¾ cup warm milk (110f/32c)
2 ¼ teaspoons instant yeast
¼ cup granulated sugar
1 egg plus 1 egg yolk
¼ cup unsalted butter, melted
3 cups bread flour, plus more for dusting
3/4 teaspoon salt
2/3 cup dark brown sugar
1 ½ tablespoons ground cinnamon
¼ cup unsalted butter, softened
1 Tablespoon Lane’s Apple Pie seasoning
CREAM CHEESE FROSTING
250g cream cheese, softened
3 tablespoons unsalted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla extract
1. Warm milk to around 110F/43C. Place milk in a microwave safe bowl and microwaving it for 40-45 seconds. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
2. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky add in 2 tablespoons more bread flour. If it’s too dry add in a touch more milk.
3. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise until doubled in size.
4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
5. In a small bowl, mix together Lane's apple pie, brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
6. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough. You will need to trim sides of rolled dough as it won’t be as full as the centre.
7. Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.
8. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. Cover with wrap and a warm towel and let rise again for 30-45 minutes.
9. Preheat smoker to 350F/180c Remove plastic and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. Under bake them a little so they stay soft in the middle. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.
To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth. Spread over cinnamon scrolls. Enjoy!
PHOTOS & RECEIPE: DAN BARRINGTON