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Help with cinnamon rolls on the baking steel.

So I am going to try to be a good husband and make my wife cinnamon rolls with candied bacon chunks for breakfast in the morning. I have a plate setter, cooking grid, tin foil, and of course the baking steel. My questions are...1. What temp should I cook at? 2. Legs up or down on plate setter? 3. How long do I wait for the steel to heat up? Any help or advise is appreciated. This will be the first cook with the baking steel.
Persistence and determination are omnipotent!

Comments

  • Firemedic183Firemedic183 Posts: 171
    No advise?? I'm hoping this turns out good. Gotta get swmbo on board with the idea of another egg. Lol.
    Persistence and determination are omnipotent!
  • EggcelsiorEggcelsior Posts: 9,606
    Sorry for no help. I haven't done this yet. I would go at a standard oven temp which I think is 350-375. Go PS legs up, grid, steel, riser for air gap and pan or even take out the steel and just have it on the grid(pan).
  • Firemedic183Firemedic183 Posts: 171
    Sorry for no help. I haven't done this yet. I would go at a standard oven temp which I think is 350-375. Go PS legs up, grid, steel, riser for air gap and pan or even take out the steel and just have it on the grid(pan).

    Looks like I'm gonna be the Ginny pig on this one. I will be sure to post an update. Thanks for the input Eggcelsior.
    Persistence and determination are omnipotent!
  • Black_BadgerBlack_Badger Posts: 810
    Hey @Firemedic183 why did you think about the baking steel for cinnamon rolls? I get it for pizza where you want to radiate as much heat as possible to crisp up the bottom, but is that what you're shooting for with cinnamon rolls? Not saying it's a bad idea, just hadn't thought about it before.

    Hope it turns out great, booking marking to hear more later.

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • Firemedic183Firemedic183 Posts: 171
    @Black_Badger, the reason I got the baking steel was to replace the pizza stone. Now you have me thinking UhOh...I didn't think about the steel making the bottom of the rolls crisper. My game plan is to keep a very close eye on them. I will keep you posted for sure.
    Persistence and determination are omnipotent!
  • ScottborasjrScottborasjr Posts: 1,971
    Depending on what kind of time you have tomorrow and what kind of cinnamon roll recipe you are using perhaps you could try a couple of different temps to see how much the Steel radiates the heat differently. Just a thought, I haven't even used mine for pizza yet so I hope to rectify that soon.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • calikingcaliking Posts: 5,535
    I'm speculating, but I don't think the steel will be that great for the cinnamon rolls. The cinnamon rolls are thick and the bottoms might burn (especially with the sugar and such) before the they are cooked through. If you do use the steel, think about going with the temps @Eggcelsior recommended, in a pan, with an air gap between the pan and the steel. I have a feeling that putting the rolls right on the steel will result in tears.

     Please post back with results so we can learn something. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Solson005Solson005 Posts: 1,872
    I think I would try cooking them at 300-325° and maybe give them a spin halfway through to help prevent the bottom burning. I haven't used a baking steel but I am sure it will work out good. 

    I would make sure to pre-heat the steel in the egg for at least 20 mins before throwing it on. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Austin  EggheadAustin Egghead Posts: 3,174
    I am thinking that you will need an air layer between the steel and buns to keep the bottom of the rolls from burning. When I bake on the egg I mimic how I would cook it in the oven.
    Eggin in SW "Keep it Weird" TX
  • Firemedic183Firemedic183 Posts: 171
    Results post!! I lined a small baking sheet with tin foil and prepared 4 thick slices of bacon. I used 1 tsp of cayenne fine ground pepper, and 1/2 cup of brown sugar. I completely covered the bacon with the pepper brown sugar mix and baked on the egg with plate setter legs up, grid, and then baking sheet flipping the bacon every 5 minutes. I had the dome temp at 350-400. I then put the bacon on some paper towels and covered with tinfoil. I then put the baking steel on top of the grid and reduced egg temp to 325-350 dome. I let the steel heat up for 20 minutes per @Solson005 suggestion. Then a near disaster struck!! I had the cinnamon roll dough sitting on the counter throughout the process, and when I opened the container, the dough and frosting exploded in a huge doughy/ frosting mix mess. I was able to catch everything, and re rolled the rolls the best that I could, and salvaged the majority of the frosting. It looked like a cluster for a solid 5 minutes. With disaster averted, I placed the rolls on the baking steel and closed the dome. I was using the top of the daisy wheel and a Surefire flashlight to take peeks. At 12 minutes or so, I thought that I had better take a peek at the bottom. As many of you thought, I came close to burning the bottom. I didn't think the rolls were cooked all the way through though, so in my moment of dispair, I flipped them. I let them cook like that for about 45 seconds, and then thought...crap, I gotta put the bacon on top. So I flipped them back over, checked them, and they were perfect. They couldn't have come out any better!! My very strong advise should you attempt this is....watch VERY closely. Here are the pics.
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    4288 x 2848 - 2M
    Persistence and determination are omnipotent!
  • JustacookinJustacookin Posts: 216
    WOW  Thant looks great. Thanks for the great pictures.
    XL & waiting for my Mini Max Bloomington MN.
  • Solson005Solson005 Posts: 1,872
    Glad it turned out great! I could use one of those right about now! =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Austin  EggheadAustin Egghead Posts: 3,174
    =D> very nice
    Eggin in SW "Keep it Weird" TX
  • calikingcaliking Posts: 5,535
    Damn those look good!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Firemedic183Firemedic183 Posts: 171
    Thank you for the kind words. @Solson005, we will have to get together for a cook out sometime soon!
    Persistence and determination are omnipotent!
  • Black_BadgerBlack_Badger Posts: 810
    Great cook, glad it turned out well.

    Do you think the toasty bottom was an innate part of using the baking steel, or would this have been averted at lower temp/longer cook time?

    Going to have to give this a run soon...

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • Little StevenLittle Steven Posts: 26,512
    I knew you hadn't heard of pig candy but damn!

    Steve 

    Caledon, ON

     

  • Firemedic183Firemedic183 Posts: 171
    Great cook, glad it turned out well.

    Do you think the toasty bottom was an innate part of using the baking steel, or would this have been averted at lower temp/longer cook time?

    Going to have to give this a run soon...

    Cheers -
    B_B
    In my very limited experience it is just a part of using the baking steel. It may be wise to use a spacer.
    Persistence and determination are omnipotent!
  • Firemedic183Firemedic183 Posts: 171
    I knew you hadn't heard of pig candy but damn!

    Ummmm.....pig candy = pure bliss!!
    Persistence and determination are omnipotent!
  • dougbackerdougbacker Posts: 277
    Pic of some caramel rolls I did a while back, althought they were not done on a steal they were good. PS legs dwn 350 dome for 20 mins
    Cinn Rolls top.jpg
    1280 x 960 - 186K

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


  • ChubbsChubbs Posts: 3,606
    Well done. Rolls look good.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • fletcherfamfletcherfam Posts: 824
    Nice job, love the creativity. did you notice any difference cooking them on the egg in comparison to an oven? Never really done any true "baking" on the egg yet.
  • Firemedic183Firemedic183 Posts: 171
    Nice job, love the creativity. did you notice any difference cooking them on the egg in comparison to an oven? Never really done any true "baking" on the egg yet.

    It took a lot less time in the egg than in the oven. I also had to watch it a lot more closely as to not burn the bottoms.
    Persistence and determination are omnipotent!
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