A Day At Our Micro Bakery + Making Sourdough Cinnamon Rolls!! **Recipe included**

Thank you for watching! Here is a little glimpse into what Thursdays look like at our Micro Bakery, the Flour Barn. We are open to the public on Fridays and Saturdays so we spend the rest of the week doing the prep work. I have included our Sourdough Cinnamon Roll Recipe below. If you are new to sourdough or have had issues getting the perfect rolls in the past, I encourage you to visit our full post on this recipe for more tips and tricks. Let me know any questions you have in the comments below, or if you make this recipe let me know how it goes! Related Posts Sourdough Cinnamon Roll recipe: https://theflourbarnhomestead.com/bes... Jumbo Cinnamon Roll Recipe: https://theflourbarnhomestead.com/the... How we Started the Flour Barn Bakery: https://theflourbarnhomestead.com/how... How to Start a Successful Micro Bakery: https://theflourbarnhomestead.com/how... Best items to sell at your Micro Bakery: https://theflourbarnhomestead.com/bes... How to Start a Sourdough Micro Bakery: https://theflourbarnhomestead.com/how... Tools in this Video Baking Tins: https://amzn.to/4gOGKzX Angled Spatula: https://amzn.to/3CVqSOa A Starter Sheeter (A great option if you are just wanting to be able to laminate dough): https://amzn.to/4hJeFLy Ingredients For the Dough 200 grams active starter 1 cup 120 grams milk, room temperature 1/2 cup 1 egg 5 grams salt 1 teaspoon 50 grams sugar 1/4 cup 400 grams bread flour 3 1/4 cup 1 stick butter, room temperature For the Cinnamon Sugar Mixture 200 grams brown sugar 1 cup 2 tbsp cinnamon For the Cream Cheese Frosting 8 oz cream cheese, room temperature 1 stick salted butter 250 grams powdered sugar 2 cups 2 tsp vanilla Instructions 1.In the bowl of a stand mixer fitted with a dough hook, add all of the ingredients for the dough. Mix on low speed until fully combined. 2.Increase the speed to medium and mix the dough for about 5 minutes until the dough forms a ball and looks smooth and supple. If the dough isn't clearing the sides of the bowl, continue mixing up to an additional 5 minutes. 3.Transfer dough to a bowl and cover with plastic wrap. Set aside and allow to rise until doubled, 8-12 hours or overnight. 4.To make the filling: In a small bowl, mix the cinnamon and brown sugar together with a fork. So simple! 5.To make the cream cheese frosting: Add your butter and cream cheese into a stand mixer fit with a paddle attachment. Beat for 3-5 minutes, until everything is whipped and light. If there are clumps, continue to beat for a few more minutes. Add in your powdered sugar and vanilla and beat for an additional 3 minutes. (Make sure to use softened, room temp butter and cream cheese to avoid clumps.) 6.After your dough has doubled, transfer it to a lightly floured work surface and use a rolling pin to roll it into a 12 inch by 18 inch rectangle. If the dough becomes difficult to roll, let it rest for 10-15 minutes then continue rolling it. The more square your corners are, the more evenly sized your cinnamon rolls will be when you cut them. 7.Spread a thin layer of softened butter onto the dough, leaving a 1/2 inch of dough uncovered along the bottom edge. 8.Top with an even layer of your cinnamon sugar filling. 9.Starting at the top of your dough, roll the dough toward you by folding it over about a 1/2 inch and continuing to roll into a log. Once you come to the end, seal the roll by pinching the dough at the seam. 10.Use a sharp knife to cut the log into 8-10 equal slices, about 2 inches wide each. 11.Transfer the rolls to an 8 inch baking dish lined with parchment paper and greased with melted butter. Space them out evenly in the dish. 12.Cover with plastic wrap and let rise for 2-3 hours, until the rolls are puffed up and touching each other. 13.Preheat your oven to 325 degrees about 30 minutes prior to baking. 14.Bake for 25-30 minutes until the rolls are golden brown and are set in the middle. The internal temperature will be 180 degrees in the center cinnamon roll when done baking. 15.Let the sourdough cinnamon rolls cool for about 10 minutes before icing them generously with cream cheese frosting. Serve warm and enjoy!