the Ingredients
Dough
Special Equipment
- 25 cm Cast Iron Skillet
- Aluminium Foil
Instructions
Soft, sweet cinnamon-rolled buns baked on the grill and topped with classic cream cheese icing. Made entirely on your barbecue for warm, toasty flavour.
- Bloom yeast: whisk warm milk, 1 tbsp sugar and yeast; rest 5 minutes.
- Add remaining sugar, salt and eggs; mix 1 minute.
- Using a dough hook, add 700 g flour and mix to combine.
- Add butter and remaining flour; knead until soft and smooth.
- Transfer to an oiled bowl, cover and rise for 1½ hours.
- Mix brown sugar and cinnamon for filling.
- Roll dough to a 60 × 30 cm rectangle.
- Spread softened butter evenly over dough.
- Sprinkle cinnamon sugar evenly.
- Roll tightly from the long side and seal seam.
- Cut into 12 buns and place cut-side up in a greased 25 cm cast-iron skillet.
- Cover with foil and proof for 60 minutes (or refrigerate overnight).
- Prepare BBQ for indirect medium heat, 190 °C.
- Grill covered 25 min, rotate skillet, grill 10 min more; remove foil and grill uncovered until golden, 20–30 min.
- Whisk icing ingredients until smooth.
- Spread over warm buns.
- Rest 10 minutes before serving.
IN THE KITCHEN:
AT THE GRILL / BARBECUE:
TO SERVE:
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