Today on the Grill Top Experience we’re
gonna make some cinnamon roll bread. This is a Mrs. Grill Top Experience recipe
and she’s gonna show us how it’s done. Now, she didn’t want to be on camera but
that didn’t stop her from doing the voice-over so here she is. I have 1 and 3/4
of cup of lukewarm water, 3 tablespoons, of sugar, 1 tablespoon of yeas,t 1 and 1/2
teaspoons of salt, and a quarter cup of melted butter. So we’ll start by adding
the water the sugar and the yeast to our mixing bowl. Next, we’re gonna add in 4
cups of all-purpose flour, the salt, and the melted butter. We’re going to turn on
the mixer to the lowest setting just until everything is incorporated and
then we’ll turn the speed up another notch and let it go for 2 or 3 minutes.
So it looks like our dough is still pretty sticky, what do you think we
should do? If the dough is still too sticky you can add a quarter cup of
flour at a time and after its kneeded for 8 to 10 minutes
it should look about like this. it’s supposed to be a pretty soft dough
but not stick to the sides of the bowl. So what are you doing now? Straight out
of the bowl the surface of the dough is still really sticky. By folding it and
rolling it over on itself like this it smoothes the surface and makes shaping
it into a ball easier. After it’s shaped into a ball we can put the dough in a
greased bowl. Cover it and let it rise for one to two hours or until it’s
doubled in volume. Once the dough has doubled in size
lightly flour the countertop and dump out your dough. Stretch the dough into
about at 12 by 20 inch rectangle. Why couldn’t you just use a rolling pin? The
dough so soft you don’t need to roll it. Lightly spray the dough with water this
will help the filling stick to the dough. Since we are not spreading
butter on it. In a small bowl mix 1/3 cup of brown sugar and 1 tablespoon of
cinnamon spread it evenly over the dough leaving an inch uncovered along the
short edges. Starting at one short edge gently roll the dough up. This is my
favorite part because it’s really starting to come together. When you get
to the end pinch and seal the roll so it all stays together. Generously grease a 9
by 5 inch loaf pan with softened butter.
Set it off to the side and cut your roll
into 1 inch slices then place your rolls into the pan by staggering them like
this. That will make it look like a braid without all the work. Wow, I really
thought you braided it when you made this the first time! That’s a really
neat trick. Now if you’re lucky you’ll have a couple left over for cinnamon
rolls when you’re done cover the loaf with a damp towel or a box to let it
rise for about 45 minutes. The cinnamon roll bread has had about a half an hour
to rise and it’s an inch above the top of the loaf pan, which means it’s perfect.
It’s time to put it out into the oven in this case this is a grilling channel I’m
gonna show you how to do it on your gas grill, just in case you wanted to but it
works just fine if you do it inside as well. We’re shooting for 350 degrees
about 45 or 50 minutes and we’re gonna check out halfway through. Just to make
sure it’s not browning too much and if it is, cover it with foil. Let me show you
how we set up the grill. So one of the first things that you need is a cooling
rack. There’s a lot of heat in these grates and so if you keep it up off of
the grates just a little bit it keeps it from burning. I have the two side burners
on with the middle burner completely off that keeps it from burning on the
bottom. If you only had a two burner grill what you could do is you
could have this one on in this one off and then you’ll have to rotate it
halfway through to keep the one side from burning. So we’re about halfway
through the baking process and it’s looking a little bit darker than we’d
like. So I’m gonna go ahead and cover a foil here so it doesn’t get too brown.
I’m also gonna turn the heat down just a bit. So I’d say that looks just about perfect.
I’m gonna go take it inside and let it cool, but don’t leave yet we’re gonna
make some french toast with this tomorrow. While this recipe makes good toast makes even better french toast. So use this
bread with your favorite recipe and then at your favorite toppings for me That’s
maple syrup and whipped cream. And I like fresh berries and cream!