@mia.ashgar.ali: پیر ففقیر یا علی مدد پیر مولا علی مدد علئ اسلام ولی اللہ حضرت بابا جی سائی غلام علی سرکار ۔۔۔۔نوشھائی۔۔۔۔۔۔ ولی اللہ بابا جی سائی لدھا سرکار ۔۔۔۔۔۔۔نوشھائی۔۔۔۔۔۔۔ پنھڈ گیگے بنگھڑ سئر پرست اعلئ سب انسپکڑ میاں اصغر علی ۔۔۔۔۔نوشھای قادری۔۔۔۔۔ نوشھای قادری قلندری نقش بندی

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Another day, another batch of sourdough cinnamon rolls! Today I’m rolling out 2 dozen! I made 1½ dozen classic cinnamon rolls and decided to have a little fun with the last half dozen and make pumpkin spice! The pumpkin spice ones turned out yummy, but I’m still playing around with that recipe before I share it. I have a few more things I want to try! For anyone new here, I’m sharing my updated classic sourdough cinnamon roll recipe below! sourdough cinnamon roll dough           12 large rolls 375g warm whole milk 188g active sourdough starter 2 large eggs 75g granulated sugar 13g honey 650g bread flour 100g all-purpose flour 10g fine sea salt 90g unsalted butter, softened Mix the milk, starter, eggs, sugar and honey. Add both flours and salt. Knead until the gluten begins developing, then gradually add the softened butter. Continue kneading until smooth and elastic. Cover and let bulk ferment until puffy and well fermented. classic cinnamon filling | 12 rolls 226g (2 sticks) softened unsalted butter 440g (2 cups packed) brown sugar 3-4 Tbsp cinnamon Mix everything until creamy and spreadable. shaping Divide the dough if needed and roll into approximately a 14 x 20-inch rectangle. Spread the filling evenly over the dough. Cut into 12 strips and roll each strip individually. Place in buttered pans and let proof until very soft and puffy. baking Pour approximately 1/3 cup warm heavy cream over each pan of 6 cinnamon rolls. Bake at 350°F for 20 minutes uncovered, then loosely cover with foil and continue baking until the centers reach 190-195°F. vanilla bean cream cheese icing | 12 rolls 226g (8 oz) cream cheese, softened 113g (1 stick) unsalted butter, softened 360g (3 cups) powdered sugar 2 tsp vanilla bean paste Splash of heavy cream as needed Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla bean paste, then a little heavy cream until smooth and spreadable. Spread over warm cinnamon rolls! Now I need your help deciding what flavor to try next! I’ll put a poll in the comments. homemade pumpkin pie spice 🎃 5 Tbsp ground cinnamon 1½ Tbsp ground ginger 2 tsp ground nutmeg 1½ tsp ground allspice 1 tsp ground cloves 1 tsp ground cardamom Mix everything together and store in an airtight spice jar!   #sourd#sourdoughcinnamonrollsa#cinnamonrollreciped#sourdoughbakingb#homebakerykincinnamonrolls
Another day, another batch of sourdough cinnamon rolls! Today I’m rolling out 2 dozen! I made 1½ dozen classic cinnamon rolls and decided to have a little fun with the last half dozen and make pumpkin spice! The pumpkin spice ones turned out yummy, but I’m still playing around with that recipe before I share it. I have a few more things I want to try! For anyone new here, I’m sharing my updated classic sourdough cinnamon roll recipe below! sourdough cinnamon roll dough 12 large rolls 375g warm whole milk 188g active sourdough starter 2 large eggs 75g granulated sugar 13g honey 650g bread flour 100g all-purpose flour 10g fine sea salt 90g unsalted butter, softened Mix the milk, starter, eggs, sugar and honey. Add both flours and salt. Knead until the gluten begins developing, then gradually add the softened butter. Continue kneading until smooth and elastic. Cover and let bulk ferment until puffy and well fermented. classic cinnamon filling | 12 rolls 226g (2 sticks) softened unsalted butter 440g (2 cups packed) brown sugar 3-4 Tbsp cinnamon Mix everything until creamy and spreadable. shaping Divide the dough if needed and roll into approximately a 14 x 20-inch rectangle. Spread the filling evenly over the dough. Cut into 12 strips and roll each strip individually. Place in buttered pans and let proof until very soft and puffy. baking Pour approximately 1/3 cup warm heavy cream over each pan of 6 cinnamon rolls. Bake at 350°F for 20 minutes uncovered, then loosely cover with foil and continue baking until the centers reach 190-195°F. vanilla bean cream cheese icing | 12 rolls 226g (8 oz) cream cheese, softened 113g (1 stick) unsalted butter, softened 360g (3 cups) powdered sugar 2 tsp vanilla bean paste Splash of heavy cream as needed Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla bean paste, then a little heavy cream until smooth and spreadable. Spread over warm cinnamon rolls! Now I need your help deciding what flavor to try next! I’ll put a poll in the comments. homemade pumpkin pie spice 🎃 5 Tbsp ground cinnamon 1½ Tbsp ground ginger 2 tsp ground nutmeg 1½ tsp ground allspice 1 tsp ground cloves 1 tsp ground cardamom Mix everything together and store in an airtight spice jar! #sourd#sourdoughcinnamonrollsa#cinnamonrollreciped#sourdoughbakingb#homebakerykincinnamonrolls

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