Sourdough Cinnamon Rolls With Cream Cheese Icing More Momma Instructions. mix the first four ingredients together (bread flour, water, starter and sugar) in a large mixing bowl and let sit at room temperature 8 12 hours. the mixture should be bubbly and doubled in size. next add the mixture to a stand mixer. While the buns are cooling, make the cream cheese icing: first, in a medium bowl, beat together 1 stick of softened grass fed butter and 8 ounces of organic cream cheese. next, sift 1 2 cup of organic powdered sugar over the bowl and beat until smooth. then dab the cream cheese icing all over the sourdough cinnamon rolls.
Sourdough Cinnamon Rolls With Cream Cheese Icing More Momma Step 1: make the dough. in a bowl of a stand mixer with a dough hook attachment, combine fed sourdough starter, flour, honey, water, eggs, and melted coconut oil. mix together and then form into a ball. knead for a few minutes on medium low speed, until smooth and glossy and passes the windowpane test. Step one: make the dough. in a bowl, mix together warm milk, melted butter, egg, starter, sugar, flour and salt until combined. let the dough rest for a half hour, then knead until smooth and silky. cover and let the dough rise overnight, about 8 to 12 hours. step two: assemble the rolls. Add warm milk and sugar to the stand mixer bowl. beat until the sugar has dissolved. now add flour, sourdough starter, vanilla and egg to the bowl and knead to a rough dough. allow this dough to rest for around 30 minutes. knead in the butter using your stand mixer. now allow the dough to bulk ferment. Preheat the oven to 350ºf and bake the rolls for 25 to 30 minutes, or until big and golden. make the frosting by combining the melted butter and cream cheese until mixed, then whipping in the sugar. add the vanilla, almond, and milk and continue to mix until nice and creamy & smooth.
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