CINNAMON ROLLS
DOUGH INGREDIENTS:
INSTRUCTIONS:
Whisk all of the dry ingredients in a mixing bowl to combine them evenly. Stir in your wet ingredients until combined. Once combined, turn out the mixture onto a lighting floured surface. Sprinkle extra flour as needed. The dough should be kneaded until it is smooth. (approx 5 minutes) Form your dough into a ball, place in a mixing bowl, cover with plastic wrap and all the dough to rest for approx 20 minutes.
***NOTE: Your should not be gooey. It should be firm, but pliable.
While your dough is resting, prepare your filling.
FILLING INGREDIENTS
Combine the brown sugar and cinnamon in a bowl. Stir together with a fork. Set aside.
Grease your cooking vessel. I used a Lodge 12" cast iron skillet and greased with Crisco.
- 3 cups of all purpose flour
- 1/2 cup of sugar
- 3 1/2 tsp of active dry yeast
- 1 tsp salt
- 3/4 cup of milk warmed to 112 degrees
- 2 eggs
- 4 tbsp canola oil
- extra flour for kneading
INSTRUCTIONS:
Whisk all of the dry ingredients in a mixing bowl to combine them evenly. Stir in your wet ingredients until combined. Once combined, turn out the mixture onto a lighting floured surface. Sprinkle extra flour as needed. The dough should be kneaded until it is smooth. (approx 5 minutes) Form your dough into a ball, place in a mixing bowl, cover with plastic wrap and all the dough to rest for approx 20 minutes.
***NOTE: Your should not be gooey. It should be firm, but pliable.
While your dough is resting, prepare your filling.
FILLING INGREDIENTS
- 1/2 cup brown sugar
- 3tsp cinnamon
- 1/2 stick of softened butter
Combine the brown sugar and cinnamon in a bowl. Stir together with a fork. Set aside.
Grease your cooking vessel. I used a Lodge 12" cast iron skillet and greased with Crisco.
Your dough should have risen slightly during it's rest. Turn the dough ball out onto a lightly floured surface. Lightly flour a rolling pin and roll your dough out to a 12 x 18 square (approx) or as close as possible. Using a spatula, evenly spread the softened butter over the entire surface of the dough. Pour your brown sugar and cinnamon mixture into the middle of the dough surface. Use a spoon or a spatula to push the mixture out to the edges.
Starting length wise, roll the dough. Rolling the dough creates the spiral layers of dough and sugar. Once rolled into a log, use dental floss to cut your rolls. Slide the floss underneath of the log, cross the two ends and pull. The floss will cut them perfectly. Place your sliced rolls into your greased pan and cover with plastic wrap. Put them into a warm, draft free place and allow them to rise for 2 hours.
BIG GREEN EGG SETUP:
Set up your Big Green Egg for indirect cooking. Plate setter legs up with the grill grate on the legs. Heat your Egg to 350F. No smoke.
Set up your Big Green Egg for indirect cooking. Plate setter legs up with the grill grate on the legs. Heat your Egg to 350F. No smoke.
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The dough has risen and it's time to cook! Place your vessel on the grill grate inside of the 350F Big Green Egg. Bake at 350 for 15-20 minutes. I start checking them around the 12 minute mark. |
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15-20 minutes later!!! Remove the cinnamon rolls once they have achieved your desired color. Allow the rolls to sit and cool for approx 10 minutes. Use this time to make the frosting. |
FROSTING INGREDIENTS:
Whisk together until combined.
- 1 1/2 cups powdered suger
- 1/2 tsp vanilla extract
- 3 tbsp milk
Whisk together until combined.
Once your rolls have cooled, drizzle the frosting all over the top of the cinnamon rolls. Use a spatula to spread evenly. Allow the frosting to set up for 3-5 minutes. before serving.
Serve & enjoy!!!
