Sourdough Discard Biscoff Dessert Rolls
A while back I shared a great alternative to my classic cinnamon rolls recipe. I made cookie butter cinnamon rolls and boy are they amazing! Now, if you want to make them using your sourdough discard you can! These sourdough discard biscoff dessert rolls are a great way to use your discard and create an amazing dessert!
I tell you, there is something amazing about adding the Biscoff cookie butter spread to your sweet rolls. These are sweet and delicate with notes of cinnamon and cookie butter. They are so flavorful, the texture is soft and fluffy and the cream cheese icing is jazzed up with even more cookie butter!
New to sourdough? Check out this post below to learn all you need to know!
new to sourdough?
Click below to find out more!
Tools you may need to make these Biscoff dessert rolls….
TOOLS YOU’LL NEED
Lotus Biscoff Spread is an amazing spread that you can eat on bread, put in cakes, cookies, and so much more! Its is made with the flavor of Biscoff cookies. It has hints of cinnamon, buttery richness and caramel notes. The taste is sweet and delectable. You can melt is and drizzle it over ice cream.
This spread is a real treat and we love keeping a jar of it in our house. My kids like to spread it on buttery toasted sourdough brioche bread or regular sourdough bread or biscuits.
There are other brands such as Speculoos cookies and Speculoos cookie spread. Any of these will work for these sourdough cookie butter dessert rolls.
I ALSO HAVE A NON SOURDOUGH COOKIE BUTTER CINNAMON ROLL RECIPE HERE!
Get my Amazing sourdough cookie butter dessert rolls recipe below~
Sourdough Cookie Butter Cinnamon Rolls
Ingredients
Biscoff Cinnamon Roll Dough
- 6-7 cups all purpose flour
- 1/2 cup powdered milk
- 2 cups warm water I microwave mine
- 1/3 cup sugar
- 2 large eggs
- 1 1/2 tablespoons active dry yeast
- 1/2 cup unsalted butter softened and room temperature (or 1 stick)
- 1 tablespoons salt
- 1 cup sourdough discard
Filling
- 1 cup brown sugar
- 1 1/2 cup softened cookie butter
- 1/2 tablespoons cinnamon
- 4 tbsp melted butter
Cookie Butter Cream Cheese Frosting
- 8 oz softened cream cheese
- 1/2 stick softened butter
- 1/4 cup biscoff cookie butter
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1-2 tablespoons milk or heavy cream
Instructions
- Put your warm water, sugar, powdered milk, salt, 3/4 of the stick of butter, sourdough discard and 2-3 cups of flour in your stand mixer.
- Mix with the paddle until the mixture come together. I use my KitchenAid
- Add your eggs, 1 at a time.
- Mix well, then add 1 cup of flour.
- Once that flour has been mixed in, add your yeast slowly.
- Once the yeast is mixed in, switch to a dough hook anf add the rest of your flour slowly. This dough will be very sticky, but that is what you want!
- I usually end up using 6 cups of flour. Yours may be different. But let me make something clear. Make sure you are not packing your flour down before using. I like to fluff mine up, or you can use a whisk to lighten it. Do not flatten and level off the measuring cup, this will give you an overage of flour. Keep the flour light and fluffy.
- Once you have the rest of the flour mixed in, you want to let the dough need for 3 or 4 minutes.
- Next, you can transfer the dough into a large oiled bowl. Cover with plastic wrap and let it sit and rise until it doubles in size. This could take 30 minutes to an hour. This is the first rise.
- Once it has risen to double its size, punch it down and let it rise one more time.
- Once it has risen a second time, you are ready to roll out your dough to make your cinnamon rolls.
- Making the cinnamon rolls is pretty easy. Roll the dough out into a large rectangle on a lightly floured surface. You want your dough to be about 1/4 to 1/2 inch thick. I use my Roulpat to roll my doughs and bread out. It is an amazing kitchen essential.
- Brush 1/4 of the stick of butter on the dough. Take the cookie butter and soften it in the microwave.(dont melt it too much, or it will squeeze out through the rolls) Spread the slightly melted biscoff evenly over the entire surface. If you need more, go ahead and use more. Now sprinkle the brown sugar and cinnamon over the cookie butter.
- Starting at the long end of the dough, begin rolling it up. When you get to the end, brush a small amount of butter or water on the end of the dough. Take the end and stretch it over the roll all the way down the dough roll.
- Use a piece of thread or unflavored dental floss to cut the cinnamon roll. Take the thread and slide it under the roll, bring it up and across, twisting the thread, cutting the dough all the way through. This gives you a clean cut and does not smash the dough.
- Place your cinnamon rolls on a greased sheet pan. I use the 12 by 18 size. This will gold 24 cinnamon rolls. 4 across, 6 down.
- Once they are all cut and in place, cover the pan with plastic wrap while the oven preheats to 350 degrees F. Let the dough rise for about 20-30 minutes, or until they are almost doubled in size.
- Bake them in the oven for 20-30 minutes. Check them at 20 minutes. If you tap them and they feel squishy, they need more time.
- You want them to be light golden-brown on the top, and when you tap them they are soft but somewhat firm.
- Take them out of the oven and let them cool for a bit while you make the frosting.
- Mix up your frosting by adding the butter, cream cheese and cookie butter to a medium bowl. Use hand beaters or a stand mixer to incorporate these ingredients. Add your vanilla and powdered sugar and continue to mix together. Add milk to loosen the frosting if it becomes too thick. Beat together until the frosting is fluffy and fully incorporated.
- Apply the frosting while the cinnamon rolls are still a bit warm but not hot. This allows the thick frosting to melt a bit into the cracks of the cinnamon rolls. You can leave them as is or add crushed cookies to the top of them for added crunch and flavor.
- Eat them warm, eat the cold. They are amazing! You can freeze these and eat them whenever you want!
Nutrition
The biscoff flavor in these cinnamon rolls take them over the top! Lotus Biscoff cookies are so versatile and can be used ini so many desserts. The cookie spread is even more! It is one of our favorite spreads.The sweetness is balanced by the spices and its a great ingredient to have in your pantry.
Store these sourdough biscoff cinnamon rolls in an airtight container. You can also store them in the freezer. Individually wrap them in saran wrap and freeze. You can then defrost them in the microwave. My mom used to do this and we were able to enjoy cinnamon rolls at any time!
This biscoff dessert is the perfect way to use one of our favorite cookie spreads.
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