Bakkerij
Sourdough Cinnamon Rolls (Classic & Biscoff)
4 uVoor 24Nutri-Score E€€
E
4 u
4 uSourdough Cinnamon Rolls (Classic & Biscoff)
recept van
shelly’s cozy coffee & carbs
@hellofalife_55
4 recepten
6 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
whole milk (warm)Zuivel650 g
active sourdough starter (active, bubbly)Overig320 g- eggs (room temperature)Zuivel3 stukken
sugarVoorraadkast130 g
honeyVoorraadkast20 g
bread flourGranen1,3 kg
saltKruiden en specerijen19 g
butter (softened, for the dough)Zuivel140 g- butter (softened, for the classic filling)Zuivel113 g
brown sugar (for the classic filling)Voorraadkast200 g
cinnamon (to taste)Kruiden en specerijen10 g- Biscoff cookie butter (for the Biscoff filling)Voorraadkast180 g
- butter (softened, for the Biscoff filling)Zuivel57 g
- brown sugar (for the Biscoff filling)Voorraadkast100 g
- Biscoff cookies (crushed, for the Biscoff filling)Bakkerij100 g
cream cheese (softened)Zuivel227 g- unsalted butter (softened, for the frosting)Zuivel113 g
- powdered sugarVoorraadkast480 g
- vanilla bean paste (or vanilla extract)Voorraadkast10 ml
- heavy cream (for the frosting)Zuivel60 ml
- salt (pinch, for the frosting)Kruiden en specerijen1 g
- Biscoff cookie butter (for the Biscoff frosting)Voorraadkast120 g
- heavy cream (for pouring over the rolls before baking)Zuivel60 ml
- Biscoff cookies (for finishing)Bakkerij12 stukken
per portie
Voedingswaarden
442kcal
- Koolhydraten
- 65 g
- Eiwitten
- 8 g
- Vetten
- 17 g
wat je gebruikt
Keukengerei
Keukenmixer
Mengkom
Deegroller
Ovenschaal ×2
Oven
Keukenthermometer
Keukenweegschaal
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Bulk ferment
- Cover the dough and let it bulk ferment until puffy and risen.
- Stap 3
Make the classic cinnamon filling
- Beat the softened butter with the brown sugar and plenty of cinnamon until spreadable.
- Stap 4
Make the Biscoff filling
- Mix the Biscoff cookie butter with the softened butter and brown sugar.
- Fold in the crushed Biscoff cookies.
- Stap 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.
- Stap 6
Prepare the pans
- Butter the baking dishes and sprinkle with a little brown sugar and cinnamon.
- Stap 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.
- Stap 8
Proof the rolls
- Cover and let the rolls proof until puffy.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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