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Found 2 results

  1. 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
  2. I am having an issue with the control tower closing on me when I open the dome. I am referring to main top, not the dial. I just bought the grill a few weeks ago and have only done a few cooks so far. This is the first one where I was running a higher temp and was using the main control swivel instead of the dial. I tried tightening the Allen head screw, but it is already quite tight. I am afraid that I would either strip or snap the screw if I put any more torque on it. Is this common with the KJCIII?
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