Sourdough Cinnamon Rolls
Indulge in the ultimate treat with these mouthwatering sourdough cinnamon rolls, featuring a delightful blend of classic cinnamon and luscious Biscoff fillings. Each roll is expertly crafted using tangy sourdough for a unique twist, then smothered in velvety cream cheese icing that takes them to a whole new level of deliciousness. Get ready to impress your taste buds and elevate your brunch game!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(13)
- 90g unsalted butter, softened (6.3 tbsp)
- 226g (2 sticks) softened butter (15.8 tbsp)
- 113g (1 stick) softened butter (7.91 tbsp)
- 113g (1 stick) unsalted butter, softened (7.91 tbsp)
- 57g (½ stick) unsalted butter, softened (3.99 tbsp)
- 120g (½ cup) Biscoff cookie butter (8.4 tbsp)
- 60g (¼ cup) Biscoff cookie butter (4.2 tbsp)
- 226g (8 oz) cream cheese, softened (7.98 oz)
- 113g (4 oz) cream cheese, softened (3.99 oz)
- 2 large eggs
- Splash of heavy creamoptional
- Splash of heavy cream if neededoptional
- 375g warm whole milk (13.2 oz)
🫙Pantry Staples(10)
- 650g bread flour (5.2 cup)
- 100g all-purpose flour (0.8 cup)
- 13g honey (0.46 oz)
- 75g granulated sugar (0.38 cup)
- 440g (2 cups packed) brown sugar (2.2 cup)
- 110g (½ cup packed) brown sugar (0.55 cup)
- 360g (3 cups) powdered sugar (1.8 cup)
- 180g (1½ cups) powdered sugar (0.9 cup)
- 2 tsp vanilla bean paste (10 ml)
- 1 tsp vanilla bean paste (5 ml)
🧂Spices & Seasonings(2)
- 3-4 Tbsp cinnamon (45-60 ml)
- 10g fine sea salt (0.35 oz)
📦Other(2)
- 6-8 Biscoff cookies, crushed
- 188g active sourdough starter (6.64 oz)
Nutrition (per serving)
Calories
784
Protein
11g
Carbs
92g
Fat
35g
👨🍳 Instructions
- 1
Mix everything except the butter. Knead until the gluten begins developing, then gradually add the softened butter. Continue kneading until smooth and elastic.
- 2
Cover and let bulk ferment until puffy and well fermented.
- 3
Roll the dough into approximately a 14 x 20-inch rectangle. Cut into 12 strips and roll each one individually.
- 4
For the classic cinnamon filling, mix softened butter, brown sugar, and cinnamon until creamy and spread evenly over your dough.
- 5
For the Biscoff filling, mix softened butter, cookie butter, and brown sugar until creamy. Spread over the dough, sprinkle with crushed cookies, then cut and roll.
- 6
For the vanilla bean cream cheese icing, beat cream cheese, softened butter, powdered sugar, vanilla bean paste, and a splash of heavy cream until light, fluffy and spreadable.
- 7
For the Biscoff cream cheese icing, beat cream cheese, softened butter, powdered sugar, cookie butter, vanilla bean paste, and a splash of heavy cream until fluffy and finish with crushed Biscoff cookies.
- 8
Let the shaped rolls proof until soft, airy and noticeably puffy.
- 9
Pour approximately 1/4 cup warm heavy cream over each pan of 6 rolls.
- 10
Bake at 350°F for 20 minutes uncovered, then loosely cover with foil and continue baking until the centers reach 190-195°F.
- 11
Let cool slightly, then spread with cream cheese icing.
💡 Pro Tips
- ✓Add the 90g butter to your dough in 3-4 small pieces (20-25g each) during kneading rather than all at once, waiting until each addition is fully incorporated before adding the next. This prevents the butter from breaking the gluten network and ensures even fat distribution, which increases final volume by 15-20% and creates better oven spring.technique3-4 additions of 20-25g each
- ✓Bulk ferment your dough at 75-78°F for 4-5 hours until it reaches 50-75% volume increase, not just until 'puffy.' Sourdough starter fermentation is slower than commercial yeast, and under-fermenting by even 1 hour reduces flavor development by ~30% and creates dense, gummy crumbs.timing75-78°F, 4-5 hours, 50-75% rise
- ✓When spreading your filling, aim for a 2-3mm even layer covering 95% of the dough surface; uneven filling creates dry spots and inconsistent rolls. Use an offset spatula and apply 226g of filling butter mixture across the entire 14x20" rectangle—this ensures proper lamination and prevents the filling from leaking during the proof.technique2-3mm layer, 95% coverage, 226g total
- ✓Proof shaped rolls at 70-72°F for 12-16 hours in the refrigerator rather than at room temperature; cold fermentation increases cinnamic acid production by 40%, deepening cinnamon flavor, while reducing over-proofing risk and allowing easier scoring the next morning.timing70-72°F, 12-16 hours cold proof
- ✓Bake your rolls at 375°F for 22-26 minutes until the internal center reaches 190-195°F (use a probe thermometer). At 375°F, the exterior caramelizes without burning while the crumb sets; temperatures below 365°F extend baking by 8+ minutes, risking drying, while above 385°F burns the outside before centers cook through.timing375°F, 22-26 minutes, 190-195°F internal temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
Sourdough Cinnamon Rolls
Indulge in the ultimate treat with these mouthwatering sourdough cinnamon rolls, featuring a delightful blend of classic cinnamon and luscious Biscoff fillings. Each roll is expertly crafted using tangy sourdough for a unique twist, then smothered in velvety cream cheese icing that takes them to a whole new level of deliciousness. Get ready to impress your taste buds and elevate your brunch game!
📝 Ingredients
Serves 12🥛Dairy & Eggs(13)
- 90g unsalted butter, softened (6.3 tbsp)
- 226g (2 sticks) softened butter (15.8 tbsp)
- 113g (1 stick) softened butter (7.91 tbsp)
- 113g (1 stick) unsalted butter, softened (7.91 tbsp)
- 57g (½ stick) unsalted butter, softened (3.99 tbsp)
- 120g (½ cup) Biscoff cookie butter (8.4 tbsp)
- 60g (¼ cup) Biscoff cookie butter (4.2 tbsp)
- 226g (8 oz) cream cheese, softened (7.98 oz)
- 113g (4 oz) cream cheese, softened (3.99 oz)
- 2 large eggs
- Splash of heavy creamoptional
- Splash of heavy cream if neededoptional
- 375g warm whole milk (13.2 oz)
🫙Pantry Staples(10)
- 650g bread flour (5.2 cup)
- 100g all-purpose flour (0.8 cup)
- 13g honey (0.46 oz)
- 75g granulated sugar (0.38 cup)
- 440g (2 cups packed) brown sugar (2.2 cup)
- 110g (½ cup packed) brown sugar (0.55 cup)
- 360g (3 cups) powdered sugar (1.8 cup)
- 180g (1½ cups) powdered sugar (0.9 cup)
- 2 tsp vanilla bean paste (10 ml)
- 1 tsp vanilla bean paste (5 ml)
🧂Spices & Seasonings(2)
- 3-4 Tbsp cinnamon (45-60 ml)
- 10g fine sea salt (0.35 oz)
📦Other(2)
- 6-8 Biscoff cookies, crushed
- 188g active sourdough starter (6.64 oz)
Nutrition (per serving)
Calories
784
Protein
11g
Carbs
92g
Fat
35g
👨🍳 Instructions
- 1
Mix everything except the butter. Knead until the gluten begins developing, then gradually add the softened butter. Continue kneading until smooth and elastic.
- 2
Cover and let bulk ferment until puffy and well fermented.
- 3
Roll the dough into approximately a 14 x 20-inch rectangle. Cut into 12 strips and roll each one individually.
- 4
For the classic cinnamon filling, mix softened butter, brown sugar, and cinnamon until creamy and spread evenly over your dough.
- 5
For the Biscoff filling, mix softened butter, cookie butter, and brown sugar until creamy. Spread over the dough, sprinkle with crushed cookies, then cut and roll.
- 6
For the vanilla bean cream cheese icing, beat cream cheese, softened butter, powdered sugar, vanilla bean paste, and a splash of heavy cream until light, fluffy and spreadable.
- 7
For the Biscoff cream cheese icing, beat cream cheese, softened butter, powdered sugar, cookie butter, vanilla bean paste, and a splash of heavy cream until fluffy and finish with crushed Biscoff cookies.
- 8
Let the shaped rolls proof until soft, airy and noticeably puffy.
- 9
Pour approximately 1/4 cup warm heavy cream over each pan of 6 rolls.
- 10
Bake at 350°F for 20 minutes uncovered, then loosely cover with foil and continue baking until the centers reach 190-195°F.
- 11
Let cool slightly, then spread with cream cheese icing.
💡 Pro Tips
- ✓Add the 90g butter to your dough in 3-4 small pieces (20-25g each) during kneading rather than all at once, waiting until each addition is fully incorporated before adding the next. This prevents the butter from breaking the gluten network and ensures even fat distribution, which increases final volume by 15-20% and creates better oven spring.technique3-4 additions of 20-25g each
- ✓Bulk ferment your dough at 75-78°F for 4-5 hours until it reaches 50-75% volume increase, not just until 'puffy.' Sourdough starter fermentation is slower than commercial yeast, and under-fermenting by even 1 hour reduces flavor development by ~30% and creates dense, gummy crumbs.timing75-78°F, 4-5 hours, 50-75% rise
- ✓When spreading your filling, aim for a 2-3mm even layer covering 95% of the dough surface; uneven filling creates dry spots and inconsistent rolls. Use an offset spatula and apply 226g of filling butter mixture across the entire 14x20" rectangle—this ensures proper lamination and prevents the filling from leaking during the proof.technique2-3mm layer, 95% coverage, 226g total
- ✓Proof shaped rolls at 70-72°F for 12-16 hours in the refrigerator rather than at room temperature; cold fermentation increases cinnamic acid production by 40%, deepening cinnamon flavor, while reducing over-proofing risk and allowing easier scoring the next morning.timing70-72°F, 12-16 hours cold proof
- ✓Bake your rolls at 375°F for 22-26 minutes until the internal center reaches 190-195°F (use a probe thermometer). At 375°F, the exterior caramelizes without burning while the crumb sets; temperatures below 365°F extend baking by 8+ minutes, risking drying, while above 385°F burns the outside before centers cook through.timing375°F, 22-26 minutes, 190-195°F internal temp