Skip to content
Menu
Sourdough Cinnamon Rolls (Classic & Biscoff)
Bakery

Sourdough Cinnamon Rolls (Classic & Biscoff)

4 hServes 24Nutri-Score E€€
from @hellofalife_556 imports0 cooked
Adapt this recipe

what you need

Ingredients

24 people
  • whole milk (warm)Dairy650 g
  • active sourdough starter (active, bubbly)Other320 g
  • eggs (room temperature)Dairy3 pieces
  • sugarPantry130 g
  • honeyPantry20 g
  • bread flourGrains1.3 kg
  • saltSpices19 g
  • butter (softened, for the dough)Dairy140 g
  • butter (softened, for the classic filling)Dairy113 g
  • brown sugar (for the classic filling)Pantry200 g
  • cinnamon (to taste)Spices10 g
  • Biscoff cookie butter (for the Biscoff filling)Pantry180 g
  • butter (softened, for the Biscoff filling)Dairy57 g
  • brown sugar (for the Biscoff filling)Pantry100 g
  • Biscoff cookies (crushed, for the Biscoff filling)Bakery100 g
  • cream cheese (softened)Dairy227 g
  • unsalted butter (softened, for the frosting)Dairy113 g
  • powdered sugarPantry480 g
  • vanilla bean paste (or vanilla extract)Pantry10 ml
  • heavy cream (for the frosting)Dairy60 ml
  • salt (pinch, for the frosting)Spices1 g
  • Biscoff cookie butter (for the Biscoff frosting)Pantry120 g
  • heavy cream (for pouring over the rolls before baking)Dairy60 ml
  • Biscoff cookies (for finishing)Bakery12 pieces

per serving

Nutrition

442kcal

Carbs
65 g
Proteins
8 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Mixing bowl
  • Rolling pin
  • Baking dish ×2
  • Oven
  • Kitchen thermometer
  • Kitchen scale

step by step

Method

  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.
    Step 1

  2. Bulk ferment

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

  3. Make the classic cinnamon filling

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

  4. Make the Biscoff filling

    • Mix the Biscoff cookie butter with the softened butter and brown sugar.
    • Fold in the crushed Biscoff cookies.
    Step 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.
    Step 5

  6. Prepare the pans

    • Butter the baking dishes and sprinkle with a little brown sugar and cinnamon.
    Step 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.
    Step 7

  8. Proof the rolls

    • Cover and let the rolls proof until puffy.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 12
Get Mezze