There is nothing as wonderful as a fresh cinnamon roll in the morning, and this recipe won't disappoint!
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After 20 minutes of resting, turn the dough ball out onto a lightly floured surface. Lightly flour a rolling pin and roll your dough out to a 12 x 18 square or as close as possible. Using a spatula, evenly spread the softened butter over the entire surface of the dough. Pour your brown sugar and cinnamon mixture into the middle of the dough surface. Use a spoon or a spatula to push the mixture out to the edges.
Starting length wise, roll the dough. Rolling the dough creates the spiral layers of dough and sugar. Once rolled into a log, use dental floss to cut your rolls. Slide the floss underneath of the log, cross the two ends and pull. The floss will cut them perfectly. Place your sliced rolls into your greased cast iron skillet and cover with plastic wrap. Put them into a warm, draft free place and allow them to rise for 2 hours.
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Place your cast iron skillet with the cinnamon rolls on the EGG. Bake at 350°F/176°C for 15-20 minutes.
Whisk all of the dry ingredients in a mixing bowl to combine them evenly. Stir in your wet ingredients until combined. Once combined, turn out the mixture onto a lighting floured surface. Sprinkle extra flour as needed. The dough should be kneaded until it is smooth. (approx 5 minutes) Form your dough into a ball, place in a mixing bowl, cover with plastic wrap and all the dough to rest for approx 20 minutes.
While your dough is resting, prepare your filling.
Combine the brown sugar and cinnamon in a bowl. Stir together with a fork. Set aside.
Grease your cast iron pan with Crisco.
Whisk all ingredient together until combined.
Pour over the top of the cinnamon rolls.
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