the dough with your hand, cover again and transfer to the fridge for three hours or overnight.
3. To make the filling, cream together the butter, sugar, speculoos blend, and salt in a mixing bowl until uniform. Leave the filling at room temperature until you’re ready to assemble the buns.
4. Remove the dough from the fridge and turn it out onto a lightly floured work surface. With a rolling pin, roll out the dough to a 16” x 20”. Spread the filling over the dough in an even layer, going all the way to the edges, and then roll the dough into a tight log, starting with the 20” edge. Slice the log into 1 ½” thick rounds, for 10 to 12 buns. Set the buns into a parchment-lined, greased 13” x 18” baking dish or pan, spacing them evenly apart. Cover loosely with plastic and set the buns in a warm spot to proof and double in size, about 45 minutes to 1 hour. 
5. While the buns proof, make the glaze. Whisk together the powdered sugar, buttermilk, Speculoos spice blend, and salt. Then heat the oven to 350 degrees with a rack in the middle. When the buns have doubled in size, uncover and transfer them to the oven. Bake until they are deep golden brown, about 30 to 35 minutes. 
6. Remove from the oven and let the buns cool until warm to the touch. Drizzle the glaze all over the top of the buns, and sprinkle with a pinch of flaky sea salt if desired.
7. Pull apart and enjoy, ideally while still warm!