Sourdough biscoff sweet rolls

• Prep Time: 30 minutes (active), 10–12 hours (bulk fermentation)

• Cook Time: 25–30 minutes

• Total Time: About 12–14 hours (including overnight rise)

• Difficulty Level: Moderate

• Yield: 9 large rolls or 12 medium rolls

 Ingredients

For the Dough:

• 100g active sourdough starter (100% hydration)

• 250ml whole milk, lukewarm

• 60g granulated sugar

• 100g unsalted butter, softened

• 2 large eggs

• 500g all-purpose flour

• 1 tsp salt

For the Filling:

• 200g Biscoff cookie butter (smooth or crunchy)

• 100g brown sugar

• 1.5 tsp ground cinnamon (optional, enhances spice)

• 75g unsalted butter, softened

• 100g crushed Biscoff cookies

For the Frosting:

• 120g cream cheese, softened

• 60g unsalted butter, softened

• 100g powdered sugar

• 2 tbsp Biscoff cookie butter

• 1–2 tbsp milk (to adjust consistency)

 Equipment Needed

• Large mixing bowl or stand mixer

• Rolling pin

• 9×13 inch baking dish or round cake pan

• Plastic wrap or clean kitchen towel

• Offset spatula or spoon

• Kitchen scale (recommended)

• Sharp knife or floss (for cutting rolls)

 Instructions

Step 1: Feed Your Starter

Ensure your sourdough starter is active and bubbly. Feed it 4–6 hours before beginning the dough if necessary.

Step 2: Make the Dough

1. In a large mixing bowl (or stand mixer bowl), whisk together warm milk, sugar, and eggs.

2. Add the active sourdough starter and mix well.

3. Gradually add flour and salt. Knead for about 4–6 minutes until the dough starts to come together.

4. Add softened butter in small pieces, kneading until fully incorporated. This can take 8–10 minutes. The dough should be smooth and slightly tacky but not sticky.

5. Cover the bowl with a damp towel or plastic wrap and let rest for 30 minutes.

Step 3: Bulk Fermentation (Overnight Rise)

1. Perform 2–3 stretch and folds every 30 minutes during the first 1.5 hours.

2. Then allow the dough to bulk ferment at room temperature (ideally 21–23°C / 70–73°F) for 8–10 hours or overnight. The dough should double in size and be airy.

Step 4: Prepare the Filling

In a small bowl, combine softened butter, cookie butter, brown sugar, cinnamon, and crushed Biscoff cookies. Mix until it forms a smooth spreadable paste.

Step 5: Roll Out and Fill

1. Lightly flour your work surface. Roll the dough into a rectangle approximately 16 x 12 inches.

2. Spread the Biscoff filling evenly over the surface, leaving a 1/2-inch border on one edge.

3. Starting on the long edge, tightly roll the dough into a log.

4. Use a sharp knife or dental floss to cut into 9 or 12 even rolls.

Step 6: Final Proof

1. Place the rolls in a greased baking dish, leaving space between each roll.

2. Cover and let proof for 1–2 hours until puffy and nearly doubled. If your kitchen is cold, this may take up to 3 hours.

Step 7: Bake

1. Preheat your oven to 180°C (350°F).

2. Bake the rolls for 25–30 minutes, or until golden brown on top and the centers are cooked through.

3. Remove from the oven and let cool for 10–15 minutes before frosting.

Step 8: Make the Frosting

1. Beat the cream cheese and butter until creamy.

2. Add powdered sugar, Biscoff cookie butter, and a splash of milk if needed.

3. Whip until smooth and fluffy.

Step 9: Frost and Serve

Spread the frosting over the slightly warm rolls. Garnish with extra cookie crumbs or a drizzle of melted Biscoff if desired.

 Make-Ahead Tips

• Overnight option: Prepare the rolls and place them in the baking dish, cover tightly, and refrigerate overnight. Let them come to room temperature and rise in the morning for 1–2 hours before baking.

• Freezing: Freeze baked and unfrosted rolls. Defrost overnight and warm before frosting and serving.

 Intensity & Skill Level

This is a moderately intense recipe due to the sourdough fermentation and enriched dough, which require timing and attention. While not beginner-level, anyone comfortable with sourdough or baking enriched breads (like brioche or cinnamon rolls) will find it manageable.

If you’re newer to sourdough, this is a great intermediate project to grow your skills, especially learning how to work with tangy doughs and long proof times.

Skill Required:

• Basic understanding of sourdough starter use

• Dough handling: rolling, shaping, kneading

• Time management across multiple fermentation stages

 Tips for Success

• Use an active starter that has peaked within 4–6 hours of feeding.

• Don’t rush fermentation. Patience gives better flavor and texture.

• If your kitchen is cool, use your oven light or a proofing box to maintain warmth.

• A sharp unflavored floss works better than a knife for slicing clean rolls without squishing them.

 Nutrition Information (Per Roll – based on 9 servings):

Note: These are estimates and can vary depending on ingredient brands and portion size.