Bakkerij
Sourdough Cinnamon Rolls with Biscoff Variation
4 uVoor 12Nutri-Score D€€
D
4 u
4 uSourdough Cinnamon Rolls with Biscoff Variation
recept van
shelly’s cozy coffee & carbs
@hellofalife_55
6 recepten
8 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
whole milk (warm)Zuivel375 ml
active sourdough starter (active, bubbly)Overig188 g- eggs (large)Zuivel2 stukken
granulated sugarVoorraadkast75 g
honeyVoorraadkast13 g
bread flourGranen650 g- all-purpose flourGranen100 g
fine sea saltKruiden en specerijen10 g
unsalted butter (softened, for the dough)Zuivel90 g- unsalted butter (softened, for the cinnamon filling)Zuivel226 g
- brown sugar (packed, for the cinnamon filling)Voorraadkast440 g
cinnamon (ground, for the cinnamon filling)Kruiden en specerijen30 g- unsalted butter (softened, for the Biscoff filling)Zuivel113 g
- Biscoff cookie butter (for the Biscoff filling)Voorraadkast120 g
- brown sugar (packed, for the Biscoff filling)Voorraadkast110 g
- Biscoff cookies (crushed, for the Biscoff filling)Bakkerij8 stukken
cream cheese (softened, for the vanilla bean icing)Zuivel226 g- unsalted butter (softened, for the vanilla bean icing)Zuivel113 g
- powdered sugar (for the vanilla bean icing)Voorraadkast360 g
- vanilla bean paste (for the vanilla bean icing)Voorraadkast10 ml
- heavy cream (splash, for the vanilla bean icing)Zuivel30 ml
- cream cheese (softened, for the Biscoff icing)Zuivel113 g
- unsalted butter (softened, for the Biscoff icing)Zuivel57 g
- powdered sugar (for the Biscoff icing)Voorraadkast180 g
- Biscoff cookie butter (for the Biscoff icing)Voorraadkast60 g
- vanilla bean paste (for the Biscoff icing)Voorraadkast5 ml
- heavy cream (warm, for pouring around the rolls before baking)Zuivel60 ml
per portie
Voedingswaarden
684kcal
- Koolhydraten
- 98 g
- Eiwitten
- 11 g
- Vetten
- 28 g
wat u gebruikt
Keukengerei
Mengkom
Keukenmixer
Deegroller
Ovenschaal ×2
Keukenthermometer
Oven
stap voor stap
Bereiding
- Stap 1
Make the dough
- Mix the warm milk, sourdough starter, eggs, granulated sugar, honey, bread flour, all-purpose flour and salt until combined.
- Knead until the gluten begins to develop, then gradually add the softened butter.
- Continue kneading until the dough is smooth and elastic.
- Stap 2
Bulk ferment
- Cover the dough and let it bulk ferment until puffy and well fermented.
- Stap 3
Roll out the dough
- Divide the dough into portions and roll each one into a rectangle of about 14 x 20 inches, keeping the edges even.
- Stap 4
Make the classic cinnamon filling
- Stir the softened butter, brown sugar and cinnamon into a paste.
- Warm briefly in the microwave so it is easier to stir, without melting it.
- Stap 5
Make the Biscoff filling
- Mix the softened butter, cookie butter and brown sugar until creamy.
- Crush the Biscoff cookies in a sealed bag.
- Stap 6
Fill and shape the rolls
- Spread the cinnamon filling evenly over the dough with no bare spots.
- Cut the dough into strips and roll each strip individually, then place in the baking dishes.
- For the Biscoff version, spread the Biscoff filling, sprinkle with crushed cookies, then cut and roll.
- Stap 7
Proof the rolls
- Let the shaped rolls proof until soft, airy and noticeably puffy.
- Stap 8
Bake
- Pour the warm heavy cream around the rolls, avoiding pooling.
- Bake at 350°F for 20 minutes uncovered, then loosely cover with foil and continue baking until the centers reach 190-195°F.
- Stap 9
Make the vanilla bean cream cheese icing
- Beat the cream cheese, butter, powdered sugar, vanilla bean paste and a splash of heavy cream until light, fluffy and spreadable.
- Stap 10
Make the Biscoff cream cheese icing
- Beat the cream cheese, butter, powdered sugar, cookie butter, vanilla bean paste and a splash of heavy cream until fluffy.
- Stap 11
Ice and finish
- Let the rolls cool slightly, then spread the icing over them.
- Finish the Biscoff rolls with crushed cookies and dust the cinnamon rolls with a little cinnamon.
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