I think she was ready. 🤤

Margaret was definitely happy this morning 🫣… Today I’m making one dozen classic cinnamon rolls and a half dozen Biscoff. Come back we will bake them and ice them!🥐 Soft Sourdough Cinnamon Rolls (12 Rolls) Dough 188g active sourdough starter 375g warm whole milk 2 large eggs 75g granulated sugar 13g honey 650g bread flour 100g all-purpose flour 10g salt 90g softened butter Mix the milk, starter, eggs, sugar, honey, bread flour, all-purpose flour, and salt until a shaggy dough forms. Knead until the dough begins developing gluten, then add the softened butter a little at a time. Continue kneading until smooth and elastic. Bulk ferment until puffy, roll out, fill, shape, refrigerate overnight, then let the rolls become puffy before baking. Classic Cinnamon Filling 113g softened butter 220g brown sugar 2–3 tablespoons cinnamon Butter the baking pan, then sprinkle the bottom with a little brown sugar and cinnamon before adding the rolls. Biscoff Filling 113g softened butter 120g Biscoff cookie butter 110g brown sugar 8–10 crushed Biscoff cookies Mix the butter, Biscoff cookie butter, and brown sugar until smooth. Spread over the dough and top with crushed Biscoff cookies. Butter the baking pan and sprinkle the bottom with a little brown sugar before adding the rolls. Cream Cheese Frosting 8 oz cream cheese, softened ½ cup (1 stick) butter, softened 3 cups powdered sugar 2 teaspoons vanilla bean paste 2–3 tablespoons heavy cream Pinch of salt Beat until smooth and creamy. For the Biscoff rolls, stir Biscoff cookie butter into a portion of the frosting before spreading over warm rolls! #sou#sourdoughcinnamonrollss#biscoffcinnamonrollsn#cinnamonrollrecipem#homebakeryurdoughbaking