Today’s orders were extra fun… one customer ordered classic sourdough cinnamon rolls, and another ordered Biscoff! 🤎 There’s nothing better than pulling warm, fluffy cinnamon rolls out of the oven. The classic rolls are loaded with buttery cinnamon sugar and cream cheese frosting, while the Biscoff version is packed with cookie butter, crushed Biscoff cookies, and a Biscoff cream cheese frosting. Which one would you choose? 👇 Sourdough Cinnamon Roll Dough 650g warm whole milk 320g active sourdough starter 3 eggs 130g sugar 20g honey 1,300g bread flour 19g salt 140g softened butter (added after the dough begins to develop gluten) Mix everything except the butter 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 smooth and elastic. Let bulk ferment, shape into rolls, proof until puffy, pour heavy cream over the tops, then bake at 350°F until the centers reach about 195°F. 🤎 Classic Cinnamon Filling 1 stick softened butter 1 cup brown sugar Cinnamon to taste 🤎 Biscoff Filling ¾ cup Biscoff cookie butter ½ stick softened butter ½ cup brown sugar Crushed Biscoff cookies Cream Cheese Buttercream Frosting 8 oz cream cheese, softened ½ cup (1 stick) unsalted butter, softened 4 cups powdered sugar 2 teaspoons vanilla bean paste (or vanilla extract) 2–4 tablespoons heavy cream Pinch of salt Beat the cream cheese and butter until smooth and fluffy. Add the vanilla bean paste and salt. Gradually mix in the powdered sugar. Add the heavy cream, a little at a time, until the frosting is smooth, creamy, and spreadable. Biscoff Frosting Take the remaining cream cheese frosting and mix in: ½ cup Biscoff cookie butter If needed, add 1 tablespoon more heavy cream until it’s smooth and easy to spread. Finish the rolls with crushed Biscoff cookies and a whole Biscoff cookie on top. 🤎#sourdough ##sourdoughl#cinnamonrollso#biscoff #cozyrecipes - @hellofalife_55