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Jamie Purviance

Iced Cinnamon Rolls

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  • People

    Serves 6 to 12

  • Prep Time

    40 min.

  • Rising Time

    1:30 h

  • Standing Time

    1 h

  • Grilling Time

    1 h

People
Serves 6 to 12
Prep Time
40 min.
Rising Time
1:30 h
Standing Time
1 h
Grilling Time
1 h

the Ingredients

20151118131727 Lr Fnp4363 Cinnamon Rolls2

Dough

  • 300 millilitres warm whole milk (38°C to 42°C), divided
  • 50 grams plus 1 tablespoon of granulated sugar, divided
  • 2¼ teaspoons active dry yeast (one 28 gram packet)
  • 1 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 840 grams unbleached all-purpose flour, divided, plus more for dusting
  • 225 grams (1 stick) unsalted butter, softened

Filling

  • 1 cup lightly packed light brown sugar
  • 4 teaspoons ground cinnamon
  • 225 grams (1 stick) unsalted butter, softened, divided

Icing

  • 115 grams cream cheese (115 grams), at room temperature
  • 3 tablespoons whole milk
  • 240 grams confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon kosher salt

Special Equipment

  • stand mixer with paddle and dough hook attachments
  • 25-centimetre cast-iron skillet or metal cake pan

Instructions

  • 01 In the bowl of a stand mixer whisk 120 millilitres of the milk, 1 tablespoon of the sugar and the yeast. Let stand until frothy, about 5 minutes. Using the paddle attachment with the mixer on low speed, add the remaining 180 millilitres of milk, the remaining 50 grams of sugar, the salt and eggs. Then beat for 1 minute. Change to the dough hook and gradually add 770 grams of the flour. Starting on low speed and working slowly up to medium, mix until the dough is fairly smooth, about 3 minutes. Reduce the speed to medium–low and add 225 grams of butter and the remaining 70 grams of flour. Transfer the dough to a floured work surface and knead until the dough is soft, smooth and tacky (but not sticking to the work surface), about 2 minutes. Transfer the dough to an oiled bowl, cover and let rise in a warm place until doubled in bulk, about 1½ hours.
  • 02 Combine the brown sugar and cinnamon. Press the dough down and then turn out onto a lightly floured surface. Knead the dough two to three times. Then roll out into a rectangle 60 centimetres long by 30 centimetres wide. Spread the dough all over (do not leave a border) with 90 grams of the butter. Sprinkle evenly with the cinnamon sugar. Starting at the long side closest to you, tightly roll up the dough and then pinch the seam closed. Cut the log of dough into twelve 5 centimetre pieces. Generously grease the bottom and sides of a 25 centimetre cast-iron skillet or metal cake pan with the remaining butter and arrange the rolls, cut-side up, in a single layer. Cover with aluminum foil and let stand at room temperature for 1 hour, or refrigerate overnight. (If refrigerating, return to room temperature before proceeding, about 2 hours.)
  • 03 Prepare the grill for indirect cooking over medium heat (as close to 190ºC as possible).
  • 04 Place the skillet with the rolls covered with foil over indirect medium heat, close the lid and cook for 25 minutes. Wearing insulated barbecue gloves, rotate the skillet 180 degrees, close the lid and cook for 10 minutes. Remove the foil from the skillet and continue cooking until the dough is cooked through and the tops are lightly browned, 20 to 30 minutes more. Remove from the grill, set on a heatproof surface and let cool for 10 minutes. Meanwhile, make the icing.
  • 05 In a large bowl mash the cream cheese with the milk. Sift the confectioners’ sugar into the bowl and then stir to combine. Add the vanilla and salt and whisk until smooth. Spread the icing over the top of the warm rolls and let stand for 10 minutes. Using a thin-edged knife, cut between the seams of the rolls and transfer to a platter or cooling rack. Serve warm or at room temperature. 
Ingredients
Instructions

  • the Ingredients

    20151118131727 Lr Fnp4363 Cinnamon Rolls2

    Dough

    • 300 millilitres warm whole milk (38°C to 42°C), divided
    • 50 grams plus 1 tablespoon of granulated sugar, divided
    • 2¼ teaspoons active dry yeast (one 28 gram packet)
    • 1 teaspoon kosher salt
    • 3 large eggs, at room temperature
    • 840 grams unbleached all-purpose flour, divided, plus more for dusting
    • 225 grams (1 stick) unsalted butter, softened

    Filling

    • 1 cup lightly packed light brown sugar
    • 4 teaspoons ground cinnamon
    • 225 grams (1 stick) unsalted butter, softened, divided

    Icing

    • 115 grams cream cheese (115 grams), at room temperature
    • 3 tablespoons whole milk
    • 240 grams confectioners’ sugar
    • 1 teaspoon pure vanilla extract
    • ⅛ teaspoon kosher salt

    Special Equipment

    • stand mixer with paddle and dough hook attachments
    • 25-centimetre cast-iron skillet or metal cake pan

  • Instructions

    • 01 In the bowl of a stand mixer whisk 120 millilitres of the milk, 1 tablespoon of the sugar and the yeast. Let stand until frothy, about 5 minutes. Using the paddle attachment with the mixer on low speed, add the remaining 180 millilitres of milk, the remaining 50 grams of sugar, the salt and eggs. Then beat for 1 minute. Change to the dough hook and gradually add 770 grams of the flour. Starting on low speed and working slowly up to medium, mix until the dough is fairly smooth, about 3 minutes. Reduce the speed to medium–low and add 225 grams of butter and the remaining 70 grams of flour. Transfer the dough to a floured work surface and knead until the dough is soft, smooth and tacky (but not sticking to the work surface), about 2 minutes. Transfer the dough to an oiled bowl, cover and let rise in a warm place until doubled in bulk, about 1½ hours.
    • 02 Combine the brown sugar and cinnamon. Press the dough down and then turn out onto a lightly floured surface. Knead the dough two to three times. Then roll out into a rectangle 60 centimetres long by 30 centimetres wide. Spread the dough all over (do not leave a border) with 90 grams of the butter. Sprinkle evenly with the cinnamon sugar. Starting at the long side closest to you, tightly roll up the dough and then pinch the seam closed. Cut the log of dough into twelve 5 centimetre pieces. Generously grease the bottom and sides of a 25 centimetre cast-iron skillet or metal cake pan with the remaining butter and arrange the rolls, cut-side up, in a single layer. Cover with aluminum foil and let stand at room temperature for 1 hour, or refrigerate overnight. (If refrigerating, return to room temperature before proceeding, about 2 hours.)
    • 03 Prepare the grill for indirect cooking over medium heat (as close to 190ºC as possible).
    • 04 Place the skillet with the rolls covered with foil over indirect medium heat, close the lid and cook for 25 minutes. Wearing insulated barbecue gloves, rotate the skillet 180 degrees, close the lid and cook for 10 minutes. Remove the foil from the skillet and continue cooking until the dough is cooked through and the tops are lightly browned, 20 to 30 minutes more. Remove from the grill, set on a heatproof surface and let cool for 10 minutes. Meanwhile, make the icing.
    • 05 In a large bowl mash the cream cheese with the milk. Sift the confectioners’ sugar into the bowl and then stir to combine. Add the vanilla and salt and whisk until smooth. Spread the icing over the top of the warm rolls and let stand for 10 minutes. Using a thin-edged knife, cut between the seams of the rolls and transfer to a platter or cooling rack. Serve warm or at room temperature. 

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