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on where you are cooking, keep in mind that this recipe has ingredients that need to be heated before setting the dough and cooking the cinnamon rolls.

  1. Heat milk to around 43°C (110 degrees F). It should be like warm bath water. Transfer warm milk to a bowl and sprinkle yeast on top. Add sugar, egg, egg yolk and melted butter. Mix with whisk until well combined. Then add the flour and salt with a wooden spoon until a dough begins to form.
  2. Sprinkle some flour on the table and knead the dough with your hands for 8-10 minutes. The dough should form a good ball and be slightly sticky. If it’s TOO sticky (meaning it’s sticking to the table, add 2 more tablespoons of bread flour).
  3. Transfer the dumpling to a well-oiled bowl, cover it with plastic wrap and a warm towel. Let the dough rise for 1 hour to 1 1/2 hours, or until it doubles in size. The time depends more or less on the humidity and temperature outside.
  4. After the dough

  5. has doubled in size, transfer the dough to a well-floured surface and spread it out on a rectangle of 14×9 inches (approximately). Spread the softened butter over the dough, leaving a margin of 1/4 inch on the other side of the dough.
  6. In a small bowl, mix the brown sugar and cinnamon. Use your hands to sprinkle the mixture over the buttered dough, then rub the brown sugar mixture into the butter.
  7. Roll the dough

  8. well upwards, starting from the 9-inch side and place the seam down making sure to seal the edges of the dough as best you can. You’ll probably have to cut about an inch off the ends of the dough, as the ends won’t be as full of cinnamon sugar as we’d like it to be.
  9. Cut into 1-inch sections with a serrated knife or dental floss. You should get 9 large pieces, however, usually 8 fit comfortably in the COBB bread can.
  10. Place cinnamon rolls in your can of greased bread (you can also line the bread can with baking paper, in case any of the fillings end up dripping). Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
  11. Turn on your CobbleStone and let it burn for 5 minutes.
  12. Remove the plastic wrap and towel and place the bread can on top of the fenced roast rack and griddle in the COBB kitchen.
  13. Cover COBB with the Dome and bake the cinnamon rolls for 20-25 minutes or until lightly browned at the edges. You want to bake them a little so they stay soft in the middle, that’s why we want them to be lightly browned. Remember that every time you lift the Dome to check your cinnamon rolls, you lose heat, so try to watch the progress through the holes in the Dome until you feel comfortable that they are ready.
  14. Let them cool for 5-10 minutes before frosting (remember to remove them from the iron even if you have lifted the dome).
  15. To make the frosting: In a bowl combine cream cheese, butter, icing sugar and vanilla extract. Beat until soft and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!
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Notes: To make your cream cheese icing thinner, simply add a little more milk according to your preferences.

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