Boulangerie
Sourdough Cinnamon Rolls (Classic & Biscoff)
4 hPour 24Nutri-Score E€€
E
4 h
4 hSourdough Cinnamon Rolls (Classic & Biscoff)
recette de
shelly’s cozy coffee & carbs
@hellofalife_55
4 recettes
6 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
whole milk (warm)Produits laitiers650 g
active sourdough starter (active, bubbly)Autres320 g- eggs (room temperature)Produits laitiers3 morceaux
sugarÉpicerie130 g
honeyÉpicerie20 g
bread flourCéréales1,3 kg
saltÉpices19 g
butter (softened, for the dough)Produits laitiers140 g- butter (softened, for the classic filling)Produits laitiers113 g
brown sugar (for the classic filling)Épicerie200 g
cinnamon (to taste)Épices10 g- Biscoff cookie butter (for the Biscoff filling)Épicerie180 g
- butter (softened, for the Biscoff filling)Produits laitiers57 g
- brown sugar (for the Biscoff filling)Épicerie100 g
- Biscoff cookies (crushed, for the Biscoff filling)Boulangerie100 g
cream cheese (softened)Produits laitiers227 g- unsalted butter (softened, for the frosting)Produits laitiers113 g
- powdered sugarÉpicerie480 g
- vanilla bean paste (or vanilla extract)Épicerie10 ml
- heavy cream (for the frosting)Produits laitiers60 ml
- salt (pinch, for the frosting)Épices1 g
- Biscoff cookie butter (for the Biscoff frosting)Épicerie120 g
- heavy cream (for pouring over the rolls before baking)Produits laitiers60 ml
- Biscoff cookies (for finishing)Boulangerie12 morceaux
par portion
Nutrition
442kcal
- Glucides
- 65 g
- Protéines
- 8 g
- Lipides
- 17 g
ce que vous utiliserez
Ustensiles
Robot pâtissier
Saladier
Rouleau à pâtisserie
Plat allant au four ×2
Four
Thermomètre de cuisine
Balance de cuisine
pas à pas
Préparation
- Étape 1
Mix and knead the dough
- Mix the warm milk, sourdough starter, eggs, sugar, honey, bread flour and salt until a shaggy dough forms.
- Knead until the gluten begins to develop, then add the softened butter a little at a time.
- Continue kneading until the dough is smooth and elastic.
- Étape 2
Bulk ferment
- Cover the dough and let it bulk ferment until puffy and risen.
- Étape 3
Make the classic cinnamon filling
- Beat the softened butter with the brown sugar and plenty of cinnamon until spreadable.
- Étape 4
Make the Biscoff filling
- Mix the Biscoff cookie butter with the softened butter and brown sugar.
- Fold in the crushed Biscoff cookies.
- Étape 5
Roll out and fill the dough
- Divide the dough in two and roll each piece into a rectangle.
- Spread the classic cinnamon filling over one and the Biscoff filling over the other, right to the edges.
- Étape 6
Prepare the pans
- Butter the baking dishes and sprinkle with a little brown sugar and cinnamon.
- Étape 7
Shape the rolls
- Cut each filled rectangle into strips about an inch wide with a pizza cutter.
- Roll each strip up tightly and place in the prepared pans.
- Étape 8
Proof the rolls
- Cover and let the rolls proof until puffy.
- Étape 9
Bake
- Pour a little heavy cream over the tops of the rolls, letting it seep into the crevices.
- Bake at 350 °F until golden and the centers reach about 195 °F.
- Étape 10
Make the cream cheese frosting
- Beat the cream cheese and butter until smooth and fluffy.
- Add the vanilla bean paste and salt, then gradually mix in the powdered sugar.
- Add the heavy cream a little at a time until smooth, creamy and spreadable.
- Étape 11
Make the Biscoff frosting
- Take half of the cream cheese frosting and mix in the Biscoff cookie butter.
- Add a little more heavy cream if needed until smooth and easy to spread.
- Étape 12
Frost and finish
- Spread the classic frosting over the cinnamon rolls and the Biscoff frosting over the Biscoff rolls while still warm.
- Finish with crushed Biscoff cookies and a whole cookie on top of each roll.
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