After several years of having scratch made cinnamon rolls on my list of things to cook, I can finally scratch this off. The rolls were prepared using
King Arthur Flour's soft cinnamon roll recipe, with my own style thrown into the mix. The tangzhong was made differently than what's called for in the recipe, as coconut milk and heavy cream were used in lieu of milk and water. Additionally, it was infused with passion fruit nectar.


Some of the tangzhong was added to the remaining dough ingredients, which was kneaded until smooth, then proofed for 16 hours in the fridge. The dough was allowed to warm up for an hour before dividing it in half and then rolling it out. This stuff smelled too good.


The rolled out dough portions were topped with cherry wood smoked blueberry butter, brown sugar, cinnamon and finely ground baklava (leftover from a
previous cook).







After the rolls were cut, they were proofed for an hour while the oven got up to temp at 350F.


Coconut icing was made while the rolls were cooking using powdered coconut milk, powdered sugar, vanilla extract, melted butter and heavy cream.


The rolls took about 35 minutes to cook (188F final temp).


I was pretty happy with the crumb, as it just pulled apart in sheets.

Served up a couple of the small ones for a quick snack.



Soft. Tender. Sweet. Cinnamony. Coconutty. Passion Fruity. The baklava filling was killer and the essence of smoked blueberry just crept up and then lingered a bit before the coconut flavors took over. I think this wasn't half bad for a first attempt.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Comments
Fabulous!!
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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2 Large
Peachtree Corners, GA
If you’re finding yourself wanting to make cinnamon rolls again, just in case you want to switch it up, I will mention that Kenji’s recipe is knockout good, IMO.
Minnesota
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Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
I did but my Egg is currently dismantled in order to replace a bunch of parts. Didn't feel like putting it back together midweek. Honestly don't feel like doing it this weekend either, lol.
It's a clear bread bag sliced open for use in rolling out the dough (and eliminating mess) on top of a black marble topped kitchen island.
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
"I've made a note never to piss you two off." - Stike
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
"I've made a note never to piss you two off." - Stike
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com