Bakery
Sourdough Cinnamon Rolls with Biscoff Variation
4 hServes 12Nutri-Score D€€
D
4 h
4 hSourdough Cinnamon Rolls with Biscoff Variation
recipe by
shelly’s cozy coffee & carbs
@hellofalife_55
6 recipes
8 imports
0 cooked
what you need
Ingredients
whole milk (warm)Dairy375 ml
active sourdough starter (active, bubbly)Other188 g- eggs (large)Dairy2 pieces
granulated sugarPantry75 g
honeyPantry13 g
bread flourGrains650 g- all-purpose flourGrains100 g
fine sea saltSpices10 g
unsalted butter (softened, for the dough)Dairy90 g- unsalted butter (softened, for the cinnamon filling)Dairy226 g
- brown sugar (packed, for the cinnamon filling)Pantry440 g
cinnamon (ground, for the cinnamon filling)Spices30 g- unsalted butter (softened, for the Biscoff filling)Dairy113 g
- Biscoff cookie butter (for the Biscoff filling)Pantry120 g
- brown sugar (packed, for the Biscoff filling)Pantry110 g
- Biscoff cookies (crushed, for the Biscoff filling)Bakery8 pieces
cream cheese (softened, for the vanilla bean icing)Dairy226 g- unsalted butter (softened, for the vanilla bean icing)Dairy113 g
- powdered sugar (for the vanilla bean icing)Pantry360 g
- vanilla bean paste (for the vanilla bean icing)Pantry10 ml
- heavy cream (splash, for the vanilla bean icing)Dairy30 ml
- cream cheese (softened, for the Biscoff icing)Dairy113 g
- unsalted butter (softened, for the Biscoff icing)Dairy57 g
- powdered sugar (for the Biscoff icing)Pantry180 g
- Biscoff cookie butter (for the Biscoff icing)Pantry60 g
- vanilla bean paste (for the Biscoff icing)Pantry5 ml
- heavy cream (warm, for pouring around the rolls before baking)Dairy60 ml
per serving
Nutrition
684kcal
- Carbs
- 98 g
- Proteins
- 11 g
- Fat
- 28 g
what you’ll use
Tools
Mixing bowl
Stand mixer
Rolling pin
Baking dish ×2
Kitchen thermometer
Oven
step by step
Method
- Step 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.
- Step 2
Bulk ferment
- Cover the dough and let it bulk ferment until puffy and well fermented.
- Step 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.
- Step 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.
- Step 5
Make the Biscoff filling
- Mix the softened butter, cookie butter and brown sugar until creamy.
- Crush the Biscoff cookies in a sealed bag.
- Step 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.
- Step 7
Proof the rolls
- Let the shaped rolls proof until soft, airy and noticeably puffy.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first