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Cast Iron Pan Cinnamon Rolls

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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


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)


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!

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  • 1 month later...

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!!!!



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  • 10 months later...

These were a hit with the fam. :-D


Some notes:

As was mentioned earlier in this thread, our dough was also "wetter" than what was in the video and we used 4.5 cups of flour (50% bread flour & 50% all purpose flour).

In the video you'll see that John splits the dough into (2) and rolls it into to tubes. We just kept things that way and filled (2) 10" cast iron pans to cook the separate batches. IIRC each pan held something like 9-10 rolls.

We cooked at about 425* grate temp in the PB K24. Like the video we had the plate setter and bottom grate with a pizza stone resting on it. Cook time was 24 minutes uninterrupted. 

We also, did not use any amaretto in the frosting and doubled the vanilla extract. The icing was very good.


Try these... I think you'll like them!


Thanks for the recipe!!!


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  • 7 months later...

Super Awesome.:-D I am a big fan of cinnamon rolls and am trying my hand at making them. Though when I tried the dough didn't come out that right. It was less crisp. Even when I tried other recipes such as from Nestle Arabia the issue was there. Don't know why. Apart from that the cinnamon rolls just were great and came out better than I expected. 


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  • 4 weeks later...

 I'm not so sure how Iv missed this for so long I guess I don't look into desserts at all. Stumbled on this Vid yesterday and had to make it...………………………… my boys love Cinbuns!! I stopped by the grocery store on the way home from work and picked up the ingredients I knew I didn't have. Got it all home and dusted off the'ol kitchenaid mixer I received as a wedding present 20 years ago...………. my wife knew I was on a mission and just looked at me weird, didn't even ask what I was making. Fired up the grill got'er to temp and the rest is history!!


I think this is a great recipe the only change I will do next time is add some sugar to the frosting and will need to remember the egg wash.







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  • 6 months later...
14 hours ago, Easto said:

I followed the recipe but for some reason my dough never did rise.  Waiting for them to cool to put the icing on now.  


They smell amazing, but I have a feeling they are going to be fairly dense 

Suggest checking the age of your yeast. Old yeast dies, literally. I keep mine in the fridge and if it hits the expiration date, out it goes. 

Milk or water that is too hot can kill the yeast. Keep the liquid to below 100° F (the blessings of an instant read thermometer).

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  • 10 months later...
  • 8 months later...

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