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Dough:3 1/2 ounces butter2 cups milk2 tsp active dry yeast1/2 cup sugar1/2 tsp salt1 tablespoon honey1 tsp ground cinnamonabout 5 cups of flourFilling:1 stick (4oz) butter1/2 cup sugar2 tsp cinnamonCream Cheese Frosting1 stick (4oz) butter4 oz cream cheese1 tsp vanilla extract2 (or more) tsp Amaretto (optional)Directions:Preheat your grill to 450°F and setup for indirect cooking.Melt the butter and add the milk and warm it to around 90°F. Remove from heat, add to mixing bowl and add the yeast. Stir until the yeast is dissolved and let sit for 15-20 minutes. Add the sugar, salt, honey, ground cinnamon and combine completely. Work in the flour until almost all of it is combined (reserve 1/4 to 1/2 cup) using the dough hook of a mixer or mixing by hand until the dough pulls cleanly from the edges of the mixing bowl.Cover with plastic wrap and allow to rise for 30-60 minutes or until doubled in size.Make the filling by melting the butter and then adding the sugar and cinnamon. Mix completely and set aside.Remove half of your dough to a work surface where you have spread out your remaining flour. Roll the flour into a large rectangle about 1/4" thick. Spread half of the filling across the dough. Roll the dough up from the long edge and slice into 1 1/2" - 2" thick slices and place in a greased 10" cast iron pan. Repeat the process with the second half of the dough. Allow the rolls to rise in the pan for another 30-45 minutes. To make the cream cheese frosting, cream the butter and cream cheese together. Add the vanilla and amaretto if using and mix completely. Cover and set aside.Place your pan on the grill for approximately 20 minutes or until the rolls are golden brown on top. Remove from the grill and allow to cool 10 minutes or so before spreading some of the cream cheese frosting on the rolls...Serve warm and enjoy!
I credit this recipe to one of our good friends from our time together in Seoul. Dough 2 packages active dry yeast 1 cup warm water (105-115 degrees F) 2/3 cup sugar, PLUS 1 tsp 1 cup warm milk (105-115 degrees F) 2/3 cup salted butter –melted PLUS extra to coat bowl 2 eggs slightly beaten 7 cups flour plus extra for rolling on Filling 1 ½ cup butter divided, ¾ cup melted, ¾ cup room temp 1 ¾ cup brown sugar plus 4 tbsp 3 tbsp cinnamon (the best you can find) 1 ½ cups chopped pecans (optional) 1 cup raisins (optional) Cream Cheese Frosting 4 oz cream cheese ¼ cup butter ½ tsp vanilla ½ tbsp milk 1 ½ cup powdered sugar (sifted to ensure no lumps) Directions In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large mixing bowl mix milk, 2/3 cup sugar, melted butter, salt and eggs, stir well then add your yeast mixture. Add ½ the flour and beat until smooth, then add the rest of the flour ½ cup at a time until well incorporated. Dough will be sticky. Knead for about 7 minutes, then place in a well buttered glass bowl, cover and let rise in a warm place until doubled in size for about 1 ½ hours. When doubled, punch down dough and let it rest for another 5 minutes. After you wait the 5 minutes, roll dough out on a floured surface to 1/8 to ¼ inch; roll into a rectangle. Filling directions: Spread ¾ cup melted butter on dough. Mix together brown sugar and cinnamon; sprinkle over buttered dough. Sprinkle with pecans and raisins if desired. Roll up jelly style; cut into 20-24 slices. Coat the bottom of two, 9x13 pans with remaining butter. Sprinkle 2 tbsp (for each pan - 4 tbsp total) brown sugar on top of butter. Place cinnamon roll slices close together in pans, then put them in a warm spot and WAIT 45 minutes or so for them to double in size. I fired up the Joe 3 at this point (was actually holding it at 250 from an earlier cook, so I just opened it up a bit). Bake for 35-40 minutes until rolls are nicely browned. Cool rolls slightly before you frost. The cook was a bit of a challenge as a gale force winds and sideways rain rolled in as I was about to get started, but I managed to get everything on without getting it all soaked. Though I did have to adjust the Fireboard set up since I have no desire to find out exactly how water resistant it is. Frosting Cream together cream cheese and butter. Add vanilla and milk until incorporated. Add powdered sugar ½ cup at a time. Frost slightly cooled rolls. All in all a successful and tasty cook, and they were devoured here at home and the next day at the office. Trish’s Cinnamon Rolls (1).docx