Sourdough Cinnamon Rolls // With Cream Cheese Frosting // Also A Large Charcuterie Board
Hi everyone, I hope you enjoy this video of making sourdough cinnamon rolls and a large charcuterie board!
I definitely would add the cream over the cinnamon roll dough because I thought they were best that way!????
I will link her recipe and her video on how she makes them here for you. Enjoy!
Recipe:
YouTube tutorial:
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Cozy Winter Baking | Sourdough Cinnamon Rolls
Sourdough cinnamon rolls are sweet, buttery, and the perfect icing-topped breakfast treat. The fermentation process gives the cinnamon buns a greater depth of flavor for the perfect balance of sweet, sour, and oh, so soft. You have to try this delicious recipe.
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Sourdough Cinnamon Rolls with Cream Cheese Icing!
These sourdough cinnamon rolls are made with a cream cheese icing and NO yeast!
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ULTIMATE SOURDOUGH CINNAMON ROLLS RECIPE: How to bake cinnamon rolls and a glaze to die for!
Looking for that perfect cinnamon filling to give you all the cinnamony sugary goodness you need in your life? A fun dessert that is quintessential for your home cooking adventure, learn how to make sourdough cinnamon rolls, with this soft and fluffy cinnamon rolls recipe!
For a printable recipe, yeast substitutions and more tips learned in a professional kitchen:
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This video shows you how to make a cinnamon rolls recipe easy! With this ultimate cinnamon rolls recipe, Chef Lindsey Farr provides tips from pastry chef lessons. Learn how to make a cinnamon roll and how to make a cinnamon roll glaze to give you tasty cinnamon rolls. The perfect sourdough cinnamon roll to make you say c’est parfait, et voila dessert!
Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram @cheflindseyfarr and use the hashtag #cheflindseyfarr
Sourdough Cinnamon Buns. The recipe in the description and the 1st comment! #sourdough
Sourdough Cinnamon Buns
Method of preparation
In the morning, the starter is prepared
50 g (1/3 cup) starter (from the fridge)
50 ml (1/3 cup) cold milk
50 g (1/3 cup) of flour
30 g (2 tablespoons) of sugar
Mix everything well and leave at room temperature for 2-3 hours.
* After you notice that the starter is very active, and has doubled in volume, you can use it for baking.
Ingredients for cinnamon rolls
100 g (1/2 cup) of activated starter (keep the rest in the fridge for next time)
300 ml (1.2 metric cups) of warm milk
500 g (4 cups) of type 00 flour
1 egg
100 g (1/2 cup) sugar
10 g (a teaspoon) of salt
A bit later
100 g (1/2 cup) of melted butter.
1 teaspoon of vanilla essence
For the filling
100 g (1/2 cup) sugar
30 g (3 tablespoons) of cinnamon
For greasing the dough
1 egg
3 tablespoons of water
* In a large bowl, pour the starter, sugar, milk and egg, mix well, then add the flour and salt. Knead the dough until it becomes homogeneous and uniform, (the dough can be sticky, don't add more flour, leave it like this, soft)
Cover the dough with a towel or a plastic film, and let it rest for an hour, then stretch and fold it, and leave it for another hour. After 2 hours of rest, add the melted butter and vanilla, or lemon peel (if desired), stir well until the butter is fully incorporated! After you have obtained a non-sticky, fairly soft dough, cover and let it rise for 2-3 hours. The dough will double in volume and become fluffy.
Roll the dough into a sheet that is not too thin (dust the table with flour, because there is a risk that the dough will stick to the table), brush the dough with egg + a little water. Pour the sugar and cinnamon mixture on top and spread over the entire surface of the dough. Roll the dough and cut strips of about 10 cm. (I had 10 pieces)
Arrange the buns obtained in a deep tray, cover with plastic foil and refrigerate overnight.
Bake the buns in the morning or after at least 5 hours in the fridge!
Baking temperature - 180 C (top/bottom)
Baking time - about 60 minutes (bake until browned)
For the cream on top I used:
200g (7.05 oz) of cream cheese (philadelphia)
3 spoons of milk
30 g (3 tablespoons) of powdered sugar
I mixed everything together, if the cream is too thick, add another spoonful of milk.
Enjoy them both hot and cold! They are extremely delicious!
Good luck and be sure that I will answer any question!