Sourdough Cinnamon Rolls

BAKING INSTRUCTIONS

TIP: Place these on the counter the night before. In the morning the rolls will be ready to bake!

1. The rolls need 10 hours to proof properly, so plan accordingly!

2. Cut open bag and arrange cinnamon rolls on a parchment lined baking tray. Cover with plastic wrap.

3. Place icing in refrigerator until ready to serve.

4. Let the rolls proof for 10 hours at room temperature, 70 degrees is optimal. Adjust time based on ambient temperature. Speed up the proofing process with warmer temperatures. Slow down the proofing process with a cooler temperature.

5. When the rolls have nearly doubled in size and do not immediately spring back when poked, they are ready!

6. Bake in a preheated 400 degree oven for 20 minutes or until the internal temperature reaches 192 degrees.

7. Allow rolls to cool for several minutes before serving.

8. Cut a corner of the icing pack and squeeze over the warm rolls. Enjoy!

ABOUT

Seasons' Yield Farm is a wood-fired bakery in the Shenandoah Valley of Virginia. We fresh-mill local grain and specialize in sourdough breads and pastries. Our family's mission is to nourish the community loaf by loaf!

To learn more visit seasonsyieldfarm.com or @seasonsyieldfarm. Please contact us with questions: seasonsyieldfarm@gmail.com

CONTAINS 5 CINNAMON ROLLS