Egg Nog Cinnamon Rolls with Egg Nog Icing
I love cinnamon rolls! Especially when they are freshly baked, warm and delivered directly right from the oven. Or in this case, deliver directly from the grill.
Grilling, hasn't been a priority for me this past month, but I couldn't pass on a chance to team up with my good friends over at Safest Choice™ Pasteurized Eggs and deliver my take on their Safest Choice™ Eggnog Campaign. If you haven't guessed it already I decided to bake eggnog cinnamon rolls with eggnog icing on the grill. In my opinion, grilling is the perfect opportunity to bake your favorite treats, bringing the indoors to the outdoors with the bonus of major bragging rights with your accomplishment. Oh, and the amazing sweet treats you get eat!
Before we get started with the actual recipe, I'd like to share with you if you tips that will make baking in your grill the success:
- Just like anytime other time you are going to grill, pre-heating is essential! Pre-heat for a minimum of 15 minutes.
- Use a heat diffuser between the item you're baking and the flames. (I used Grill Innovations “The Grill Plate”)
- Baking temperatures will be the same in your grill as they would be in your oven with the only exception being the external temperature outdoors when you're cooking. You may have to adjust the grill temperature up or down depending on our hot or cold it is outside.
Cinnamon roll types – yes, there are types! This recipe is for cake style cinnamon rolls, which are slightly denser and more cake like in texture. If you prefer the more traditional cinnamon rolls, round and light in texture, just let them rise longer and with more space between them after you place them in the pan.
- .5oz active dry yeast
- 2 cups Egg Nog, room temperature
- ¾ cups sugar
- 2 tsp salt
- 8 cups all purpose flour
- 4 eggs
- 1 cup butter, softened
- ¾ cup butter, melted
- 6 tbs cinnamon
- 2 cups dark brown sugar
- 1 cup sugar
- 3 cups powdered sugar
- 1 cup egg nog
- 1 tsp vanilla
- ¼ tsp cinnamon
- ¼ tsp salt
- 2 tbs butter, softened
- Pour egg nog into large bowl.
- Sprinkle yeast over egg nog to dissolve.
- Into bowl of mixer add sugar, salt, flour, eggs and butter.
- Mix well.
- Add egg nog and yeast to dough.
- Mix with dough hook until thoroughly incorporated.
- Oil large bowl and place dough into bowl, cover with damp towel and allow to double in size.
- Flour surface lightly and roll out dough to approximately ¼" thick in 2 batches, 12" by 16".
- Mix cinnamon, brown sugar and sugar together.
- Spread ½ of melted butter over one surface of dough and sprinkle ½ of filling mixture over each dough.
- From the long side of the dough, starting at the bottom edge, roll into a log.
- Lightly grease baking tray.
- Pre-heat grill to 350°F.
- Using dental floss or knife, cut log into 2" pieces.
- Place cinnamon roll pieces into pan.
- Optional: Brush tops with leftover melted butter and sprinkle with leftover filling.
- Cover cinnamon rolls with damp towel and let rise 15 to 20 minutes.
- Place cinnamon rolls into center of grill on top of heat diffuser.
- Bake 25 minutes (approximately) until top are a golden brown.
- Mix icing ingredients together until smooth.
- Drizzle icing over tops of cinnamon rolls.
Note: baking times will vary depending on outdoor temperature, grill size, grill condition, and equipment used.
If you would like to enjoy even more Egg Nog recipes please visit Safest Choice™ Pasteurized Eggs at: http://www.safeeggs.com/recipes/eggnog
This is a compensated blog post sponsored by Safest Choice™ Pasteurized Eggs.
