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John Setzler

Cast Iron Pan Cinnamon Rolls

5 posts in this topic

 

 

Dough:

3 1/2 ounces butter
2 cups milk
2 tsp active dry yeast
1/2 cup sugar
1/2 tsp salt
1 tablespoon honey
1 tsp ground cinnamon
about 5 cups of flour

Filling:

1 stick (4oz) butter
1/2 cup sugar
2 tsp cinnamon

Cream Cheese Frosting

1 stick (4oz) butter
4 oz cream cheese
1 tsp vanilla extract
2 (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!

TKOBBQ, Garvinque and Mewantkj like this

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John, they look darned good but I was curious - why bake at 450 degrees?  Most recipes I've seen for baking rolls like these set the temp at 350. 

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I made these yesterday.  My grill is snowed in a the moment, so I used an oven.  These cinnamon rolls are fantastic.  They were devoured right away.

 

Some notes:

1.  My dough look muuuuch wetter than John's.  I even through the first batch out and repeated with the same result.  The second time I just let it go.  When I dumped it out on top of some bench flour, it was easily workable.  Don't panic if yours is wetter than John's.

2.  For the filling, there was a tad too much butter.  I had a layer of yummy delicious sugar and cinnamon and a pool of melted butter on top that would not incorporate.  Next time I will cut back a little on the butter.

3.  I only used one tsp of amaretto in the icing.  Fantastic!!!

 

I cannot overstate how good these are!!!!

 

 

John Setzler likes this

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@Squarehelmet variations in the flour used can cause dough to be wetter or drier.  This dough is not dependent on exact measurements so you can add Flour if you need a tighter dough

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