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Picture of two jumbo-sized Bischoff cinnamon rolls, layered with cream cheese icing, cookie crumbles, all under a checkerboard wooden cutting board
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Sinfully Soft, 10-Hour Bischoff Cinnamon Rolls

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Dang… I really haven’t uploaded in like… 3 months lmao

Hi everyone! Long-time no see! School and the sorts have been kickin my butt, but don’t worry, I was able to make so many new recipes that I’m ready to post. Expect a post at least once every 2 weeks, once a week, hell, maybe even twice in a day if I really feel like it!

In getting the MAXIMUM FLAVOR, you’re gonna need all the time you can get. Yes, you can do this within the same day, but in my honest opinion, that overnight rise makes a world of a difference.

Estimated Time :

2-3 hours (excluding overnight rise)

10-12 hours (including overnight rise)

Ingredients:

Cinnamon Rolls:

  • 4 ½ cups bread flour
  • At least 6 Bischoff cookies (or however many you want/need)
  • Pinch of Salt
  • 1 packet active yeast
  • 1 cup warm whole milk
  • 2 room temperature eggs (1 whole, and 1 egg yolk)
  • 1/2 cup room temperature salted butter
  • 1 tbsp vanilla bean paste (or extract)
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1 tsp nutmeg
  • Roughly 1/2 Heavy Cream (read the tips)

Filling:

  • Bischoff Cookie Butter
  • 1/4 cup ground cinnamon
  • 1/2 cup brown sugar

Cream cheese Frosting:

  • 8oz softened cream cheese
  • Pinch of Salt (to taste)
  • 1 tsp vanilla bean paste (or extract)
  • 2 cups powdered sugar
  • 1/2 cup softened unsalted butter

Tips:

  • You can make this recipe for lactose intolerance, as the only thing you would need to substitute are the milk and cream cheese. You can use a 1 to 1 substitution of full fat oat milk, and plant-based cream cheese (I find Violife is the best)
  • I’d recommend buying butcher’s twine for cutting the rolls, or having unwaxed and unflavored dental floss. A knife, unless RAZOR sharp, will not work.
  • If you don’t have bean paste, just use extract. I only put bean paste for visual aesthetics, but if you only care about flavor, vanilla extract is just as good
  • BLOOMING THE YEAST IS CRUCIAL. If your yeast doesn’t bloom (essentially in step 2, the yeast doesn’t look like it’s coming back up to the surface and bubbling a bit), you have to start over again.
  • I highly recommend you use a stand mixer for this. For this recipe, I’m going to assume you have one. If you’re confident in your hand mixing though, you can omit this warning.
  • We will be putting heavy cream all over the top of the cinnamon rolls to make them soft and fluffy. Put enough to at least coat the top and sides, but don’t drown them in it (1/2 is a good soft spot, but some may need more, some may need less). This also goes for full fat oat milk if you’re making this lactose intolerant

Steps:

Cinnamon Roll Dough:

  • Step 1: Turn on your oven’s light, but don’t turn on the oven itself. In a small pot over low-medium heat, heat the milk until it reaches at least 104°F, but no more than 115°F. Transfer to a bowl,
  • Step 2: Mix in the yeast packet with roughly 1 tbsp of granulated sugar and stir until combined. Wait roughly 3-5 minutes for the yeast to bloom.
  • Step 3: Using roughly 2-3 Bischoff cookies, crush it until it is a fine powder like substance.
  • Step 4: In the stand mixer bowl, incorporate the flour, granulated and light brown sugar, cinnamon, nutmeg, Bischoff powder, and mix until well combined.
  • Step 5: Mix in the yeast mixture, 1 whole egg and 1 egg yolk, vanilla, and butter into the flour mixture. Turn on the stand mixture on low speed until it starts turning a light brown and a little sticky. Then, increase the speed to medium-low for roughly 8 – 10 minutes
  • Step 6: Once well combined, smooth, not sticking to your hands, take out a bowl that’s lightly greased with oil. Transfer your dough and make sure all sides of the dough are greased. Put your dough in the oven with the light still on for an hour.
  • Step 7: After the dough has risen, seal the bowl tightly with plastic film/aluminum foil, and place in the refrigerator overnight.

Shaping and Filling:

  • Step 1: Take out the dough and let it sit at room temperature for at least 1-2 hours. To speed up this process, you can put it in the oven again with the light on.
  • Step 2: Once the dough is malleable again, roughly dust a clean large surface area, and press form the dough in making a large rectangle. A rolling pin is recommended here, but not necessary if the dough is soft enough.
  • Step 3: Spread a generous layer of cookie butter on the dough. You don’t want to skimp out on this step.
  • Step 4: In a small bowl, mix in brown sugar, cinnamon, and another 2-3 crushed Bischoff cookie powder. Sprinkle it all over the cookie butter spread
  • Step 5: Fold the roll in one of two ways:
    • 1st Way: Roll the two shorter end of the rectangle to the other side. This will result in less total rolls, but are significantly bigger
    • 2nd Way: Roll the longer end of the rectangle to the other side. This will result in more total rolls, but not as big
  • Step 6: Using butcher’s twine, cut even rolls and transfer to a tray
  • Step 7: Place them in the oven with the light on and let them rise one last time for 30 minutes – 1 hour.
  • Step 8: Once risen, pre-head the oven to 350°F and pour heavy cream on top of the rolls. Bake in the oven for 20-25 minutes.

Cream Cheese Frosting:

  • Step 1: In a bowl with your softened cream cheese and butter, mix until well-combined
  • Step 2: Add in vanilla and continue to whisk. Then, add in 1/2 of powdered sugar, mix, and continue to add more until desired taste. Finally, add in salt to taste, and I hope you enjoy!
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