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Sourdough Cinnamon Rolls (Classic & Biscoff)
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Sourdough Cinnamon Rolls (Classic & Biscoff)

4 godz.Porcje: 24Nutri-Score E€€
od @hellofalife_556 importówugotowano 0 razy
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Składniki

24 osoby
  • whole milk (warm)Nabiał650 g
  • active sourdough starter (active, bubbly)Inne320 g
  • eggs (room temperature)Nabiał3 kawałki
  • sugarSpiżarnia130 g
  • honeySpiżarnia20 g
  • bread flourProdukty zbożowe1,3 kg
  • saltPrzyprawy19 g
  • butter (softened, for the dough)Nabiał140 g
  • butter (softened, for the classic filling)Nabiał113 g
  • brown sugar (for the classic filling)Spiżarnia200 g
  • cinnamon (to taste)Przyprawy10 g
  • Biscoff cookie butter (for the Biscoff filling)Spiżarnia180 g
  • butter (softened, for the Biscoff filling)Nabiał57 g
  • brown sugar (for the Biscoff filling)Spiżarnia100 g
  • Biscoff cookies (crushed, for the Biscoff filling)Piekarnia100 g
  • cream cheese (softened)Nabiał227 g
  • unsalted butter (softened, for the frosting)Nabiał113 g
  • powdered sugarSpiżarnia480 g
  • vanilla bean paste (or vanilla extract)Spiżarnia10 ml
  • heavy cream (for the frosting)Nabiał60 ml
  • salt (pinch, for the frosting)Przyprawy1 g
  • Biscoff cookie butter (for the Biscoff frosting)Spiżarnia120 g
  • heavy cream (for pouring over the rolls before baking)Nabiał60 ml
  • Biscoff cookies (for finishing)Piekarnia12 kawałki

na porcję

Wartości odżywcze

442kcal

Węglowodany
65 g
Białko
8 g
Tłuszcz
17 g
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Przybory

  • Mikser planetarny
  • Miska
  • Wałek do ciasta
  • Naczynie żaroodporne ×2
  • Piekarnik
  • Termometr kuchenny
  • Waga kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Bulk ferment

    • Cover the dough and let it bulk ferment until puffy and risen.
    Krok 2

  3. Make the classic cinnamon filling

    • Beat the softened butter with the brown sugar and plenty of cinnamon until spreadable.
    Krok 3

  4. Make the Biscoff filling

    • Mix the Biscoff cookie butter with the softened butter and brown sugar.
    • Fold in the crushed Biscoff cookies.
    Krok 4

  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.
    Krok 5

  6. Prepare the pans

    • Butter the baking dishes and sprinkle with a little brown sugar and cinnamon.
    Krok 6

  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.
    Krok 7

  8. Proof the rolls

    • Cover and let the rolls proof until puffy.
    Krok 8

  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.
    Krok 9

  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.
    Krok 10

  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.
    Krok 11

  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.
    Krok 12
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