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Everyone’s Favorite Holiday Breakfast Treat!

Everyone’s Favorite Holiday Breakfast Treat!

It isn’t the holidays without homemade cinnamon rolls! Here is this week’s Recipe of the Week from Weber Grills featuring Iced Cinnamon Rolls – ON THE GRILL!

Cinnamon Rolls from Weber
Serves: 6 to 12 (makes 12 rolls) // Prep time: 40 minutes | Rising time: about 1½ hours, plus 1 hour standing time | Grilling time: about 1 hour | Special equipment: stand mixer with paddle and dough hook attachments, 10-inch cast-iron skillet or grill-proof baking pan

INGREDIENTS

DOUGH

  • 1¼ cups warm whole milk (100° to 110°F), divided
  • ¼ cup plus 1 tablespoon granulated sugar, divided
  • 1 packet (¼ ounce) active dry yeast
  • 1 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 6 cups unbleached all-purpose flour, divided, plus more for dusting
  • ½ cup (1 stick) unsalted butter, softened

FILLING

  • 1 cup lightly packed light brown sugar
  • 4 teaspoons ground cinnamon
  • ½ cup (1 stick) unsalted butter, softened, divided

ICING

  • ½ cup cream cheese, at room temperature
  • 3 tablespoons whole milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon kosher salt

INSTRUCTIONS

  1. In the bowl of a stand mixer whisk ½ cup of the milk, 1 tablespoon of the sugar, and the yeast and let stand until frothy, about 5 minutes. Using the paddle attachment with the mixer on low speed, add the remaining ¾ cup milk, the remaining ¼ cup sugar, the salt, and eggs and beat for 1 minute. Change to the dough hook and add 5½ cups of the flour. Starting on low speed and working slowly up to medium, mix until the dough is fairly smooth, about 3 minutes. Reduce the speed to medium-low and add ½ cup butter and the remaining ½ cup flour. Transfer the dough to a floured work surface and knead until the dough is soft, smooth, and no longer sticky, about 2 minutes. Transfer the dough to an oiled bowl, cover, and let rise in a warm place until doubled in bulk, about 1½ hours.
  2. Combine the brown sugar and cinnamon. Press the dough down, and then turn out onto a lightly floured surface. Knead the dough two to three times, and then roll out into a 24-inch long by 12-inch wide rectangle. Spread the dough all over (do not leave a border) with ¼ cup plus 2 tablespoons of the butter. Sprinkle evenly with the cinnamon sugar. Starting at the long side closest to you, tightly roll up the dough, and then pinch the seam closed. Cut the log of dough into 12 two-inch pieces. Generously grease the bottom and sides of a 10-inch cast-iron skillet with the remaining butter and arrange the rolls, cut side up, in a single layer. Cover with aluminum foil and let stand at room temperature for 1 hour, or refrigerate overnight. (If refrigerating, return to room temperature before proceeding.)
  3. Prepare the grill for indirect cooking over medium heat (as close to 375°F as possible).
  4. Place the skillet with the rolls covered with foil over indirect medium heat, close the lid, and cook for 25 minutes. Wearing insulated barbecue gloves, rotate the skillet 180 degrees, close the lid, and cook for 10 minutes. Remove the foil from the skillet and continue cooking until the dough is cooked through and the tops are lightly browned, 20 to 30 minutes more. Remove from the grill, set on a heatproof surface, and let cool for 10 minutes. Meanwhile, make the icing.
  5. In a large bowl stir the cream cheese and milk. Sift the confectioners’ sugar into the bowl, and then stir to combine. Add the vanilla and salt and whisk until smooth. Spread the icing over the top of the rolls and let stand for 10 minutes. Using a thin-edged knife, cut between the seams of the rolls and transfer to a platter or cooling rack. Serve warm or at room temperature.

Recipe from Weber Grills

Herbed Racks of Lamb with Garlicky White Beans

Herbed Racks of Lamb with Garlicky White Beans

Weber’s Recipe of the Week:
Herbed Racks of Lamb with Garlicky White Beans
by: Jamie Purviance

Aqua Quip_Weber_Rack of Lamb

INGREDIENTS

PASTE

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 2½ teaspoons kosher salt
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 teaspoons minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon herbes de Provence

  • 2 racks of lamb, each about 2 pounds, frenched
  • 1 head garlic
  • Extra-virgin olive oil
  • ½ cup finely chopped shallots
  • ⅛ teaspoon crushed red pepper flakes
  • ½ teaspoon finely chopped fresh rosemary leaves
  • ¼ teaspoon freshly ground black pepper
  • 2 cans (each 15 ounces) cannellini beans, rinsed and drained
  • ½ cup water
  • 2 teaspoons tomato paste
  • Kosher salt
  • 1½ tablespoons finely chopped fresh Italian parsley leaves

INSTRUCTIONS

  1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  2. Combine the paste ingredients. Coat the lamb with the paste, adding more on the meaty side than the bone side. Cover and refrigerate for 1 to 2 hours.
  3. Cut off and discard the top third of the garlic head to expose the cloves, and then place on top of a 6-inch square of aluminum foil. Drizzle the exposed cloves with oil. Fold up the corners of the foil to seal the packet.
  4. Brush the cooking grates clean. Grill the garlic packet over indirect medium heat, with the lid closed, until soft and golden, about 40 minutes. Remove from the grill, open the packet, and let cool for 10 minutes. Squeeze the garlic cloves from their
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  5. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling. Sear the lamb, bone side down first, over direct medium heat, with the lid closed, for 3 to 5 minutes, turning once and watching closely to avoid flare-ups. Move over indirect medium

    heat, and cook, meat side down, with the lid closed, to your desired doneness, 15 to 20 minutes for medium rare, turning once. Meanwhile, prepare the beans.

  6. In a medium saucepan over medium heat, warm 2 tablespoons oil. Add the shallots and cook until softened, about 4 minutes, stirring occasionally. Add 1½ tablespoons of the roasted garlic, the red pepper flakes, rosemary, and black pepper and cook until fragrant, about 1 minute, stirring constantly. Add the beans and stir to coat. Add the water and tomato paste, bring to a simmer, and cook, covered, over low heat, for about 10 minutes, stirring occasionally. Add more water, if necessary. Season with salt and transfer to a serving bowl. Stir in the parsley and drizzle with oil.
  7. Remove the lamb
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    from the grill and let rest for about 10 minutes. Cut the lamb between the bones into individual chops and serve warm with the beans.