Cinnamon Buns

Chuck

<p />Here is the recipe for the buns I made last week. I did them on the BGE the same way except the dome temp was closer to 375°. The setup was an inverted plate setter with a cooking grid on the legs. The icing recipe is a cream cheese frosting, mostly powdered sugar, cream cheese and butter. I can't share the exact icing recipe just yet but I am sure you all can make a great one. Enjoy.[p][p]Cinnamon Buns[p]Dough[p]¾ cup milk
½ cup sugar
1 ¼ tsp salt
½ cup butter
2 packages dry yeast
1/3 cup of warm water (105°-115°)
3 eggs, at room temperature
5 ½ - 6 ½ cups flour[p]Combine milk, sugar, salt and butter in sauce pan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.[p]Dissolve yeast in warm water in warmed bowl. Add milk mixture, eggs and 5 cups of flour. Mix for 3 minutes in a mixer with dough hooks or until well mixed if by hand. Add ½ cup of flour at a time until dough forms a ball and doesn’t stick to the bowl.[p]Place in a greased bowl, (turn to grease top) cover with a towel or waxed paper, and let rise for 1 hour in a warm spot.[p]Filling[p]1 cup brown sugar
1 cup sugar
½ cup butter
¼ cup of flour
1 ½ tbsp cinnamon
½ cup finely chopped pecans or walnuts[p]Mix in a mixer for one minute or by hand until well mixed.[p]Roll out dough to a 10” X 32” rectangle (about 1/4 “ thick). Spread cinnamon/sugar mixture evenly on dough except for ½”on the long sides. Roll up and pinch the seam tightly. Cut into 21- 1 ½” slices. Put 7 in each 9” pan, cover and let rise for 1 hour.[p]Bake at 350° for 20 minutes.[p]

GrillMeister

Chuck,[p]Wow! Breakfast is Served![p]Goodby Mr. Atkins, Hello Miss Hot Cinnamon Buns!