For the Dough :
3/4 Cup Milk
2 1/4 Tsp Instant or Active Dry Yeast
1/4 Cup Granulated Sugar
1 Egg Plus 1 Egg Yolk, Room Temperature
1/4 Cup Butter, Melted
3 Cups Bread Flour, Plus More For Dusting
3/4 Tsp Salt
For the Filling :
2/3 Cup Dark Brown Sugar (Light Brown Sugar Also Works)
1 1/2 Tbs Ground Cinnamon
1/4 Cup Unsalted Butter, Softened
For the Cream Cheese Frosting :
4 oz Cream Cheese, Softened
3 Tbs Unsalted Butter, Softened
3/4 Cup Powdered Sugar
1/2 Tsp Vanilla Extract
- Warm milk to around 110 degrees F. It should feel like warm bath water. Transfer milk into a bowl and sprinkle yeast on top.
- Add sugar, egg, egg yolk, and melted butter and whisk until well combined.
- Stir flour and salt into the yeast mixture with a wooden spoon until a dough begins to form.
- Sprinkle some flour onto your work surface and knead the dough with your hands for 8 – 10 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky and is sticking to the table, add in 2 more tablespoons of bread flour.
- Transfer your dough into a well-oiled bowl and cover with plastic wrap and a warm towel. Allow it to rise for 1 – 1 1/2 hours or until doubled in size.
- After dough has doubled in size, transfer it to a well-floured surface and roll it out into a 14×9 inch rectangle.
- Spread softened butter over the dough, leaving a 1/4 inch margin at the edge of dough on the opposite side of you.
- In a small bowl, mix together brown sugar and cinnamon.
- Using your hands, sprinkle the cinnamon sugar mixture over the buttered dough, then rub it into the butter.
- Tightly roll the dough up, starting from the 9-inch side and place seam side down, making sure to seal the edges of the dough as best you can.
- Trim off the ends of your dough that aren’t as full of cinnamon sugar and cut the rest into 1 inch sections with a serrated knife or floss.
- Place the cinnamon rolls in a greased and lined Bread Pan and cover with plastic wrap and a warm towel to rise again for 30 – 45 minutes.
Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Griddle, Fenced Roast Rack, and Dome Lid on COBB Grill and let heat up for at least 5 minutes.
- Remove the plastic wrap from the Bread Pan and place it on top of the Fenced Roast Rack. Cover with the Dome Lid and bake for 20 – 25 minutes or until just slightly golden brown on the edges.
- Remove the Bread Pan from the COBB and allow to cool for 5 – 10 minutes.
- In the meantime, make your frosting by combining cream cheese, butter, powdered sugar, and vanilla in a bowl and beating until smooth and fluffy.
- Once cooled, spread your frosting over your cinnamon rolls serve immediately to enjoy while still warm!
If you prefer your cream cheese frosting thinner or would rather make a glaze for your cinnamon rolls, simply add a little more milk at a time until it reaches your desired consistency.